Khoresh Gojeh Bademjan – Eggplant and tomato stew

خورش گوجه بادمجان

Eggplants, otherwise known fondly as the potatoes of Iran, have a special place in Persian cuisine. You will find them fried, baked, charred over open fire, or pickled. Their texture ranges from chewy, smooth, chunky, and soft to creamy. They are cooked into Kuku or preserved as a Torshi (pickled) or integrated as a supporting element into a Khoresh or – in this case – featured as the star of the show!

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Saffron and pear cake with Seville orange and pistachio frosting

Cayk-e Golabi ba zaferoon

کیک گلابی با زعفرون

There is so much to this cake, but not in the way you might think. It’s a simple cake, even if it does have some unique flavors.

This cake tells the story of my life. Every ingredient, every choice, every combination, and every approach in the cooking method results from the experiences I have had in my life.

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Zireh Polo – Cumin Turmeric Rice Pilaf layered with Chickpeas and Potatoes

زیره پلو

Today I found myself wanting to stay close to home and do all kinds of domestic things. After the chores had been knocked off one by one, I was still longing to do something comforting and truly homey.

Naturally, I ended up in the kitchen, and I started to explore some less well-known Persian recipes. I found myself changing them around just a little to suit my craving for comfort food.

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