Persian Food

Today is The Sous Chef’s birthday.  Yap, he is a Taurus and Gemini cusp baby and represents both signs rather well!

Since today is his birthday, I am …
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I don’t know about the rest of you, but I always look for different ways in which I can serve chicken along with my rice dishes.  I have posted a few great chicken recipes here: Braised Chicken Thighs with Bay Leaf, Mitra’s Sunshine Chicken, and Chicken with Sour Cherry Syrup.  Cornish Hens, also known as Poussin are yet another option which I love. They are a great alternative to regular sized chicken. Read More

I think it’s pretty safe to say that there are a number of people who will be very happy to finally see this post.  With this said, I present …
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When I posted the recipe for Salad Olivieh, one of the regular readers Eric asked if there was a difference between regular dill pickles and Persian pickles. This is the best time for me to post about what we Persian refer to as Khiar Shoor, which translated means salty cucumber. Read More

I have always been very fascinated by the fact that Rice Pudding per se exists all over the world.  What makes it even more fascinating to me is how its ingredients and preparation vary from country to country.  What remains constant in this recipe is the rice and milk, however, depending from country to country, or even from region to region, the rest of the ingredients are different. Read More

Tahcheen is a delicious rice that can be either baked on made on the stove.  I am sure you will agree with me that Tacheen is such a pretty sight to look at because of it’s brightness in color, all thanks to amount of saffron that is used in it.

This is a simple dish to make, for best results I highly recommend you marinade the cooked chicken in yogurt over night.

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Raise your hands if you like stuffed eggplants!

Dolemeh-ye Bademjan, stuffed eggplants, are simply delicious!

Some people refer to them as  eggplant while others call them aubergine or melongene. I personally love them and for today’s recipe  I could not resist buying the small kind.

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I can’t even begin to express how much I love Salad Olivieh. I love it soo sooo so much! It is our version of potato …
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Mast-o-khiar is such an easy and quick dip to make.  Literally translated the name of this dip means yogurt and cucumber.  It is one of the staples at Persian …
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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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