Omid Roustaei is an Iranian-American psychotherapist, a regular contributor to The Spruce Eats, The Kitchn, and a Seattle-Isfahan Sister City Board Member. Omid is passionate about sharing Iranian culture and traditions through food and story-telling. His mission now is to spread awareness of Iranian culture and cuisine, which he does by writing his blog, teaching…
Naan Nokhodchi – Cardamom chickpea cookies
Naan Nokhodchi, also known as Shirini Nokhodchi, are among the many delicious Persian cookies that are associated with celebration and hospitality. Flavored with cardamom and rose water, they are perfect with a cup of black tea or coffee, and are a great treat at any time of day. These small, delicate, and melt-in-your-mouth cookies are…
Build Longer Tables: Risotto and Polow
Cooking demonstration and Fundraiser in association with Seattle-Isfahan Sister City Advocacy (SISCA) Two chefs–one Iranian and one Italian–will join forces at 10 a.m. Pacific Time, Saturday, December 10, for an online cooking demonstration to help increase awareness of the extraordinary uprising underway in Iran and to raise funds in support of underprivileged Iranian children and…
The Persian Pantry
The Persian Pantry A well-stocked and well-organized pantry is the heart of the kitchen in many if not all cuisines. It is also the gateway to exploring and experimenting with new flavors, ingredients, and dishes. Cooking is simply more efficient and more enjoyable when the necessary ingredients are readily accessible. Persian cuisine is no exception…
Joojeh Kabob – Grilled saffron chicken kebabs
Kebabs are ground meat or pieces of chicken, beef, or lamb that are skewered and typically cooked on hot glowing charcoal. One of the key signatures of kebabs is the lengthy marination process in which ingredients such as yogurt, fresh citrus, onions, and spices build in flavors and tenderize the meat. Joojeh Kabob is a…
Bastani Sonati – Saffron and rosewater ice cream
While traditional and simple ice creams such as vanilla, strawberry, and chocolate are familiar and comforting, these days there is great demand for new flavors and more combinations of them, such as blueberry Earl Grey, strawberry balsamic, and lavender honey. Perhaps what has been missing from this creative list has been Persian ice cream with…
Growing up Irooni (Iranian)
Earlier this year, in April of 2022, I had the great privilege of having an in-depth conversation with Leyla Shams of Chai and Conversation about growing up Iranian. This discussion was indeed one of the most engaging, authentic, and transparent conversations I have ever had and one that I am most excited to share with…
Kabob Barg – Filet Mignon Kebabs
Kebabs are ground meat or pieces of chicken, beef, or lamb that are skewered and typically cooked over glowing hot charcoal. One of the signatures of great kebabs is a lengthy marination process in which ingredients such as yogurt, fresh citrus, onions, and spices build in flavors and tenderize the meat. This is Kabob Barg,…
Faloodeh – Lime and rosewater granita with rice noodles
There is no shortage of western-style desserts in Iran, ranging from classic French pastries to cookies, cakes, pies, and ice creams. At the same time, there is an assortment of local and regional desserts that have long been part of Persian cuisine. Many of them have specific associations with special holidays, celebrations, or seasons. Faloodeh…
Kuku Nokhodchi – Falafel Kuku
I have always been a fan of chickpeas in any way, shape or form. Not only are they tasty and packed with plant-based protein, they can also be cooked and presented in endless ways. Two of my favorite chickpea dishes are falafel and hummus, offering different flavors and textures. This dish is inspired by my…
Fundraising class for Ukraine
Iranian and Italian culinary instructors in Seattle join forces in support of Ukrainian refugees. Inspired by Chef Jose Andres, who said “we should build longer tables, not higher walls”, chefs Omid Roustaei and Paola Albanesi will teach a lively online cooking class to raise funds for Ukrainian refugees. Food reminds us that nations have more…