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…

Khoresh Baghala Ghatogh – Butterbeans with poached eggs

This simple peasant food brings back fond memories of childhood and time spent visiting family near the shores of the Caspian Sea. It is surprisingly simple in composition but packed with flavors. The signature flavors for this dish are garlic and dill.