Here is another dish in the Kuku series. But this Kuku is quite special, as it highlights a vegetable that has been called the potato of Iran: none other than eggplant. Eggplant is such a unique vegetable, and – as my beloved cooking teacher would say – eggplant is a prima donna ingredient, and I…
Month: May 2019
Kabob Torsh – Kebabs marinated in pomegranate and herbs
Kabobs are a quintessentially Iranian (and Middle Eastern) dish that’s widely available at Persian restaurants in Iran and abroad. It also takes center stage at dinner tables in Persian homes. Iranians have both a tendency and a capacity to elevate their dishes according to the availability of specific regional ingredients, and kebabs are no exception….
Khoresh Karafs – Celery and beef stew with fresh herbs
Khoresh Karafs, a popular celery and beef stew in Persian cuisine, is remarkably flavorful with very few ingredients. Celery is sautéed on its own to enhance its flavor, then combined with herbs, beef, and Limu Omani, which brings magic to this dish! Celery, oh celery! Let’s face it: celery probably isn’t the kind of vegetable…
Naan Berenji – Rice flour cookies with rosewater and poppy seeds
These delicate, brittle cookies called Naan Berenji have long been part of Persian tables and gatherings. They hold a special place on the Nowruz table (Persian New Year), alongside sweets, dried nuts, and fruits. So beloved in Iran, most families simply buy them fresh from the neighborhood bakery. These days, I drive about 15 miles…