Persian Food

I thought I would post a little tutorial about Persian skewers this week in light of last week’s post about Jujeh Kabob.  You may have noticed that the skewers …
Read More

Hello folks!

Happy 4th of July! I hope you all are going to have lovely day filled with much laughter, good company, and good food!

Here are some cooking suggestions …
Read More

Yesterday’s post covered the most important step in making Persian Chicken Kabob which is marinading. Today I am going to show you how to cook it.  It is a …
Read More

Do you say Kebab or Kabob? We Persians say Kabob, where the first vowel, the letter “a”  is pronounced /æ/ and the second vowel, the letter “o” is pronounced …
Read More

I like lamb shanks, so long as they 1) don’t smell and 2) they are not dry.  I was inspired to make lamb shank because a couple …
Read More

Let me start this post by saying that I have always had trouble with making rice that is mixed with anything.  I have always found that making …
Read More

Last week before we took off to go to Seattle for our friend’s graduation I decided to make Baghali Polow, rice with fava beans and dill, because I had …
Read More

My last post featured Mast-o-musir, and if you look at the picture you will notice that I serve mine with pita chips.  Because I was ever so ambitious that …
Read More

Today’s newest recipe post is one of The Sous Chef’s favorites: Mast-o-musir, which is a delicious combination of Lebni and shallots. Must-o-musir literally means yogurt and shallots in Farsi.

…
Read More

Let it be known that I am a bit snobbish when it comes to ice cream.  I simply love gelato.  American ice cream on the other hand? I am …
Read More