Bademjoon Shekam Por – Stuffed eggplants with beef and herbs

There is just something particularly pleasing about stuffing a vegetable! It opens up the door to many possibilities and the potential to transform a vegetable into an entire meal. And there is no shortage of stuffed vegetable dishes in Persian cuisine: stuffed grape leaves, bell peppers, onions, squash, and cabbage, to name just a few….

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…

Dolmeh-ye piaz -Stuffed onions with beef, rice and herbs

Caution: you must be an onion lover to proceed! 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…