Persian food blog

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

So it is the day after Thanksgiving and you have stripped the turkey of all of its meat and are left with a carcass.  In my last post I mentioned that I like to use every part of my turkey and today’s post is an example of it! Turkey stock is super easy to make with your leftover bones.  I absolutely love love love a homemade stock because Read More

The last recipe that I have for this year’s Thanksgiving is a perfect pair to any turkey, but it is especially good with the Pomegranate and Port Glaze Turkey. There was a time when I used to be so scared of making gravy because I always thought it was such a hard thing to make in order to make sure that the consistency is just right but also that it is not lumpy. I have found that the trick to a great gravy is to make a roux as a base and built up from there. By doing so it is much easier than adding the flour to the stock and try to whisk the lumps away. Read More

My apologies to you if you are getting tired of pomegranate related recipes.  Because of the POM Wonderful Dinner Party extravaganza I ended up changing posting schedules to make Pomegranate Week 2010 to last week.  Believe or not this recipe has been waiting for a year to be published! I made this turkey last year to get myself slightly ahead this year because I was planning on actually posting two turkey recipes.  Read More

One of the many awesome cooking techniques that I learned during my Pro Cooking Course was the concept of brining.  The most simplistic brine is made with water and salt. However, adding herbs and/or spices is also common as they add a whole different level of flavor to your poultry. Brining will assure that your poultry is first and foremost moist but also flavorful.  Since this week those of us who live in United States will be celebrating Thanksgiving Read More