recipes

In my last week’s post for Mast-o-khiar Soup I completely forgot to mention that I was participating in a fun cross-blog posting event called Summer Fest put forth by …
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I don’t know about the rest of you, but it has been really really hot in Los Angeles.  All I want to do is drink …
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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 …
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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 …
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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 …
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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 …
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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 …
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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 …
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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.

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Some call them Koftah, others call them Keftah, but we, Persians, call them Koofteh! Today’s  recipe indeed is for Koofteh Berenji, which is meatballs with rice and split peas. …
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