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Gondi Soup – Chicken Soup with Matzo Balls سوپ گندی

There’s nothing quite like coming home from a snowy winter walk or an afternoon of sledging with rosy cheeks, cold hands, and a big appetite. After a day in our own winter wonderland, I love warming up with a steaming bowl of Gondi Soup – Chicken Soup with Matzo Balls سوپ گندی.

This homemade Persian Jewish-inspired chicken soup combines tender chicken, sweet root vegetables, fragrant dill, and delicious matzo balls. It’s perfect for a cosy winter dinner or a family gathering.

As the chicken simmers with sweet carrots, parsnips, celery, garlic, onion, bay leaves, and fresh dill, its wonderful aroma fills the kitchen. I prepare the soup before heading outdoors, so a delicious homemade meal awaits us when we return. Every spoonful brings warmth, flavour, and the simple pleasure of sharing good food with family.

Persian-Style Borscht Soup

Persian-style Borscht soup is a delicious, savory stew that traveled from Ukraine to Persia, where it found a special place in Persian cuisine. In Iran, families often serve this colourful soup as a starter at autumn and winter celebrations, alongside other comforting favourites like Soup-e Djo (Persian Barley Soup).

I especially love a warm bowl of Soup-e Borscht on chilly days. With its vibrant colour, rich flavour and hearty ingredients, it’s the perfect comfort food when the weather turns cold. Not only does it warm you from the inside out, but it also keeps you feeling full and satisfied.

As soon as fresh beetroot appears at the market, I can’t wait to make this delicious Persian Borscht recipe. The earthy sweetness of the beetroot pairs beautifully with the wholesome vegetables, while creating a colourful and flavourful soup. Best of all, it tastes just as wonderful as it looks!

Besides being comforting and full of flavour, this nourishing beetroot soup also provides vitamins, minerals, antioxidants and fibre. In addition, it’s a lovely addition to a balanced diet. Because it contains plenty of hearty vegetables, it’s also a satisfying choice on cold days when you crave something warm and wholesome. As a result, every bowl offers a delicious way to enjoy a variety of vegetables.

Whether you serve it at a family gathering, enjoy it for lunch or savour a steaming bowl on a chilly winter evening, Persian-style Borscht is always a wonderful choice. For example, you can serve it as a starter or, alternatively, enjoy it as a filling main meal with fresh bread. Moreover, its rich flavour and vibrant colour make it a lovely addition to any winter table. So, whenever the temperatures drop, prepare a pot of this colourful beetroot soup. That way, you can enjoy a warming meal that brings comfort to every spoonful. Finally, remember to make a little extra, as this soup tastes wonderful the next day, too!

Watch my preparation on Instagram

Easy Air Fryer Protein Rolls – No Flour Needed!

Sometimes things don’t go quite as planned in the kitchen. For this year’s World Bread Day, I had my heart set on baking traditional Persian Nan-e Sangak. I spent an entire Sunday in the kitchen, trying to get it right. But in the end, the bread just didn’t turn out the way I had hoped. Does that sound familiar? You put in so much time and effort, try different things, and somehow, nothing seems to work!

But giving up wasn’t an option! So, I changed my plans and made these easy flourless protein rolls in the air fryer instead. They need just a handful of simple ingredients, take only a few minutes to prepare, and are ready in about 20 minutes of cooking time. Cottage cheese, oats, and egg add a protein boost, while crunchy seeds and kernels give these little rolls extra flavour and texture.

It turns out that the simplest recipes can bring the most joy. And these easy air fryer protein rolls have definitely earned a place in my kitchen! What I love most is that these protein rolls without flour need no rising time. Simply mix the ingredients, shape the dough into four rolls, and pop them into the air fryer. It really is that easy!

They’re perfect for a quick breakfast, a lunchbox treat, or a satisfying snack whenever hunger strikes. Enjoy them fresh and warm, or give them a quick reheat in the air fryer or toaster the next day.

Watch my preparation on Instagram

Shoor-e Makhloot – Persian Mixed Fermented Vegetables

At the local market, I picked up fresh vegetables in the most beautiful colours. In Iran, late summer and early autumn are the perfect time to start pickling and fermenting vegetables for the colder months ahead. We make all kinds of delicious preserves, from crunchy Shoor-e Makhloot – Persian Mixed Fermented Vegetables to tangy Torshi Liteh – Persian Pickled Vegetables. For me, there is something truly special about preserving the colourful treasures of summer and looking forward to the cosy days ahead.

My family has cherished this tradition for generations. Pickled and fermented vegetables are an essential part of Persian cuisine, and they always remind me of home. I love how the flavours of garlic, fresh chillies and crunchy vegetables blend together during fermentation, creating a wonderfully savoury and tangy taste.

Today, I’m sharing my easy Shoor-e Makhloot recipe with you. This traditional Persian fermented vegetable pickle makes a delicious side dish and brings a little taste of Persian food culture into your home. I hope you enjoy making it as much as I do.

Watch my preparation on Instagram

Ash-e Mast – Persian Herb and Yogurt Soup with Chickpeas and Meatballs

Today, I’m making a steaming bowl of Ash-e Mast – Persian Herb and Yogurt soup with chickpeas and meatballs. It’s creamy, fresh, and full of delicious flavors! This comforting Persian soup is perfect for warming up on a chilly autumn or winter days. In Iran, we love preparing and enjoying this hearty soup during the colder months. Yogurt is a staple in Persian cuisine, and we enjoy it in all kinds of delicious ways. In summer, we turn to a refreshing cold Persian yogurt soup called Abdoogh Khiar. It’s light, cooling, and perfect for hot days.

