Persian kuku is a versatile and flavorful dish that in many ways resembles a frittata or omelet. However, despite the similarities, there are key differences between these egg dishes. In short, kuku primarily features a medley of ingredients bound together with eggs, while frittatas contain various ingredients but primarily focus on the eggs themselves. Kukus…
Category: Seafood
Sabzi Polo ba Mahi – Herbed rice pilaf with fish
Sabzi Polo is one of the more popular herb-rice mixture dishes in Persian cuisine, known not only for its use of abundant fresh herbs but also for its close ties to the Persian New Year celebration, Nowruz. Iranian’s obsession with herbs in large quantities, fresh or dried, is no secret. You will find many dishes…
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.
Meygoo Polo – Rice with herbs and prawns
Meygoo Polo originated in Iran’s southern provinces of Khuzestan and Bushehr. It’s not surprising that this seafood dish comes from provinces that are located on the shores of the Persian Gulf. Meygoo is the Farsi word for prawns, which are a staple for the residents of the Persian Gulf region. This dish brings together warming…