“Borani” in Persian cuisine means a side dish made of Yogurt + “a type of vegetable”. Here we have beetroot Borani. It’s perfect during winter which is the season of the beetroots. With a good quality cooked beetroots you will…
Tag: vegetarian
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.
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).
Adas means lentils in Persian and Adasi is a lentils soup that people have for breakfast. It is an easy recipe, you’ll just need time so it settles to have a flavorful lentils soup.
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.
Ribollita is one of the Tuscany’s famous dishes. It’s part of “Cucina Povera” (food of the poor). Ribollita means “re-boiled”
This recipe is made of flour and yogurt. No yeast or oil has been added. With the natural fat of whole greek yogurt the texture of bread becomes softer and it becomes healthier to eat.
This recipe is a fusion take between ?? Greek “Spanakopita” and middle eastern “Samosa”. The phyllo dough, feta, and spinach are from the greek side and the potatoes, cumin, turmeric, and garlic are from the samosa.
Tahdig means: “the crust of rice at the bottom of the pot” and there are 2 ways of preparation.
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.
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 already cooked beans, the “Turnip greens with beans” will be ready in 25 mins! In the Italian version, you don’t add any spices.
“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.
Pasta with Rosemary isn’t in traditional Italian cuisine! Basically, Rosemary is used for meats, not for pasta. However, this recipe was very successful among my friends and family, and needless to say, it’s a quick dish!
“Risotto alla Milanese” is the typical dish of Milan, in every corner of the city you can find it. In general, the ingredients are: risotto rice (i.e. carnaroli or arborio), Grana Padano (or Parmesan), white wine, saffron, butter, meat broth & onion.