Tips & Techniques

Here we are at post #2 of Pomegranate Week 2010!!! When I was selected to be one of the POM Dinner Party Hosts, I was mailed a box of beautiful red pomegranates.  I can’t even tell you the excitement that I felt as I opened the box!!! Read More

Today’s post comes in light of the Persian Burger recipe that I posted last week. I thought I would share a couple of fascinating and truly helpful tricks that I learned while doing research on how to prepare burgers in light of the Great Burger Challenge.

I have to confess that burgers were not my thing until recent years.  Read More

Last week I asked a question on My Persian Kitchen’s  Fan page over on Facebook. The question was about beans and how people prefer theirs, a bit on the “al dente” side or completely soft.  The reason I asked is because The Sous Chef and I had a bit of debate over how we like our beans cooked.  Read More

My Grandma used a pressure cooker. My Mom is a fan of cooking with a pressure cooker.  Me on the other hand? I have resisted buying a pressure cooker for years.  I am all about letting food cook for as long as it needs to in order for the flavors to come together. Read More

On Sunday when I was getting ready to prepare Pirashki I realized that the yeast package that I had in our pantry was only 3 months away from expiring.  I had bought it a while back so I had first and foremost check to see if it was still good. Read More

In the aftermath of our Norouz party we were left with a lot of left over fresh herbs.  I knew exactly what to do with some of the parsley: Chimichuri, baby! But then I was still left with hell of a lot more parsley, cilantro, dill, chives, and mint.

Instead of just freezing each herb on its own I started to think ahead. I took in consideration future Persian dishes that I am planning on making and the amount of herbs needed for each dish when cooking for the two of us.   Since I had a bit of cilantro and chives left I decided to make a Sabzi Polow mix to be used sometime in the future.

The rest of the herbs I just measured and froze on their own.

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Remember the glorious Brie en Croûte With Pistachios & Almonds that I posted a few weeks ago? You may remember that in that post I mentioned that I made …
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In anticipation to tomorrow’s recipe, and actually a few more in the future,  here is another Tips & Techniques post: Egg wash.

Egg wash plays two important roles in …
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Here is one more “How To” post.  Ever wondered how to peel tomatoes? Well here is how! It’s super easy and quick.

Wash your tomatoes.

With a …
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Saffron is used pretty extensively in Persian Cuisine. I love the smell of it and the beautiful deep yellow color that it gives rice as well as its delicate …
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