Gojeh Bademjan – Persian Tomato and Aubergine Stew
If I had to pick my favourite vegan dish, in would be Gojeh Bademjaan! This veggie stew is full of flavour! You can serve it with bread, as well as aromatic rice. Best of all, it’s so easy to make!
This makes it the perfect weekday recipe for yourself to enjoy, as well as the ideal go-to Persian vegan dish! But let me warn you: Make enough for the meat lovers too, because this dish just might convert them! Let me show you how to prepare it.
Khorak-e Loobia - Persian Pinto Bean Stew
Khorak dishes encompass a variety of culinary delights prepared using ingredients like beans, meat, chicken, and vegetables, employing various cooking methods. These dishes hold a special place on the Iranian table. Bean stew stands out as a traditional and popular Iranian dish with a considerable number of enthusiasts. Its hearty nature makes it particularly satisfying, especially during the cold season. The uniqueness of bean stew lies in its use of beans, rendering it a distinct and cherished part of Iranian cuisine.
Kaal Joosh / Kaleh Joosh - Persian Curd and Onion Soup
"Kaleh Joosh" is one of the traditional Iranian dishes made from key ingredients such as kashk (fermented yoghurt commonly used in Persian cuisine, also available at Middle Eastern shops or online) and onions, resulting in a unique and distinctive flavour from the combination of its primary components.
As a significant amount of Kashk is used in preparing "Kaleh Joosh," it becomes a rich source of calcium, offering exceptional properties. It's important to note that different regions may have variations of this dish. The authenticity of this dish is associated with the province of Isfahan, and other provinces like Yazd, Zanjan, Semnan, and Khorasan also prepare it in their distinctive styles.
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.
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.
Kookoo Piazcheh - Spring Onion (Scallion) Omelette
Kookooye Piazcheh is a delightful and quick-to-prepare dish from Iran. In Persian cuisine, Kookoo is the name for dishes that are made of a mixture of ingredients and then pan-fried, like a frittata. They have eggs as a base ingredient. This particular Kookoo recipe is made of an egg and spring onion/scallion mixture, which is why you could call it a spring onion omelette or scallion omelette.
Doymaj - Feta, Herb and Walnut Bites
Dooymaj is a delicious, fresh snack for the warmer seasons of the year. It makes for the perfect finger food for parties or an afternoon nibble for your family. It’s very popular in north-western provinces of Iran, like Qazvin, Zanjan, East Azerbaijan and Hamedan. Each region has their recipe for these tasty bites. The common ingredients in all of them are Lavash, which is a very thin and crispy bread, Feta, fresh herbs and walnuts.
Ash-e Jo - Persian Barley, Herb and Bean Pottage
Outdoor temperatures have dropped significantly and so it’s time I share a new Aash Recipe with you. Beside Ash-e Reshteh, Ash-e Jo is another much loved pottage with herbs and beans. Another key ingredient in this ash is barley. If you are new to Persian cuisine, you may wonder what the difference between Ash-e Jo (Barley Pottage) and Soup-e Jo (Barley Soup) is. Apart from ash having a thicker consistency, it always features herbs and beans as key ingredients.
Maman Jamileh’s Persian Omelette
I thought, I’d share a very special recipe with you today: My grandmother’s Persian Omelette recipe. It’s very dear to my heart, because I have so many beautiful memories of my nan Maman Jamileh cooking this for me. She still cooks it and it tastes as amazing as ever!
This dish can be a total lifesaver, because it doesn’t just make the perfect breakfast on a lazy Sunday, but also serves as a quick lunch or dinner. It tastes fantastic any time of the day!
Ab Doogh Khiar – Refreshing Yogurt Soup
Ab Doogh Khiar is a refreshing, cold yogurt soup with cucumbers, herbs, raisins and walnuts. We dunk pieces of bread in it, making the soup nice and filling without being too heavy. It’s the ideal lunch or dinner for hot summer days.
