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!
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.
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.
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.
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.
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.
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.
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.
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.