Ash-e Anar - Persian Pomegranate and Herb Pottage
It’s time for another ash recipe, this time Ash Anar. This Persian pomegranate and herb pottage is so comforting during the colder months. As I explained in my Ash-e Reshteh recipe, the closest English word to aash I can think of is ‘pottage’ (a thick soup of vegetables and often meat). Aash however has an additional criteria: It always involves fresh herbs. Since this particular one is Ash-e Anar, it also involves pomegranates, so if you like the fruity, sour taste of this gorgeous fruit, this ash recipe is for you!
Aash Anaar is the perfect dish to make on Yalda night, the winter solstice, that Persians celebrate since ancient times.
Adas Polo – Persian Lentil, Raisin and Date Rice
Adas Polo is a delicious Persian rice dish, that’s adorned with lentils, raisins and dates. The lentils provide a source of protein, while the raisins and dates give the dish its natural sweetness.
It makes a wholesome vegetarian meal, however if you’re not satisfied with the meatless version, you can add mince/ground beef or lamb to it. That’s what I did this time, so that I could tell you how. But if you want my honest opinion, Adas Polo doesn’t need any meat.
Nardoon - Persian Pomegranate Duck/Chicken Stew
Nardoon or Anardoon is a scrumptious sweet and sour dish from the place of heavenly dishes - northern Iran. The word Nardoon translates to pomegranate seeds. The pomegranate is Iran’s national fruit, so there are many recipes using pomegranates in different ways - as molasses, juice and seeds. The unique thing about Nardoon is that we use all three.
Morghe Torsh - Persian Herb and Walnut Sour Chicken
Morgh-e Torsh is a mouthwatering dish from the northern Iranian provinces of Gilan and Mazandaran.
Like many other shomali (northern) dishes, this braised chicken dish includes different herbs, pomegranate molasses and walnuts - A heavenly combination! You’ve probably heard me say, from southern Ghaliye Maahi to northern Morgh-e Torsh - Iranians love sour food more than any other taste.
Mella Ghormeh - Caspian Herb and Aubergine Stew
Discover the essence of Northern Iran with Mella Ghormeh, a dish that captures the spirit of the Caspian Sea region through simplicity and freshness. This unique stew, crafted from tender eggplants and ripe tomatoes, offers a delightful balance of flavours, perfect for those seeking a vegetarian option or anyone with a love for wholesome, nourishing meals. In a region where vibrant produce takes centre stage, the key to Mella Ghormeh lies in its fresh, aromatic herbs, making every bite a celebration of nature’s bounty. Serve it with fluffy rice or warm bread, and experience a true taste of Iran’s culinary heritage. Whether you choose to prepare it with fried eggs or keep it entirely plant-based, this traditional favourite is sure to bring warmth and richness to your table.
Maahi Kabab - Saffron and Pomegranate Barbecued Seabass
Prepare to embark on a culinary journey to the enchanting coasts of Northern Iran, where the provinces of Gilan and Mazandaran boast a treasure trove of fish grilling recipes. Here, the locals masterfully blend pomegranate molasses, nuts, bitter orange molasses, and a medley of regional herbs to create mouth-watering dishes. Inspired by this rich tradition, I’ve crafted a recipe for Mahi Kabab (Barbecued Seabass) that is both simple and utterly delicious.
This delightful dish captures the essence of Persian coastal cuisine while keeping the process quick and enjoyable. Perfect for a gathering with your loved ones, this Mahi Kabab promises a healthy and tasty meal that brings a touch of Northern Iran to your table. So, fire up the grill, and let’s dive into this flavourful adventure together!
Sabzi Polo Semnani (Sozi Pela) - Semnani Herb Rice with Meat and Vegetables
Sabzi Polo Semnani is a cherished dish from the Semnan province of Iran, known for its rich, earthy flavours that capture the essence of desert life and local traditions. With a history spanning over 150 years, this dish holds a special place in Semnani households. The core ingredients—rice, meat, fresh local herbs, and black-eyed peas—have remained unchanged over time, but the vegetables used vary with the seasons, making it a reflection of the region’s agricultural cycles. What truly distinguishes Sabzi Polo Semnani is the way these ingredients are layered with the rice, creating a mouth-watering medley of textures and tastes, enriched by local clarified butter and the region’s fresh, organic produce.
Torshe Vash - Zesty Herb Chicken and Eggplant with Pomegranate Molasses
Discover the Flavours of Northern Iran: Torshe Vash - Zesty Herb Chicken and Eggplant with Pomegranate Molasses.
Torshe Vash is a traditional dish from the lush, green region of northern Iran, particularly the Gilan province. This unique stew is named after the herb Torsheh Vash, also known as wood sorrel, which is a key ingredient that gives the dish its distinctive sour flavour. Torsheh Vash is not just a culinary delight; it’s also packed with health benefits. Rich in iron and phosphorus, this herb is known for its ability to boost nutrient absorption, strengthen hair, nails, and skin, and stimulate the appetite.
