Iranian Cuisine

When one hears Tass Kabob, one immediately thinks that it is an actual kabob recipe where meat is placed on skewers and cooked over fire.  Well not this recipe! …
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I have previously professed my absolute love for Kalbas, Persian Mortadella. There is nothing like a delicious Kalbas Sandwich. It’s the perfect simple lunch or dinner.  It’s even more perfect when Read More

One of the many fruits that takes me right back to my childhood in Iran are cherries. I have always loved cherries and it might possibly be because we had three cherry trees in my grandmother’s backyard. This meant that we never had to purchase cherries when they were in season because the trees provided us with plenty for ourselves Read More

Today I am posting the third recipe for the Food of Life series. I hope you all enjoyed the last two recipes as much as I did! Today’s recipe was …
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The second recipe of the Food of Life series is Sohan-e qom.  This is definitely a must try!  I was immediately intrigued by the picture of this recipe. One of the things that I love about the 25th anniversary edition of Food of Life is the abundance of pictures that go with the corresponding recipes. Read More

In early March Mage Publishers sent over the newly published Food of Life, Ancient Persian and Modern Iranian Cooking and Ceremonies cookbook by Mrs. Najmieh Batmanglij. I excitedly looked through the book and salivated over the updated recipes from previous editions and the newly added ones. Then I got busy getting ready for all the post related to Norouz and our upcoming yearly Norouz Party followed by life events in general.  Read More

As a Foodbuzz Feature Publisher I get emails regularly about fun foodie competitions and contests to participate in. The other day I received an email featuring Barilla’s Tortellini. Sometimes creating a recipe with a Persian twist with some of the products is hard, but this one? This I had to part take in!!! Barilla and I go way back Read More

Tut, White Mulberry Sweets, are very popular sweets in Iran and they are always made for Norouz. There are a few different ways in which this sweet is spelled: Tut, Tout, Toot. Regards of the spelling, I absolutely love them!! If you go to any Persian store, you will notice that they are super expensive. Read More

Last year I posted how to grow Sabzeh, Norouz Sprouts, with unpelted wheat. This year I am posting how to do the same with lentils! Read More

Baking cookies is a big part of the days leading up to the Persian New Year. I am really excited to share this recipe with you for a couple of reasons. One because Naan Berenji is one of my favorite Norouz cookies, but also because of the person who gave me this recipe.  This cookie is really simple to make Read More