Tag: saffron
Sharbat Khakshir – Teff and saffron cordial
Sharbat Khakshir is a traditional Iranian drink made from the seeds of the khakshir plant, also known as teff or flixweed. This refreshing beverage is especially popular during the sweltering summer months, as it is believed to have cooling properties that help the body endure the heat. The drink is prepared by soaking the tiny,…
Kuku Meygoo – Prawn Kuku
Persian kuku is a versatile and flavorful dish that in many ways resembles a frittata or omelet. However, despite the similarities, there are key differences between these egg dishes. In short, kuku primarily features a medley of ingredients bound together with eggs, while frittatas contain various ingredients but primarily focus on the eggs themselves. Kukus…
Bamieh – bite-sized “donuts” soaked in saffron-rosewater syrup
Bamieh is a mouth-watering Persian dessert famous for its distinctive textures and flavors. Deep-fried to perfection, these doughnut-like treats have a crispy exterior but are soft and juicy inside. They are soaked in syrup infused with rosewater, saffron, and lemon juice, creating a perfect balance of sweetness, tanginess, and floral notes. I’m showcasing Bamieh here…
The Persian Pantry
The Persian Pantry A well-stocked and well-organized pantry is the heart of the kitchen in many if not all cuisines. It is also the gateway to exploring and experimenting with new flavors, ingredients, and dishes. Cooking is simply more efficient and more enjoyable when the necessary ingredients are readily accessible. Persian cuisine is no exception…
Khoresh Beh – Beef and yellow split pea stew with quince
Autumn has finally arrived, which means it’s quince season once again! I’ve been busy making Persian quince stew, jam, and membrillo. Every year, I look forward to fall and its seasonal produce, from a fantastic variety of squashes—especially sweet, tender butternut squash—to fruits like persimmons, pomegranates, and quince. Quince is an ancient fruit originating in…
Khoresh Gol Kalam – Beef and cauliflower stew
Long before the humble cauliflower became a trendy superfood, Iranians were cooking it into stews (Khoresh), egg-based dishes (Kuku), and even pickles (Torshi). This is Khoresh Gol Kalam, a beef and cauliflower stew. Like many Iranian stews, this dish is especially simple, with only a few ingredients. Nevertheless, certain culinary techniques bring out a spectacularly…
Moraba Havij – Carrot Jam with Saffron, Cardamom, and Rose Water
Who doesn’t love spreading a generous layer of homemade jam on warm, buttered, crusty bread? Some might find the idea of jam without fruit unusual, but I encourage everyone to try this vibrant orange and flavorful carrot jam, known as Moraba Havij in Persian. Making jam is an age-old tradition in Iran and around the…