Iced Coffee Persian Style (Cafe Gelase)
It seems every nation has its spin on iced coffee, and Persia is no exception with its delightful take called Café Gelasè. This indulgent treat is the perfect mix of coffee and dessert, making it an ideal choice for a Sunday afternoon or a special dessert to impress.
My first taste of Café Gelasè was at the Sheraton Hotel in Tehran with my dad when I was just six years old. Despite my tender age, I still recall the deliciously smooth and cold blend of chocolate and coffee. “Six years old?!” you might exclaim. Well, in Iran, no one’s ever too young to enjoy tea or coffee!
Morabay-e Yaghoot-e Sorkh - Persian Redcurrant Jam: A Jewel of Summer
Welcome to the world of Morabaye Yaghoot-e Sorkh—the Persian name I’ve bestowed upon my beloved redcurrant jam. This jam has become one of my all-time favourites, thanks to its tangy taste that dances on the tongue and reminds me of Morabaye Albaloo (sour cherry jam). If you're a fan of the latter, get ready for a new jam crush!
Now, as someone who revels in the sun-soaked joys of summer, I’m thrilled by the bounty of fresh berries this season brings. Between savouring them fresh and stashing them away for later, there’s nothing quite like turning them into delicious jams that keep the sunny vibes alive throughout the year.
Moraba-ye Toot Farangi - Persian Strawberry Jam
Persian strawberry jam is a delightful treat that brings together the vibrant flavours of fresh strawberries and the unique essence of rose water and vanilla. This recipe holds a special place in my heart, as I picked these strawberries myself at a local farm. Strawberry picking is a joyful activity that always brings back fond memories of my childhood.
Sharabate Anar - Persian Pomegranate Bliss
I am introducing my refreshing and unique Pomegranate Saffron Sharbat! 🍹✨ This delightful drink celebrates vibrant flavours and aromatic ingredients, perfect for any occasion. Combining the tartness of fresh pomegranate juice with the floral notes of saffron and rose water, this sharbat is balanced by lime's brightness and honey's subtle sweetness. Each sip offers a journey through the exotic tastes of Persia, making it an ideal treat for hot summer days or a special gathering with loved ones.
Kookoo Kadoo - Courgette / Zucchini Frittata
Kookoo Kadoo is a delightful Persian dish that exemplifies the rich and varied culinary traditions of Iran. This courgette frittata is a versatile and flavourful creation, perfect for any meal of the day.
Kookoo refers to dishes made of a mixture of ingredients that are then pan-fried, similar to a frittata. They have eggs as a base ingredient and can be served warm or at room temperature. Whether enjoyed as a main course, a side dish, or a delightful snack, Kookoo Kadoo offers a glimpse into the vibrant flavours and textures that define Persian gastronomy.
Garni Yarikh - Azeri Stuffed Aubergines
These Azeri-stuffed aubergines will transport your taste buds to another dimension! This exquisite dish, known as Garni Yarikh, hails from the Azerbaijan province of Iran, where it has been perfected over generations. The name "Garni Yarikh" is in Azeri, the language spoken in this culturally rich region.
Whether you choose to prepare it with succulent lamb, hearty beef, or a flavourful vegan mince, this dish is sure to impress. The delightful blend of spices, tender aubergines, and aromatic filling creates a culinary experience that will linger in your memory. I can assure you, this will not be the last time you savour the delights of Garni Yarikh!
Gheymeh Nesar - Persian Jewelled Rice with Meat
Gheymeh Nesar is a divinely luscious dish from Qazvin, Iran. This luxurious rice dish is a celebration of color with a heavenly taste. Gheymeh refers to the small pieces of meat and Nesar means something like ‘offering’, highlighting how precious this dish is, which is why it is often prepared on special occasions.
Baghala Ghatogh - Lima Beans with Dill and Egg
Baghala Ghatogh is a traditional dish from Gilan province in northern Iran, situated near the Caspian Sea. It holds a special place in northern Iranian cuisine, often savoured during family gatherings and festive occasions. This dish offers a unique blend of flavours and textures, making it both nutritious and delicious. Despite its rich taste, Baghala Ghatogh requires only a few ingredients and is quick to prepare, endearing it to Iranians and enthusiasts of Persian cuisine alike.
Khoresh-e Rivas – Lamb Rhubarb Stew
It’s rhubarb season, which means it's time for Khoresh-e Rivas! This exquisite lamb and rhubarb stew is one of my favourite Persian dishes. The savoury richness of the lamb and herbs, combined with the fresh tang of rhubarb, creates a delightful harmony of flavours!
When I was a child, every summer my family and I would journey to Mahalat, my dad's hometown. One of our favourite activities was rhubarb picking. It was a joyful tradition, with my dad, uncles, aunts, and cousins spreading out to find nice young rhubarb. Although it was hot and dry, we loved it so much.
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.
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.
Kadoo Polo Sistani - Persian Lamb and Zucchini (Courgette) Rice
Kadoo Polo Sistani as the name suggests, is from the Sistan and Baluchestan Province - the second largest of the 31 provinces of Iran. A mix of rice, courgettes (zucchini), lamb, and spices creates a wonderfully delicious and flavorful dish that is comforting and satisfying. Each component brings its unique qualities to the dish.