Red Cabbage Jicama Salad, topped with oven blistered tomatoes is quick and simple to prepare. It is a lovely salad by itself with a crusty bread, but it also makes a delicious and healthy side dish for barbecued or broiled meat recipes. The peppery flavor of red cabbage pairs nicely with the crunchy sweetness of…
Sabzi Polo ba Mahi means herbed rice with fish. Sabzi is herbs, polo is rice and Mahi is fish. Sabzi polo is a popular Persian mixed rice that is usually made with basmati rice steamed with chopped fresh herbs. The traditional herbs used in this rice are tareh (green nira, also called garlic chives), cilantro,…
This beautiful symbol of spring is called ‘Sabzeh Nowruz‘ which is the sprouted wheat ‘gandom’ grown for Sofreh Haftseen on Persian New year. Sabzeh is the symbol of rejunvination and new life and it is one of the ever present items on this very ancient ceremony. Nowruz, also spelled, Norooz, Norouz means ‘new day,’ and it…
This post is a tutorial for preparing several variations of steamed Persian rice, as well as the recipes and techniques for different types of crispy crust at the bottom of the rice, or “Tahdig,” that is the best part of any pot of rice! Please scroll down for Damkesh order information. Rice is “Polo” in…
Mobraba ye Beh is Persian quince preserves. Quince is a fragrant fruit from the apple and pear family with a firm, pale yellow flesh. The beautiful reddish color that you see in the picture is the result of cooking the quince in sugar and water and then steeping it for 2-3 hours. Quince is “beh”…
Vegetarian Khoresh Bademjan (eggplant stew) is made with baked eggplants and yellow split peas. What makes this khoresh incredibly delicious is the tangy pomegranate concentrate and a citrus blend made with fresh squeezed juices of oranges and lemons. The traditional khoresh bademjan is an eggplant and meat lovers’ stew with chunks of lamb or beef…
My family loves this Spicy Holiday Chex Mix; we have been enjoying it for many holidays over the years. This delicious baked savory snack is made with wholegrain cereals and antioxidant rich nuts. The buttery and spicy sauce that I toss into the ingredients before baking them is far less salty and greasy than the ready…
When you want a great tasting soup or stew in this cold weather, you will need to start with a great tasting Chicken Stock. Making Homemade Chicken Stock is as simple as filling a large stockpot with chicken, fresh vegetables, seasoning and water, then simmering it for several hours. The outcome is a rich and…
Zereshk Polo ba Morgh is a Persian classic made with Zereshk (barberries), Morgh (chicken), and Polo, which is the steamed and fluffy Persian rice. This is one of the mixed rice dishes that you will find at small casual get togethers, as well as larger Persian dinner parties, weddings and most festive celebrations and holidays….
Tas kabob is an old fashioned Iranian beef stew that is slow simmered with farm fresh root vegetables and aromatic spices. Today I’m sharing this recipe that has always been a favorite of mine. The recipe for this delicious comfort food has been in my family for generations and no treasured recipe collection is complete without…
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Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two. This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks…
Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that…
Kashke Bademjan is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process, from very firm strained yogurt. The final product is either formed into balls, or pressed through a large holed sieve into strips, and dried. When dried…