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 (Greek) You are…
Category: Appetizer
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. Squashes, persimmons, quinces, and pomegranates top the list of seasonal favorites for me. I find the flavors of squashes quite appealing and when you think of…
Sekanjebeen – Mint and vinegar syrup
Sekanjebeen highlights the Iranian tradition of mixing familiar ingredients to create unique and exotic flavors. Sekanjebeen is quite simple in nature and easy to prepare: even though it has only 4 ingredients and takes just 30 minutes to cook, you will be rewarded with an unexpectedly delicious summery treat! The syrup is normally prepared ahead…
Kashk Bademjoon – Eggplant spread with whey and mint
Among all the eggplant spreads in the world, Kashk Bademjoon is unique! In this Persian dish, the eggplant is the star, taking center stage with an up-and-coming co-headliner, Kashk. Kashk is most often referred to as liquid whey: tart, aromatic and salty, bringing a deep umami experience to the dish. Name a culture, and it…
Salad Olivieh – Chicken and potato salad
Salad Olivieh is a chicken and potato salad that has won most if not every Iranian’s heart! To mention Salad Olivieh to an Iranian is to watch an excited smiling face staring back at you and to hear tales of where and how they used to eat this salad. Most of us would have it…
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 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…
Mirza Ghasemi – Eggplant spread with eggs
When you think about it, just about every culture has its own version of an eggplant spread. Iran has no shortage of its own variety of eggplant dishes. As a matter of fact, it has been said that eggplants are the potatoes of Iran. Eggplants are so easy to love for their flavor, texture, and…
Zeitoon Parvardeh – Olive Tapenade with pomegranate
Zeitoon parvardeh is naturally packed with a ton of flavors, bringing together sweet, sour, salt, fat, and umami all into one dish! This tapenade, a traditional marinated olive spread finds its roots in the Caspian Sea region of Iran where you will frequently see it served at homes and restaurants. Given its origin, you will…