Category Vegetarian

Aash-e Mash – Mung beans and herbs soup

thecaspianchef 2 Comments

آش ماش

Here is another great entry in the long line of Aashes – thick, hearty soups – in Persian cuisine. Much like others in the series, this Aash incorporates an abundance of fresh herbs, Kashk, a Persian whey sauce, along with crispy garlic, caramelized onions, and the aromatic mint sauce!

Though the main ingredient for this Aash is the mung bean, the turnip is the true star. Persians have a long history of love affairs with turnips! To be more accurate, Persian moms have a long history of forcing their children to eat, drink, and breathe turnip in its various forms for its health benefits!

Continue reading “Aash-e Mash – Mung beans and herbs soup” →

Kashk-e Kadu – Butternut-squash-spread with whey and mint

thecaspianchef Leave a comment

کشک کدو

Fall is my favorite season for variety of reasons: the turning of the leaves, the bright and colorful fall foliage, my birthday, and the arrival of harvest-time.

Squashes, persimmons, quinces and pomegranates top the list of seasonal favorites for me. I find the flavors of squashes quite appealing and when you think of it, what’s not to love?! They deliver carbs with a soft texture and a sweet flavor profile that pairs so nicely with many other flavors.

Continue reading “Kashk-e Kadu – Butternut-squash-spread with whey and mint” →

Kadu Polo – Butternut squash rice

thecaspianchef Leave a comment

کدو پلو

Kadu Polo is a delightful Fall-weather dish from the Caspian Sea region of Iran, where its regional name is Ka-ee Pelah. It is a true celebration of the local flavors and produce that make northern Iranian cuisine so incredibly fresh, tasty and healthy.

I am often surprised and delighted when simple dishes without a long list of ingredients turn out so incredibly rich and flavorful. Fresh ingredients and proper cooking techniques are two essential elements of Persian cuisine.

Continue reading “Kadu Polo – Butternut squash rice” →

Aash Gholvat – Potato and herb stew with eggs

thecaspianchef 2 Comments

آش قلوت

What looks like a soup or a stew, but is neither? It is an Aash!

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. 

There are nearly 50 varieties of Aash. Aash Resteh, Aash Jow and Aash Sholeh Ghalamkar top the list, followed by less recognized and more regional Aash dishes.

This Aash definitely packs a ton of flavors into a surprisingly simple vegetarian dish. The usual suspects in this Aash are Sabzi (fresh herbs in Farsi), and sprinkled on top fried dried mint leaves and caramelized onions.

Continue reading “Aash Gholvat – Potato and herb stew with eggs” →

Hali Ghuroo – Sour plum stew with poached eggs

thecaspianchef Leave a comment

هلی قورو

With the arrival of spring, Iranians hit their local markets and eagerly look forward to finding unripe sour plums (Gojeh Sabz), unripe almonds (Chaghaleh Badom), and unripe sour grapes (Ghooreh). I find Iranians’ love of sour and unripe fruits to be incredibly unique and endearing.

Gojeh Sabz, Persian green unripe plums, are a seasonal delicacy loved by Iranians and showcased in many different forms in our cuisine. Harvested before they’re fully mature, they deliver a crispy crunch and a refreshing range of flavors.

Continue reading “Hali Ghuroo – Sour plum stew with poached eggs” →

Om’let-e Gojeh Farangi – Tomato omelet

thecaspianchef 1 Comment

املت گوجه فرنگی

Want a quick, easy and yet flavorful meal, be it breakfast, lunch or dinner? Then Persian omelet is the answer! What we refer to as Om’let in Iran is essentially a simple, open faced omelet with very few ingredients but with a Persian twist.

Onions are slowly cooked into golden perfection before being further colored by the addition of turmeric powder. The optional addition of tomato paste and garlic ensures the flavors are enhanced. A few eggs are then cracked on top, and a touch of salt and pepper and a sprinkle of fresh herbs make this dish simply divine.

Continue reading “Om’let-e Gojeh Farangi – Tomato omelet” →

Kuku Sabzi – Fresh herb and leek frittata

thecaspianchef Leave a comment

کوکو سبزی

Welcome to the world of herbs! Herbs play a significant role in Persian cuisine, whether they are served fresh as an appetizer with bread and cheese or cooked into Kuku or Khoresht.

Herbs are integrated into Persian dishes not only to brighten up the colors and bring a brilliant herbal taste, but also to create luscious and earthy sauces. Ghormeh sabzi, Saak, and Khoresht-e Karafs are good examples.

Continue reading “Kuku Sabzi – Fresh herb and leek frittata” →

Nargesi – Spinach, parsley and mint sauté with poached eggs

thecaspianchef 1 Comment

نرگسی

A peasant food, at its core! And let’s face it, I’d eat like a peasant any day when the dish tastes this rich and yummy, and is yet very simple, quick and inexpensive!

Nargesi’s origin is back in the Caspian Sea region of Iran, where produce and vegetables are abundant. Spinach is a cherished and prized leafy green that is not only eaten raw in salads, but also cooked in various stews. It is a common belief in Iran that spinach adds flavor and more importantly a certain level of viscosity to stews.

Continue reading “Nargesi – Spinach, parsley and mint sauté with poached eggs” →

Kuku Kadu Halva-ee – Butternut squash and walnut kuku patties

thecaspianchef Leave a comment

کوکو کدو حلوائی

With the arrival of fall, not only come Halloween, Thanksgiving (and my birthday), but also glorious squashes! I don’t know too many people who would pass on a well-prepared butternut squash dish.

Versatile in so many ways: you can eat squashes raw by shredding them into salads, fry them up, batter them like Tempura, roast them in the oven, or puree them and mash them like potatoes.

Continue reading “Kuku Kadu Halva-ee – Butternut squash and walnut kuku patties” →

Maast-o Museer – Yogurt with Persian shallots, garlic and mint

thecaspianchef 1 Comment

ماست و موسیر

This is another gem in the Persian yogurt series. Yogurt plays such a significant role in the cuisine and is always there to accompany a flavorful layered rice or well-seasoned stew.

The star of this yogurt dish is Museer, a Persian shallot. Museer is best described as a mix between an elephant garlic and a shallot and is packed with flavor, aroma, and pungency.

Continue reading “Maast-o Museer – Yogurt with Persian shallots, garlic and mint” →