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
Kabab Torsh – Kebabs marinated in pomegranate and herbs
Kebabs 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 stew in Persian cuisine is remarkably flavorful with very few ingredients. Celery is sauteed 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 that makes you…
Naan-e Berenji – Rice flour, rose water cookies with poppy seeds
These delicate and brittle little cookies were present at the tables and spreads of a Persian home for as long as I remember. But, most significantly, these cookies would have their place at the Nowruz table (Persian New Year), which would also meet the company of various other sweet treats, dried nuts, and fruits. These…