Kadu Polo – Butternut squash rice

کدو پلو

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 list of ingredients turn out so incredibly rich and flavorful. Fresh ingredients and proper cooking techniques are two essential elements of Persian cuisine.

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Hali Ghuroo – Sour plum stew with poached eggs

هلی قورو

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 loved by Iranians and showcased in many different forms in our cuisine. Harvested before they’re fully mature, they deliver a crispy crunch and a refreshing range of flavors.

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Nargesi – Spinach, parsley and mint sauté with poached eggs

نرگسی

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 prized leafy green that is not only eaten raw in salads, but also cooked in various stews. It is a common belief in Iran that spinach adds flavor and more importantly a certain level of viscosity to stews.

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

کوکو کدو حلوائی

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 them in the oven, or puree them and mash them like potatoes.

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Soup-e Pesteh – Pistachio soup with barberries

سوپ پسته

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 Iran’s precious offerings to the world.

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Khoresh Baghaleh Ghatogh – Butterbeans and seasoned poached eggs with dill and turmeric

خورش باقله قاتق

This simple peasant food brings back such fond memories of childhood and time spent visiting family near the Caspian Sea. 

It isn’t so ironic that these days every time I visit my mom, this is the first meal she makes for me!

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