Category: Vegetarian
Eshkeneh – Fenugreek egg drop soup
Eshkeneh is a classic but unpretentious soup, with a short and easy-to-assemble list of ingredients, that can be prepared in about 30 minutes. While Eshkeneh is often referred to as Persian onion soup, and undoubtedly an onion is involved, I think the true star is fenugreek leaves, with their mighty strong scent and flavor profile….
Salad Anar-o Khiar – Pomegranate and cucumber salad
Who doesn’t love a good salad? Particularly a sparkling one with crisp, bright colors and flavors, that celebrates the much-loved pomegranate. This is Salad Anar-o Khiar, pomegranate and cucumber salad! Pomegranates are native to the Middle East and quite significant in Persian cuisine. In Iran, pomegranates are served just as they are, or juiced, or…
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….
Torsh Tareh – Tangy fresh herb stew with poached eggs
I seem to be on a roll, making back-to-back northern Iranian dishes! Across Iran, many stews feature fresh herbs in place of other vegetables to accompany either animal or plant-based proteins. While each stew has its own unique combinations and ratios, they all share one thing in common: Iranians’ celebration and love of herbs. This…
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,…
Mella Ghormeh – Eggplant with herbs and poached eggs
Mella Ghormeh is a signature dish from the Caspian Sea region of Iran that celebrates the region’s abundance of local produce while bringing depth of flavor to a simple dish. In many regions of Iran, there is a heavy reliance on a medley of spices. However, many Northern Iranian dishes rely on simpler, fresh, and…
Aash-e Mash – Mung beans and herbs soup
Here is another delicious addition to the long line of Aashes, the thick, hearty Persian soups. Like others in the series, this Aash features a generous mix of fresh herbs, Kashk, a tangy Persian whey sauce, crispy garlic, caramelized onions, and aromatic mint sauce. While mung beans are the main ingredient, the real star of…
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. Kashk-e kadu, a butternut squash dish best represents this season! Squashes, persimmons, quinces, and pomegranates top the list of seasonal favorites for me. I find the…