Iranian Recipes

Mahboobeh ZakerinDecember 30, 2017
1 614

How to Cook Tahdig, the Delicious Specialty of Iranian Cuisine

Among various ingredients used in Iranian Cuisine, I can mention rice as one of the most widely used ones. As…
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Mahboobeh ZakerinAugust 22, 2017
0 457

Kookoo Sibzamini, A Simple Yummy Quick Persian Food

Kookoo Sibzamini is a popular, common, and delicious food usually served for dinner. It can be a great dish for…
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Mahboobeh ZakerinJuly 11, 2017
0 580

How to Cook Ash-e Reshteh, The Vegetarian Iranian Soup

Before I explain Ash-e Reshteh, I must mention this point that what’s called Ash in Iranian cuisine is a food…
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Mahboobeh ZakerinJune 25, 2017
0 374

Koofteh Tabrizi, Gigantic Meatballs, an Iranian Delicious Dish

This traditional dish is one of the specialties in Iranian cuisine. As the name reveals, this Iranian dish is originated…
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Mahboobeh ZakerinAugust 24, 2016
0 595

Kookoo Sabzi, a Quick Vegetarian Iranian Dish

With a tempting aroma and flavor, it comes from a large family called Kookoo with eggs as the basic ingredient.…
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Mahboobeh ZakerinAugust 10, 2016
1 332

How to Prepare Tasty Shirazi Salad, An Iranian Appetizer

As the name reveals, Shirazi Salad is originated from Shiraz, capital of Fars province, southwest Iran. It’s mainly considered a refreshing…
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Mahboobeh ZakerinJuly 27, 2016
0 410

Morassa Polo, a Persian Food Best Cooked in Shiraz

Morassa Polo is one of the best options for serving in formal ceremonies or parties especially weddings. “Morassa” means “jeweled” and…
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Mahboobeh ZakerinJuly 20, 2016
0 646

Tasty Mirza Ghasemi, an Iranian Appetizer or Main Course

Travelling to the north part of Iran, specifically Gilan province, Mirza Ghasemi is one of the most popular dishes you…
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Mahboobeh ZakerinJuly 13, 2016
0 647

Amazing Tahchin, a Persian Rice Cake

Apart from an amazing taste, it’s a good-looking Iranian food, and that’s why it’s an integral item on the menu…
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Mahboobeh ZakerinJuly 6, 2016
2 831

How to Cook and Serve Dizi, A Traditional Persian Dish

It dates back to hundreds of years ago when Iranians made this food called Dizi. The reason for such naming…
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Mahboobeh ZakerinJune 29, 2016
2 425

What Is Kashk-e Bademjun (Eggplant Dish)?

