Valak Kuku is a delicious quick pan-fried egg dish blended with tasty wild garlic, eggs, crunchy walnuts, and tart barberries. Spices like coriander, cinnamon, and turmeric add this irresistible sweet and sour flavor. I soak the walnuts and barberries in boiling water, which gives the walnuts a nice fresh touch and makes them less floury, so try it out. For Sabzi Khordan – a Persian herb dish, I also soak the walnuts and enjoy the fresh taste. Do you want to learn more about wild garlic? I have posted about it here.
Mash polo rice with mung beans and meatballs ماش پلو is a typical dish from the city of Isfahan. It is also known as Kate Mash or Dampokhte Mash. You need for mashpolo mung beans, rice, saffron and dried dill. Soak the mung beans overnight or for at least 4 hours in water, which makes them cook faster. Mash Polo is a delicious vegetarian and vegan dish by itself. I served meatballs as a side dish along with it, feel free to serve chicken, fish or even fried eggs instead. Give it a try with a topping of caramelized onions, raisins, cinnamon and walnuts. A tahdig of lava bread completes the delicious dish. If you like Adas Polo you will also like Mash Polo.
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.