Here is another delicious addition to the long line of Aashes, the thick, hearty Persian soups. Like others in the series, this Aash features a generous mix of fresh herbs, Kashk, a tangy Persian whey sauce, crispy garlic, caramelized onions, and aromatic mint sauce. While mung beans are the main ingredient, the real star of…
Tag: vegetarian
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 flock to 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, or Persian green unripe plums, are a…
Soup-e Jow – Barley soup
Soup-e Jow is a delightfully simple and flavorful soup, though it isn’t widely known among Persian soups and Aashes. (Aash is a Persian word for a thick soup, like a cross between a soup and a stew.) The barley lends an earthy flavor and satisfying chew, while lemon juice adds a refreshing sourness. Carrots bring…