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.
Tag: herbs
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…
Aash-e Anar – Pomegranate soup with meatballs
This is Aash-e Anar, a beloved member of the Aash family known for its enticing and creative seasonal variations. Aash has always been a cornerstone of Iranian cuisine. The Persian word Aash, refers to a thick soup that typically includes a mix of beans, grains, occasionally noodles, herbs, spices, and meat.
Aash Gholvat – Potato and herb stew with eggs
What looks like a soup or a stew, but is neither? It is an Aash! Aash has always been front and center in Persian cuisine. This is a Persian term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles, herbs, spices, and meat. There are nearly…
Kufteh – Meatballs with herbs and pistachios and pomegranate glaze
This is Kufteh, Persian pomegranate and pistachio meatballs, a standout in Iran’s long tradition of meatball dishes. What makes it special is the burst of flavors from fresh herbs, the juicy pop of pomegranate arils, and the satisfying crunch of Iran’s iconic emerald-green pistachios. I see this dish as one of those wonderfully satisfying weeknight…