This Aab Talebi (Cantaloupe Smoothie) is a refreshing and nutritious drink that makes a great breakfast as well as a cooling midday snack. It is a delicious and creamy smoothie that is also very healthy. Cantaloupe is one of the most popular melons that grows in different parts of the world including Africa, Europe, India, Iran, and U.S….
NOON KHAMEI نون خامه ای | PERSIAN CREAM PUFFS
Persian Cream Puffs are called “noon e khamei, or naan e khamei” in Farsi, which translates to “whipped cream bread.” I call them simple pleasures! If you’ve had exquisite cream puffs like these you know what I am talking about. I lightly dust the pastry with powdered sugar for a touch of sweet, and…
SHIR BERENJ شیر برنج
Shir Berenj is Rice Pudding Persian style! Back when the fancier European desserts such as pate choux, éclair, rollet, panna cotta and many others had not found their way into the homes and hearts (stomachs) of Iranians, there was this simple and creamy Persian dessert called Shir Berenj. I grew up eating Shir Berenj (Shirbinish in Azeri)…
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…
TAR HALVA ترحلوا
Tar Halva is a very traditional Persian dessert made with rice flour, ground cardamom and butter. It is sweetened with a light saffron syrup that is mildly scented with rosewater. Tar Halva translates to “moist halva,” which is a different version of the regular Halva; it is made with rice flour and has a softer…
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…
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…
BAKLAVA CAKE|BAGHLAVA CAKE کیک باقلوا
The recipe that I’m sharing today is the Baklava Cake (or Cake e Baghlava in Farsi). All the wonderful fragrant spices of Baklava (Baghlava) come together in this delightfully light cake that is super moist with a walnut filling and a delicate blend of cardamom, cinnamon and rose essence. Baklava Cake is traditionally made on Persian…
CHOCOLATE SWEETHEART CAKE
Valentine’s Day is once again upon us! I have a wonderful cake recipe to share with you for this occasion. This is the Chocolate Sweetheart Cake which is a delicious 3-layered chocolate cake with ganache and mascarpone pistachio filling. The holiday itself is centuries old, spanning rituals and customs from ancient Rome to the Victorian English era. These…
SHABE YALDA شب یلدا | BAGHLAVA CAKE
I invite you to celebrate Shabe Yalda with my Baghlava Cake (Baklava). Shabe yalda or Shabe Chelleh, (Chilla Gejasi in Turkish) is a celebration of the victory of light over darkness after months of scares hours of warming sun. This festive night of celebration has been around since the time of ancient Persia and is celebrated to…