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Farewell Party at Kronenschlösschen with Hideaways by Quality Lodgings

The historic Kronenschlösschen in Eltville-Hattenheim recently set the stage for the grand finale of the Rheingau Gourmet & Wine Festival. And let me tell you—the legendary Farewell Party at Kronenschlösschen with Hideaways by Quality Lodgings (QL), is anything but a formal, sit-down dinner. It is pure culinary ecstasy! When this festival signs off, it does so in style with vibrant beats, sparkling glamour, and an energy that truly brings the venerable castle to life.

What’s the secret to a perfect night? Great company. I was lucky enough to dive into this culinary marathon with two fabulous women. Tina from Mainhomestaging and Andrea from Zimtkeksundapfeltarte. So, grab a glass of wine or champagne, get comfortable, and let me take you inside the party of the year!

Easiest Barbari Bread Ever! (Quick Air Fryer Method)

Let’s be honest: we all love the scent of freshly baked bread, right? But in the real world, who actually has the time to pamper dough for hours or watch it “meditate” on the kitchen counter? That’s exactly why I’m sharing The World’s Easiest Barbari Bread Ever (Quick Air Fryer Method) with you today. It’s the ultimate fix for anyone craving those bold Middle Eastern flavors but possessing the patience of a fruit fly!

If you’ve been following me, you know I’m usually a huge fan of slow food. I already have a recipe for traditional Nan-e Barbari here on the blog that uses overnight fermentation and just a tiny pinch of yeast. It’s a total dream for foodies! But let’s be real: when that craving for Persian flatbread hits you RIGHT NOW, an overnight proofing method just isn’t going to cut it. Sometimes, you just need the “express route” to carb heaven.

Watch my prep video on Instagram

Tender Persian Lamb Gigot – Easy Laura Ashley Slow Cooker Recipe

*In collaboration with MyVQ*

Imagine waking up to a kitchen filled with the scent of an exotic bazaar. Warm cinnamon, earthy cumin, and the unmistakable aroma of Tender Persian Lamb Gigot – Easy Laura Ashley Slow Cooker Recipe. You didn’t spend all morning over a hot stove, instead, you prepared everything the night before in your Laura Ashley slow cooker*, and the magic happened while you slept.

This isn’t your average Sunday roast. This is a Persian-style Lamb Gigot, slow-cooked for 12 hours until it is so tender it practically melts off the bone. It’s the perfect centerpiece for Easter or any special family gathering where you want maximum flavor with minimum effort.

Tahchin-e Morgh – Persian Saffron Rice Cake with a Golden Tahdig Crust

Imagine cutting into a golden, crispy rice cake and discovering layers of tender, saffron-marinated chicken hidden inside. That’s Tahchin-e Morgh – Persian Saffron Rice Cake with a Golden Tahdig Crust, one of the most iconic dishes of Persian cuisine. It is more than just a meal, it’s a showstopper. This aromatic Persian saffron rice cake is famous for its beautiful golden look and hidden layers of tender, marinated chicken.

The name itself tells a story: “Tah” means bottom, and “Chin” means to arrange. Together, Tahchin describes how the ingredients are carefully layered or “arranged on the bottom” of the pot to create a masterpiece. When flipped onto a plate, the rice cake reveals its crispy, golden exterior and soft, aromatic interior. It’s sliced like a cake, and every guest gets a piece of that irresistible crust. No wonder Tahchin-e Morgh is often served at weddings, celebrations, and festive gatherings.

Noon-e Khame-i – Rose and Pistachio Persian Cream Puffs

When Norooz arrives, our tea table is never complete without a platter of Noon-e Khame-i – Rose and Pistachio Persian Cream Puffs. These beautiful Persian cream puffs are made with a delicate choux pastry—light, airy, and baked with love.

What makes my version special is the pastry itself. While many recipes rely on milk for the dough, I’ve found that a milk-free choux pastry results in an incredibly crisp and light shell that lets the flavors of the filling truly shine. Each puff is stuffed with freshly whipped sweet cream, infused with fragrant rosewater and crunchy chopped pistachios for a taste that is wonderfully creamy and floral.

Finished with a dusting of powdered sugar and a sprinkle of bright green pistachios, they are the ultimate celebration treat. Bonus for busy bakers: You can even freeze the unbaked dough! Just let it thaw at room temperature before popping them in the oven for a fresh-baked taste anytime.

