Eggplant Parmesan no frying
Eggplant/aubergine parmesan (Parmigiana di melanzane) is one of the classics of Italian cuisine, which has many variations from north to…
Pan-fried chicken liver and heart
The chicken livers and hearts (جغول بغول) are part of the organ meats, and they are considered to be superfoods…
Spinach rolls with feta and potatoes
This recipe is a fusion take between ?? Greek "Spanakopita" and middle eastern "Samosa". The phyllo dough, feta, and spinach…
Sour kebab – Kabab torsh
Sour kebab (or Kabab Torsh) is a Persian recipe, it is a typical kebab from north Iran and every time…
Green beans rice – Lubia polo
Lubia polo is a mix of green beans stew layered with white rice. We cook the stew and rice separately…
Potato kuku or kuku sibzamini
Kuku is the Persian version of Italian frittata. Their only difference lays in the number of eggs. Kuku has less.…
Quince Murabba – Persian recipe
Autumn is the season of quince. With only 2 ingredients (quince and sugar), you can make one of the most…
Traditional Tahdig – Persian rice crust
Tahdig means: "the crust of rice at the bottom of the pot" and there are 2 ways of preparation.
Ash Reshteh – Persian dense soup with legumes, herbs, and noodles
Generally, Ash (Āsh) refers to a dense soup that is made of herbs & legumes. When we add noodles, which…
Reshteh recipe – Persian noodles
Reshteh (رشته) is the Persian name of Noodles. The reshteh is used in 2 main dishes, either with rice (for…