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traditional

Osso Buco with Saffron risotto (Milanese risotto)

Osso buco (or ossobuco) with risotto alla Milanese (saffron risotto) is one of the classics of Italian cuisine. It’s the right recipe in cold season. For this recipe, you need to have cross-cut veal shanks and 2 hours of patient 😉 IMPORTANT: Click here to see the recipe for creamy Risotto alla milanese which is…

Fesenjan – Stew of Pomegranate and walnuts with Duck

Fesenjan or Fesenjoon is an ACE of Iranian cuisine. With its unique ingredient: Pomegranate’s concentrate and Walnut the flavors of this stew are sour, sweet and salty. No OIL is required because of the natural oil of the walnuts. Try it once and you’ll fall in love with this dish! Ingredients | Servings: 2 –…

Risotto alla Milanese – Risotto with Saffron

“Risotto alla Milanese” indicates that it’s from the Italian city of Milan. The north of Italy is very famous for it risottos, if the center and south are famous for different kinds of pasta in north of the country risottos are considered so important. The famous risotto rice are: Carnaroli (most of the restaurants use…

Zereshk Polo Morgh- Barberry Rice with Chicken

Zereshk Polo Morgh literally means: Zereshk (dried barberry), Rice, Chicken. It’s one of the easiest dishes in Iranian cuisine. It cooks in around 1 hour. But if you like a good tahdig (rice crust) it can take longer :D. I think with chicken thighs it tastes better but that’s my personal preference. In this recipe,…

Pasta all’Amatriciana

Simplicity is the main characteristic of Italian cuisine. You need only 3 main ingredients to make this delicious pasta. A good Guanciale or Pancetta, Cherry tomatoes and pecorino Romano (cheese). Pasta all’Amatriciana (Amatrice is the name of a city in center of Italy) is ready in no time! literally, you can make it in less…

Khoresht Gheimeh

Khoresht Gheimeh – Stew of yellow split peas

Khoresht Gheime is a popular dish in Iran. It’s made of meat, split peas and tomato concentrate (or puree) and onions. Khoresht in Farsi (Persian) means stew. It’s always served with rice. The “mazzes مزه” that you can combine this dish with are so vast: plain yogurt, Shirazi salad, raw onions, torshi (Iranian pickles), herbs……

Persian White Rice with Tahdig – Kate Style

Iranian or Persian Rice is one of the basic things that every cook of Iranian dishes should know. You have only 1 ingredient to cook but it can turn out to be a hard task! The main characteristic of making Persian rice is the rice should “ری REI” in Farsi means it should “grow” (&…

Baghali Ghatogh – Stew of Beans and Dill

Baghali Ghatogh is one of the famous dishes of north Iran! It’s one of those vegetarian dishes that tastes really good and maybe particular for those who never taste it before. The combination of garlic, dill & turmeric gives it a unique taste and with kateh rice it feels like heaven! aaaaand It’s one of…

Naan Barbari – Barbari Bread

Barbari bread or Naan Barbari is one of the famous breads of Iran. With this bread, any Iranian dish feels more authentic. After lots of trial and error, I come up with this recipe which respects the characteristics of the original bread. Hope you like it! Ingredients for glaze: Preparation of glaze: In a small…

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