Moraba-ye Beh – Quince jam with rosewater

مربای به Let there be jam! Homemade jams are such an integral part of Persian culture and cuisine. Quince is one of those rare and sometimes underappreciated tart and crisp fruits that are best enjoyed either cooked in a stew or made into a jam. Quince is an ancient fruit that finds its origin in…

Qhotab – Walnut​ ​turnover​ ​pastry​ ​with​ ​cardamom​ ​and​ ​rose​ ​water

قطا ​ب ​ I have such fond memories of my mother making these tasty treats as a young child. Qhotab is traditionally deep fried (though, I bake mine), creating a delicate and flaky textured crust with creamy and aromatic cardamom and rose water walnut paste on the inside. I can still recall the scent of…

Khoresh Saak – Caspian Sea tangy lemony herb sauce with carrots and fried eggs

ساک This is a perfect example of a simple and humble Caspian Sea dish in which large amounts of parsley, cilantro, mint, spinach and green onions are finely chopped and cooked down while brilliant and colorful slices of carrot gently soften in this tangy herb sauce. This dish is typically served with fried eggs or pieces…

Khoresh Morgh-e Torsh – Chicken in walnut and herbs sauce

مرغ ترش Morgh-e Torsh has the power to transport you to the shores of the Caspian Sea! When visiting my mother this weekend, we spent a good few hours in the kitchen talking about the dishes we used to eat that were specific to the Caspian Sea region and this was the first dish we…