The basis of this cold yoghurt soup is a Persian yoghurt drink called Doogh, similar to Turkish Ayran. You can easily make it yourself! I recommend using strained yogurt, a sour tasting one would be ideal. You can find it in Turkish or Iranian supermarkets. But if you don’t have access to one, don’t worry. You can also use Greek or Greek style yogurt and your Ab Doogh Khiar will be just as refreshing.
Mirza Ghasemi - Persian Grilled Smoked Eggplant with Tomatoes and Eggs
Mirza Ghasemi is a flavourful Persian aubergines/eggplant dip from northern Iran. If you tried my previous Mirza Ghasemi recipe, I encourage you to give this one a go as well, whether you want to serve it with real or vegan eggs.
In this recipe the smoked aubergines are at the forefront of the dish, not being overpowered by the tomatoes, eggs or any other flavours. I promise you, it tastes like a piece of heaven.
Adasi - Persian Lentil Soup
Lentil Soup always brings back memories of hiking in the Tehran mountains, like "Darakeh", "Azghal Chal", and "Palang Chal". What I adore about Iran is the guarantee of finding a café or a little shop wherever you wander. It's hilarious how Iranians sometimes hike just to taste the food along the way or at the mountaintop!
I remember there was a café run by a kind old man, the café exuded an air of familiarity and comfort. Inside, the aroma of lentil soup danced in the air, inviting us to pause and savour the moment. Seated together, we shared stories and laughter over hearty bowls of soup. It's these spontaneous food adventures that make every hike an unforgettable journey.
Soup-e Jo - Barley Soup
Soup-e Jo or Barley Soup is one of those things, that make you enjoy the colder months. This creamy soup, with the earthiness of mushrooms and the freshness of lemon is just so comforting. The barley makes it nice and filling, so you can easily prepare this for lunch or dinner. It takes some time to simmer, but the active prep time is short and sweet.
Dam Pokhtak Recipe - Split Fava (Broad) Bean Rice
Dam Pokhtak is an easy, delicious Persian rice dish with split fava (broad) beans. It’s also called Dami Baghali. This dish is so underrated! You never hear anyone say ‘Dam Pokhtak is my favourite Persian dish!’, but as soon as someone mentions it, everyone goes ‘Oh I love it!’.
At dinner parties of course every Iranian wants to show off their cooking skills and use expensive ingredients, so no one prepares Dam Pokhtak for their guests. But if they’d ask their guests ‘what would you like me to cook?’, I bet many of them would ask for Dam Pokhtak.
Ash-e Reshteh - Persian Noodle, Herb and Bean Pottage
There are many types of aash. Ash-e Reshteh is probably the most popular one. This thick soup is flavour packed with herbs, spinach, beans, lentils, onions, and other goodies. Reshteh refers to the noodles that are used for Ash-e Reshteh. You can find them in Middle Eastern shops or online. Make sure to buy the ones for ash, not for polo.
Mushroom Soup - Soup-e Gharch
Mushroom soup is one of those cosy autumn dishes, that really makes you appreciate this time of year. I was inspired to write this recipe, because the other day my neighbours gave me a huge bag full of giant puffball mushrooms. However, you don’t need puffball mushrooms to make this soup. You can replace them with chestnut mushrooms or a mix of different mushrooms.
Kumquat Marmalade
Kumquat Marmalade is my favourite, because it is not as bitter as other marmalades - at least not if you follow my recipe. Also, it’s one of the many jams and marmalades my Maman used to make and still makes, so I have plenty of happy memories around it. When I saw that my local fruit and veg shop had kumquats, I just had to take the opportunity to turn them into a jar of nostalgia.
Kashke Bademjan – Persian Aubergine Dip
Kashke Bademjan is a popular Persian aubergine dip, that is usually served as an appetiser!
It is made of eggplants, or aubergines as we call them here in the UK, garlic, onions and kashk. Kashk is made of drained yogurt and has a distinct flavour, that’s quintessential for Kashke Bademjoon. You can serve this mouthwatering dip with any bread you like, for example Persian Lavash or Taftoon.