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 ground meat, caramelized onions and spices, all cooked in a rich tomato sauce, and with eggs poached right in the middle. An all-round simple and flavorful dish that can be prepared in about an hour, with very little effort.
This is fesenjoon, another national culinary treasure of Iran. There aren’t many dishes that give you as much pleasure and joy of eating as fesenjoon! It’s inherently a simple dish, showcasing a perfect blend of simple and yet flavorful ingredients that are abundant in Iran, making it a celebration of natural resources.
The dish starts with walnuts that are ground into a coarse powder and features lightly-browned chicken pieces that are patiently cooked to tenderness in a pomegranate sauce. Choosing the best quality ingredients will ensure you have the best fesenjoon on the block!
Khoresh Bamieh comes originally from Khuzestan province in southern Iran, where it is traditionally prepared with a tamarind sauce. This variety, which is more common elsewhere in Iran, substitutes tomato sauce for the the less well known tamarind.
This was another dish that I got to make with mom while visiting her in Chicago earlier this year. Mella Ghormeh is a simple northern Iranian / Caspian sea dish which is incredibly simple to make. A tasty dish that starts with sauteing onions, garlic, and eggplants followed by adding dried herbs, tomatoes and water. The eggplants are cooked until they become tender, eggs are then cracked on top and poached in the broth for about 5 minutes. As with most Caspian Sea dishes, it is served with rice and yogurt on the side.