Khoresh Beh – Beef and yellow split pea stew with quince

Autumn has finally arrived, so it’s quince season once again, and I have been busy making Persian quince stew, jam, and Membrillo! Every year I look forward to the arrival of Fall and its seasonal produce, ranging from a fantastic variety of squashes, including the sweet and tender butternut squash, to fruits like persimmons, pomegranates,…

Ghapeli Polo – Rice with beef and garbanzo beans

This dish finds its roots in the province of Kermanshah, located in the western region of Iran. At its core, it is a simple one-pot meal that starts with slow cooking of the beef and the garbanzos. Along the way, onions and simple spices are added to develop more depth and flavor. Once the beef…

Khoresh Gol Kalam – Beef and cauliflower stew

Long before the humble cauliflower became a trendy superfood, Iranians were cooking it into stews (Khoresh), egg-based dishes (Kuku), and even pickles (Torshi). Like many Iranian stews, this is an especially simple dish with only a few ingredients. Nevertheless, there are certain culinary techniques that bring out a spectacularly deep range of flavors. First, it’s…

Anar Bij – Meatballs in pomegranate and herb sauce

Anar Bij is a hearty and flavor-packed dish from Gilan province in the Caspian Sea region of Iran. Delicate meatballs are gently cooked in a creamy walnut sauce that is then flavored with fresh herbs and pomegranate molasses. Tart flavors, aromatics, and a hint of sweetness combine to make this dish another poster child of…

Shami – Herb and meat patties

Shami is often referred to as a meat patty, though realistically it is more about herbs and ground walnuts than it is about the meat. Throughout Iran, you will find a multitude of Shami varieties using different types of meat, often with added chickpeas, yellow split peas, or red lentils. This version from the Caspian…

Kabob Kubideh – Grilled skewered Kebab

However you spell or pronounce them, Kebabs, Kebobs, or Kababs are meat dishes that take pride of place alongside other dishes in Persian cuisine. They are typically small pieces of seasoned whole or ground beef, lamb, chicken, or seafood that are generally skewered and grilled. Mention “Ka-bob” (the Farsi pronunciation) to an Iranian, and it…

Aash-e Anar – Pomegranate soup with meatballs

This is Aash-e Anar, another of the popular and well-loved members of the Aash family, with many enticing and creative seasonal variations. Aash has always been front and center of Persian cuisine. This is a Farsi term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles,…

Kufteh Pesteh – Meatballs with pistachios and pomegranate

Yes indeed, this is another Kufteh (meatballs in Farsi) in the long line of meatballs in Persian cuisine. Except this one is just jam-packed with incredible and unique flavors that are enhanced with the addition of fresh herbs and sparkling arils of pomegranate and the crunch of the much-beloved emerald green colored Iranian pistachios.

Kufteh Berenji – Rice and fava bean meatballs

Kufteh is the term Iranians use to describe meatballs. However, unlike meatballs from most other cultures, Persian meatballs are not primarily about the meat! As a matter of fact, most Persian meatballs incorporate many other elements. A variety of grains including rice, as well as a wide range of beans and lentils, fresh herbs, nuts…

Kabob Tabei – Pan-fried kebabs

However you spell or pronounce them, Kebabs, Kebobs, or Kababs are meat dishes that take pride of place alongside other meat-centered dishes in Persian cuisine. They are typically small pieces of seasoned whole or ground beef, lamb, chicken, or seafood that are generally skewered and grilled. What makes Kebabs so tasty is the addition of…