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 […]
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.
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.
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 […]
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.
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 […]