Moraba-ye Beh – Quince jam with rosewater

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 the Mediterranean…

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

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 the oil and the…

Khoresh Saak – Lemon herb sauce with carrots and fried eggs

This is a perfect example of a simple and humble vegetarian Caspian Sea regional dish. Large amounts of parsley, cilantro, mint, spinach and green onions are finely chopped and patiently cooked to develop a rich herbal flavor. What makes this dish characteristically northern is the addition of a sour element, and here I have used fresh…

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

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 prepared.