Iranian Food Blog

I thought I would post some suggestions for New Year’s Eve and Day menu!

Let’s start with some impressive appetizers:

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A few weeks ago my friend Stephanie was gushing about how much she loves Pho. She then threw a bone my way by suggesting I come up with a Persianized version of Pho. One not to miss a culinary challenge, specifically one that involves one of my favorite types of fusion, I let my creative mind wander.  The first thought that came to my mind was using Reshteh Read More

I could have not possibly written about Iranian winters spent under a Korsi and not mentioned one of the most beloved winter dishes Ab-goosht, which literally translated means meat water.  I have very fond memories of sitting under the Korsi and eating Ab-goosht while outside it snowed.  There are a few different ways in which this dish is spelled: Ab-goosht, Abgoosht, or Abgousht. Some also refer to this dish as Dizi after the traditional dish in which it is made. There are two components to this dish Read More

Last year I wrote a post highlighting the type of Ajil, Persian Trail mix, enjoyed on Shabeh Yalda also known as Winter Solstice.  Shabeh Yalda either falls on the 21st or 22nd of December and it is regarded as the longest night of the year.  Winter Solstice celebrates the transition of fall into winter. It is not surprising that Iranians celebrate this transitional time in nature as many of the cultural Persian celebrations coincide with the change of seasons. Read More

While I was browsing through Mrs. Montazemi’s cookbook looking for her version of Vol-au-vent I came across a recipe for Avocado that she had.  Since I am a lover …
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A couple of weeks ago I received an email from Kathy, one the readers. She was inquiring about Gigot and how she should go about making it.  I immediately called my mom, the roast expert, and asked for the recipe as I had never made lamb roast before.  I have to tell you I love roast, always have, always will.  All the credit for this love affair goes to Read More

I have a major love affair with Puff Pastry and any recipe that requires it grabs my attention right away. While I was going through my grandmother’s little recipe …
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The day after Thanksgiving we were invited to our friend Sharon’s house for a casual dinner amongst friends.  Sharon needed someone to bring a salad so I volunteered for the job. I seldom, if ever, bring salads to potlucks because for some reason the main leftover that we always end up having when we have parties is salad. Read More

Stuffed grape leaves are very popular in the Middle Eastern and Mediterranean cuisine.  Persian grape leaves are usually stuffed with ground beef and rice. I have always loved stuffed …
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Last winter my mom and I were talking about which types of Ash, Persian hearty soup, I should make and post.  One of the ashes that she mentioned that I should definitely make because it’s really good was Asheh Gojeh Farangi, Tomato Ash. I shrugged my shoulders Read More