Tag: vegetarian
Eshkeneh – Fenugreek egg drop soup
Eshkeneh is a classic but unpretentious soup, with a short and easy-to-assemble list of ingredients, that can be prepared in about 30 minutes. While Eshkeneh is often referred to as Persian onion soup, and undoubtedly an onion is involved, I think the true star is fenugreek leaves, with their mighty strong scent and flavor profile….
Torsh Tareh – Tangy fresh herb stew with poached eggs
I seem to be on a roll, making back-to-back northern Iranian dishes! Across Iran, many stews feature fresh herbs in place of other vegetables to accompany either animal or plant-based proteins. While each stew has its own unique combinations and ratios, they all share one thing in common: Iranians’ celebration and love of herbs. This…
Kuku Gerdu – Walnut and herb frittata
You say frittata: I say Kuku; you say (Spanish) tortilla: I say K . . . and we are saying the same thing – almost! It is actually a stretch to call this dish a frittata or a tortilla, but I don’t know a better comparison. Kuku is an Iranian egg-based dish that combines vegetables,…
Mella Ghormeh – Eggplant with herbs and poached eggs
Mella Ghormeh is a signature dish from the Caspian Sea region of Iran that celebrates the region’s abundance of local produce while bringing depth of flavor to a simple dish. In many regions of Iran, there is a heavy reliance on a medley of spices. However, many Northern Iranian dishes rely on simpler, fresh, and…