Morgh Shekam Por is a traditional stuffed chicken that is packed with a wide range of flavors, textures, and colors. Chickens – often the smaller varieties that have the best flavor – are marinated in citrus juice, spices and oil, and then filled to the brim with the stuffing. Shekam Por is an endearing Persian…
Tag: chicken
Khoresh Kadu Halvaee – Butternut squash and golden plum stew
For me, there is something so special about this Khoresh Kadu Halvaee as it marks the beginning of Autumn by celebrating the season’s bounty. Every year I find myself eagerly looking forward to the arrival of Fall and its seasonal produce: from an amazing variety of squashes including the sweet and tender butternut squash, to…
Javahar Polo – Jeweled rice with saffron chicken
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….
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…
Zereshk Polo – Saffron barberry rice pilaf
Zereshk polo saffron barberry rice
Khoresh Bademjan – Eggplant stew with chicken
Khoresh Bademjan, eggplant stew with chicken is a well-known, popular, and respected dish that is frequently and proudly served on Persian tables. Eggplant, often referred to as the “potato of Iran,” is used in a variety of stews, kuku (egg-based dishes), and layered rice dishes. The unique and special ingredient in this eggplant stew is…
Khoresh Morgh-e Torsh – Chicken in walnut and herbs sauce
This weekend with my mother, we spent a good few hours in the kitchen talking about the dishes we used to eat that were specific to the Caspian Sea region, and Khoresh Morgh-e Torsh was the first dish we prepared. Our bodies and minds have a tremendous capacity to store nostalgic memories from childhood; after…