This recipe was featured on “Best Side Dish” category by FeedFeed 2/23/2016 This Wild Rice recipe makes a healthy and delicious side dish with meat, seafood, or vegetarian dishes. A blend of wild rice, brown basmati rice and red rice has been used in this recipe, but it can also be prepared using only one of these varieties…
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…
Kalam polo is a type of delicious mixed Persian rice. Kalam means cabbage and polo is rice in Farsi. Like most recipes this one also has many different versions and all are delicious. Different techniques are used in preparing this rice but the basic ingredients, cabbage, meat, and rice are used in all versions, except…
It is always nice to have a few simple side dish recipes lined up for the big holiday events. There is plenty to do with so much planning that even a little peace of mind goes a long way. With Thanksgiving right around the corner I am thinking of this Roasted Butternut Squash. It is…
The weather is steadily getting colder around here. I don’t know about you but a cold breakfast does not appeal to me on these chilly mornings. This Apple Cinnamon Oatmeal is a delicious and satisfying breakfast that warms me up inside and kick starts my morning to give me enough energy to keep going until…
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…
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…
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 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…
Today I’m making my Spicy Cheese Log. I think cheese logs are a very creative way to serve cheese at a party. We all enjoy cheese and crackers but love the interesting combination of flavors and textures of added herbs and nuts in cheese logs. I’m sure you have seen the cheese logs that are…
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Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that…
Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two. This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks…
Barbari, Noon Barbari, or Nan Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. Noon, or nan, means bread in Farsi. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Some of the special delicacies enjoyed with…