Want to make this Persian yogurt soup vegetarian? Simply replace the chicken broth with vegetable broth and leave out the meatballs. If you like, you can replace them with tofu instead. Both options make a delicious vegetarian version of this traditional Persian soup! Whether you’re looking for a comforting autumn, winter meal or exploring authentic Persian cuisine, Ash-e Mast brings together fresh herbs, creamy yogurt, tender chickpeas, and savory meatballs in one delicious bowl.

Watch my preparation on Instagram

Morabay-e Beh – Traditional Persian Quince Jam

A Persian breakfast without Morabay-e Beh – Traditional Persian Quince Jam, is unthinkable! Imagine spreading a spoonful of golden-red quince jam over warm bread. It tastes sweet, fruity, and slightly caramelised, with delicate hints of rosewater and cinnamon. One bite, and you will understand why this traditional Persian preserve holds such a special place on the Iranian breakfast table.

The best part? You only need a handful of simple ingredients to make it. Fresh quinces, sugar, water, lemon juice, rosewater, and a touch of cinnamon are all it takes to create this fragrant homemade jam. I cook the quinces with their skins on because the skin contains natural pectin, which helps the jam thicken without added jam sugar. As the fruit slowly simmers, it transforms from pale yellow to a beautiful ruby-red colour and fills your kitchen with the most incredible aroma. I wish you could smell it right now!

Watch my preparation on Instagram!

Middle Eastern–Inspired Carrot, Pumpkin & Apricot Soup

Do you love fresh, fruity flavors in your soup? Then you’ll love my Middle Eastern-Inspired Carrot, Pumpkin & Apricot Soup. This creamy muscat pumpkin soup combines sweet carrots, pumpkin, and apricots with warm Middle Eastern spices. The apricots add a subtle fruity note and a lovely freshness to the soup. They also provide plenty of vitamins and nutrients, making them a great addition to your autumn recipes.

For the perfect finishing touch, I top the soup with turkey strips seasoned with my homemade Ras el Hanout spice mix and cooked in sesame oil. The fragrant spice blend adds even more warmth and depth to this flavorful soup. You only need 300 g (about 10.5 oz) of pumpkin purée for this recipe. You can freeze the remaining purée or use it to make my Kaka Kadu – Persian Pumpkin Pancakes.

Creamy Roasted Butternut Squash Hummus

It feels more and more like autumn every day. And that means one thing: it’s finally pumpkin season again! I love cooking with pumpkin this time of year. There are so many delicious ways to enjoy it. So today, I’m sharing another one of my favorite pumpkin recipes with you: Creamy Roasted Butternut Squash Hummus. This hummus is vegan, gluten-free, and packed with flavor. Many people like to make pumpkin hummus with Hokkaido pumpkin. But I personally prefer butternut squash. I love its delicate, buttery flavor.

To make the hummus extra flavorful, I roast the butternut squash and garlic in the oven. Roasting brings out their natural sweetness and adds a lovely depth of flavor. For the hummus, I also use nutty tahini and creamy chickpeas. A pinch of cinnamon gives it a warm, slightly Middle Eastern touch. And of course, I couldn’t stop there! I top the hummus with crispy garlic slices and a generous drizzle of good olive oil.

The result is a wonderfully creamy, savory, and flavorful hummus. It’s perfect with falafel, spread on fresh bread, or served as a dip with roasted vegetables. And honestly, sometimes I just eat it with warm, freshly baked flatbread, nan-e barbari – persian flatbread, lavash, or a crusty No Knead Baguette. It’s the kind of autumn recipe I never get tired of.

Shish Andaz Bademjan – Vegan Eggplants in Walnut Pomegranate Sauce

When the aroma of roasted walnuts and tangy pomegranate molasses fills the house, I am instantly transported back to the shores of the Caspian Sea back to Gilan, the lush, green, rain-kissed province of northern Iran where I spent my summer holidays. I can still see myself standing barefoot on the beach, feeling the cool ocean breeze on my face, while the waves gently crashed in the background and clay pots simmered softly in the kitchen. For me, that unique combination of fresh herbs, rich roasted walnuts, and sour pomegranate is the true taste of Gilan.

Shish Andaz-e Bademjan (شش انداز بادنجان) – vegan eggplants in a creamy walnut and pomegranate sauce is one of my absolute favorite dishes from this special region. Tender, pan-fried eggplants are gently braised in a velvety walnut sauce balanced with tangy pomegranate molasses. The result is a deeply aromatic, sweet-and-sour, naturally plant-based eggplant stew that captures the soul of Northern Iranian cuisine.

If you love Persian food and are already familiar with recipes like vegan Fesenjan or classic Fesenjan with lamb, Shesh Andaz is a must-try. This savory eggplant dish is a delicious celebration of how rich, unique, and vibrant the flavors of Gilan truly are.

Watch my preparation on Instagram

Morgh-e Sokhari – Persian Fried Chicken

There are sounds that instantly trigger your appetite: the promising sizzle of hot oil and that distinct crunch as a golden-brown crust gives way. With your very first bite, the extra-crispy coating shatters between your teeth to reveal juicy, tender, steaming-hot chicken underneath. That magic right there is exactly why I adore Morgh-e Sokhari (مرغ سوخاری)—Persian-Style Fried Chicken.

For me, Sokhari is pure comfort food wrapped in nostalgia. It brings back fond memories of easygoing family dinners and vibrant evenings shared with friends in Iran’s lively Sokhari joints. The contrast between that intensely seasoned, crackling crust and the tender meat makes Morgh-e Sokhari an absolute crowd-pleaser that gathers everyone around the table. Skip the fast-food drive-thru line and bring this unbeatable crunch straight to your kitchen—fresh, flavor-packed, and made with love.

Watch my preparation on Instagram

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