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…
Category: Beef
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…
Cotlet – Meat and potato patties
Cotlet is a meat patty that in my humble (albeit Persian) opinion ranks quite a few notches above the good old hamburger. Many cultures have their own version of meat patties and this is the Persian one. Ground meat of your choice, typically beef or lamb, is mixed with boiled potatoes, eggs, grated onions, the…
Khoresh Rivas – Beef and herb stew with rhubarb
Khoresh Rivas is yet another Persian stew that celebrates the abundance of fresh herbs and Iranians’ never ending love affair with sour flavors. In the rest of the world rhubarb’s sourness is almost always moderated with sugar or strawberries, but Iranians use rhubarb in savory dishes precisely because of its sour flavor.
Khoresh Seeb – Beef and yellow split pea stew with apples
Khoresh Seeb is a highly adaptable stew whose stars are the firm and tart apples (Seeb in Farsi) that are gently sauteed in butter or ghee and then placed on top of the stew as it finishes cooking. The base of this dish is made with beef and yellow split peas, patiently cooked in a…
Abgoosht – Meat and potato stew with beans
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…
Khoresh Bij Bij – Caspian Sea stew with poached eggs
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…
Makaroni – Pasta with tomato and meat sauce
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,…
Khoresh Bamieh – Okra and beef stew
Khoresh Bamieh comes originally from Khuzestan province in southern Iran, where it is traditionally prepared with tamarind sauce. This variety, which is more common elsewhere in Iran, substitutes tomato sauce for the less well-known tamarind.
Khoresh Ghormeh Sabzi -Beef and fresh herb stew
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…