48 Search Results for: khoresh

Morabay-e Beh – Traditional Persian Quince Jam

A Persian breakfast without Morabay-e Beh – Traditional Persian Quince Jam, is unthinkable! Imagine spreading a spoonful of golden-red quince jam over warm bread. It tastes sweet, fruity, and slightly caramelised, with delicate hints of rosewater and cinnamon. One bite, and you will understand why this traditional Persian preserve holds such a special place on the Iranian breakfast table. The best part? You only need a handful of simple ingredients to make it. Fresh quinces, sugar, water, lemon juice, rosewater, and a touch of cinnamon are all it takes to create this fragrant homemade jam. I cook the quinces with their skins on because the skin contains natural pectin, which helps the jam thicken without added jam sugar. As the fruit slowly simmers, it transforms from pale yellow to a beautiful ruby-red colour and fills your kitchen with the most incredible aroma. I wish you could smell it right now! Watch my preparation on Instagram!

Shish Andaz Bademjan – Vegan Eggplants in Walnut Pomegranate Sauce

When the aroma of roasted walnuts and tangy pomegranate molasses fills the house, I am instantly transported back to the shores of the Caspian Sea back to Gilan, the lush, green, rain-kissed province of northern Iran where I spent my summer holidays. I can still see myself standing barefoot on the beach, feeling the cool ocean breeze on my face, while the waves gently crashed in the background and clay pots simmered softly in the kitchen. For me, that unique combination of fresh herbs, rich roasted walnuts, and sour pomegranate is the true taste of Gilan. Shish Andaz-e Bademjan (شش انداز بادنجان) – vegan eggplants in a creamy walnut and pomegranate sauce is one of my absolute favorite dishes from this special region. Tender, pan-fried eggplants are gently braised in a velvety walnut sauce balanced with tangy pomegranate molasses. The result is a deeply aromatic, sweet-and-sour, naturally plant-based eggplant stew that captures the soul of Northern Iranian cuisine. If you love Persian food and are already familiar with recipes like vegan Fesenjan or classic Fesenjan …

Doogh – A traditional Persian drink made from homemade yogurt

Yogurt, mint, Damask rose petals, water, a pinch of salt, and voila, you’ve got Doogh! Deliciously refreshing, this traditional Persian yogurt drink shares a soul with Turkish Ayran and Indian Lassi, but brings a delicate floral twist all its own. As one of Iran’s most popular traditional drinks, it has a cool, tangy taste and pairs perfectly with many savory meals. Made with homemade yogurt, Doogh (also spelled Dugh or Abdug) is a healthy, gut-friendly beverage often thought of as the ultimate summer cooler. But in Iran, there’s no off-season, it’s enjoyed year-round. Some people prepare it with sparkling water for a fizzy kick, while others prefer fresh spring water for a smooth finish. Both versions are delicious, allowing every family to craft their recipe to match their own taste.

Crispy Middle Eastern Eggplant Schnitzel

Imagine this: a golden-brown, ultra-crispy crust that cracks perfectly with your very first bite. And inside? A melt-in-your-mouth, creamy eggplant core bursting with the warm, aromatic flavors of my Homemade Ras el Hanout Spice Mix. Forget everything you’ve ever heard about soggy or bitter eggplant. These crispy Middle Eastern eggplant schnitzels are a total game-changer for your dinner plate—whether you follow a full-time plant-based diet or simply want to try something exciting and delicious! Watch my preparation on Instagram

15 popular Norooz recipes

Norooz, the Persian New Year, marks the Spring Equinox and feels like a deep, collective exhale for the soul. It is a season of shedding the old and welcoming the new with open hearts. A sentiment that resonates more deeply than ever for Iranians this year. Even when the world feels heavy, we hold onto our traditions. They are our anchor. Through my 15 favorite Norooz recipes, I’m inviting you into our home to experience the flavors and hope of the Persian New Year.

10 Popular Persian Recipes from Iran You Must Try

There are cuisines that taste good, and then there are cuisines that feel like a warm hug. Persian cuisine clearly belongs to the second category. It is sensual, aromatic, deeply rooted in tradition, and full of delicate details that make every dish something truly special. Saffron, pomegranate, dried limes, fresh herbs, and slow-simmered stews tell stories of family, hospitality, and time. This blog post is a small culinary journey through 10 Popular Persian Recipes from Iran You Must Try. These are meals that regularly appear on Iranian family tables and are also deeply loved around the world. Perfect for anyone eager to try something new and fall in love with a different food culture.

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

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

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

Sir Torshi – Persian Pickled Garlic

Every autumn, when the air turns crisp and markets overflow with colorful fruits and vegetables, many families in Iran begin their pickling season. Pickling is more than just a way to preserve food—it is a tradition, a ritual, and a burst of flavor carried through the winter months. In Persian, the word torshi means “sour.” When you add the word sir (garlic), you get Sir Torshi—Persian Pickled Garlic, one of the most beloved pickles in Iran. Imagine sweet cloves of garlic slowly transforming into deep, tangy, caramel-colored bites after resting in vinegar for months or even years. A spoonful can turn a simple meal into something special. Watch my preparation video on Instagram

Labsalliebe

Food & Lifestyleblog