From a dreamy Valentine’s Day dessert to a sophisticated Mother’s Day brunch, these Persian cream puffs are made for celebrating. They are the perfect ‘something special’ to serve with coffee or tea, bringing a touch of floral magic to birthdays and gatherings alike.

Nan-e Nokhodchi – Vegan & Gluten-Free Chickpea Cookies

Eyde Azizan Mobarak! Happy Norooz! During the Persian New Year (Norooz), the air is filled with the scent of spring and the joy of Eyd Didani (visiting loved ones). If you’ve ever stepped into a Persian home during Norooz, you know that Nan-e Nokhodchi— Vegan & Gluten-Free Chickpea Cookies, those iconic, clover-shaped are the stars of the Haft-Sin table.

In Iran, stopping by the local bakery to grab a fresh box of these treats for Did va Bazdid (visiting friends and family) is a cherished tradition. But there is something even more special about bringing a tray of homemade, melt-in-your-mouth Persian cookies to a celebration.

Saffron Bamieh and the Persian Engagement

An engagement is truly one of the most beautiful days in a person’s life. In Persia, this special milestone is inseparable from the aroma of Saffron Bamieh.

If you aren’t familiar with them, think of a Persian take on the Mexican Churro, but with a luxurious twist. While the shape may be similar, we refine our dough with precious saffron before frying it to a golden crisp. The magic happens next: a fragrant syrup of rosewater, saffron, cardamom, and honey drenches the warm pastries.

In our culture, Saffron Bamieh, Zoolbia and the Persian engagement go together “like a lid on a pot.” It is the ultimate “must-eat” for every ceremony, though you will also find it gracing the tables of Norooz (Persian New Year) and Ramadan, usually served alongside its famous partner, Zoolbia.

Today, I want to take you by the hand and lead you through my story of tradition—a journey into the vibrant, colorful world of 1001 Nights.

Watch my prep video on Instagram

15 popular Norooz recipes

Norooz, the Persian New Year, marks the Spring Equinox and feels like a deep, collective exhale for the soul. It is a season of shedding the old and welcoming the new with open hearts. A sentiment that resonates more deeply than ever for Iranians this year.

Even when the world feels heavy, we hold onto our traditions. They are our anchor. Through my 15 favorite Norooz recipes, I’m inviting you into our home to experience the flavors and hope of the Persian New Year.

Saffron Zoolbia زولبیا

Nowruz is just around the corner, and there is no better way to welcome the Persian New Year than with a touch of sweetness! This year, although Nowruz is overshadowed by recent events, we continue to uphold our traditions. We won’t let our spirit be taken from us. We carry on with our heritage, one golden spiral at a time. Saffron Zoolbia زولبیا is a beloved Persian sweet that holds a special place at the table during Nowruz, weddings and even at Ramadan. If you’ve ever tried the store-bought versions, you might find them a bit too heavy or sugary.

My homemade Zoolbia recipe changes the game:

Perfect Texture: Extra crispy on the outside, soft and airy on the inside.
Balanced Sweetness: Not as cloying as bakery versions, allowing the spices to shine.
Floral Aromas: Every bite releases a sticky, golden syrup infused with saffron, cardamom, and rosewater.

It’s a sticky, crunchy, and fragrant experience that brings the authentic taste of Persian tradition right into your kitchen. These golden, shimmering spirals are traditionally served alongside Bamieh!

Watch my Prep Video on Instagram

Rheingau Gourmet Festival – “Franconian Lunch” with KUNO 1408 from Würzburg

*Press Trip to the Rheingau Gourmet & Wine Festival*

The Rheingau Gourmet & Wine Festival is one of Germany’s most prestigious culinary events. Every year, michelin-starred chefs, renowned winemakers, and gourmets from all over the world gather in the Rheingau region at the Hotel Kronenschlösschen in Hattenheim, Eltville, to experience extraordinary moments.

Having attended in previous years with chefs like Peter Gast* and Toni Mörwald*, I was thrilled to return this year for the Rheingau Gourmet Festival – “Franconian Lunch” with KUNO 1408 from Würzburg.

Anyone interested in haute cuisine, Michelin-starred chefs, fine wines, and gourmet events in the Rheingau should definitely experience the Rheingau Gourmet & Wine Festival.

Watch my Reel on Instagram

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