This can be a main course or a starter dish. A simple and easy to cook recipe which is perfect for the cold seasons when the squash comes to farmers market.
Category: Gluten-free
Gluten-free includes low carb and keto-friendly recipes but also many with basmati rice, potatoes, beans, etc.
This recipe comes from central Iran specially the Isfahan region. My grandmother was from Zavareh, e small town in the middle of the desert near Isfahan, and this dish was her specialty. I try to replicate as how she made for the whole family on weekends.
Adas means lentils in Persian and Adasi is a lentils soup that people have for breakfast. It is an easy recipe, you’ll just need time so it settles to have a flavorful lentils soup.
Sholezard has two main ingredients: rice & saffron. No Basmati rice for this recipe. Because it should release starch during long hours of cooking.
It’s a rustic recipe from Mediterranean cuisine. The Sicilian version is with anchovies and breadcrumbs, in this recipe we used olives without any added starch to keep it vegetarian and low carb. The olives give a nice sour contrast to the sweetness of peppers and onion. The scent of garlic, peppers, and oregano fills the house and makes everyone hungry.
This recipe was inspired by Persian Jujeh Kebab, which has a few ingredients. It’s important to have a good quality chicken for a tastier and more nutritious dish.
Eggplant/aubergine parmesan (Parmigiana di melanzane) is one of the classics of Italian cuisine, which has many variations from north to south.
Sour kebab (or Kabab Torsh) is a Persian recipe, it is a typical kebab from north Iran and every time the thought of northern cuisine comes in mind, a list of sour ingredients, comes after! Because they are masters of using sourness in food.
Lubia polo is a mix of green beans stew layered with white rice. We cook the stew and rice separately then combine them into one pot and after an hour it will be ready!
Kuku is the Persian version of Italian frittata. Their only difference lays in the number of eggs. Kuku has less. Potato kuku is made of few ingredients and is very easy to prepare which is perfect for starters and happy hours treat.
Tahdig means: “the crust of rice at the bottom of the pot” and there are 2 ways of preparation.
Sabzi Polo Mahi (means: herbs, rice, fish) is a typical dish of Nowruz (Iranian new year Eve). Except for the preparation of the herbs, it’s an easy recipe.
Adas Polo (or polow) is an easy Iranian dish. For this recipe, you’ll need 2 main ingredients: Lentils and rice. It doesn’t matter what kind of lentils (green, red, gigantic…) but the rice is better to be Basmati or any other long grain type of rice.
With a few ingredients Fesenjan (or Fesenjoon) is one of the most deliciouse stew of Persian cuisine. With the pomegranate concentrate and walnuts, it taste sour, sweet, and salty in the same time. Because of the natural oil of the walnuts, we don’t add any oil to this stew.
Khoresh Bademjan is a classic stew of Persian cuisine, and it is so popular among the families. Like many other traditional Persian dishes, Khoresh Bademjan is also greasy, because eggplants are fried, and to balance that we have to use limoo amani (dried limes) or ghooreh (Sour grape) of if you don’t have them simply use lemon.