Last recipes

Shredded Chicken with Barberry and Rice

Akram
5 Reviews (5.00 out of 5)
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In Persian cuisine there are some popular dishes of chicken with barberry rice such as Zereshk Polow served with Morgh (chicken) or Morasa Polow. This recipe I am sharing today is a mixture of shredded chicken mixed with barberry and saffron served on top of Persian rice. In fact it has the same main ingredients as Zereshk Polow, but it is much easier to cook and tastes delicious thanks to the generous amount of saffron in it. I have posted a detailed recipe for Persian rice before, so in this recipe I will only explain how to cook the shredded chicken mixture. […]
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Joojeh Kebab (Grilled Saffron Chicken)

Akram
5 Reviews (5.00 out of 5)
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Joojeh Kebab is a very popular dish in Iran. This kebab is usually served at parties such as wedding ceremonies. It is a food that is almost never eaten alone but with family or in a picnic. There are two ways of serving it: with Persian rice or with Persian bread. I´ll post the recipes for Persian rice and bread soon. Grilled tomatoes are always included beside this dish, but other optional components are grilled peppers and fresh lemons.
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Khoresht Havij (Carrot Stew)

Mehri
2 Reviews (4.50 out of 5)
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Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Persian cuisine and they are typically served beside rice. The most popular Khoreshs are Gheymeh, Ghormeh Sabzi and Fesenjan (check  their recipes and compare!). The recipe I am sharing here for the carrot stew is very similar to the Gheymeh one. The main difference is that in Gheymeh we use french fries for topping and in this stew we use carrots instead. You will also notice that the seasoning has slight differences.
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Pan Fried Chicken and Molded Rice

Akram
2 Reviews (5.00 out of 5)
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I believe that a considerable part of a meal’s flavor is determined by how it is presented. As you might have seen, most of the rice dishes on my blog are molded in different shapes. Since I posted the recipe for Persian rice, I have been receiving many comments asking about how to mold the rice into a certain shape. So at the end of this recipe I will explain the simple technique for it.  
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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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Persian Halva

Akram
18 Reviews (4.06 out of 5)
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Persian Halva is a sweet dense paste made of flour and butter, mixed with a syrup of sugar, saffron, rosewater and cardamom that gives it a pleasant taste and smell. Halva is originally an Arabic dessert literally meaning “sweet”, but it has found its way to many Asian and north African countries, and in every region it is prepared and served differently. In Iran it is usually served at funerals or during Ramadan(fasting) month, garnished with shredded coconut or slivered almonds.  
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Tahchin (Layered Saffron Rice & Chicken)

Mehri
1 Review (5.00 out of 5)
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Tahchin is a popular Iranian rice dish of saffron-infused rice layered with a kind of meat (or vegetable), yogurt and eggs.  There are different kinds of Tahchins based on the ingredient which is layered with rice. The most popular Tahchin among Iranians is made with shredded chicken, and the other kinds such as beef, spinach or eggplant Tahchin are not widely known. The word Tahchin literally means “placed at the bottom” and refers to the rice layer placed at the bottom of the dish, which results in a crunchy outer crust.
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Khoresh Karafs (Celery Stew)

Akram
4 Reviews (5.00 out of 5)
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The word Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Iran and the most popular ones are Gheymeh, Ghormeh Sabzi and Fesenjan. Khoreshs are usually served with Persian rice which I have posted its cooking method before in a detailed recipe. Khoresh Karafs is a healthy and flavorful food made with stew meat, celery, mint, parsley, kidney beans and pomegranate paste. There is another way of cooking it which does not need kidney beans and pomegranate paste, but prunes are added instead. This recipe is for the first method, since I have tested both ways and noticed […]
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Kabab Koobideh Morgh (Ground Chicken Kebab)

Akram
8 Reviews (4.38 out of 5)
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Kabab Koobideh Morgh is a kind of pan kebab made with a mixture of ground chicken, ground onion and saffron. Pan kebabs are very easy and quick to make since you do not need any skewering or grilling. The only thing you need to do is to spread the kebab mixture across a pan, give it some time, and expect a kebab just as delicious as the grilled ones. Another popular kind of pan kebab that I have shared its recipe before (Kabab Tabei), is made with ground beef instead of chicken and is a more typical dish among Iranians. Like any other kind […]
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Khoresh Bademjan (Persian Eggplant Stew)

Akram
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There are plenty of eggplant dishes and side dishes in Persian cuisine such as Eggplant Dip (Kashke Bademjan) or Stuffed Eggplant, but one of the most popular one in Iran is Khoresh Bademjan or eggplant stew. This stew is made with fried eggplants and beef meatballs in a tomato based sauce. Eggplant stew is usually served over Persian rice or with a special Persian bread called Lavash, but you can serve it with pita bread or crackers too.
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