Moraba Rivas – Rhubarb jam

It’s rhubarb season! Well, actually, the season is about to wrap up, and I am just a little behind in getting this posted! Here in the Pacific Northwest, rhubarb begins to show up in farmer’s markets and grocery stores in April and lasts until late June or early July. Unlike other seasonal vegetables that are…

Moraba Havij – Carrot jam

Who doesn’t love spreading a healthy dose of homemade jam on toasted and buttered crusty bread? For some, there may be something strange about jam that’s made without fruit, but I would encourage anyone to try this brightly orange-colored and flavorful carrot jam. Making jam is an age-old tradition in Iran (and the rest of…

Om’let-e Gojeh Farangi – Tomato omelet

Want a quick, easy, and yet flavorful meal, be it breakfast, lunch, or dinner? Then Persian omelet is the answer! What we refer to as Om’let in Iran is essentially a simple, open-faced omelet with very few ingredients but with a Persian twist. Onions are slowly cooked into golden perfection before being further colored by…

Aash-e Sholeh Ghalamkar – Hearty beans and rice stew with beef and herbs

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…

Moraba-ye Beh – Quince jam with rosewater

مربای به Let there be jam! Homemade jams are such an integral part of Persian culture and cuisine. Quince is one of those rare and sometimes underappreciated tart and crisp fruits that are best enjoyed either cooked in a stew or made into a jam. Quince is an ancient fruit that finds its origin in…