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!
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.