Tahdig means: “the crust of rice at the bottom of the pot” and there are 2 ways of preparation.
Category: Iranian recipes
Essentials of classic Iranian cuisine recipes, from Fesenjan to Ghormeh sabzi and many others. Explore new tastes!
Generally, Ash (Āsh) refers to a dense soup that is made of herbs & legumes. When we add noodles, which in Perisan called: Reshteh, the Ash becomes “Ash of Reshteh”. It is the most popular type of Ash in Iran.
Reshteh (رشته) is the Persian name of Noodles. The reshteh is used in 2 main dishes, either with rice (for reshteh polo) or in a dense soup called: Ash of Reshteh.
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.
kuku is the persian version of frittata. The difference between Italian frittata and Persian kuku is that Kuku has fewer eggs and more other ingredients.
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.
Zereshk Polo Morgh literally means: Zereshk (dried barberry), Rice, Chicken. It’s one of the easiest dishes in Iranian cuisine.
This dish is usually served as an appetizer. It’s vegetarian and made of a few ingredients. The main ingredient is long type of eggplants/aubergine which called Japanese variety. But as long as you’ve got eggplants I guess all varieties are ok. The bigger they are, the less work you’ll have! ;
Shirazi salad named after one of the ancient cities of Iran: Shiraz. It’s a refreshing and easy to make salad suitable for summers and a perfect match with spicy & greasy dishes.
Ghormeh sabzi is one of the most delicious stews of Persian cuisine. To have an authentic taste, two ingredients are essential: Fenugreek leaves and Dried lemons
Kuku sabzi is one of the famous dishes in Iran which is made of only herbs and eggs. You may eat Kuku Sabzi with rice or bread or even alone.
One of the few fast food recipes of Persian cuisine is Nargesi and It is one of the few vegetarian dishes in Iran which is popular. Very easy to cook: sauté onions then spinach and when they get soft, add eggs. That’s it! 🙂
Meat Piroshki with Iranian twist is something that my mom used to make when I was a kid (kids gonna love it!). Piroshki is part of Russian cuisine, but it’s also popular in Iran alongside Olivie’s Salad and Beef Stroganoff!