You say frittata: I say Kuku; you say (Spanish) tortilla: I say K . . . and we are saying the same thing – almost! It is actually a stretch to call this dish a frittata or a tortilla, but I don’t know a better comparison. Kuku is an Iranian egg-based dish that combines vegetables,…
Category: Main Course
Kabob Koobideh – 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…
Mella Ghormeh – Eggplant with herbs and poached eggs
Mella Ghormeh is a signature dish from the Caspian Sea region of Iran that celebrates the region’s abundance of local produce while bringing a depth of flavor into a simple dish. In many regions of Iran, there is a heavy reliance on a medley of spices. However, many Northern Iranian dishes rely on simpler fresh,…
Gishneez Polo – Cilantro rice pilaf
Iranian’s obsession with herbs in large quantities, fresh or dried, is no secret. You will find many dishes – ranging from yogurt, to stews, to soups and rice dishes – that incorporate at least one or more often a whole medley of herbs. Gishneez polo is a slightly lesser-known version of the more popular herb…
Tas Kabob – Meat and vegetable stew
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,…
Ghalieh Mahi – Fish in a tamarind and herb sauce
The cuisine of Southern and South-Western Iran is known for its rich, bold flavors and the creative use of tamarind, dates, regional spices and of course, seafood from the Persian Gulf! This stew is a great representation of the region’s dishes: slightly spicier, and with a different flavor profile.
Aash-e Mash – Mung beans and herbs soup
Here is another great entry in the long line of Aashes – thick, hearty soups – in Persian cuisine. Much like others in the series, this Aash incorporates an abundance of fresh herbs, Kashk, a Persian whey sauce, along with crispy garlic, caramelized onions, and the aromatic mint sauce! Though the main ingredient for this…
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,…
Morgh Shekam Por – Saffron-glazed stuffed chicken with fruits and nuts
Morgh Shekam Por is a traditional stuffed chicken that is packed with a wide range of flavors, textures, and colors. Chickens – often the smaller varieties that have the best flavor – are marinated in citrus juice, spices and oil, and then filled to the brim with the stuffing. Shekam Por is an endearing Persian…
Khoresh Kadu Halvaee – Butternut squash and golden plum stew
For me, there is something so special about this dish as it marks the beginning of Autumn by celebrating the season’s bounty. Every year I find myself eagerly looking forward to the arrival of Fall and its seasonal produce: from an amazing variety of squashes including the sweet and tender butternut squash, to fruit like…