This is Persian baklava! 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,…
Month: November 2018
Persian steamed rice with saffron Tahdig
This is the iconic Iranian rice with golden crispy saffron tahdig. In Iranian cuisine, rice—or polo in Persian—is the primary grain and a culinary staple. Iranians have elevated rice preparation to an art form, soaking and carefully steaming it to achieve a light, fluffy texture. A hallmark of Iranian rice dishes is the golden, crispy…
The Caspian Chef
Omid Roustaei is an Iranian-American chef and culinary instructor who has been deeply involved in the culinary world for more than 25 years. Born and raised in Tehran, he attended the School of Natural Cookery in Boulder, Colorado, where he studied the art of intuitive and improvisational plant based cooking. Omid now balances a career…
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.