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.