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Javahar Polo – Persian Jeweled Rice

As soon as you lift the lid off a warm pot of Javaher Polo – Persian Jeweled Rice, steam immediately releases a sweet, perfumed wave of cardamom, cumin, and saffron. Consequently, you aren’t just looking at dinner; instead, you are gazing into a treasure chest straight out of a 1001 Nights dream. Furthermore, every single element in this classic Iranian celebration dish earns its keep. First, tart barberries (zereshk) and fresh pomegranate seeds pop like deep red rubies against a bed of fluffy basmati rice. Next, roasted pistachios glint like polished emeralds. Meanwhile, shredded carrots cooked in honey and orange blossom syrup, alongside vibrant saffron-bloomed grains, shine like pure gold. Finally, slivers of almonds add soft, gleaming pearls to complete the crown.

Mini Triple Chocolate Cold Dog Cake

A birthday with the beloved retro classic Cold Dog was a must-have in my childhood. So who else has nostalgic feelings and childhood memories with this recipe? The Retro Food tastes great and is easy peasy to prepare. The preparation alone is a lot of fun, melt chocolate with coconut oil and cream, layer between crunchy butter cookies and cover with more chocolate. So where are the chocolate fans? Today, I present the cold dog cake yet in a modern version – Mini Triple Chocolate Cold Dog Cake. We have even in Iran a similar version of the Cold Dog we call Cake Yakhchali, which means fridge cake. The Persian version is quite different soft, and even more tender-melting on the tongue.

Reshteh Khoshkar – Gluten Free Sweet Pastry رشته خوشکار

Eid Mobarak! Today is Eid al Fitr and Reshteh Khoshkar is a crispy sweet specialty from Gilan in northern Iran, which is prepared for the sugar feast. The dough (Reshteh) is traditionally prepared from rice flour with water and filled with a mixture (Khoshkar) of walnuts, cinnamon, cardamom, and powdered sugar. The tricky part of these pastries is not the folding- method but the piping method. The dough is poured into a mold, then piped into a pan in a mesh pattern. The folding method is easy with this pastry, form them into packets and press the sides firmly. This dessert has warm properties and is very popular for preparation during Ramadan. Ramadan is this year from 22.03 to 21.04.23 and ends with a big celebration, namely Eid also known as Eid-al-Fitr. The homemade Reshteh Khoshkar – Gluten Free Sweet Pastries رشته خوشکار can be enjoyed not only during Ramadan, meantime they are available all year round.

Wild Garlic Pesto with Cashew Nuts and Feta Cheese

Finally, spring is here, and from March to May is the wild garlic season. In fact, much too short, so I preserve the wild garlic as a delicious wild garlic pesto with roasted cashew nuts and spicy feta, and in a snap, you can spice up pasta, risotto, gnocchi, baked potatoes, grilled meat, or simply a sandwich or sandwich. You only need a few ingredients to whip up this delicious pesto in minutes. Ingredients like wild garlic, roasted cashews, spicy feta, some lemon juice, and the best olive oil are combined in this pesto to a perfect flavor.

Puff Pastry Carrots with Turkish Carrot & Garlic Yoghurt Filling

With a ready-made puff pastry from the fridge, these golden crispy puff pastry carrots are quick and easy to prepare. You only need Cream Horn molds to shape them into perfect puff pastry carrots*. A spicy, creamy, and crunchy filling of a Turkish carrot-yogurt salad (Yoğurtlu Havuç salatası) gives the delicious finger food that special something. A stalk of dill provides great taste and replaces the carrot greens. A true eye-catcher on your buffet or Easter brunch and also truly tasty. Not only the vegetarians at the table will be delighted by the Puff Pastry Carrots with Turkish Carrot Garlic Yogurt Filling. A real feast for the palate!