Going through the menu in an Iranian restaurant, you can find Kashk-e Bademjun among appetizers. It’s a kind of traditional…
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How to Cook Tahdig, the Delicious Specialty of Iranian Cuisine
Among various ingredients used in Iranian Cuisine, I can mention rice as one of the most widely used ones. As you know, it’s something included in recipes from all over the world, but here, in Iran, you can have a unique taste experience with this ingredient when it’s cooked. In fact, the crispy, bottom layer made through the process of cooking, called tahdig, provides you with such an opportunity. Regarding this specialty of Iranian cuisine, a brief explanation about cooking rice in Iran seems necessary. There are various kinds of cooked rice based on different methods used. And here, I’m going to introduce two of the most common versions, namely Polo and Chelo. Chelo is whitish plain rice cooked and served alongside different kinds of Kebabs or stews. And when the rice is mixed with some other ingredients like herbs, vegetables, fruits, beans, meat, or a combination of them, it’s called Polo. As I mentioned, you can have rice plain or flavored. But the main point is that you can make and enjoy the crispy and appetizing tahdig anyway. It’s also possible to make various kinds of tahdig using different ingredients. You just need to match the ingredients mixed with …
Kookoo Sibzamini, A Simple Yummy Quick Persian Food
Kookoo Sibzamini is a popular, common, and delicious food usually served for dinner. It can be a great dish for your picnics as well. In Iranian gastronomy, Kookoo refers to any dish with eggs as the basic ingredient. And “sibzamini” is the Persian equivalent for “potato”. The crispy texture of this Persian food is one of the main reasons for its popularity even among children. Besides, many Iranians like Kookoo Sibzamini because it’s very convenient to cook and doesn’t take much time to get ready. Here, I’m going to tell you how to cook and serve this food. Ingredients of Kookoo Sibzamini: 5 medium potatoes, boiled and peeled 1 medium onion, grated and the juice squeezed out 2 garlic cloves, minced (optional) 4 eggs ½ tsp. crushed saffron (optional) 1 tsp. baking powder 1 tsp. turmeric powder Salt and pepper powder Vegetable oil Directions to Cook Kookoo Sibzamini: 1. Grate or mash the potatoes in a bowl. Notes: It would be better to refrigerate the boiled potatoes for a while before getting them grated or mashed. Using cold potatoes reduces the risk of falling apart for your kookoo while cooking. You can also use a combination of two raw potatoes …
How to Cook Ash-e Reshteh, The Vegetarian Iranian Soup
Before I explain Ash-e Reshteh, I must mention this point that what’s called Ash in Iranian cuisine is a food looking like a thick soup, mainly consisting of herbs and legumes. It’s the same for Ash-e Reshteh. What’s more here is reshteh, a kind of Persian noodle. This soup is one of the most delicious, popular, and well-known ones among Iranian soups, and is more preferred in winter. This Iranian thick soup is a delicacy which has a special position among Iranian foods in different Iranian events, ceremonies, or gatherings, specifically religious ones. It’s also commonly cooked and served in Nowruz gatherings. Some people believe that noodles in this soup symbolize good fortune and success for the following days of the new year. In addition, neighboring countries also have this soup in their cuisines just with some slight differences in the recipe. Ingredients for Ash-e Reshteh: 1 cup chopped fresh chives 1 cup chopped fresh parsley 1 cup chopped fresh cilantro 1 cup chopped fresh dill leaves 2 cups chopped fresh spinach (if unavailable, substituted with chard’s leaves ½ cup garbanzos, presoaked overnight ½ cup rose coco beans, presoaked overnight ½ cup red kidney beans, presoaked overnight ½ cup lentils- …
Koofteh Tabrizi, Gigantic Meatballs, an Iranian Delicious Dish
This traditional dish is one of the specialties in Iranian cuisine. As the name reveals, this Iranian dish is originated in Tabriz, the capital of East Azerbaijan province, northwest of Iran. What makes Koofteh Tabrizi one of a kind among all other Iranian foods is not just the ingredients but the way it gets prepared and cooked. This recipe may take you much time but the outcome is so delicious that you’ll admit it’s worth trying. Ingredients Needed for Koofteh Tabrizi: 500 g ground veal (about 85% lean, ground twice) 1 large onion, grated, and the juice squeezed out ½ cup half-cooked, yellow split peas 1 cup rice, half-cooked without salt 1 medium potato, boiled and peeled 1 egg ¼ cup finely chopped chives ¼ cup finely chopped parsley 1 tbsp. crushed, dried summer savory (if unavailable, just leave it out) 1 tbsp. crushed, dried tarragon ½ tbsp. crushed, dried mint leaves 1/8 tsp. saffron powder, presoaked using 1 small ice cube Salt, turmeric powder, hot and black pepper powder The Fillings: 2-3 hard-boiled eggs, peeled 6 yellow prunes, presoaked for about 30 minutes 1 medium onion, finely diced and fried to golden brown ½ cup dried barberry, presoaked for …
Kookoo Sabzi, a Quick Vegetarian Iranian Dish
With a tempting aroma and flavor, it comes from a large family called Kookoo with eggs as the basic ingredient. And Sabzi means herbs in Persian. So, Kookoo Sabzi is an egg based vegetarian Iranian dish. If you don’t have enough time but you want to prepare something enjoyable to eat, this recipe would be a good suggestion. Ingredients of Kookoo Sabzi: ½ cup minced chives ½ cup minced parsley ½ cup minced dill ½ cup minced cilantro (optional) 4-5 lettuce leaves, minced 3 garlic cloves, minced (optional) 6 eggs 1 tsp. baking powder 1 tsp. turmeric powder 1 tbsp. flour ½ cup chopped walnut (optional) 2 tbsps. dried barberries (optional) 2/3 cup vegetable oil Salt and black pepper powder Directions to Make This Vegetarian Iranian Dish: 1. Crack the eggs into a big bowl. Add baking powder, turmeric powder, flour, salt, and black pepper powder. Whisk until mixed smoothly. 2. Add the prepared herbs, lettuce, and garlic to the bowl and mix them well. Then, add the walnuts and dried barberries and stir to combine. Note: Before mincing the lettuce leaves remove the stems. 3. Heat the oil in a nonstick pan until sizzling over medium low heat. Then, transfer …