Torsh Tareh – Tangy fresh herb stew with poached eggs

I seem to be on a roll of doing back-to-back northern Iranian dishes! All over Iran, many stews feature fresh herbs in the place of other vegetables to accompany either animal or plant-based proteins. While each stew has its own unique combinations and ratios, they all have one thing in common: Iranians’ celebration and love…

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 a depth of flavor into 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,…

Aash-e Mash – Mung beans and herbs soup

Here is another great entry in the long line of Aashes – thick, hearty soups – in Persian cuisine. Much like others in the series, this Aash incorporates an abundance of fresh herbs, Kashk, a Persian whey sauce, along with crispy garlic, caramelized onions, and the aromatic mint sauce! Though the main ingredient for this…

Kadu Polo – Butternut squash rice

Kadu Polo is a delightful Fall-weather dish from the Caspian Sea region of Iran, where its regional name is Ka-ee Pelah. It is a true celebration of the local flavors and produce that make northern Iranian cuisine so incredibly fresh, tasty, and healthy. I am often surprised and delighted when simple dishes without a long…

Hali Ghuroo – Sour plum stew with poached eggs

With the arrival of spring, Iranians hit their local markets and eagerly look forward to finding unripe sour plums (Gojeh Sabz), unripe almonds (Chaghaleh Badom), and unripe sour grapes (Ghooreh). I find Iranians’ love of sour and unripe fruits to be incredibly unique and endearing. Gojeh Sabz, Persian green unripe plums, are a seasonal delicacy…

Kashk Bademjoon – Eggplant spread with whey and mint

Among all the eggplant spreads in the world, Kashk Bademjoon is unique! In this Persian dish, the eggplant is the star, taking center stage with an up-and-coming co-headliner, Kashk. Kashk is most often referred to as liquid whey: tart, aromatic and salty, bringing a deep umami experience to the dish. Name a culture, and it…

Nargesi – Spinach, parsley and mint sauté with poached eggs

A peasant food, at its core! And let’s face it, I’d eat like a peasant any day when the dish tastes this rich and yummy and is yet very simple, quick, and inexpensive! Nargesi’s origin is back in the Caspian Sea region of Iran, where produce and vegetables are abundant. Spinach is a cherished and…

Kuku Kadu Halva-ee – Butternut squash and walnut kuku patties

With the arrival of fall, not only come Halloween, Thanksgiving (and my birthday), but also glorious squashes! I don’t know too many people who would pass on a well-prepared butternut squash dish. Versatile in so many ways: you can eat squashes raw by shredding them into salads, fry them up, batter them like Tempura, roast…

Soup-e Pesteh – Pistachio soup with barberries

Iran is the world’s largest producer of pistachios, so it’s no wonder that pistachios are mandatory at any Persian table for celebrations and offerings to guests. Pistachios are roasted, salted, and typically flavored with various acidic ingredients that are a signature of the Iranian palate for sourness. They are often colored with saffron, another of…