Shirini-e Ghifi – Persian Cream Horns شیرینی قیفی خامه ای

Shirini-e Ghifi – Persian Cream Horns شیرینی قیفی خامه ای are a fluffy treat and a simple pastry made from puff pastry. With this recipe, a touch of nostalgia for Nowrooz blows into your kitchen. The crispy baked Cream Horns are filled with creamy rosewater-vanilla-cream and melt in your mouth. The best part is that although they look sweet, they aren’t. They are slightly sweet and yet just irresistible. Serve them along with other sweets on holidays like Nowrooz and at weddings. They are easy and quick to make, and an eye-catcher on your festive table. If you’ve never tasted Cream Horns, you should do it! View Video on Instagram

Kuku Sabzi – Persian Herb Frittata کوکو سبزی

Just eight more days to Norooz! I would love to know, what do you prepare for the Persian new years feast? For me and the most iranian people Kuku Sabzi – Persian Herb Frittata کوکو سبزی is an aromatic herbal omelet and is a Must-Eat at Norooz. Persian Kuku announces spring for the many green herbs included in as parsley, cilantro, dill, chives, spring onions, dried fenugreek leaves, ground walnuts, and barberries. The herbs symbolize rebirth and the eggs fertility. The red barberries give the Kuku Sabzi a slight sour taste. Imagine fragrant herbs wafting through your kitchen as you spend a quiet afternoon concocting the Persian herb frittata. Give this Persian vegetarian dish a try! Watch preparation video on Instagram

Norooz Sprouts

Sabzeh is a symbol of spring, a part of the Haft Sin for Norooz and symbolizes vivacity, liveliness and the beginning of new life, bursting from the seeds. Today I’ll show you how to start growing your own Sabzeh for Norooz, or Easter Grass for Easter, from lentils or wheat. We grow Sabzeh from different seeds some grow it from lentils, others from barley or mung beans. I like to grow Sabzeh from wheat seeds as to my eyes the green of wheat grass looks beautiful. Watch daily the seeds turn into beautiful green grass. You can grow Sabzeh Norooz Sprouts with or without soil. I’ll show you the version without soil. You will need some time in advance and should start 10 – 14 days before Norooz or Easter. Watch Video on Instagram

Salt Baked Sea bream

*Ad book review The Breton Cookbook*. We are about to celebrate the Persian New Year Norooz, and for this special day we prepare fish and herb rice. I’m quite experimental in my kitchen, and every year I prepare the fish a little differently, see here, here and here. This year I decided to choose one of my favorite methods of preparing fish. I got inspiration from the Breton cookbook* with Commissioner Dupin’s favorite dishes by Jean-Luc Bannalac. I serve it with Mamie Fouesnant’s Shallot Cream Sauce. Salt Baked Sea bream and the Breton Cookbook are must-haves for Foodies and fish lovers. Cooking the whole fish in a salt crust inside an oven, the Dorade gets tender, juicy, flavorful and even low in calories. A healthy way of preparation, easy, with little effort and simply delicious. My husband and our youngest sit at the dining table and wait to see the salt crust cracking, and the tasty secret unveiled. Try this recipe, and you will be thrilled. Bon appetit!

Kabab Tabei Morgh – Easy Pan Chicken Kebab کباب تابه ای مرغ

It is impossible to imagine Persian cuisine without Kabab, as Kababs of all types are the most popular dishes in Iran. Kabab Koobideh beats all other Kabab dishes on the scale of preference. Kabab Koobideh typically is made with ground beef or lamb or a mixture of both. Also very popular is Djudje Kabab, which like the other kababs, is best grilled on skewers. Today I have a kabab version made with minced chicken, which doesn’t require skewers. It’s easy to prepare in a pan, in the oven, or even in the Airfryer. For Kabab Tabei Morgh – Saffron Chicken Mince کباب تابه ای مرغ, chicken mince is combined with onions, saffron essence, and lemon and coated with a butter saffron essence. It is also great with salads or wraps. An incredibly delicious recipe that you should try.

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