Halim-e Gandom - Persian Haleem
Haleem is a popular dish in Middle Eastern and South Asian cuisine, including countries like Pakistan, India, Bangladesh, and Iran. It typically consists of meat (such as beef, lamb, chicken or turkey) and grains like wheat or barley. Slow-cooked to a thick, porridge-like consistency, it's enjoyed during Ramadan for its filling nature.
Nimroo Khorma - Fried Eggs with Dates and Toasted Walnuts
Get ready to tantalize your taste buds with a Persian twist on fried eggs – now featuring delicious dates and crunchy walnuts with every bite promising a delightful blend of tastes and textures. Picture this: perfectly cooked eggs paired with the sweet, chewy goodness of dates, and nutty flavour of the toasted walnuts all in one satisfying dish. Whether you're starting your day off right or craving a cosy dinner, these fried eggs with dates are sure to hit the spot, offering a tasty treat that's anything but ordinary.
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!
Kaleh Pacheh Recipe
Kaleh Pacheh is a Persian dish that divides people’s opinions – You either love it or hate it. It simply translates to head and feet, because sheep head and feet are the main ingredients.
Kaleh Pacheh is traditionally eaten for breakfast, because it is quite heavy and shouldn’t ever be consumed in the evening, if you value a good night’s sleep. If eaten for breakfast or lunch it energises you for the whole day.