All posts filed under: FOOD

Shirazi Salad – Authentic Persian Recipe with 3 Dressing Options

*Sponsored post featuring the Tormek T-1 Kitchen Knife Sharpener* Craving something fresh and light? Then my Shirazi Salad – Authentic Persian Recipe with 3 dressing options is just what you need. This traditional Iranian salad wins you over with its simplicity, fresh ingredients, and a flavor that instantly reminds you of warm summer days. But let’s be honest: have you ever tried dicing tomatoes with a dull knife? Instead of neat little cubes, you end up with squashed pieces and tomato juice all over your cutting board. It doesn’t just ruin the look of your salad – it changes the taste, too. Here’s the secret: the magic is in the details. The finer and more evenly you chop, the more beautifully the salad comes together. Since I started using my Tormek T-1 Kitchen Knife Sharpener*, this has completely changed. My knife glides effortlessly through cucumbers, tomatoes hold their perfect shape, and even onions are easy to chop without tears. Cooking feels almost like meditation – and the salad not only looks stunning, it tastes so …

Mast-o Musir – Persian Shallot Yogurt Dip

What could be better than a refreshing Persian dip to serve alongside your BBQ favorites? Let me introduce you to my creamy Mast-o Musir – Persian Shallot Yoghurt Dip. If you love tzatziki or garlic dips but hate that strong garlic breath afterwards, Mast-o Musir will be your new best friend. It’s mild, nutty, delicately garlicky, and beautifully aromatic – without overpowering your palate. In Iran, this dip is traditionally served with kabab fresh from the grill, but honestly, I could happily enjoy it with just warm Nan-e Barbari, Persian flatbread. Watch my preparation video on Instagram

Piaz Torshi – Persian Pickled Red Onions

When we visited Merano in South Tyrol, I discovered a street vendor selling beautiful braids of Cipolla Rossa di Tropea – sweet, mild red onions from Italy. Of course, I had to bring one home. Now the onion braid hangs in my kitchen, and whenever I need one, I simply twist a bulb off. The vendor told me the onion braid also protects the home from illness and bad energy – a charming tradition. The moment I saw it, I knew I wanted to make Piaz Torshi – Persian Pickled Red Onions. These onions are a staple in Persian cuisine, and they pair wonderfully with grilled meats, hearty stews, and even sandwiches. If you can’t find Cipolla Rossa di Tropea, don’t worry. Regular red onions work just as well for this recipe. Making Piaz Torshi is quick, easy, and incredibly rewarding. With just a handful of spices and simple ingredients, you can bring a taste of Persia into your kitchen. Try them once, and they’ll become a staple in your fridge – ready to transform …

Zereshk Polo ba Morgh – Saffron Rice with Barberries & Chicken Meatballs

Close your eyes and imagine this: your kitchen fills with the aroma of freshly steamed saffron rice, while ruby-red barberries sparkle in the light and the scent of warm butter drifts through the air. In that moment, you truly experience the essence of Persian hospitality. Zereshk Polo ba Morgh stands as one of the most beloved classics of Persian cuisine – a dish that carries the taste of home, warmth, and family gatherings across generations. Even today, it remains a centerpiece on festive tables, cherished because of its unique balance of sweet, sour, and savory flavors. Now, I give this traditional recipe a fresh twist. Instead of chicken drumsticks, I shape tender little saffron chicken meatballs. As a result, Zereshk Polo is lighter, more modern, and still bursting with flavor. At the same time, it is much easier to enjoy on a busy weeknight. In this way, you experience the full magic of saffron rice with barberries, but in a new and surprisingly simple version. So, if you want to try Zereshk Polo ba Morgh …

Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer

Today I’m taking you to the lush Caspian Sea coast of Gilan, home of Mirza Ghasemi – the famous Persian smoky eggplant Appetizer. This vegetarian appetizer is silky, garlicky, and full of flavor, melting on your tongue with every bite. If you’re a fan of Baba Ghanoush, you will absolutely adore Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer too, because grilled eggplants take center stage here as well. A must-try for every lover of Persian cuisine! Watch my preparation video on Instagram

