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 […]
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 […]
This authentic and delicious dish is a typical Iranian recipe. It´s quite flavorful and thanks to saffron it has nice color and aroma. This dish is always served with a kind of rice. It can be Plain rice, jeweled rice (zereshk polow) or any other kind of rice. This recipe is only for making the chicken but I have added the recipe for jeweled rice before, for if you want to serve them together. Also in this recipe you do not have to use chicken thighs. You can use any other parts of the chicken based on your preference. Let´s get started!
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.
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 […]
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 […]
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 […]