Mella Ghormeh is a signature dish from the Caspian Sea region of Iran that celebrates the region’s abundance of local produce while bringing depth of flavor to a simple dish. In many regions of Iran, there is a heavy reliance on a medley of spices. However, many Northern Iranian dishes rely on simpler, fresh, and…
Sabzi Polo ba Mahi – Herbed rice pilaf with fish
Sabzi Polo is a beloved herb-filled rice dish in Persian cuisine, celebrated for its generous use of fresh greens and its strong connection to Nowruz. Iranians are famously passionate about herbs, whether fresh or dried. Across the cuisine, you’ll find them everywhere, from yogurt-based dishes to stews, soups, and rice, often not just as a…
Tas Kabob – Meat and vegetable stew
Tas Kabob is the ultimate one-pot comfort food, this dish is as effortless as layering all the ingredients in a pot, covering it, and cooking it until the vegetables soften and the flavors meld together. There are many traditions behind this dish. Once upon a time, it was truly a celebration of fall, when root…
Ghalieh Mahi – Fish in a tamarind and herb sauce
The cuisine of Southern and South-Western Iran is known for its rich, bold flavors and the creative use of tamarind, dates, regional spices and of course, seafood from the Persian Gulf! This stew is a great representation of the region’s dishes: slightly spicier, and with a different flavor profile.
Aash-e Mash – Mung beans and herbs soup
Here is another delicious addition to the long line of Aashes, the thick, hearty Persian soups. Like others in the series, this Aash features a generous mix of fresh herbs, Kashk, a tangy Persian whey sauce, crispy garlic, caramelized onions, and aromatic mint sauce. While mung beans are the main ingredient, the real star of…