All posts filed under: PERSIAN FOOD

Baslogh Anar – Pomegranate & Pistachio Jelly Confection

Cinnamon smells like Christmas. Rosewater carries you straight to the Middle East. And then there is pomegranate. Its deep ruby juice shines like liquid light. To me, it has always felt festive. Maybe because pomegranates symbolize luck and new beginnings in so many cultures. Or maybe because they always remind me of the longest night of the year: Shab-e Yalda. On Yalda Night, pomegranate takes center stage at our table. Fresh, juicy, symbolic – it’s everywhere and here I have a lot of Must-Eat recipes. And this year, my Baslogh Anar – Pomegranate & Pistachio Jelly Confection fits the occasion perfectly. Soft, jelly-like, gently sweet with a pleasant tang. Similar to Turkish Delight, but with a distinctly Persian soul and an extra touch of pomegranate magic. Here’s a little secret: With this recipe, I’m opening Door No. 15 of the Xmas Boom Advent Calendar. That’s where Christmas and Yalda meet. Candlelight, winter coziness, sweet treats – blended with oriental colors, stories, and traditions. Two festivals of light, warmth, and togetherness.

Shirini Mikado – Halva Wafers with Cocoa

If you love the satisfying crack of crispy wafers, the warm aroma of cardamom, cinnamon, and vanilla, and soft chocolate that melts on your tongue, topped with pistachios and coconut, then Shirini Mikado – Halva Wafer Slices with Cocoa is just for you. The best part? You don’t even need to heat up your oven – just a simple pan will do. Today, I even have a gluten-free version for you, just as aromatic and irresistible as the original. It’s like a little short trip to the Orient – right in your kitchen. And honestly, who could resist crispy wafers with a delicate, melting filling? This recipe opens door number 11 of Zoras Culinary Advent Calendar. And the best part: there are plenty of fantastic prizes waiting to make your Advent even sweeter! Watch my prep video on Instagram

Kashk-e Bademjan – Persian Eggplant Dip

Kashk-e Bademjan – Persian Eggplant Dip – is one of those dishes that stops you mid-bite. It begins with slow-roasted eggplants cooked until they turn into a soft, smoky puree. Into that silky base melt caramelised onions and garlic, a hint of turmeric and saffron, the warm crunch of walnuts, and, most importantly, kashk, the tangy fermented yogurt that gives this classic its signature flavour. Finished with piaz dagh – a crispy topping of onions, garlic and dried mint – every spoonful tastes creamy, smoky, sweet, tangy, aromatic and deeply comforting. This is the kind of dip you scoop with warm lavash bread and suddenly realise you’ve eaten half the plate. If you like Baba Ghanoush, you will absolutely love Kashk-e Bademjan. This mezze tastes best with Persian Lavash or Barbari bread, but pita or flatbread also work well. Served warm, it’s simply delicious. Watch my prep reel on Instagram

Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet

*In collaboration with Otto Gourmet* Imagine your kitchen filled with the warm, smoky aroma of the Middle East. A hint of cumin, garlic, and lemon drifts through the air — suddenly you’re not standing by your oven anymore, you’re walking through the bustling streets of Beirut, Damascus, or Tehran. You hear the sizzle of marinated meat roasting on a vertical spit, see golden, glistening slices being shaved off, and smell that irresistible mix of spice and smoke. That’s exactly the experience you can recreate at home with my Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet. Tender, juicy, and richly seasoned — roasted to perfection until slightly smoky on the outside and melt-in-your-mouth soft inside. One bite and you’ll taste sunshine, spice, and Middle Eastern hospitality. Watch my prepvideo on Instagram

Khorak-e Anjir – Persian Chicken with Figs & Spinach

Imagine the autumn sun gently shining through your kitchen window while Khorak-e Anjir – Chicken with Figs & Spinach fills the air with a tempting aroma, turning your kitchen into a warm, cozy haven. On your stove, a dish simmers that combines sweet figs with tender chicken and fresh spinach, allowing all the flavors to slowly unfold. At the first bite, the natural sweetness of the figs blends perfectly with the savory chicken, while the spinach adds a light, fresh touch. You feel the harmony of flavor, tradition, and health, almost as if you are walking through the fragrant gardens and lively bazaars of Persia. Cooking chicken with figs is like a gift: the meat brings strength, figs bring joy, and spinach brings freshness—a wonderful combination that nourishes both body and soul. Watch my prepvideo on Instagram

Kaka Kadu Halvai – Persian Pumpkin Pancakes

Are you searching for something unique to serve at breakfast or brunch? This recipe is for you! Kaka Kadu Halvai – Persian Pumpkin Pancakes – are low carb, light, fluffy, healthy and gluten-free. Whether you share them with friends or enjoy them just for yourself, these golden pancakes bring a touch of Persia right to your table.

Easy Airfryer Pumpkin Puree

Pumpkin is my ultimate fall favorite. It’s healthy, versatile, and turns any meal into a cozy, feel-good dish. Even better: Easy Airfryer Pumpkin Puree. It’s quick, energy-efficient, and requires almost no effort. You just halve the pumpkin, skip the tedious seed removal, and pop it in the Airfryer. The skin stays on—no peeling needed. The result? Buttery-soft, flavorful pumpkin you can scoop out and blend into creamy puree. Perfect as a base for soups, desserts, cakes, or my favorite Kaka Kadu – Persian pumpkin pancakes where the puree is the real star. Watch my preparation reel on Instagram

Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan

Prepare Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan, the joyful Persian autumn and harvest festival. This traditional dish hails from Tabriz, a historic city in northwest Iran, and it delights with its fruity, tangy, and savory flavors. Unlike German potato dumplings (Klöße), which serve as a side dish, Koofteh Tabrizi takes center stage as a main course. I made my version with rice, ground beef, yellow split peas, saffron, tarragon, spring onions, turmeric, and sumac in a fragrant, simmering broth. Some meatballs I stuffed with hard-boiled eggs, while others I filled with dried Mirabelle plums (Aloo Bukhara), walnuts, and barberries. Families often personalize their Koofteh with different spices, nuts, herbs, and dried fruits. Sometimes, they even cook one giant meatball and share it among everyone at the table! Watch my preparation video on Instagram

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

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