Sir Torshi – Persian Pickled Garlic

Every autumn, when the air turns crisp and markets overflow with colorful fruits and vegetables, many families in Iran begin their pickling season. Pickling is more than just a way to preserve food—it is a tradition, a ritual, and a burst of flavor carried through the winter months. In Persian, the word torshi means “sour.” When you add the word sir (garlic), you get Sir Torshi—Persian Pickled Garlic, one of the most beloved pickles in Iran. Imagine sweet cloves of garlic slowly transforming into deep, tangy, caramel-colored bites after resting in vinegar for months or even years. A spoonful can turn a simple meal into something special. Watch my preparation video on Instagram

Makaroni – Persian-Style Spaghetti

Makaroni is one of the most beloved pasta dishes in Persian cuisine. In Iran, Makaroni – Persian-Style Spaghetti is actually the word we use for all pasta, whether it’s spaghetti or macaroni noodles. My favorite version is made with spaghetti, and of course the crispy golden Tahdig – that famous crunchy crust we Persians love. The best part? When it’s ready, this pasta doesn’t just sit on a plate. It comes to the table like a warm spaghetti cake, and we slice and serve it just like a pie. It’s comforting, hearty, and always a crowd-pleaser. Sure, Italians might shake their heads when they see how we cook spaghetti. Instead of a quick boil and toss, we prepare it as slowly and carefully as a rice cake. But if you’re curious and ready for a new flavor experience, you’re going to love this! Watch my Preparation Video on Instagram

Baghali Pokhte – Healthy Street Food from Iran

Come with me on a little journey into the world of Persian street food! Baghali Pokhte – Healthy Street Food from Iran – is a true spring and summer favorite. We love it so much that we even dry the beans, so we can enjoy them in autumn and winter too. Honestly, every Persian is crazy about this snack – even kids can’t resist. If you like edamame, you’ll definitely fall for Baghali Pokhte. The fun part is how you eat it: you squeeze the bean out of its tough outer skin to get to the soft, tender center. Then you pop it into your mouth and enjoy the nutty, creamy goodness. Simple but so satisfying. For flavor, we season Baghali Pokhte with Golpar (Persian hogweed spice), a little salt, and a splash of lemon juice or vinegar. That’s all it takes to turn these beans into an irresistible, healthy snack. Curious about Golpar? I’ve written about it before – you’ll usually only find it in Persian grocery shops. Watch my preparation video on Instagram

Khiar Shoor -Crunchy Homemade Pickles

There’s something special about a crunchy homemade pickle, and nothing beats making them yourself. Every Friday, I stroll through my fave market at the Orangerie and pick up small, fresh cucumbers that are perfect for pickling. Back in my kitchen, I turn them into Khiar Shoor – Crunchy Homemade Pickles that stay crisp, tangy, and full of flavor. Once they’re ready, the pickles last about one to two weeks in the fridge. If the brine turns a bit cloudy, don’t worry – that’s perfectly normal and actually part of the charm of this traditional method. It’s how you know the natural fermentation is working just as it should. watch my preparation video on Instagram

Morabay-e Albaloo – Persian Sour Cherry Jam

In every Persian home, Morabay-e Albaloo – Persian Sour Cherry Jam carries sweet childhood memories. I still remember waking up to the smell of freshly baked Nan-e Barbari, hearing the gentle clink of tea glasses, and seeing this deep ruby-red jam glistening in a small glass bowl on the breakfast table. My grandmother would always say that a good Morabay-e Albaloo should have whole cherries floating in a thick syrup, like little jewels. She believed serving this jam to guests was a sign of love and care, and to this day, every spoonful reminds me of her warm kitchen, her floral apron, and the simple joy of gathering with family to start the day with something sweet. Watch my preparation video on Instagram

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