Khoresh Gheymeh Bademjan – Lamb Aubergine Stew with Split Peas
Khoresh-e Gheymeh Bademjan is a delicious Persian lamb stew with aubergines/eggplants, yellow split peas, and tomatoes. This tasty red stew is very popular with European and American friends.
Persian Saffron Chicken Kabab – Joojeh Kabab
Step into the vibrant world of Persian cuisine with Joojeh Kabab—a culinary gem that brings the rich, aromatic flavours of saffron to your grill. This beloved Persian dish features succulent pieces of chicken marinated in a tantalising blend of saffron, lemon, and aromatic herbs, then grilled to perfection. With each bite, you’ll experience a symphony of smoky, zesty, and mildly tangy notes, capturing the essence of Persian barbecue tradition.
Dolmeh Felfel – Persian Stuffed Peppers
Stuffed Peppers are popular in many countries around the world and each has its own version of them. Today I’d love to show you the Persian version of this juicy, delicious dish: Dolmeh-ye Felfel.
I spiced the recipe up with some optional hot peppers in there and a bit of smoked paprika powder. I encourage you to experiment with it and create your personal favourite version of stuffed peppers.
Dalaar - Persian Green Salt
Dalaar is a salty Persian herbal paste, that’s often referred to as green salt. It comes from northern Iran and serves as a seasoning for different fruits, such as oranges, cucumbers and goje sabz (greengage). Since goje sabz season has begun, I thought it’s the perfect time to share my Dalaar recipe with you. It contains lots of salt, so that it can be stored in the fridge for quite a long time. I don’t know how long exactly, because it never lasts longer than 2 days. :D
Morasa Polo – Persian Jewelled Rice
Morasa Polo is a gorgeous Persian jewelled rice dish with a delightful sweet and sour taste. This fragrant and beautiful dish doesn’t only look stunning, it tastes heavenly too! It is easy to prepare and looks like a work of art.
A variation of this jewelled rice dish is Shirin Polo, which translates to “sweet rice”. The only difference is that Morasa Polo has raisins in it while Shirin Polo doesn’t. So if you want to make Shirin Polo, simply leave out the raisins.
Koofteh Nokhodchi - Chickpea Meatballs in Tomato Sauce with Black Lemons
Koofteh Nokhodchi are flavour-packed Chickpea Meatballs in Tomato Sauce with Black Lemons. This is a beautiful Persian recipe and I created my version inspired by OPIHR Gin’s Black Lemon Edition.
There are many different meatball recipes in Persian and Middle Eastern cuisine. Each region in Iran has their own recipe, involving completely different ingredients and spices. This particular one comes from Esfahan and can be served with rice or with bread, as I did in this instance.
Dolmeh Bademjan - Persian Stuffed Aubergines
Dolmeh Bademjan are Persian stuffed aubergines/eggplants. This dish is popular in many different countries and each has its own version. In this recipe I show you my take on the Persian version of this tasty, flavourful dish.
Dolmeh Bademjan can easily be made vegetarian by replacing the meat with more rice and yellow split peas.