Khoresh Porteghal – Chicken and saffron stew with carrots and oranges

This stew is a great representation of a dish in a culture that loves its fruits with their tart and sweet flavors! The chicken is cooked slowly with Persian spices (advieh), layered with carrots and saffron, and finished off with fresh orange segments before serving.

Khoresh Maast – Chicken in yogurt sauce with barberries

This one is a maast-try! I have had several appetizing and delicious Indian chicken dishes that either marinate or cook the chicken in a yogurt sauce. But until recently I hadn’t tried this traditional chicken dish with Persian techniques, ingredients, and spices.

Chefs Without Borders

Each year, Seattle-Isfahan Sister City Advocacy (SISCA) organizes Chefs Without Borders: Tasting Isfahan and Tasting Seattle. This bilateral event features two dinners on opposite sides of the world that share and celebrate the emblematic cuisine of each other’s city. The goal is to create better awareness of, appreciation for, and connection between cultures through the…

Kuku Kadu Halva-ee – Butternut squash and walnut kuku patties

With the arrival of fall, not only come Halloween, Thanksgiving (and my birthday), but also glorious squashes! I don’t know too many people who would pass on a well-prepared butternut squash dish. Versatile in so many ways: you can eat squashes raw by shredding them into salads, fry them up, batter them like Tempura, roast…

Cayk-e sheer berenji – Cardamom and rose water rice cake

It’ll be no surprise that rice dishes are cherished and consumed in Persian cuisine. Rice found its way to Iran from China via the silk road, and took root in the Caspian Sea region, where the climate and landscape are very hospitable to rice production. Recently I’ve been reading about the wide variety of rice…

Khoresh Zereshk – Barberry and saffron lamb stew

What are these bright red, tart, sharp, tangy, mouth puckering berries? Well – they’re Iran’s very own barberries! This stew showcases the prized barberries, which are sweetened with grape molasses and paired with lamb that is cooked in a seasoned tomato sauce until the meat falls off the bone. To make this more of a…

Khoresh Nokhodchie – Chickpea and lamb meatballs in tomato-mint sauce

I seem to spend a lot of time thinking about Isfahan these days. So I started searching online and paging through cookbooks for inspiration to see what intriguing and tasty dish I could come up with to share. This is a simple Isfahani stew that once again has familiar elements such as lamb, chickpeas (in…