Salad-e seeb torsh ba kheeyar – Apple and cucumber salad with fresh herbs and lime

Persian cucumbers have ruined it for me! When you grow up eating cucumbers in the way that Americans eat apples and oranges, you are in for a disappointment the first time you cross paths with an ordinary cucumber. Persian cucumbers are delicate, high on cucumber flavor, and low on the chalky/bitterness factor. Their skins are…

Khoresh Albaloo – Sour cherry and chicken meatballs in saffron broth

I can’t help but smile when I think of sour cherries! Cherries are a highly prized fruit that has found its way into many parts of Persian cuisine, both as a savory and as a sweet ingredient. This dish is another Caspian Sea regional specialty that integrates sour cherries into a stew in the company…

Mirza Ghasemi – Eggplant spread with poached eggs

When you think about it, just about every culture has its own version of an eggplant spread. Iran has no shortage of its own variety of eggplant dishes. As a matter of fact, it has been said that eggplants are the potatoes of Iran. Eggplants are so easy to love for their flavor, texture, and…

Zeitoon Parvardeh – Olive Tapenade with pomegranate

Zeitoon parvardeh is full of umami flavors, a mixture of olives, creamy ground walnuts, and fresh herbs topped with pomegranate and a unique Persian spice called golpar, a hogweed seed.  This is a Caspian Sea specialty that also uses locally grown herbs that are unique to the area and otherwise not available elsewhere. Hence for…

Catch me on “Your Last Meal” podcast

Keeping company with Samin Nosrat (“Salt Fat Acid Heat” on Netflix) and Andy Baraghani (Senior Food Editor, Bon Appetit) on Rachel Belle’s podcast! Rachel Belle has an awesome podcast called “Your Last Meal” in which she interviews people from all walks of life about their favorite food. On February of 2019, I was honored to…