All posts filed under: Recipes

Ottolenghi’s Chicken Meatballs with Pistachios and Spinach

I entered the DK Books giveaway and won! I could hardly wait for my prize to arrive, so I checked for the delivery driver every single day. Then it finally landed on my doorstep: Ottolenghi’s cookbook “Simple Too*”, a shopping bag printed with lemons, and his delicious Pilpelchuma spice paste. What a parcel! As soon as I ripped it open, I flipped through the book and got hooked within a few pages. Green pistachios, fresh spinach, juicy chicken: I simply had to try this combination, especially since Ottolenghi describes the recipe as meatballs with an Iranian twist, bursting with herbs. I was also curious whether the recipe really is as simple as the title promises. The result tasted so good that it landed on my blog: Ottolenghi’s chicken meatballs with pistachios and spinach. My whole family loved them. The moment I put the bowl on the table, everyone dug in, and not a single meatball survived.

Persian Beef Stroganoff (Estroganof)

When we were invited to my uncle’s Mehmooni (a visit or celebration), I knew what was on the menu the moment I walked in. The kitchen smelled of onions, butter and mushrooms, and someone always called out: “We’re having Beef Estroganof, Persian Beef Stroganoff!” Yes, Estroganof (استروگانف). We Persians love to add an “e” to the front of many words. It simply belongs to the pronunciation. So Stroganoff became Estroganof in our family, and a Russian dish became a piece of Persian food culture. Mehmooni means so much more than “a celebration”. It is hospitality at its warmest. We plan for days, chop and simmer, so that no guest ever leaves the table hungry. This dish suits any occasion when you want to make people happy. It feels festive, it’s simple and quick to make, and you can prepare it ahead.

Coconut Pumpkin Soup

After our day out in the snow, there’s nothing I want more than a hot meal. First of all, it’s bitterly cold out there. Our hands are numb, our noses are red, and we’re craving warmth. So, what warms you up best from the inside? A steaming bowl of soup, of course! Today, I’m cooking one of my all-time favorite recipes: a creamy Coconut Pumpkin Soup with Hokkaido Pumpkin, black mustard seeds and a hint of orange. Not only is it silky and lightly fruity, but it’s also wonderfully spiced. The coconut milk adds an exotic touch, while the spices turn every spoonful into a feast for the senses. The best part? This Ayurvedic pumpkin soup is quick and easy to make. As it simmers on the stove, a gorgeous aroma drifts through the kitchen. I could climb right in! On chilly autumn and winter evenings, I can’t think of anything cozier than curling up on the sofa with a bowl of hot soup. Add a piece of crusty flatbread, and my happiness is complete.

Saffron, Sumac & Co. – What’s Inside My Persian Pantry

*Not sponsored. This post mentions brands and a shop I love* Do you want to bring the flavors of Persia into your own kitchen? Picture this: the dreamy scent of saffron rice drifts through your home. Rose water tickles your nose. Pomegranate molasses gives your dish a deep, fruity tang. That’s what a well-stocked Persian pantry gives you. With the right must-have ingredients, you can cook authentic Persian dishes, whether for a cozy dinner or a festive feast. I have known this magic since I was little. My grandmother kept her treasures in small jars and cloth bags, each with a handwritten label. To me, it was a treasure chamber full of scents. Today, I carry it on in my own kitchen. Come along. I’ll show you the ingredients that never run out in my kitchen.

Persian Tas Kabab with Quince – A Winter Roast Beef on a Bed of Root Vegetables

It’s quince season, and I’m completely smitten with this golden fruit. That’s why you’ll find a whole series of quince recipes on my blog this year. One of my all-time favorites is Tas Kabab-e Beh, a cozy Persian winter dish of tender, juicy beef, crisp root vegetables (carrots, potatoes and onions) and warm spices, including dried lime powder and cinnamon. What makes this dish so special? You layer everything in the pot, and then you don’t stir. Not even once. As the beef simmers gently under its blanket of quince, vegetables and spices, it slowly releases its aroma. The result? Melt-in-your-mouth beef that tastes rich and juicy.

Ash-e Shoorba – Persian Herb Soup with Meatballs from Isfahan

It’s freezing outside, my throat is scratchy, and suddenly she’s right there in my mind: my grandmother in her kitchen, a big pot on the stove, a tea towel over her shoulder. “Sit down, Soosan joon, you’ll feel better soon,” she says. Then that smell of fresh herbs drifts through the whole house. That smell has never left me. Today I cook Ash-e Shoorba (شوربای اصفهان) in my own kitchen, with parsley, coriander (cilantro), dill and turmeric, and I’m instantly back in Isfahan. It’s the most beautiful city in the heart of Iran, and I spent many family holidays there. In this post, I’m sharing my family recipe for Persian herb soup with rice and tiny meatballs. It warms you from the inside out and is perfect for cold days. You’ll also find out why every family in Isfahan swears that theirs is the real Shoorba. Watch my preparation on Instagram

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. Watch my preparation on Instagram

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 …

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 …

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. …

Labsalliebe

Food & Lifestyleblog