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.
Chips Paneer - Cheesy Crisps
Chips Paneer is a delicious fast food created by Iranian sandwich and pizza shops in the ’00s. It’s perfect for game day or parties as a hearty snack especially when some of your guests suddenly go hungry, caused by laughing so hard!!
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.
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!
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.
Zeytoon Parvardeh - Persian Enriched Olives
Zeytoon Parvardeh are Persian enriched olives. They are coated in a paste made of fresh herbs, walnuts, garlic and pomegranates. This mouthwatering snack comes from the Gilan province in the north of Iran.
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.