Last recipes

Khoresh Bamieh (Iranian Okra Stew)

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 (check their recipes and compare!). Khoreshs are usually served with Persian rice which I have posted its cooking method before in a detailed recipe. Khoresh Bamieh is a common stew dish in many middle eastern regions. In Iran it is traditionally from southern provinces. This recipe is for the Persian version of Khoresh Bamieh which is a spicy stew of meat and okra. Okra, also known as “lady’s finger”, or “bamia” is one of the […]

Chelow (Persian Rice)

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Rice is the most commonly eaten food in Iran. There are two main kinds of rice that have a vast number of varieties in Iranian cuisine: Polow and Chelow. Polow consists of vegetables or meat cooked and mixed with rice that makes delicious and popular dishes such as Loobia Polow (Rice with Green Beans) and Adas Polow (Lentil Rice), whereas Chelow is a plain rice that is steamed and served beside different kinds of kebabs and stews such as Joojeh Kebab, Gheimeh, Ghorme Sabzi and Fesenjan. Rice preparation is like an art in Iran and unlike the majority of countries it is not only boiled, but also steamed and […]

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Macaroni (Persian Spaghetti)

In Iran, we call all types of pasta, Macaroni! It can be spaghetti, fusilli, penne, farfalle, or any other type of pasta, for us they are all Macaroni in different shapes! For example, farfalle is called butterfly macaroni and fusilli is called spiral macaroni. Also, we treat pasta like rice! To prepare it we go through the same procedures as we do to prepare rice which means that pasta is not only simmered in boiling water, but also steamed after being cooked. Another thing is that the sauce prepared for different kinds of pasta is always the same. It is a mix of meat, onions, bell pepper, mushroom […]

Tupak-e Khorma (Date Balls)

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These delicious date balls are an easy and quick snack that need no baking and are perfect to keep you going throughout the day. They are quite healthy and nutritious thanks to the nuts and dates used in the recipe, and still super sweet without even adding any sugar! Although dates are approximately 50% sugar, eating dates does not have an effect on blood glucose levels like refined sugar. To garnish these date energy balls I used walnuts, pistachio, coconut and dried rose petals, but feel free to replace them with any other nuts you prefer or you have in home.

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Sabzi Polow Mahi (Herb Rice with Fish)

Sabzi Polow (herb rice) and Mahi (fish) is traditionally served for the Persian new year Norooz. Persian New Year is celebrated every year to signify the beginning of spring and most of the dishes served during Norooz holidays have herbs as a symbol of rebirth, and fish that represents life. There are other Norooz Specialty dishes such as Noodle Rice , Herb Omelette or Stuffed Fish that I have posted their recipes before. But yesterday one of my dear Instagram followers Hasti asked me for a recipe for Sabzi Polow Mahi, and since there is only one week until Norooz I thought it is the best time to do it. […]

Haleem (Wheat and Meat Porridge)

Haleem or Halim is a thick, delicious and high calorie porridge popular in the middle east and central Asia for centuries. It is also known for some other names such as Harees/Hareesa, Keshkek, Kichara or Daleem. The origin of Haleem is not definite. But, it is a star of Arabian, Turkish, Persian, Pakistani, Bengali and Indian cuisine. Even though the recipe slightly changes from one region to another, it always includes wheat and meat. People use different forms of meat (lamb, beef, turkey or chicken breast) to cook it. This recipe that I am sharing here is the Persian Haleem, that is typically served […]

Loobia Polo (Rice with Green Beans)

Rice is the most commonly eaten food in Iran. There are two methods of cooking rice in Iranian cuisine: Polow and Chelow. Polow consists of different kinds of vegetables or meat cooked and mixed with rice, such as Loobia Polow (Rice with Green Beans) and Adas Polow (Lentil Rice), whereas Chelow is plain rice that is steamed and served beside different kinds of kebabs and stews such as Joojeh Kebab, Gheimeh, Ghorme Sabzi and Fesenjan. Loobia Polow is a dish made up of a mixture of beef, green beans, onion and tomato paste layered with cooked white rice.

(Khiar Shoor) Pickled Cucumber

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Pickled Cucumber is a known ingredient all around the world and like many other kinds of pickle is popular among Iranians, as a side dish or an ingredient in some foods like Olivie Salad. I have tried different kinds of pickled cucumbers since living out of Iran and, they had a hint of sweetness in them that didn’t satisfy me as the Persian pickles did. So I found out this recipe that I could make Khiarshoor (literally meaning salty cucumbers) easily and they were ready to serve just after 30 days.

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Fesenjan (Walnut Pomegranate Stew)

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Fesenjan or Fesenjoon is one of those dishes that the first time you see it, you may not really like how it looks, but believe me it´s so delicious that once you try it, you will fall in love with the taste and fragrance. It´s not easy to describe its sublime taste but the best I can say is that it has a sweet-sour taste and you can adjust it based on what you prefer. If you mostly like sweet foods then you simply add more sugar, and if you like it sour then more pomegranate paste. If you follow this […]

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Gol Gav Zaban (Borage Tea)

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Gol-gav-zaban (Borage) is a herb that originally grows in Iran and a few Mediterranean countries of west Asia, and its dried blue and purple flowers are brewed the same way you brew tea leaves. The flower has a sweet honey-like taste and is one of the few truly blue-colored edible substances. In Iran people make this tea to relieve colds, flu, bronchitis, rheumatoid arthritis, and kidney inflammation. It is believed to be warm in nature and alleviates symptoms that are caused by using food that is cold in nature such as cucumber and fish.  

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