On February 23rd, 2019 I threw a dinner party and invited a few of my very close and dear friends who are self-proclaimed “The Caspian Chef taste testers” and I wanted to offer them a variety of fun and unique Persian food that I was fairly certain they had not had been familiar with. I…
Month: February 2019
Shiveed Baghaleh Polo – Fresh fava bean and dill rice pilaf
This is one of many mixed rice dishes in Persian cuisine, and I would say my all-time favorite! The second favorite being Zereshk Polo, rice with barberries, and saffron. This rice dish is typically served with stewed beef or lamb as well as roasted or stewed chicken with the usual Persian spice mixture called advieh…
Cake Eshgh – Persian love cake
Today and every day we celebrate LOVE! Valentine’s day has come and gone and I am just getting around to posting this cake recipe on the blog. To state the obvious, Valentine’s day was not always a day that was celebrated in Iran and there was certainly no cake to go with it! But as…
Naan Barbari – Crusty Persian flatbread with nigella and sesame seeds
Naan barbari is one of the most popular flatbreads in Persian cuisine, most frequently consumed at the breakfast table to scoop up some creamy butter and homemade sour cherry jam or aromatic quince rose water jam! Though we would certainly have this bread in Tehran, I mostly associate it with trips up north to the…
Tokhm-e Sharbatie – Sweetened basil seed, rose water, and lime Sharbat
Before there was sugary and processed soda (can you even remember that time?!) there was sharbat in Iran. Sharbat is a homemade beverage that has 3 main components: acid, sweetener, and flavor. For the acid, citrus juice or vinegar is used to bring forward the tartness element; typically honey, sugar, or grape molasses is used…