Khoresh Karafs is a traditional Persian herb stew that offers a refreshing balance of tender vegetables and aromatic herbs. Unlike heavier stews, this green and mildly tangy dish delivers a clean, vibrant flavor profile—thanks to its blend of fresh celery, parsley, mint, and a hint of citrus from dried limes or lemon juice. Typically prepared with lamb or beef, Khoresh Karafs is equally delicious in
Ghormeh Sabzi is one of the most iconic and beloved dishes in Persian cuisine. Known as the national dish of Persia, this rich and flavorful Persian herb stew is made from a blend of sautéed herbs, kidney beans, and tender meat—infused with the sour tang of dried limes. Whether you’re new to Persian food or a long-time fan, Ghormeh
Among traditional dishes, Kashk o Bademjan holds a special place. This vegetarian, nutritious, and flavorful food brings a unique combination of smoked eggplant, garlic, dried mint, and kashk (a type of traditional dairy product) to your table. This ancient dish is prepared in various ways across different regions of Persia, but its core essence remains the same: a rich, creamy,
Mirza Ghasemi is an exquisite, vegetarian dip from the northern region of Iran, with smoked aubergines (eggplants), tomatoes and garlic. And its crowning glory? The eggs that are stirred in right at the last minute. Mirza Ghasemi is said to have been created by a former governor of Rasht, the capital of Gilan province, along
Saffron pairs well with flavors such as apples, almonds, cardamom, honey, poultry (particularly heritage chickens and squab), bone marrow, milk or cream (try it in ice cream!), cinnamon, lamb, seafood, garlic, white wine, vinegar, rose water, and citrus fruits. Saffron is known to be the most expensive spice by weight, mainly due to the amount
Yazdi is a common name for someone from the city or province of Yazd in central Iran.Cake Yazdi is a traditional and individually portioned cake that originates in Yazd, Iran. Baking these muffins is connected with customs and rituals in Yazd. Egg, sugar, ghee or vegetable oil, flour, salt, baking soda, baking powder, yogurt or
Persian Bread, or “Naan” in the Farsi language, is the most important Iranian food consumed in all Persian meals. Generally, Persian food is either eaten with rice or bread. For example, eating bread with cheese, walnut, or jam is common for breakfast in Iran. In our country, people generally stand in line at the
This Mediterranean Shirazi salad is so fresh, simple, quick, and easy to make! It complements so many dishes and adds a lot of color and flavor to your meals. Uses very simple common ingredients, and ready in just 15 minutes. Salad shirazi has two words: salad, which is what we call salad in Farsi and
Kotlet is a Persian meat patty that is crispy on the outside and soft in the middle.The traditional kotlet is made with meat. It originates from the word “cutlet” which means a thin slice of meat or a croquette or cutlet-shaped patty made with ground meat. Kotlet is a delicious family dinner that also makes
Kashke Bademjan is a simple Persian eggplant dip that is made with a handful of ingredients. This easy and tasty vegetarian dip is full of amazing flavors and makes for a perfect appetizer served with some warm bread. We however also add caramelized onions and a lot of goodies including kashk. This gives its unique
