Salad Olivieh is the Persian version of chicken salad and potato salad, rolled into one amazing dish that is loved by most who try it. My early memories of enjoying this very popular Iranian food go back to my childhood. Those who remember “frooshgah Ferdosi” on Fersodi Avenue (the first large department store in Tehran),…
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…
HUMMUS
This recipe transforms the ordinary garbanzo beans into a delicious and healthy dip with a mixture of spices and fresh lemon juice. Hummus is very ethnic and exotic in its simplicity. It is great as a dip, satisfying as a snack and unbeatable as a sandwich spread. The texture is velvety smooth and the…
JAMBON SANDWICH
This is a hot Jambon Sandwich that is made with layers of pan seared Jambon, spicy pickles and an assortment of condiments of your choice on a crusty baguette. I want to introduce you to a different, less common variety of ham, Jambon. It is a fully cooked French smoked ham, also called French prosciutto, that…
KOTLET کتلت
This is a recipe for the famous Persian Kotlet. These are Turkey Kotlets ( turkey cutlets) and they are absolutely delicious. I used to use ground beef for this recipe but for the past several years I have been making them with ground turkey, and the result is lighter, crispier, and tastier kotlets! Iranians love their Kotelt…
PESTO SAUCE WITHOUT NUTS
Every year late summer, early fall. when the temperatures start to dip below 40 F, I harvest all of my basil plants. The delicate basil leaves are very sensitive to cold, 35 F to be exact. If Mother Nature plays tricks on you and the temperature suddenly falls overnight the leaves turn black and…