Yogurt is no stranger to Persian cuisine and is, frankly, a mandatory side item on the table. Each region of Iran offers its own unique version of a yogurt dish to accompany a Persian meal. Maast-o khiar is one of them. In the north, by the Caspian Sea, the specialty is garlic and shallot yogurt,…
Category: Side dish
Kuku Bademjan – Eggplant frittata with barberries
Here is another dish in the Kuku series. But this Kuku is quite special, as it highlights a vegetable that has been called the potato of Iran: none other than eggplant. Eggplant is such a unique vegetable, and – as my beloved cooking teacher would say – eggplant is a prima donna ingredient, and I…
Kuku Seebzamini – Potato patties
This is kuku seebzamini, a traditional Persian potato patty that is crispy on the outside and soft on the inside. I am cuckoo for kuku! Come to think of it, all Iranians are cuckoo for kuku! So what exactly is kuku that has gotten a whole nation and an entire race of people to fall…
Mirza Ghasemi – Eggplant spread with eggs
When you think about it, just about every culture has its own version of an eggplant spread. Iran has no shortage of its own variety of eggplant dishes. As a matter of fact, it has been said that eggplants are the potatoes of Iran. This is Mirza Ghasemi, a smokey, delicate and umami filled eggplant…
Aash-e Jow – Barley, herbs and spinach stew with whey and mint sauce
Aash has always been front and center in Persian cuisine. This is a Persian term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles, herbs, spices, and meat. Aash-e Jow is a hearty Persian barley stew prepared by slowly cooking beans and grains with an abundance…