These delicate, brittle cookies called Naan Berenji have long been part of Persian tables and gatherings. They hold a special place on the Nowruz table (Persian New Year), alongside sweets, dried nuts, and fruits. So beloved in Iran, most families simply buy them fresh from the neighborhood bakery. These days, I drive about 15 miles…
Kuku Seebzamini – Potato patties
This is kuku seebzamini, a traditional Persian potato patty that is crispy on the outside and soft on the inside. I am cuckoo for kuku! Come to think of it, all Iranians are cuckoo for kuku! So what exactly is kuku that has gotten a whole nation and an entire race of people to fall…
Mirza Ghasemi – Eggplant spread with eggs
When you think about it, just about every culture has its own version of an eggplant spread. Iran has no shortage of its own variety of eggplant dishes. As a matter of fact, it has been said that eggplants are the potatoes of Iran. This is Mirza Ghasemi, a smokey, delicate and umami filled eggplant…
Zeitoon Parvardeh – Olive Tapenade with pomegranate
Zeitoon Parvardeh tapenade is a flavor-packed gem, bringing together sweet, sour, salty, rich, and umami notes in every bite. This marinated olive spread comes from the lush Caspian Sea region of Iran, where it’s served at family tables and restaurants alike. It’s bold, tangy, and deeply aromatic. Traditionally, Zeitoon Parvardeh tapenade is prepared with a…
Catch me on “Your Last Meal” podcast
Keeping company with Samin Nosrat (“Salt Fat Acid Heat” on Netflix) and Andy Baraghani (Senior Food Editor, Bon Appetit) on Rachel Belle’s podcast! Rachel Belle has an awesome podcast called “Your Last Meal” in which she interviews people from all walks of life about their favorite food. On February of 2019, I was honored to…
Shiveed Baghaleh Polo – Fresh fava bean and dill rice pilaf
Shiveed baghaleh polo is one of many mixed rice dishes in Persian cuisine, and I would say my all-time favorite! The second favorite being Zereshk Polo, rice with barberries, and saffron. This rice dish is typically served with stewed beef or lamb as well as roasted or stewed chicken with the usual Persian spice mixture…
Cake Eshgh – Persian love cake
Today and every day we celebrate LOVE (Eshgh)! Maybe with a Persian love cake? Valentine’s day has come and gone and I am just getting around to posting this Persian love cake recipe on the blog. To state the obvious, Valentine’s day was not always a day that was celebrated in Iran and there was…
Naan Barbari – Crusty Persian flatbread with sesame seeds
Naan barbari is one of the most popular flatbreads in Persian cuisine, most frequently consumed at the breakfast table to scoop up some creamy butter and homemade sour cherry jam or aromatic quince rose water jam! Though we would certainly have this bread in Tehran, I mostly associate it with trips up north to the…
Tokhm-e Sharbatie – Basil seed, rose water, and lime Sharbat
Before there was sugary and processed soda (can you even remember that time?!) there was sharbat in Iran. Sharbat is a homemade beverage that has 3 main components: acid, sweetener, and flavor. This is Tokhm-e Sharbatie, a delightful and refreshing sharbat. For the acid, citrus juice or vinegar is used to bring forward the tartness…