Khoresh Fesenjoon – Chicken in pomegranate and walnut sauce

خورش فسنجون

This is fesenjoon, another national culinary treasure of Iran. There aren’t many dishes that give you as much pleasure and joy of eating as fesenjoon! It’s inherently a simple dish, showcasing a perfect blend of simple and yet flavorful ingredients that are abundant in Iran, making it a celebration of natural resources.

The dish starts with walnuts that are ground into a coarse powder and features lightly-browned chicken pieces that are patiently cooked to tenderness in a pomegranate sauce. Choosing the best quality ingredients will ensure you have the best fesenjoon on the block!

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Kuku Sabzi – Fresh herb and leek frittata

کوکو سبزی

Welcome to the world of herbs! Herbs play a significant role in Persian cuisine, whether they are served fresh as an appetizer with bread and cheese or cooked into Kuku or Khoresht.

Herbs are integrated into Persian dishes not only to brighten up the colors and bring a brilliant herbal taste, but also to create luscious and earthy sauces. Ghormeh sabzi, Saak, and Khoresht-e Karafs are good examples.

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Koloucheh, Fuman style -Sweet pastries with creamy walnut and rosewater filling

کلوچه

This beauty is another of the Caspian Sea region’s contributions to Persian cuisine. Not only is this pastry unique to this region, but also the two provinces that border the Sea – Gilan and Mazandaran – each have their own versions. Though a walnut paste is the most common filling, possible alternatives include dates, bananas and coconut.

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Zeitoon Parvardeh – Olive Tapenade with pomegranate

زیتون پرورده

Zeitoon parvardeh is full of umami flavors, a mixture of olives, creamy ground walnuts, and fresh herbs topped with pomegranate and a unique Persian spice called golpar, a hogweed seed.  This is a Caspian Sea specialty that also uses locally grown herbs that are unique to the area and otherwise not available elsewhere. Hence for the recipe, I have simply eliminated it and increased the quantity of the other herbs!

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Qhotab – Walnut​ ​turnover​ ​pastry​ ​with​ ​cardamom​ ​and​ ​rose​ ​water

قطا ​ب ​

I have such fond memories of my mother making these tasty treats as a young child. Qhotab is traditionally deep fried (though, I bake mine), creating a delicate and flaky textured crust with creamy and aromatic cardamom and rose water walnut paste on the inside. I can still recall the scent of the oil and the sweet pastry as a 4-year-old in the Amirabad region of Tehran, in our first home!

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Khoresh Morgh-e Torsh – Chicken in walnuts and herbs sauce

مرغ ترش

Morgh-e Torsh has the power to transport you to the shores of the Caspian Sea! When visiting my mother this weekend, we spent a good few hours in the kitchen talking about the dishes we used to eat that were specific to the Caspian Sea region and this was the first dish we prepared.

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