Tag

traditional

Sabzipolo mahi

Sabzi polo mahi – rice with herbs and fish recipe

Sabzi Polo Mahi (means: herbs rice fish) is a typical dish of Nowrooz (Iranian new year Eve). You need a few ingredients and except for the preparation of the herbs, the rest is quite easy! Almost any fish (salmon, mackerel, sea bass, …) goes well with this dish. Traditionally the Caspian sea fishes like Mullet…

Chicken kuku

Chicken kuku or kuku morgh

Chicken kuku (kuku morgh), as we call it, is one of those few amazing dishes that can be cooked with “not-so-tasty” chicken breast! This recipe is a traditional dish of north Iran and if you try, you will be pleasantly surprised by the delicious taste of it. Ingredients video recipe of kuku morgh Preparation –…

Soft Cinnamon Rolls Recipe

In most of the big chain coffee shops, Cinnamon Rolls are usually made of puff pastry so they have loads of butter inside. This recipe is with bun’s dough instead, so they are soft and moist with less butter. I add also a syrup on top which has orange juice to ease the sweetness of…

Ossobuco with Saffron risotto (Milanese risotto)

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 the yellow risotto…

Fesenjoon

Fesenjan or Fesenjoon recipe – Persian 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 1 hour. But if you like a good tahdig (rice crust) it can take longer 😉 . I think with chicken thighs it tastes better but feel free to use any part of…

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……

Tahdig with kateh style

Persian white rice with tahdig – kate style

Cooking  Persian Rice the Kate style is one of the basic things that Iranian cooks should know. You have only 1 ingredient, but it can be very tricky! because the basmati rice should “ری REI” in Farsi means it should “grow” (& doubles in size) but at the same time It should be soft and…

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 bread of Iran. Any Iranian dish feels more authentic with this bread. 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 topping: In a small…

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