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...  Read more
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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...  Read more
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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...  Read more
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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,...  Read more
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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...  Read more
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