Haleem or Halim is a popular breakfast in the middle east specially during the feast month of Ramadan and Iran has its own version. It’s very common that people buy Halim from the specialized stores in the early mornings
Tag: iranianfood
Eshkeneh is one of the classics and modest recipes of Persian cuisine. This soup is made of cheap ingredients: onion, turmeric, flour… It was mainly the food of the poor.
The chicken livers and hearts (جغول بغول) are part of the organ meats, and they are considered to be superfoods with loads of benefits.
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.
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.
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
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!
Khoresht Gheime is a very popular dish in Iran. It’s made of meat, yellow split chickpeas, tomato concentrate, dried lemon, and onions. Khoresh in Farsi (Persian) means stew & It’s served with white rice.
This is a very common recipe in Iranian households. It is quick recipe perfect for family gathering or any less formal situations. In Kateh Style recipe we do not drain the rice. So the rice cooks faster with less hassle!