Abgoosht is the original Persian rustic “one pot meal” that dates back to centuries ago when simple ingredients were gathered and thrown in a pot to accompany tougher cuts of meat that needed to cook for a long time.
Nowadays, with easy access to a wide range of ingredients, this once modest dish has become quite elevated! More vegetables have found their way into this one pot meal, alongside traditional Persian spices. Consequently, each family has developed their own version of Abgoosht.
Bij Bij is not only a fun name for a dish, it is also a staple for Caspian Sea folks. People from Iran’s Mazandaran Province call this dish “Vavishka” (clearly a name that originated in Russia), but in Tehran those who know of it call it Bij Bij. It is a comfort dish, made with ground meat, caramelized onions and spices, all cooked in a rich tomato sauce, and with eggs poached right in the middle. An all-round simple and flavorful dish that can be prepared in about an hour, with very little effort.
What does a pasta dish look like after a Persian makeover? How do you turn a classic Italian ingredient into Persian comfort food?
Well, first you boil pasta until it’s al dente, and then you layer it in a pot with a tomato meat sauce and Persian spices such as turmeric, cumin, coriander, cinnamon, cardamom and rose petals. Before cooking, the pasta on the bottom of the pot is properly prepared to create a crispy Tahdig, much like the prized Persian version of basmati rice. The Tahdig can be made with the pasta itself, as shown here, or with potatoes or tortillas.
Khoresh Bamieh comes originally from Khuzestan province in southern Iran, where it is traditionally prepared with a tamarind sauce. This variety, which is more common elsewhere in Iran, substitutes tomato sauce for the the less well known tamarind.
This is Ghormeh Sabzi, by many accounts Iran’s national dish!
Yes, there are Fesenjoon, Khoresht-e Bademjan and Zereshk Polo, and a myriad of other stews and rice dishes, not to mention a long list of Kebabs. But there is something so very special about Ghormeh Sabzi.
To learn about this dish is to learn some of the very specific nuances of Persian culture, tradition and cuisine.
This dish is an internal contradiction, much like Iran herself. The ancient Persian Empire vs. modern-day Iran; pre-revolution vs. post-revolution; traditional dishes vs. fast food.
You thought only your grandmother made the best meatloaf? Well, who knew, Persians make meatloaf too and they are not shy about stuffing lots of flavors into them. The main component that remains consistent is the signature Persian flavor profile; a touch of sweet that is balanced with sour and the refreshing company of fresh herbs.
Disclaimer: my grandmother did not make us meatloaves!
What looks like a soup or a stew, but is neither? It is Aash!
Aash is a slow-cooked Persian dish that combines a variety of beans, grains, sometimes noodles, herbs, spices and meat. Its texture most resembles a thick soup.
Aash is quite versatile and has many variations. It can be a comfort food, but it can also be served “majlesie style” – meaning the kind of meal you’d serve at a fancy dinner party. It can be the main course, or be served in small quantities as part of a family-style spread. Aash has its roots in traditional Iranian holidays such as Nowruz, the Persian New Year.
Name a culture, and you will quickly realize how many dishes start with some member of the onion family. Onions and all of their relatives are cherished and celebrated in Iranian culture. The onion family includes red, white and yellow onions, green onions, garlic, leeks, garlic chives and shallots. And in Iran, you also have Museer, which is an Iranian variety of shallot that most closely resembles elephant garlic, as well as Tarreh, which is a cross between American leeks and green onions. In the US these ingredients are available dried at Persian markets.
This dish takes me way back to my childhood growing up in Tehran. I remember loving this dish for its flavor and simplicity, which clearly appealed to my teenage palate. A simple meatball dish with fried potatoes over steamed rice – how can you go wrong with that?
Khoresh Gheymeh is a well-recognized and popular dish to Iranians: a comforting meat-and-potato stew that has all the familiar flavors of Persian cuisine.
The stew is flavored with the Persian spice mixture called Advieh, containing warming spices such as cinnamon and cardamom, earthy cumin and coriander, and a gentle kiss of ground rose petals. But what truly puts a Persian stamp on this dish is the use of Persian dried limes, Limoo Omani.