Baklava is a layered pastry dessert typically made of filo pastry and filled with finely ground nuts. They are then sweetened with either syrup or honey and seasoned with various warming and sweet spices. Baklava continues to be one of the most recognizable and popular sweet pastries in Iran, Syria, Lebanon, India, Armenia, Greece, and…
Month: November 2018
Persian steamed rice with saffron Tahdig
Rice, or as we say in Farsi, polow is the main grain consumed in Persian cuisine. Persians have mastered the art of cooking rice and have taken it to a whole different level. Rice is soaked and masterfully steamed to create a light and fluffy texture. The bottom of the pot is also cooked to…
Khoresh Baghala Ghatogh – Butterbeans with poached eggs
This simple peasant food brings back fond memories of childhood and time spent visiting family near the shores of the Caspian Sea. It is surprisingly simple in composition but packed with flavors. The signature flavors for this dish are garlic and dill.
The Caspian Chef
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…
Cultural and culinary events highlight sister city bond between Seattle and Isfahan, Iran
Cathia Geller, board president of the Seattle-Isfahan Sister City Association, and Chef Omid Roustaei spotlighted some of Iran’s cultural and culinary history.