This colorful fish dish is improvised by my sister and besides tasting deliciously sour, helps lift your spirit, especially when accompanied by spinach-avocado-grapefruit salad (see picture below).
Ingredients (serving 2) Read the rest of this entry »
In Persian, we have a proverb that compares the “sacrificial lamb” to the benevolent scapegoat- both victims in happy and sad times.
Well, split-beans stew (khoresh-e ghaymeh) brings to mind that proverb, as it is traditionally made and served at both weddings and funerals. No upcoming wedding or funerals planned, yet I have got to share this as one of my favorite stews.
Ingredients (serves 5-6) Read the rest of this entry »
Maast-O-khiyar: Grated cucumber and yogurt, mixed with salt, black pepper and dried mint powder, and topped with dried rose powder: a perfect combination of tastes, aroma and color and a savory companion of many Persian foods.
Have you got lots of pumpkins sitting around? I have got a solution! Add this delicious meal to the list of your Halloween season dishes! It is a unique Persian dish particular to the southern province of Bushehr, called khoresh-e kadoo savaaheli.
Ingredients (serving 3):
Remember I mention how healthy lentil is and how much use we have for lentil in Persian cuisine? Here! Well, with the fall already settled in, this delicious and nutritious lentil soup is all I felt having this weekend. I know lentil vegetable soup is probably one of the most diverse soup verities, yet this blended version with meat broth is different in many ways. You’ll see what I mean.
- Veal, or beef, 150 gr. defatted.
- Bone, 1 medium.
- Brown lentil, 200 gr.
- Onion, 1 large, thinly sliced.
- Turmeric, ½ tea spoon.
- salt and black powder pepper, to taste.
- Water, 1 ½ liters.
- Oil, 1 tbsp.
- Whipping cream, 2 tbsp.
- Chopped parsley, 2 tbsp.
Method: In a medium pot sauté onions in hot oil. Add meat and bone and turmeric and fry for a few more minutes over medium heat, just as you would for any type of Iranian style stew. Add salt, pepper and six cups of water (bout 1 ½ liters). Cook covered, for about 45 minutes. Remove the bone from the broth and let it cool; Extract the bone marrow and pick the meat off the bone, if any, and transfer them back to the pot. Rinse lentil and add it to the broth and cook until tender.
Blend the pot’s contents, in two or more steps if necessary, until smooth. Pour it back to the pot and simmer for another 10 minutes, just in case you need to adjust the soup’s thickness (either by adding more warm water, or by letting it simmer to thicken a bit).
Once the look is to your liking, pour into a serving bowl and garnish with a sprinkling of whipping cream and chopped parsley.
Do you remember my version of kookoo sabzi, or herb-omelette? Here it is if you don’t.
Back in Shiraz, when I was much younger, whenever we had a visitor who my mom wanted to impress, she would take over in the kitchen and make one of her mouth-watering and visually artistic dishes.
Kashk-bademjoon (made of eggplants and Iranian whey) with ground meat on the side was one of those memorable dishes. Remember Aash-e reshteh (“noodle-soup”)? Well, this dish shares some of major and unique ingredients with the aash, namely kashk, and fried mint, and crispy onion and garlic for garnish. If you don’t know what kashk is, please visit that post anyway to find out!
Ingredients: (serving 4)
[This post contains excerpts from my culinary memoir]
Kotlet, an Iranian version of cutlet, is a perfect candidate for supper which also falls somewhere between an elaborate, home-made food and a delicious fast food for people of all walks of life, and is-always linked to community, intimacy and fun. It is the food one always chooses as a companion to a family picnic, as an on-the-road meal, and the food of choice on back-breaking days (Pizza just would not measure up!) Indeed kotlet has a great cultural significance- in my eyes anyway. Read the rest of this entry »
What is renown among Iranians everywhere as “salad-e Shirazi” is, in fact, a common and popular green salad everywhere in Iran. It is simply considered more authentic when made by a Shirazi or consumed in Shiraz.
It is refreshing, tasty and goes with almost all types of Iranian dish, especially with mixed-rice verities, such as cabbage-mixed polow.
Ingredients: It only takes three vegetables to make it: Read the rest of this entry »