Baghlava – 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, India, Armenia, Greece, and…

Polo – Persian steamed saffron basmati rice

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

باقالا قاتق 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 and culinary instructor, who is passionate about sharing Persian culture and traditions through food and story-telling. His mission now is to spread awareness of Persian culture and cuisine, which he does by writing his blog, by teaching online cooking classes, and through his work with the non-profit organization, Seattle…