Olive Oil Dip with Fresh Herbs is easy to make and it’s one of the best starters for many meals, but it certainly is a must before indulging in an Italian meal! Whenever we go to our favorite Italian restaurant, I can’t wait to dip chunks of their warm crusty Italian bread in a bowl…
GUACAMOLE گواکامولی
Guacamole is a favorite around our house. I never need a special occasion to whip up a batch just about anytime of year, so basically finding good looking avocados is reason enough; but tomorrow is Cinco de Mayo so I feel this is the perfect time to share a new, and slightly different Guacamole recipe with…
RED CABBAGE JICAMA SALAD
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…
PERSIAN STEAMED RICE with TAHDIG
This post is a tutorial for making different types of steamed Persian rice and the technique for making the delicious golden Tahdig, that is the best bottom of any pot of rice! Rice is Polo in Farsi and it is the most important component of some Persian dishes, specifically all of the stews (khoresh) and…
MORABA YE BEH
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
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…
HOMEMADE MARINARA SAUCE
HOMEMADE MARINARA SAUCE Print Prep time: About 15 minutes Cooking time: About 1 hour Yield: 3-4 cups Author: Homa Recipe type: Sauce Cuisine: Italian Ingredients 1 ½ medium yellow onions, peeled and diced medium (about 2 cups) 2 cloves garlic, minced (about 1 ½ tsp) 2 TBSP olive oil ¼ tsp crushed red pepper…
DAL ADAS دال عدس
Dal Adas is a simple and wholesome spicy dish from the southern part of Iran. This dish is made with red lentils and has a nice degree of heat because of the ground cayenne pepper that I have used in the recipe. Dal Adas is a vegetarian stew that is served over rice or with…
AASH SHALGHAM آش شلغم
Aash Shalgham is a Persian turnip soup is known and loved as the best cold remedy in Iran’s cold winter months. Shalgham is turnip and Aash is what Persians call a thick and hearty soup. There are many varieties of Aash in the Persian cuisine with complex flavors and usually numerous ingredients that make them wholesome and…
ADAS POLO BA KADOO HALVAII عدس پلو با کدو حلوایی
Adas Polo ba Kadoo Halvaii is a beautiful and delicious Persian lentil rice with roasted butternut squash, Medjool dates (khorma) and warm spices (advieh). Adas means lentil, polo is rice. Kadoo Halvaii is butternut squash in Farsi, with Kadoo meaning squash and the root of word halva means “sweet.” There are different recipes for adas polo, and I love all of…