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….