Koloucheh, Fuman style -Sweet pastries with creamy walnut and rosewater filling

This beauty is another of the Caspian Sea region’s contributions to Persian cuisine. Not only is this pastry unique to this region, but also the two provinces that border the Sea – Gilan, and Mazandaran – each have their own versions. Though a walnut paste is the most common filling, possible alternatives include dates, bananas,…

Shami-e Lapeh -yellow split pea and beef patties

In the West, we have the burger with all its glorious variations. In Iran, we have the Shami with many regional influences. Shami resembles a donut, with a hole in its center. In the North of Iran, there is the green Shami, in which the beef patty is packed with fresh herbs and creamy walnuts….

Maast-o Museer – Yogurt with Persian shallots, garlic and mint

This is another gem in the Persian yogurt series. Yogurt plays such a significant role in the cuisine and is always there to accompany a flavorful layered rice or well-seasoned stew. The star of this yogurt dish is Museer, a Persian shallot. Museer is best described as a mix between an elephant garlic and a…

Maast-o Khiar – Yogurt with dried mint, cucumber and raisins

Yogurt is no stranger to Persian cuisine and is frankly a mandatory side item on the table. Each region of Iran offers its own unique version of a yogurt dish to accompany a Persian meal. In the North by the Caspian Sea, the specialty is a garlic and shallot yogurt, which has an intoxicating quantity…

Lubia Polo – Rice with green beans and beef

Ask an Iranian what their favorite rice dish is, and they’ll likely say it’s Lubia Polo. They’ll then proceed to tell you how they make their version and why it’s the best! Though quite simple in composition, this dish has such richness because of the way the ingredients are cooked and the integration of lots…