Persian food blog

Have I ever told you how much I love Tahdig? I do, I really really REALLY DO! And you know what I do? I don’t know why, but most …
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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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You wonder what the difference between Chelow and Polow is? The difference is huge! Chelow is simply white rice which is usually made along with Khoresht, stew.  Polow is rice …
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Who likes Caviar? I do!

I am fully aware that Caviar grosses out many people, because they tell me all the time.  I was introduced to it at a …
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You wonder what “Reshteh means in Farsi? It means thin flat Persian  noodles.

Those of you who are fans over at  My Persian Kitchen’s Facebook Fan Page may have …
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There are a few dishes in the Persian Cuisine where orange peel is used. I love the taste of orange peel, even more so when it is covered in …
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As I mentioned in my last post, December 22nd is my mom’s birthday. I thought I would get a little artistic for her birthday post!

Here is my …
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I have fond memories of the winters in Tehran.  Each of the four seasons were beautiful in Tehran for me, but the falling of the leaves in autumn was …
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You may wonder what the heck does Bûche de Noël has anything to do with Persian food. I would wonder that too if I were you, but I have …
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Before I begin this post, I want to make a little announcement. A while back Eric, one of the loyal readers, asked me for recipes that feed one to …
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