Appetizers

Leek Soup

Mona
2 Reviews (4.50 out of 5)
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Leek soup is very healthy and easy to cook. It’s not originally a Persian dish but it’s a soup that is very popular in Iran and fits the Persian taste buds very well. I changed the original recipe a bit to make it taste more like Persian soups. I call these changes Persianizing. There is also a category in this blog called Persianized where I’ll be posting more international recipes changed according to Persian tastes.
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Ash Reshteh (Vegetable and Noodle Soup)

@bahareaali
13 Reviews (4.46 out of 5)
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Ash Reshteh is a thick vegetable and noodle soup which is traditionally prepared to welcome the Persian New Year and noodles are believed to bring good fortune for the following year. There are many different kinds of Ash in Iran but Ash Reshteh is the most famous and popular one among all. It is mostly served with whey and sometimes with vinegar.
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Börek

Somayeh
4 Reviews (4.00 out of 5)
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Börek is originally a Turkish invention dating back to Ottoman empire. However, like many other Turkish dishes such as Doner kebab, Pide and Iskender kebab, Börek is popular among Iranians too. The reason might be that flavors in Turkish cuisine bear a resemblance to Persian cuisine. Börek refers to any dish made with Yufka (filo) dough. Filo is a kind of very thin unleavened dough used for making pastries such as Baklava and Börek. The secret to making these stuffed pastries is to brush a mixture of beaten egg and oil over the top before baking. The top of the rolls are often sprinkled with sesame seeds.
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Kashk-e Bademjan (Eggplant Dip)

Akram
12 Reviews (4.75 out of 5)
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If you are an eggplant lover, Persian cuisine can be a paradise for you. There are plenty of eggplant dishes and side dishes in Persian cuisine, and among them one of the most popular dish is Kashke Bademjan. The main ingredients of this dish are eggplants and Kashk which is a type of yogurt whey. In the process of making cheese, the remaining liquid after milk has been strained is called whey. Kashke Bademjan is often served with a special Persian bread called Lavash, but you can serve it with pita bread or crackers too.
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Kookoo Sib Zamini (Potato Patties)

Akram
3 Reviews (3.67 out of 5)
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In Persian cuisine, Kookoo refers to any dish with fried vegetables and egg. Usually these dishes are quite simple and quick to make. Potato patties are a kind of kookoo that can be served as dinner, a light lunch or a picnic food.  It´s mostly popular among kids thanks to its crispy and crunchy texture.
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Eshkeneh (Persian Onion Soup)

Akram
6 Reviews (3.83 out of 5)
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Eshkeneh is a traditional Iranian soup originally from Khorasan province, But it’s popular all around Iran. There are various types of Eshkene, such as fenugreek, tomato Eshkene, and quince Eshkene. It’s a pleasant and quick soup, normally served with bread as an appetizer, dinner or a light lunch. It is also a vegetarian soup.
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Salad Olivieh (Chicken, Potato & Egg salad)

Zahra
6 Reviews (4.50 out of 5)
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Salad Olivier is known all over the world, it is also called Russian salad in some countries.  It was originally created by the French Chef, M. Olivier, but claimed by the Russians as one of their dishes. In Iran they call it Salad Olivieh and the ingredients are rather different from the original recipe. This salad is delicious when served fresh but even better when it has been refrigerated for a few hours or even overnight.
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Kaleh Joosh (Whey Soup)

Akram
2 Reviews (4.00 out of 5)
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Kaleh joosh is a quick and simple vegetarian soup enriched with calcium and protein. It is originally from Yazd and Khorasan provinces of Iran, But it’s known all around the country and in every region the recipe has slight changes. The main ingredients for this soup are walnut and Kashk (whey), which is a thick whitish liquid similar to sour cream. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk is traditionally produced from the leftovers of cheese-making process (more specifically, the milk used to make it) and […]
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Falafel

Mona
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Falafel is a vegetarian dish consisting of deep-fried balls or patties made from ground chickpeas, fava beans, or both. It is originally an Arabic (Egyptian) food and since 2% of Iranian population are Arabs, this food has found its way to Iran. Obviously the best Falafel in Iran is made in southern provinces which have significant population of Iranian-Arabs such as Bushehr and Khuzestan. The word Falafel is derived from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” Falafel was traditionally made with fava beans and continues to be made that way in Egypt and other Arab countries, but Iranian Falafel is made from chickpeas and is wildly popular […]
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Baghali Pokhte (Cooked Fava Beans)

Akram
1 Review (5.00 out of 5)
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Baghali Pokhte or cooked fava (broad) beans is a very popular snack in Iran and there are many street vendors who sell it. It is an easy to prepare snack high in protein and fiber and also low in fat. Cooked fava beans are usually served with vinegar, salt and angelica powder. There are two ways of cooking it: You can either remove the pods and cook the beans without removing their shell or waxy outer coating, or you can simply cook the pods and when the pods are soft shell the beans. In this recipe you can see both methods. When […]
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