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.
Tag: classics
This recipe shows how to cook a basic Tahchin, with just saffron, yogurt and egg. There are many varieties of Tahchin the most popular is with chicken (Tahchin e morgh).
The chicken livers and hearts (جغول بغول) are part of the organ meats, and they are considered to be superfoods with loads of benefits.
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.
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.
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.
“Arrabbiata” means “Angry” in Italian. This dish is spicy with chilies (peperoncino). It’s such a perfect name, you can either burn for being angry or having chilies in your mouth. In both cases, turns our faces to red.
Ossobuco with risotto alla Milanese (saffron risotto) is a typical dish of Milan in Italy. It’s the recipe for the cold season because it’s greasy and rich. you’ll need to have cross-cut veal shanks and 2 hours of patient 😉
The history of carbonara is interesting, it born from the requests of US soldiers who came to Rome, during WWII and wanted to have the American breakfast: eggs & bacon and the Roman chefs came up with carbonara!
Zereshk Polo Morgh literally means: Zereshk (dried barberry), Rice, Chicken. It’s one of the easiest dishes in Iranian cuisine.
For Pasta all’Amatriciana you’ll need only 3 main ingredients: a good guanciale or pancetta, cherry tomatoes and pecorino Romano.
Ghee (Indian name), the oil of butter (as Persians call it, روغن کره) or the clarified butter, doesn’t contain any humidity nor protein. It has only fat. Ghee is very beneficial. Its Smoke Point is very high (250C°/480F°) so it’s…
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