Category: Appetizer
Dolmeh Barg Mo – Stuffed grape leaves
Dolmeh Barg Mo, stuffed grape leaves are a well-recognized and popular dish in the Mediterranean and Middle Eastern regions. Iranians, Turks, Syrians, Armenians, Lebanese, Greeks, and Iraqis have been making them since about the 17th century, albeit with many variations in the name, choice of ingredients, flavor profile, and presentation. Dolmeh (Farsi), Dolma (Turkish), Dolmades…
Kashk-e Kadu – Butternut-squash-spread with whey and mint
Fall is my favorite season for a variety of reasons: the turning of the leaves, the bright and colorful fall foliage, my birthday, and the arrival of harvest time. Kashk-e kadu, a butternut squash dish best represents this season! Squashes, persimmons, quinces, and pomegranates top the list of seasonal favorites for me. I find the…
Sekanjebin – Minty vinegar syrup
Sekanjebin, a refreshing minty vinegar syrup, showcases the Iranian tradition of turning simple, familiar ingredients into extraordinary flavors. With just four ingredients and around 30 minutes to prepare, this sweet-and-tart summer treat is surprisingly delightful and easy to make. The syrup is normally prepared ahead of time in large quantities and then stored in the…