Ghalieh Meygoo -Persian Shrimp in a Tamarind and Cilantro Sauce is a traditional dish from Chuzestan in southern Iran on the Persian Gulf and a kind of curry with shrimp, tamarind, tomato paste, fresh cilantro, fenugreek leaves, garlic, and lots of aromatic spices. Sometimes Persian cooks add curry and chili powder to the dish.
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Shirini Keshmeshi are crinkled raisin cookies and taste buttery, are chewy on the inside and crispy on the outside and absolutely my favorite for persian Norouz. For me Shirini Keshmeshi must have crinckles on top and golden edges. Therefore I made them with butter, flour, powdered sugar (creates their cracked appearance), a little bit oil, an egg, vanilla extract and they are loaded with raisins for a fine texture, sweetness and an irresistible chewing experience.
2016 is the year of pulses as they play a major role to sustainablitiy. That`s why I choosed the chickpeas for this post. And what ist the most favorite recipe with chickpeas? Chickpeas + Tahini = Hummus, simple and tasty. Of course HUMMUS.
This crunchy Persian Rosette Pastry – Nan Panjereeh is served in Persia typically at Persian New Year (Norooz) or Ramadan. Watch my prep video on Instagram
