All posts tagged: Gluten Free

Adasi – Easy Persian Lentil Soup Recipe (Healthy & Vegan)

Looking for a healthy, filling, and flavorful vegan dish for veganuary? Meet Adasi – Easy Persian Lentil Soup Recipe (Healthy & Vegan) , the classic Persian lentil soup loved across Iran. Made with green lentils, potatoes, and warming spices, it’s perfect for lunch, dinner, or even breakfast. Some people call Adasi a stew, others call it a soup — in truth, it’s something in between: more liquid than a stew, yet heartier and more filling than a classic soup. Adasi is easy, nutritious, and budget-friendly. It’s a comforting Persian classic perfect for anyone looking for a healthy vegan soup. Once you try it, this flavor-packed Persian lentil stew will become your go-to meal for cozy days, meal prep, or anytime you want a soul-warming, hearty dish.

Adas Polo – Persian Lentil Rice with Dates & Raisins

The first bite of Adas Polo – Persian Lentil Rice with Dates & Raisins – sparks magic in your kitchen. Steamy rice hugs tender lentils, sweet dates and juicy raisins pop with flavor, and caramelized onions fill the air with the warm, soulful aroma of Persian spices. I love it the vegan way, and in this blog post, I’ll show you exactly how to make it—but you can also top it with fried eggs, meatballs, ground beef, or chicken if you like. This sweet-and-savory dish comforts your soul, delights your taste buds, and wraps chilly fall or winter evenings in pure joy. Persians, known for their rich culinary heritage, prepared Adas Polo with rice, fruits, and meat as far back as the 13th century. Even today in Iran, it brings people together and fills both plate and heart with pure happiness. Watch my prep video on Instagram

Baslogh Anar – Pomegranate & Pistachio Jelly Confection

Cinnamon smells like Christmas. Rosewater carries you straight to the Middle East. And then there is pomegranate. Its deep ruby juice shines like liquid light. To me, it has always felt festive. Maybe because pomegranates symbolize luck and new beginnings in so many cultures. Or maybe because they always remind me of the longest night of the year: Shab-e Yalda. On Yalda Night, pomegranate takes center stage at our table. Fresh, juicy, symbolic – it’s everywhere and here I have a lot of Must-Eat recipes. And this year, my Baslogh Anar – Pomegranate & Pistachio Jelly Confection fits the occasion perfectly. Soft, jelly-like, gently sweet with a pleasant tang. Similar to Turkish Delight, but with a distinctly Persian soul and an extra touch of pomegranate magic. Here’s a little secret: With this recipe, I’m opening Door No. 15 of the Xmas Boom Advent Calendar. That’s where Christmas and Yalda meet. Candlelight, winter coziness, sweet treats – blended with oriental colors, stories, and traditions. Two festivals of light, warmth, and togetherness. Watch my prepvideo on Instagram

Shirini Mikado – Halva Wafers with Cocoa

If you love the satisfying crack of crispy wafers, the warm aroma of cardamom, cinnamon, and vanilla, and soft chocolate that melts on your tongue, topped with pistachios and coconut, then Shirini Mikado – Halva Wafer Slices with Cocoa is just for you. The best part? You don’t even need to heat up your oven – just a simple pan will do. Today, I even have a gluten-free version for you, just as aromatic and irresistible as the original. It’s like a little short trip to the Orient – right in your kitchen. And honestly, who could resist crispy wafers with a delicate, melting filling? This recipe opens door number 11 of Zoras Culinary Advent Calendar. And the best part: there are plenty of fantastic prizes waiting to make your Advent even sweeter! Watch my prep video on Instagram

Spaghetti al Limone with Shrimp

At the end of May, I set off with I Love Fruit & Veg from Europe to explore the enchanting Campania region in Italy. The sun sparkled on the sea, lemon trees filled the air with their fragrance, and my heart skipped a beat with every bite we tried – and believe me, we tried a lot. But one day in Sorrento truly stole the show. We wandered into L’Antica Trattoria in Sorrento, a charming, traditional spot brimming with homemade warmth. There, I discovered Tagliolini al Limone e Gamberi – lemon tagliolini with prawns – and instantly fell in love. The fresh citrus, silky sauce, tender prawns, and that unmistakable aroma that screams “summer by the sea” made me know one thing: I had to recreate this at home. Back in Germany, I experimented tirelessly – switching pasta types, trying gluten-free options, adjusting ingredients – until I perfected my gluten-free version. The only thing I skipped was the creamy spinach. My family was delighted anyway, and now this dish has become a regular in our …

Kaka Kadu Halvai – Persian Pumpkin Pancakes

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.

Easy Airfryer Pumpkin Puree

Pumpkin is my ultimate fall favorite. It’s healthy, versatile, and turns any meal into a cozy, feel-good dish. Even better: Easy Airfryer Pumpkin Puree. It’s quick, energy-efficient, and requires almost no effort. You just halve the pumpkin, skip the tedious seed removal, and pop it in the Airfryer. The skin stays on—no peeling needed. The result? Buttery-soft, flavorful pumpkin you can scoop out and blend into creamy puree. Perfect as a base for soups, desserts, cakes, or my favorite Kaka Kadu – Persian pumpkin pancakes where the puree is the real star. Watch my preparation reel 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

Shirazi Salad – Authentic Persian Recipe with 3 Dressing Options

*Sponsored post featuring the Tormek T-1 Kitchen Knife Sharpener* Craving something fresh and light? Then my Shirazi Salad – Authentic Persian Recipe with 3 dressing options is just what you need. This traditional Iranian salad wins you over with its simplicity, fresh ingredients, and a flavor that instantly reminds you of warm summer days. But let’s be honest: have you ever tried dicing tomatoes with a dull knife? Instead of neat little cubes, you end up with squashed pieces and tomato juice all over your cutting board. It doesn’t just ruin the look of your salad – it changes the taste, too. Here’s the secret: the magic is in the details. The finer and more evenly you chop, the more beautifully the salad comes together. Since I started using my Tormek T-1 Kitchen Knife Sharpener*, this has completely changed. My knife glides effortlessly through cucumbers, tomatoes hold their perfect shape, and even onions are easy to chop without tears. Cooking feels almost like meditation – and the salad not only looks stunning, it tastes so …

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

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