Soup-e Jow – Barley soup

سوپ جو

Soup-e Jow is a delightfully simple and flavorful soup, but is not really well-known in the line-up of Persian soups and Aashes. (Aash is a Farsi word for a thick soup, like a cross between a soup and a stew.) The barley offers an earthy flavor and satisfying chew, while lemon juice contributes a refreshing sourness. Carrots bring a brilliant color, and milk adds creamy richness.

This soup was a favorite of my family’s when I was growing up in Iran, and I remember looking forward to it every time Mom prepared it.

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Khoresh Porteghal – Chicken and saffron stew with carrots and oranges

خورش پرتقال

This stew is a great representation of a dish in a culture that loves its fruits with their tart and sweet flavors! The chicken is cooked slowly with Persian spices (advieh), layered with carrots and saffron, and finished off with fresh orange segments before serving.

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Havij Polo -Saffron rice and carrots

هویج پلو

Havij polo is not just another Persian rice dish. It’s rather an experience and a destination, much like getting a stamp in your passport at the end of an exotic journey!

Though there’s quite a variety of rice pilaf dishes in Persian cuisine, there are probably 10 that most Iranians would be able to list without even thinking. Havij polo is in my top 5.

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Khoresh Saak – Caspian Sea tangy lemony herb sauce with carrots and fried eggs

ساک

This is a perfect example of a simple and humble Caspian Sea dish in which large amounts of parsley, cilantro, mint, spinach and green onions are finely chopped and cooked down while brilliant and colorful slices of carrot gently soften in this tangy herb sauce. This dish is typically served with fried eggs or pieces of white fish on top and steamed basmati rice.

Homage!

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