Jaghoor Baghoor / Vavishka - Persian Haggis
Jaghoor Baghoor, or Hasratol Molook, indeed holds a significant place in Iranian cuisine, reflecting a rich tapestry of flavours and cultural heritage. Its variations across different regions speak to the diverse culinary landscape of Iran and the importance of local ingredients and traditions.
The story behind its name, Hasratol Molook, adds an intriguing layer to its history, highlighting the socio-economic dynamics of food consumption in the past. It's fascinating to see how a dish once enjoyed primarily by the working class has evolved into a celebrated part of Iranian culinary tradition.
Saj Kabab - Azeri Skillet Kabab
Saj Kebab, also known as Saj Qorma (Saj Ghorma), is a traditional dish originating from East Azerbaijan, West Azerbaijan, and the Ardabil Provinces in Iran. It is celebrated not only locally but also throughout the country. The saj, an ancient and traditional cooking pan characterised by its round bottom and depth, serves as a versatile tool for preparing various foods and bread, much like a wok. It effectively transfers heat and can be used over coal or gas flames without damage. Saj pans are typically crafted from stainless steel, cast iron, or carbon steel, and are available in different sizes.
Sandevich-e Makaroni
One of the nostalgic sandwiches of our childhood in Iran is Sandvich Makaroni. Most people who grew up in Iran will have a memory around enjoying this sandwich filled with Persian-style macaroni.
Kotlet - Persian Meat and Potato Patty
Kotlet-e Goosht is a meat patty that is typically made with ground meat (such as beef or lamb), mashed or grated potatoes, grated onions, and a variety of spices. It is one of the most memorable and delicious dishes that we Iranians have enjoyed since childhood. You can serve this simple and delicious dish with bread or rice.
Sandeviche Tokhme Morgh - Egg Sandwich
Sandeviche Tokhme Morgh or Egg Sandwich is one of the most common and popular sandwiches all over the world. For Iranians my age this sandwich is very nostalgic. Those who grew up in the ‘80s and ‘90s probably remember egg sandwiches in the school buffet, made with Noon Bolki (similar to ciabatta bread).
In this recipe, I show you how to make this delicious yet simple sandwich, in addition to some yummy coleslaw - a classic side dish made with shredded cabbage and a creamy dressing.
Khorake Tone Mahi Jonoobi - Southern Iranian Tuna Fish Dish
"Khorake Tone Mahi Jonoobi" is a traditional Iranian dish from the southern regions of Iran, particularly popular in the Persian Gulf area. This dish is a delicious and flavorful dish that combines tuna with aromatic coriander and spices.
Kookoo Bademjan - Eggplant/Aubergine Omelette
Kookooye Bademjan is a delicious and versatile dish that can be enjoyed on its own or as a side dish. One of my favourite nostalgic, vegetarian dishes that Maman used to make when I was a child.
Kookoo refers to dishes made of a mixture of ingredients that are then pan-fried, like a frittata. They have eggs as a base ingredient and they can be served warm or at room temperature.
Morgh-o Gharch-o Paneer Sandevich - Chicken Mushroom and Mozzarella Sandwich
Morgho Gharcho Paneer Sandevich is a very easy yet delicious fast food. Back in Iran, there was a sandwich shop I went to quite often. The owner knew my favourite sandwich very well. So as soon as I stepped into the shop he would ask “Same as always?”
If you like crispy, golden-brown chicken and cheese paired with savoury mushrooms, this sandwich is for you.
Do Piazeh Meygoo - Spicy King Prawns and Onions
Do Piazeh Meygoo is a mouthwatering southern Iranian dish made with prawns. Piaz means onion in Farsi, so Do Piazeh refers to a food whose main ingredient is sliced onion. Other common ingredients are potatoes and turmeric. Do Piazeh dishes usually don’t take long to cook.
Do Piazeh Jegar - Spicy Onion Chicken Liver
Do Piazeh Jegar is a southern Iranian dish made of chicken liver. There are different recipes in different regions and southern cities but they all have a common ingredient - chilli. I tried to keep the authenticity of the recipe with a bit of Hami’s touch!