Tas Kabob is the ultimate one-pot comfort food. This dish is as effortless as layering all the ingredients in a pot, covering it, and cooking it until the vegetables have softened and the flavors come together.
There are many traditions behind this dish. Once upon a time this was truly a celebration of the Fall, when root vegetables would be layered in the pot along with either beef or lamb, and cooked until every ingredient had become soft and tender.
Reshteh Polo: another signature Persian dish that blends familiar ingredients and brings them together in an unpredictable and distinctive way!
This rice dish has it all! Dates and raisins; onions and toasted noodles; saffron and rose water; cinnamon and turmeric. Finished off with a crispy bread Tahdig, and served with slow cooked lamb shanks in a rich broth to bring it all together! Though this dish can be consumed year-round, it is most often associated with Persian New Year celebration.
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.
What are these bright red, tart, sharp, tangy, mouth puckering berries? Well – they’re Iran’s very own barberries!
This stew showcases the prized barberries, which are sweetened with grape molasses and paired with lamb that is cooked in a seasoned tomato sauce until the meat falls off the bone. To make this more of a visual feast, it is then topped with lightly sauteed slivered almonds and pistachios and rose petals.
I seem to spend a lot of time thinking about Isfahan these days. So I started searching online and paging through cookbooks for inspiration to see what intriguing and tasty dish I could come up with to share.
This is a simple Isfahani stew that once again has familiar elements such as lamb, chickpeas (in this case in the form of flour), tomatoes and spices, that are combined in a unique and surprising manner to create an extraordinary flavor profile and texture.
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.
Quince is an ancient fruit that finds its origin in the Mediterranean and Middle East region, which offers the perfect climate for the tree to flourish. Quince is quite tart, dense and aromatic, and is typically not eaten raw; it is rather cooked in stews or baked in desserts or jams.
This is one of the many eggplant dishes in Persian cuisine, but perhaps one of the most recognizable and popular ones! There is a playful balance of deep earthy eggplant and tomato flavors and the tartness of the sour grapes.