Dooymanj, or Dooymash, as we call it in Tabriz, is a food that is enjoyed in small portions as a late afternoon snack or “asraneh.” Dooymanj is made with simple and fresh ingredients: Crispy lavash bread, butter, “torta,” feta cheese, walnuts and herbs. This is a fun and nostalgic ceremonial snack food. This asraneh is…
KOOFTEH TABRIZI کوفته تبریزی
Koofteh (Kufteh) Tabrizi is very famous in Iran, it originates in Tabriz (my hometown). Tabrizis are known to make the best Koofteh Tabrizi, because after all when a food is named after your city, it has to be worth that honor! I have had many koofteh Tabrzis in my life and have made quite a…
PERSIAN SHORBA شوربا
Today I’m sharing my Shorba recipe at the request of one of my dear readers. Shorba is one of the most ancient Tabrizi/Azeri recipes. It is a stew and soup combination made with braised bone-in meat, split peas, garlic chives and tarragon. Shorba is mainly a rich meat stew that has some potatoes and eggs…
SHOLEH ZARD شله زرد | PERSIAN SAFFRON RICE PUDDING
Today I’m sharing a special recipe for Sholeh Zard that has been handed down by my mom’s family for several generations. My mom was an amazing cook and a great person. Not only did she know all of her delicious recipes by heart but also she had all the patience in the world with her…
GHEYGANAKH | KHAGINEH خاگینه
Gheyganakh is an Azeri/Persian dessert, called Khagineh in Farsi. It is made with very simple ingredients: Flour, eggs, sugar and milk or water. The mixture of these ingredients make up the basic batter that is then fried in butter or oil until golden brown. Then a light rose scented saffron syrup transforms this fried batter…
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…
TABRIZI PALDA پالدا | AZERI WHEAT CUSTARD
This is a Tabrizi dessert that my great aunt used to make when I was a very young girl. She called it Palda, which is the Tabrizi word for Paludeh or Faludeh. In some parts of Iran this is called Larzunak (something that shakes) because of its Jello-like consistency. Palda is very different from the Persian dessert called…
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…
ABGOOSHT آبگوشت
Abgoosht or Abgusht is a one-pot comfort food that is a rustic dish with wholesome ingredients. This stew has been enjoyed by our Persian ancestors over the centuries and still remains as one of the most popular meals in Persian cuisine. Abgoosht means “meat broth” word by word, but it is so much more! It…
DOLMEH BARG دلمه برگ | STUFFED GRAPE LEAVES
When I was very young I used to go to my grandparents’ house that was in a very old neighborhood in Tabriz. The house consisted of many rooms that were built all around a courtyard. I still remember the sweet scent of the grapevines hanging from several grape arbors that were placed over small gardens…