Soup-e Jow – Barley soup
Soup-e Jow is a delightfully simple and flavorful soup, though it isn’t widely known among Persian soups and Aashes. (Aash is a Persian word for a thick soup, like a cross between a soup and a stew.) The barley lends an earthy flavor and satisfying chew, while lemon juice adds a refreshing sourness. Carrots bring…
Khoresh Fesenjoon – Chicken in pomegranate and walnut sauce
This is khoresh fesenjoon, another national culinary treasure of Iran. There are few dishes that bring as much pleasure and joy as fesenjoon. It is inherently simple, showcasing a perfect balance of straightforward yet deeply flavorful ingredients that are abundant in Iran, making it a true celebration of the country’s natural resources. The dish begins…
Salad Olivieh – Chicken and potato salad
Salad Olivieh is a chicken and potato salad that has won most if not every Iranian’s heart! To mention Salad Olivieh to an Iranian is to watch an excited smiling face staring back at you and to hear tales of where and how they used to eat this salad. Most of us would have it…
Meygoo Polo – Rice with herbs and prawns
Meygoo Polo originated in Iran’s southern provinces of Khuzestan and Bushehr. It’s not surprising that this seafood dish comes from provinces that are located on the shores of the Persian Gulf. Meygoo is the Farsi word for prawns, which are a staple for the residents of the Persian Gulf region. This dish brings together warming…
Adas Polo – Turmeric rice with lentils
So much of Adas Polo, turmeric rice with lentils feels familiar and comforting—not only to Iranians but to people in many cultures around the world. Adas Polo definitely makes it onto most Persians’ top 10 list of favorite rice dishes, albeit under different regional names and slightly varied cooking methods. I love Adas Polo not…
Makaroni – Pasta with tomato and meat sauce
What does a pasta dish look like after a Persian makeover? How do you turn a classic Italian ingredient into Persian comfort food? This is Makaroni, the Persian pasta! First, you boil the pasta until it’s al dente, then layer it in a pot with a tomato-meat sauce infused with Persian spices. Before cooking, the…
Cake Yazdi – cardamom and rosewater cupcakes
Cake Yazdi is to Iranians what vanilla or chocolate cupcakes are to Americans! I have yet to serve this cupcake without sparking a twinkle in someone’s eye, followed by an ear-to-ear smile. For anyone of Iranian origin, this familiar little treat evokes sweet and tender emotions, often prompting nostalgic stories of a distant childhood spent…
Khoresh Bamieh – Okra and beef stew
Khoresh Bamieh comes from the Khuzestan province in southern Iran, where it is traditionally made with tangy tamarind sauce. In other parts of Iran, however, tomato sauce is often used as a more common substitute. Okra, or bamieh in Persian, has a reputation for dividing opinions. Its flavor is often compared to eggplant, and it…