Delal – Caspian Sea herb salt

Delal, also known as green salt, is a specialty condiment from the Caspian Sea region of Iran, specifically from the Gilan and Mazandaran provinces. Traditionally, locally foraged herbs are harvested, roughly chopped, and placed in a traditional stone bowl along with salt, and pulverized by a repetitive rolling and grinding action using a smooth rock….

Dolmeh Barg Mo – Stuffed grape leaves

Stuffed grape leaves are a well-recognized and popular dish in the Mediterranean and Middle Eastern regions. Iranians, Turks, Syrians, Armenians, Lebanese, Greeks, and Iraqis have been making them since about the 17th century, albeit with many variations in the name, choice of ingredients, flavor profile, and presentation. Dolmeh (Farsi), Dolma (Turkish), Dolmades (Greek) You are…

Kuku Gerdu – Walnut and herb frittata

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,…

Kashk-e Kadu – Butternut-squash-spread with whey and mint

Fall is my favorite season for a variety of reasons: the turning of the leaves, the bright and colorful fall foliage, my birthday, and the arrival of harvest time. Squashes, persimmons, quinces, and pomegranates top the list of seasonal favorites for me. I find the flavors of squashes quite appealing and when you think of…

Borani Laboo – Yogurt with beets

This is another gem in the Persian yogurt series. Yogurt plays such a significant role in the cuisine, either with flatbreads or to accompany a flavorful layered rice or well-seasoned stew. Mention the word Laboo – beets in Farsi – to Iranians, and you will observe smiles widen and twinkles appear in eyes!

Sekanjebeen – Mint and vinegar syrup

Sekanjebeen highlights the Iranian tradition of mixing familiar ingredients to create unique and exotic flavors. Sekanjebeen is quite simple in nature and easy to prepare: even though it has only 4 ingredients and takes just 30 minutes to cook, you will be rewarded with an unexpectedly delicious summery treat! The syrup is normally prepared ahead…

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…

Soup-e Jow – Barley soup

Soup-e Jow is a delightfully simple and flavorful soup, but is not really well-known in the line-up of Persian soups and Aashes. (Aash is a Farsi word for a thick soup, like a cross between a soup and a stew.) The barley offers an earthy flavor and satisfying chew, while lemon juice contributes a refreshing…

Kashk Bademjoon – Eggplant spread with whey and mint

Among all the eggplant spreads in the world, Kashk Bademjoon is unique! In this Persian dish, the eggplant is the star, taking center stage with an up-and-coming co-headliner, Kashk. Kashk is most often referred to as liquid whey: tart, aromatic and salty, bringing a deep umami experience to the dish. Name a culture, and it…

Salad Olivieh – Chicken and potato salad

Salad Olivieh is a chicken and potato salad that has won most if not every Iranian’s heart! To mention Salad Olivieh to an Iranian is to watch an excited smiling face staring back at you and to hear tales of where and how they used to eat this salad. Most of us would have it…