Who doesn’t love spreading a generous layer of homemade jam on warm, buttered, crusty bread? Some might find the idea of jam without fruit unusual, but I encourage everyone to try this vibrant orange and flavorful carrot jam, known as Moraba Havij in Persian. Making jam is an age-old tradition in Iran and around the…
Torsh Tareh – Tangy fresh herb stew with poached eggs
I seem to be on a roll, making back-to-back northern Iranian dishes! Across Iran, many stews feature fresh herbs in place of other vegetables to accompany either animal or plant-based proteins. While each stew has its own unique combinations and ratios, they all share one thing in common: Iranians’ celebration and love of herbs. This…
Psychology of Iranian Cuisine
Register and join the free event HERE PSYCHOLOGY OF IRANIAN CUISINE, by Armita Hosseini & Omid Roustaei In collaboration with Farhang Foundation Food as with most cultures plays a significant role in Iranian culture. It is not only a daily ritual and practice of preparing traditional food but also a means to preserve our culture through its cuisine. Iranian food also holds a significant…
Anar Bij – Meatballs in pomegranate and herb sauce
Anar Bij, meatballs in pomegranate and herb sauceis a hearty and flavor-packed dish from Gilan province in the Caspian Sea region of Iran. Delicate meatballs are gently cooked in a creamy walnut sauce that is then flavored with fresh herbs and pomegranate molasses. Tart flavors, aromatics, and a hint of sweetness combine to make this…
Shami – Herb and meat patties
Shami is often referred to as a meat patty, though realistically it is more about herbs and ground walnuts than it is about the meat. Throughout Iran, you will find a multitude of Shami varieties using different types of meat, often with added chickpeas, yellow split peas, or red lentils. This version from the Caspian…