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…
Category: Vegetarian
Aash Gholvat – Potato and herb stew with eggs
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…
Hali Ghuroo – Sour plum stew with poached eggs
With the arrival of spring, Iranians flock to 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, or Persian green unripe plums, are a…
Omlet-e Gojeh Farangi – Tomato omelette
Want a quick, easy, and yet flavorful meal, be it breakfast, lunch, or dinner? Then Omlet-e Gojeh Farangi, the Persian tomato omelette is the answer! What we refer to as Omlet in Iran is essentially a simple, open-faced omelette with very few ingredients but with a Persian twist. Onions are slowly cooked to golden perfection…