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…
Tag: saffron
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…
Bastani Sonati – Saffron and rosewater ice cream
While traditional and simple ice creams such as vanilla, strawberry, and chocolate are familiar and comforting, these days there is great demand for new flavors and more combinations of them, such as blueberry Earl Grey, strawberry balsamic, and lavender honey. Perhaps what has been missing from this creative list has been Persian ice cream with…
Khoresh Beh – Beef and yellow split pea stew with quince
Autumn has finally arrived, so it’s quince season once again, and I have been busy making Persian quince stew, jam, and Membrillo! Every year I look forward to the arrival of Fall and its seasonal produce, ranging from a fantastic variety of squashes, including the sweet and tender butternut squash, to fruits like persimmons, pomegranates,…
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). Like many Iranian stews, this is an especially simple dish with only a few ingredients. Nevertheless, there are certain culinary techniques that bring out a spectacularly deep range of flavors. First, it’s…
Moraba Havij – Carrot jam
Who doesn’t love spreading a healthy dose of homemade jam on toasted and buttered crusty bread? For some, there may be something strange about jam that’s made without fruit, but I would encourage anyone to try this brightly orange-colored and flavorful carrot jam. Making jam is an age-old tradition in Iran (and the rest of…
Gishneez Polo – Cilantro rice pilaf
Iranian’s obsession with herbs in large quantities, fresh or dried, is no secret. You will find many dishes – ranging from yogurt, to stews, to soups and rice dishes – that incorporate at least one or more often a whole medley of herbs. Gishneez polo is a slightly lesser-known version of the more popular herb…
Sholeh Zard – Saffron and rosewater rice pudding
Sholeh Zard is a beloved and popular rice pudding that has all the quintessential flavors of a Persian dessert. Fragrant Persian rice is slowly simmered in a large body of water until it begins to soften. One by one, saffron, rosewater, and sugar find their way into the pot and diligently do their part to…
Khoresh Kadu Halvaee – Butternut squash and golden plum stew
For me, there is something so special about this dish 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 fruit like…
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….