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.
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
Let’s continue with my date omelet and date spread – A Persian Breakfast for Mother’s Day. In the first part of this series, I showed you how to make tasty Ajil Granola, flatbread wraps with feta and herbs, and sour fruits for breakfast. Today, I’ll show you how to make the perfect Date Omelet and Date Spread – A Persian Breakfast for Mother’s Day (Gheysavah). A date omelet might sound strange – sweet mixed with salty and savory? But yes, it really tastes awesome! This mix of flavors is very common in Persian cuisine. The goal is always to find a nice balance. At the end, you can add a little cinnamon on top. If you like, add some date syrup too – it tastes so delicious. At the end of this post, I also share a beautiful and great-smelling gift idea. Watch my preparation Reel on Instagram
Are you looking of a special idea for Mother’s Day? Let your mom sleep in. While she rests, prepare a beautiful Persian breakfast. Surprise her by bringing it to her in bed. Use a silver tray and fill it with tasty Persian food. Make Ajil Granola – Persian breakfast for Mother’s Day with date syrup. Cook a sweet date omelette. Roll fresh herbs into wraps – this is called Sabzi Khordan. Add a piece of honeycomb with rose cream. Make a smooth date spread. Brew hot Persian tea with cardamom and rose petals. Finish the tray with a bright bouquet of roses. The flowers will bring color and joy to her morning. Watch my preparation video on Instagram
Picture this: it’s cold outside, and the air has that sweet smell of snow. You’re all snuggled up in a cozy blanket, munching on some Baked Feta with Figs and Caramelized Walnuts. Doesn’t that sound amazing? On those chilly winter days, the creamy melted fetacheese brings the ultimate comfort and warmth. This recipe is just right for those moments when you need a little pick-me-up. The baked feta is bursting with flavor, and the sweet figs combined with crunchy caramelized walnuts make it a treat for your taste buds. Plus, it looks fantastic too! The fresh herbs and tangy dressing pull everything together perfectly. Let’s dive in and fire up the oven to whip up this delicious feel-good dish! Watch my preparation video on Instagram
Today I am serving a savory breakfast – a classic, trendy Persian dish called Omelette Godje Faranghi – Persian Omelet املت گوجه فرنگی. In Persia, omelet means a dish with eggs, but it’s quite different from the omelets you may know from Germany, France, or Italy. To prepare persian omelet we use scrambled eggs with fried tomatoes, tomato paste, and spices. We serve it with hot Persian tea, fresh herbs, sir torshi (pickled garlic), fresh traditional Nan-e Lavash, Nan-e Barbari, Nan-e Taftoon, or Nan-e Sangak. Omelet is also often enjoyed with simple steamed rice. So, roll up your sleeves, switch on the stove, and heat the pan to make a delicious breakfast. Enjoy your meal! watch my preparation video on Instagram
When you think of Persian cuisine, images of fragrant rice, spicy kebabs, and exotic spices immediately come to mind. But did you know that Persians are also masters at making jams? One special treat is Morabay-e Toot Faranghi – Low Sugar Strawberry Jam (مربای توت فرنگی), which impresses with its intense flavor and natural sweetness. The unique aromas of lemon and rose water make any breakfast a feast.
Today, I celebrate The International Waffle Day with an irresistible creation: Wild Garlic Waffles with Salmon and Green Asparagus. Wild garlic adds an unmatched flavor to the waffles. Its intense aroma and health benefits make it a perfect addition to this recipe. The wild garlic adds a wonderful green color, making the waffles delicious and beautiful. The highlight on the waffles is the grilled salmon. Its tender texture and rich taste make it a treat for any occasion. The fresh and aromatic grilled asparagus has tender tips and a crunchy texture that harmonizes well with the wild garlic waffles. To round off the taste experience, I serve a delicious lemon-dill sauce, which gives the dish a fresh touch. Garnish with lemon slices, and this combination of spicy wild garlic, tender salmon, and crunchy asparagus is unbeatable.
Have you ever been to Morocco? Then you probably know the local street food Sfenj, pronounced Sfinsch. It is a popular street food in the souks of Morocco and the many Sfenj bakeries. You have probably also seen Moroccans with a Sfenj handbag 😉 For they are tied together with a “ribbon” of palm fronds or a string and sold as a way to carry them. Sfenj is prepared fresh in the morning and served while still warm for breakfast. And it’s enjoyed with Moroccan mint tea or a strong coffee in the afternoon. The best way to eat them is plain, but some also like to roll them in sugar, and others soak them in honey or syrup. I’ve made the recipe for Sfenj Moroccan donuts a few times, and the one I liked best was this version from Atlas Kitchen, which I’m sharing with you today. Be sure to give it a try! Watch Video on Instagram
Nan-e Barbari is a Persian flatbread, usually 70 – 80 cm long, and tastes best fresh from the oven. It is most baked and sold in Iran. The bread is very similar to the Turkish flatbread, but not quite so thick and round but thin and oval. If you plan a trip to Iran, you should visit a Noonvai – a persian bakery. The bread is baked in the morning, at noon and in the evening ,fresh and in front of your eyes. Each bakery is specialized in one type of bread and bakes it in a stone oven. In Iran, we have four different types of breads baked in stone ovens, for example Nan-e Sangak is from rye flour and is baked on pebbles, Nan-e Lavash is wafer-thin patties made from wheat flour without yeast, and Nan-e Taftoon is from whole wheat flour.
