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….

Salad Shirazi – Cucumber and tomato salad with dried mint dressing

There is something extraordinarily special about this salad, which has great significance in Persian cuisine. The bright and refreshing flavors of tomato and cucumber are enhanced by a dressing of dried mint and unripe sour grape juice (Ab Ghooreh in Farsi). Its simplicity makes it relatively easy as a perfect companion to just about any…

Khoresh Gojeh Bademjan – Eggplant and tomato stew

Eggplants, otherwise known fondly as the potatoes of Iran, have a special place in Persian cuisine. You will find them fried, baked, charred over open fire, or pickled. Their texture ranges from chewy, smooth, chunky, and soft to creamy. They are cooked into Kuku or preserved as a Torshi (pickled) or integrated as a supporting…

Saffron and pear cake with Seville orange and pistachio frosting

There is so much to this cake, but not in the way you might think. It’s a simple cake, even if it does have some unique flavors. This cake tells the story of my life. Every ingredient, every choice, every combination, and every approach in the cooking method results from the experiences I have had…

Zireh Polo – Cumin Turmeric Rice Pilaf layered with Chickpeas and Potatoes

Today I found myself wanting to stay close to home and do all kinds of domestic things. After the chores had been knocked off one by one, I was still longing to do something comforting and truly homey. Naturally, I ended up in the kitchen, and I started to explore some less well-known Persian recipes….

Salad-e seeb torsh ba kheeyar – Apple and cucumber salad with fresh herbs and lime

Persian cucumbers have ruined it for me! When you grow up eating cucumbers in the way that Americans eat apples and oranges, you are in for a disappointment the first time you cross paths with an ordinary cucumber. Persian cucumbers are delicate, high on cucumber flavor, and low on the chalky/bitterness factor. Their skins are…

Zeitoon Parvardeh – Olive Tapenade with pomegranate

Zeitoon parvardeh is naturally packed with a ton of flavors, bringing together sweet, sour, salt, fat, and umami all into one dish! This tapenade, a traditional marinated olive spread finds its roots in the Caspian Sea region of Iran where you will frequently see it served at homes and restaurants. Given its origin, you will…