Javahar Polo (jeweled rice in Farsi), also known as Morasa Polo, is truly the ultimate rice dish that is often served at Persian New Year celebrations or at weddings. But you certainly don’t need to wait for spring equinox or a marriage proposal to treat yourself to this gem (all puns intended!) of a dish….
Tag: barberries
Kuku Sabzi – Fresh herb and leek frittata
Welcome to the world of herbs! Herbs play a significant role in Persian cuisine, whether they are served fresh as an appetizer with bread and cheese or cooked into Kuku or Khoresh (Persian stews). Herbs are integrated into Persian dishes not only to brighten up the colors and bring a brilliant herbal taste, but also…
Zereshk Polo – Saffron barberry rice pilaf
This is Zereshk Polo, a distinguished Persian dish. The popular Zereshk Polo features many of the elements of Persian cooking. Barberries, which are quite tart and bright in color, are layered within the fluffy Basmati rice and served with succulent chicken, or if you prefer with lamb or beef .
Dast Peech-e Gusht – Persian meatloaf with fresh herbs and barberries
You thought only your grandmother made the best meatloaf? Well, who knew, Persians make meatloaf too and they are not shy about stuffing lots of flavors into them. The main component that remains consistent is the signature Persian flavor profile; a touch of sweet that is balanced with sour and the refreshing company of fresh…
Khoresh Maast – Chicken in yogurt sauce with barberries
This one is a maast-try! I have had several appetizing and delicious Indian chicken dishes that either marinate or cook the chicken in a yogurt sauce. But until recently I hadn’t tried this traditional chicken dish with Persian techniques, ingredients, and spices.
Khoresh Zereshk – Barberry and saffron lamb stew
What are these bright red, tart, sharp, tangy, mouth puckering berries? Well – they’re Iran’s very own barberries! This stew showcases the prized barberries, which are sweetened with grape molasses and paired with lamb that is cooked in a seasoned tomato sauce until the meat falls off the bone. To make this more of a…
Kuku Bademjan – Eggplant frittata with barberries
Here is another dish in the Kuku series. But this Kuku is quite special, as it highlights a vegetable that has been called the potato of Iran: none other than eggplant. Eggplant is such a unique vegetable, and – as my beloved cooking teacher would say – eggplant is a prima donna ingredient, and I…
Mahi Shekam Por – Caspian Sea style stuffed fish
On February 23rd, 2019 I threw a dinner party and invited a few of my very close and dear friends who are self-proclaimed “The Caspian Chef taste testers” and I wanted to offer them a variety of fun and unique Persian food that I was fairly certain they had not had been familiar with. I…