Aash has always been front and center in Persian cuisine. This is a Persian term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles, herbs, spices, and meat. Aash-e Jow is a hearty Persian barley stew prepared by slowly cooking beans and grains with an abundance…
Month: December 2018
Khoresh Bademjan – Eggplant stew with lamb
Khoresh Bademjan is one of many eggplant dishes in Persian cuisine, and perhaps one of the most recognizable and popular! It offers a playful balance of deep, earthy eggplant and tomato flavors, combined with the tartness of sour grapes. The unique and special ingredient in this dish is ghooreh, which highlights Iranians’ love for all…
Halva Havij – Carrot halva
Halva, an Arabic word meaning sweet, is a well-recognized global dessert that by many accounts dates back to 7th century Persia, when dates and milk were cooked to create a creamy paste. Since then, the term halva has been used to reference a variety of sweets that include the cooking of wheat, rice, or semolina…