Mella Ghormeh – Eggplant with herbs and poached eggs

Mella Ghormeh is a signature dish from the Caspian Sea region of Iran that celebrates the region’s abundance of local produce while bringing a depth of flavor into 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,…

Kadu Polo – Butternut squash rice

Kadu Polo is a delightful Fall-weather dish from the Caspian Sea region of Iran, where its regional name is Ka-ee Pelah. It is a true celebration of the local flavors and produce that make northern Iranian cuisine so incredibly fresh, tasty, and healthy. I am often surprised and delighted when simple dishes without a long…

Hali Ghuroo – Sour plum stew with poached eggs

With the arrival of spring, Iranians hit their local markets and eagerly look forward to finding unripe sour plums (Gojeh Sabz), unripe almonds (Chaghaleh Badom), and unripe sour grapes (Ghooreh). I find Iranians’ love of sour and unripe fruits to be incredibly unique and endearing. Gojeh Sabz, Persian green unripe plums, are a seasonal delicacy…

Khoresh Bij Bij – Caspian Sea stew with poached eggs

Bij Bij is not only a fun name for a dish, it is also a staple for Caspian Sea folks. People from Iran’s Mazandaran Province call this dish “Vavishka” (clearly a name that originated in Russia), but in Tehran, those who know of it call it Bij Bij. It is a comfort dish, made with…

Om’let-e Gojeh Farangi – Tomato omelet

Want a quick, easy, and yet flavorful meal, be it breakfast, lunch, or dinner? Then Persian omelet is the answer! What we refer to as Om’let in Iran is essentially a simple, open-faced omelet with very few ingredients but with a Persian twist. Onions are slowly cooked into golden perfection before being further colored by…

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…

Nargesi РSpinach, parsley and mint saut̩ with poached eggs

A peasant food, at its core! And let’s face it, I’d eat like a peasant any day when the dish tastes this rich and yummy and is yet very simple, quick, and inexpensive! Nargesi’s origin is back in the Caspian Sea region of Iran, where produce and vegetables are abundant. Spinach is a cherished and…

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…

Mirza Ghasemi – Eggplant spread with eggs

When you think about it, just about every culture has its own version of an eggplant spread. Iran has no shortage of its own variety of eggplant dishes. As a matter of fact, it has been said that eggplants are the potatoes of Iran. Eggplants are so easy to love for their flavor, texture, and…