Chicken Piccata is a quick meal that is perfect for busy weeknights. You can put it together in less than 30 minutes from start to finish. Most of the ingredients are probably in your fridge and pantry already. Chicken Piccata is made with slices of chicken breast floured and sautéed in butter and olive oil…
KATEH GOJEH FARANGI کته گوجه فرنگی | TOMATO RICE
You might have heard the phrase,”Tomatoes and oregano make it Italian,” and this is mine: Tomatoes and fried onions make it Persian! I have a recipe for you today that was given to me by my cousin, which I love and I think you will too. This is a tomato lovers’ treat; it is called…
TANDIR AASHI تندیر آشی | GARBANZO POTAGE
The recipe for this hearty Garbanzo Bean (chickpea) Potage (Pottage) or Tandir Aashi is from my home town of Tabriz in Eastern Azerbaijan, Iran. The word Tandir is Azeri for Tandoor oven, and Aashi means Aash in Azeri, which describes many thick soups in Azeri/Persian cuisine. This particular aash is thicker than most and is cooked…
CREAMY COLESLAW | SALAD KALAM سالاد کلم
When my daughter was very little she had her likes and dislikes of the vegetables. Like most moms I did my best to introduce a variety of fresh vegetables to her gradually and in subtle ways. I wanted her to grow up eating and appreciating all the fresh and delicious vegetable and gradually build healthy…
BORANI KADOO VA BADEMJAN برانی کدوو بادمجان
Borani Kadoo va Bademjan is a vegetarian dish made with squash (kadoo) and eggplant (bademjan) and slices of fresh tomatoes and garlic. It is served with plain yogurt on the side and the red powder you see on top of the yogurt is a dash of cayenne pepper. This bornai gets its spiciness from serrano…
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…
ABDOOGH KHIAR ابدوغ خیار
I believe this is the right time to share my Abdoogh Khiar (Persian cold cucumber and yogurt soup) recipe with you. If you have visited my “How To” page, you’ve probably seen my post called All About Herbs! As I have mentioned in that post, I grow some herbs in my backyard and love it. This…
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…
BAGHALI GHATOGH باقالی قاتق | FAVA BEANS WITH DILL
Today I’m sharing a vegetarian dish called Baghali Ghatogh which is a specialty from one of my favorite places in the world, Gilan Province in North of Iran. The northern part of Iran is called ‘Shomal’ (North) by many Iranians. Gilan is near the beautiful lush green Jangal (forest) Mazandaran, the calm and warm Caspian Sea…
BLACK BEAN CORN SALSA
Today I’m sharing my recipe for Black Bean and Corn Salsa that can be prepared in only minutes and though chilling makes all the flavors infuse better, it is not an absolute necessity if you’re in a hurry, it is still going to taste amazing. I love how colorful and festive Mexican food is and…