This recipe I´m sharing today is one of my own favorites. Every time that I cook this meal I get positive feedback from friends and family and the great thing about it is that it´s so easy to make, takes little time and the ingredients are so easy to find. Recently I organized a food party at home with my friends of different nationalities and decided to represent Persian cuisine with this food served with saffron rice and Mast Khiyar as side dish. As expected I got many compliments again and everybody was in love. Some of them even took some […]
Baghali Polow ba Mahiche is one of the most popular dishes in Iran, and is usually served at parties such as wedding ceremonies. The combination of rice with dills and broad beans is called Baghali Polow, and the fork tender lamb shanks which is served beside the rice is called Mahiche. These two parts served together make a sublime taste. The origin of this food dates back to Safavid dynasty that ruled Iran from 1501 to 1722, and the kings were served with rice and lamb shanks. Nowadays it is a frequent dish among Iranian families, but still served and treated like a […]
In Persian cuisine there are plenty of dishes with beans such as Rice with Green Beans and Rice with Broad Beans, but one of the most popular one in Iran is Khorake Loobia Sabz or green bean stew. This stew is made with a mixture of beef, green beans, carrot, potato, onion and tomato paste. Green beans, also knows as french beans or snap beans, are tender edible pods which are a very rich source of vitamins and minerals. For this recipe I suggest selecting the beans that are free from brown spots, have a vibrant green color and snap when broken. Also in this recipe you can […]
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.
Abgoosht is one of the most traditional Iranian foods. It is also called Dizi, which refers to the traditional stone crock pots it is served in. Hundreds of years ago Abgoosht was made with lamb and chickpeas. However, later on when new foods such as potatoes and tomatoes were introduced to Iranian Cuisine, the recipe had some changes. Serving Abgoosht has a special custom. First the broth is poured in a bowl and served with small pieces of bread soaked in it. Then the remaining ingredients such as potatoes, beans, chickpeas and lamb are mashed up to a mashed-potato type consistency and served separately […]
Estamboli Polow is a delicious combination of rice, beef, tomato paste and potatoes. Some say that its name is taken from the type of potatoes that were used in original recipe which were called Istanbuli. But you can use any other kind of potato and it will taste equally delicious. The recipe for Estamboli Polow varies from one region to another or even from one family to another. Some families make it with only rice and tomato, some add potatoes to it and some families add meat and green beans. In our family the kind with green beans and meat is called […]
Kotlet is a delicious Iranian version of ground meat patty. This is a kind of dish that can be served warm or cold, plain or with bread, at home or at a picnic. It is the kind of food that moms usually have to hide it while cooking, cause otherwise half of the patties will be eaten by the kids before serving them on the table. It is a labor intensive food since you have to spend the whole cooking time standing in front of the oven and taking care of the patties and flipping them over, but trust me it’s worth […]
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.
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 […]
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.