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.
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.
Khorak-e Loobia - Persian Pinto Bean Stew
Khorak dishes encompass a variety of culinary delights prepared using ingredients like beans, meat, chicken, and vegetables, employing various cooking methods. These dishes hold a special place on the Iranian table. Bean stew stands out as a traditional and popular Iranian dish with a considerable number of enthusiasts. Its hearty nature makes it particularly satisfying, especially during the cold season. The uniqueness of bean stew lies in its use of beans, rendering it a distinct and cherished part of Iranian cuisine.
Kaal Joosh / Kaleh Joosh - Persian Curd and Onion Soup
"Kaleh Joosh" is one of the traditional Iranian dishes made from key ingredients such as kashk (fermented yoghurt commonly used in Persian cuisine, also available at Middle Eastern shops or online) and onions, resulting in a unique and distinctive flavour from the combination of its primary components.
As a significant amount of Kashk is used in preparing "Kaleh Joosh," it becomes a rich source of calcium, offering exceptional properties. It's important to note that different regions may have variations of this dish. The authenticity of this dish is associated with the province of Isfahan, and other provinces like Yazd, Zanjan, Semnan, and Khorasan also prepare it in their distinctive styles.
Ash-e Jo - Persian Barley, Herb and Bean Pottage
Outdoor temperatures have dropped significantly and so it’s time I share a new Aash Recipe with you. Beside Ash-e Reshteh, Ash-e Jo is another much loved pottage with herbs and beans. Another key ingredient in this ash is barley. If you are new to Persian cuisine, you may wonder what the difference between Ash-e Jo (Barley Pottage) and Soup-e Jo (Barley Soup) is. Apart from ash having a thicker consistency, it always features herbs and beans as key ingredients.
Nokhod Polo Ba Nimroo – Persian Dill Rice with Peas and Fried Eggs
Nokhod Polo has quickly become one of my favourite Persian rice dishes, and it’s easy to see why! This fluffy basmati rice is combined with aromatic dill and sweet peas, creating a delightful flavour that’s both comforting and fresh. What I love about Nokhod Polo is its versatility. You can pair it with just about any Persian dish you fancy. If lamb isn’t quite what you’re after, it works beautifully with braised chicken. For a quick vegetarian option, serve it with a fried egg on top—this simple twist is one of my go-to meals during the week!
Ab Doogh Khiar – Refreshing Yogurt Soup
Ab Doogh Khiar is a refreshing, cold yogurt soup with cucumbers, herbs, raisins and walnuts. We dunk pieces of bread in it, making the soup nice and filling without being too heavy. It’s the ideal lunch or dinner for hot summer days.
The basis of this cold yoghurt soup is a Persian yoghurt drink called Doogh, similar to Turkish Ayran. You can easily make it yourself! I recommend using strained yogurt, a sour tasting one would be ideal. You can find it in Turkish or Iranian supermarkets. But if you don’t have access to one, don’t worry. You can also use Greek or Greek style yogurt and your Ab Doogh Khiar will be just as refreshing.
Adasi - Persian Lentil Soup
Lentil Soup always brings back memories of hiking in the Tehran mountains, like "Darakeh", "Azghal Chal", and "Palang Chal". What I adore about Iran is the guarantee of finding a café or a little shop wherever you wander. It's hilarious how Iranians sometimes hike just to taste the food along the way or at the mountaintop!
I remember there was a café run by a kind old man, the café exuded an air of familiarity and comfort. Inside, the aroma of lentil soup danced in the air, inviting us to pause and savour the moment. Seated together, we shared stories and laughter over hearty bowls of soup. It's these spontaneous food adventures that make every hike an unforgettable journey.
Soup-e Jo - Barley Soup
Soup-e Jo or Barley Soup is one of those things, that make you enjoy the colder months. This creamy soup, with the earthiness of mushrooms and the freshness of lemon is just so comforting. The barley makes it nice and filling, so you can easily prepare this for lunch or dinner. It takes some time to simmer, but the active prep time is short and sweet.
Ash-e Reshteh - Persian Noodle, Herb and Bean Pottage
There are many types of aash. Ash-e Reshteh is probably the most popular one. This thick soup is flavour packed with herbs, spinach, beans, lentils, onions, and other goodies. Reshteh refers to the noodles that are used for Ash-e Reshteh. You can find them in Middle Eastern shops or online. Make sure to buy the ones for ash, not for polo.
Mushroom Soup - Soup-e Gharch
Mushroom soup is one of those cosy autumn dishes, that really makes you appreciate this time of year. I was inspired to write this recipe, because the other day my neighbours gave me a huge bag full of giant puffball mushrooms. However, you don’t need puffball mushrooms to make this soup. You can replace them with chestnut mushrooms or a mix of different mushrooms.