Garni Yarikh - Azeri Stuffed Aubergines
These Azeri stuffed aubergines will transport your tastebuds to another dimension! This particular version of the ever so popular stuffed veg is called Garni Yarikh. This is its Azeri name, the language of Iran’s Azerbaijan province, where this heavenly dish comes from.
You can prepare it with lamb, beef or vegan mince, depending on your preferences. Either way, I can guarantee this won’t be the last time you prepare this mouthwatering dish!
Zereshk Polo Ba Morgh - Saffron Rice With Caramelised Barberries And Saffron Chicken
Zereshk Polo ba Morgh is such a popular dish, especially among my European friends. I mean, tender chicken with a delicious sauce and aromatic saffron rice with sweet, slightly sour barberries? What’s not to love? So this is a great dish to cook for your friends and family.
Khoresh-e Fesenjan - Persian Pomegranate And Walnut Stew
Khoresh-e Fesenjaan is a delicious Persian pomegranate walnut stew! It’s a definite favourite among my friends! This rich sweet and sour stew makes the perfect comfort food for the colder months! It makes you feel all warm and cozy inside.
My Fesenjaan recipe is sweet and sour. Many people prefer it this way, while others like it sour only. I believe the sweet and sour taste is what makes it so appetising for western taste buds. So I suggest, if you haven’t tried Iranian food before and would like to give it a go, this is a great recipe to start exploring Persian cuisine.
Khoresh-e Karafs – Lamb Celery And Herb Stew
Khoresh-e Karafs is a hearty lamb and herb stew with celery. Fresh lemon juice allows you to add sourness to your liking. It’s one of those dishes, that I didn’t like as a kid and I cannot tell you how much I regret that! If you love Ghormeh Sabzi, you'll likely love Khoresh-e Karafs as well.
Kabab Chenjeh – Grilled Rib-Eye Kabab
Kabab Chenjeh is my favourite Persian Kabab! Traditionally it is made of lamb but in this version I’m using rib-eye beef steak. It has a larger amount of fat, which ensures the kabab turn out nice and tender without adding marinating them.
Kabab Koobideh Recipe
Kabab Koobideh is made from ground lamb or beef or a mix of both. It simply translates to slammed kabab, because of how it was made traditionally in the past. The meat was placed on a large stone and got smashed with a wooden mallet. It is usually served with rice or bread. Both options are also served with grilled tomatoes and sumac on the table for garnishing. I personally love it with bread, fresh basil and sliced onions.
If you go to an Iranian restaurant, Kabab Koobideh is definitely one of the Kabab dishes on the menu. Being inexpensive but at the same time very juicy and tasty makes Kabab Koobideh one of the most ordered in any Persian restaurant or household.
Tahchin - Aromatic Saffron Rice Cake With Caramelised Barberries
Tahchin is such a versatile Persian classic! It’s a rice dish, that can be prepared with chicken, meat, veggies or plain as a side dish. Tahchin-e Morgh has a crispy golden rice crust on the outside and juicy chicken in the centre, surrounded by fragrant saffron rice and sweet and sour barberries on top. Served with the flavourful juices of the chicken or meat and some creamy yoghurt, this makes for a delicious meal, that’s also a feast for the eyes.
This time I made Tahchin-e Morgh (with chicken filling) but you can use this recipe to make any type of Tahchin you like. Simply replace the chicken with lamb or veggies, if you prefer. If you go for chicken, I recommend chicken legs, because they are more juicy than breasts.
Vegan Koofteh Nokhodchi - Persian plant-based "meat"balls in a tasty sauce
Vegan Koofteh Nokhodchi are flavourful chickpea and lentil "meat" balls, served in a mouthwatering sauce with a refreshing hint of sourness, coming from dried limes and golden sour prunes. I'm only using whole foods in this recipe and no soy products, so you can enjoy homemade Koofteh from scratch and know exactly what you're eating.
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
Nothing beats a plate of aromatic, buttered rice with grilled tomatoes and of course the protagonist of this dish: Joojeh Kabab.
It’s a favourite among our friends and my go-to kabab recipe when we gather for a BBQ. The secret to perfect Persian Chicken Kabab, as you can guess, is the marinade. Keep reading to find out how I make mine.
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.