Barbari, Noon Barbari, or Nan Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. Noon, or nan, means bread in Farsi. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Some of the special delicacies enjoyed with…
FRENCH TOAST
There are a lot of myths regarding the origin of this lovely breakfast called, French Toast, but oddly enough all of them point to the fact that French toast, also called German toast by some, was not invented in France! Some stories mention 5th century and ancient Rome, others claim that it was originated in…
APPLE CINNAMON OATMEAL
The weather is steadily getting colder around here. I don’t know about you but a cold breakfast does not appeal to me on these chilly mornings. This Apple Cinnamon Oatmeal is a delicious and satisfying breakfast that warms me up inside and kick starts my morning to give me enough energy to keep going until…
WATERMELON SMOOTHIE
Hot summer days call for sweet cold watermelon. During these hot days our refrigerator is always stocked with watermelon. So recently I used some of it to make this Watermelon Smoothie. It is healthy, creamy and surprisingly delicious. The other day after spending four long hours at my dentist’s office in the middle of the…
MIRZA GHASEMI میرزا قاسمی
Mirza Ghasemi is a dish from Gilan Province in the Caspian Sea area of Iran. Gilan is in the North of Iran close to the stunning Jangal (forest) Mazandaran with moss growth covering the tree trunks and huge ferns covering the forest floor. The Caspian Sea is calm, beautiful and best of all the shoreline…
KUKU BADEMJAN کوکو بادمجان
Kuku is Persian version of Italian frittata with less eggs and more vegetables. Unlike frittata that is more like an open-faced omelet, kuku is usually thicker and the ingredients need to cook over low heat for best texture. For this reason kuku is cooked on both sides by inverting it onto a platter when one…
BUTTERMILK PANCAKES
These Buttermilk Pancakes are my favorite, they are moist and fluffy and very light. Pancakes should be easy to prepare without too much fuss, after all this is a food that is almost always cooked early in the morning for breakfast and the easier the recipe the better. Pancakes are not exclusively for breakfast though,…
IRISH SODA BREAD
The first time I ever had Irish Soda Bread was many years ago around this time of year, close to St. Patrick’s Day. I bought one loaf and everyone in my family loved it. It was buttery, dense and tender. I went back to the bakery and got couple more loaves, and every year I…
DOOR COUNTY CHERRY SCONES
My inspiration for making these Door County Cherry Scones came from a bread called the Door County Bread that used to be baked in a local bakery in Illinois. They used dark tangy cherries and walnuts in it and only baked it for a short time during the holiday season. The name was for the…
FERENI فرنی | PERSIAN RICE CUSTARD
This Fereni is my mom’s recipe, and she learned it from my grandmother. It always reminds me of the carefree days of my childhood when desserts were simple and yet wonderful. She always made Fereni in fall and winter and I have kept up the tradition and with the arrival of cold weather everyone in…