Just eight more days to Norooz! I would love to know, what do you prepare for the Persian new years feast? For me and the most iranian people Kuku Sabzi – Persian Herb Frittata کوکو سبزی is an aromatic herbal omelet and is a Must-Eat at Norooz. Persian Kuku announces spring for the many green herbs included in as parsley, cilantro, dill, chives, spring onions, dried fenugreek leaves, ground walnuts, and barberries. The herbs symbolize rebirth and the eggs fertility. The red barberries give the Kuku Sabzi a slight sour taste. Imagine fragrant herbs wafting through your kitchen as you spend a quiet afternoon concocting the Persian herb frittata. Give this Persian vegetarian dish a try! View Video on Instagram
It is impossible to imagine Persian cuisine without Kabab, as Kababs of all types are the most popular dishes in Iran. Kabab Koobideh beats all other Kabab dishes on the scale of preference. Kabab Koobideh typically is made with ground beef or lamb or a mixture of both. Also very popular is Djudje Kabab, which like the other kababs, is best grilled on skewers. Today I have a kabab version made with minced chicken, which doesn’t require skewers. It’s easy to prepare in a pan, in the oven, or even in the Airfryer. For Kabab Tabei Morgh – Saffron Chicken Mince کباب تابه ای مرغ, chicken mince is combined with onions, saffron essence, and lemon and coated with a butter saffron essence. It is also great with salads or wraps. An incredibly delicious recipe that you should try.
My Tri-colored roasted oriental cauliflower is a feast to the senses. By roasting in the oven with a spicy oriental seasoning mix, the cauliflower obtains lovely roasting aromas and is crispy on the outside and tender on the inside. The aromatic tahini lemon sauce and topping of sweet and sour pomegranate molasses and seeds, crunchy pine nuts, hot chili, and fragrant rose petals take all your senses on a journey through oriental flavors. The recipe is Vegan, Low Carb, and gluten-free and fits perfectly with the trend of Veganuary. Try to join the trend in January and enjoy a vegan diet for a month. Click on link in bio for the recipe.
Are you also one of those who love oranges? Well, today I have a delicious Persian chicken dish for you. Khoresht-e Porteghal – Orange Chicken Legs خورش پرتقال is a typical dish from the north of Iran. Full of Persian flavors and a delightful combination of chicken and oranges in a Shomali style. In case you want to impress your guests at Christmas, you can also prepare this recipe with duck or goose. For a colorful effect just replace the oranges with blood oranges. It is super easy to prepare, but it should simmer for about 1 hour to ensure tenderness. The meat will fall off the bone. The recipe Khoresht-e Porteghal – Orange Chicken Legs خورش پرتقال is my post for my blog event #Kochenfueriran.
Autumn has been mild so far in Germany, but now it’s here and it s time to heat the oven again. Pumpkin is one of the healthy autumn favorites! But it doesn’t always have to be the Hokkaido pumpkin, so why not try the butternut squash? When the aroma of Hasselback butternut squash with feta, pistachio pesto, and pomegranate seeds spreads throughout the kitchen, an autumn feel-good feeling is sure in very quickly. Doesn’t it look colorful on the plate? I love the colors. It is also proven that the more colorful it looks on your plate, the healthier your food is. My recipe is really easy peasy, quick to prepare, low carb, vegetarian and perfect as an after-work dinner.
*Ad in cooperation with Rheinhessenwein e.V. and Gourmet Connection* I was so excited as the invitation of Rheinhessenwein and Gourmet Connection for the “Rhoihessian Cooking duel” arrived. Last year I was already invited and unfortunately could not participate. I´m so grateful that I was asked again this year. As the day of the Cooking contest got closer, I became more and more excited. I have never participated in such a cooking battle and this contest will be even filmed. Am I up to it at all, do I manage to cook the dish of a chef without any recipe and even stay within the given time of 90 minutes?
Koofteh Rizeh – Lamb meatballs with mint in Tomato Sauce کوفته ریزه is also called Gheymeh Rizeh (قیمه ریزه), Kale Ghondjishki (کله گنجشکی) or Ghermez Rizeh (قرمز ریزه ). It is a traditional and popular dish from the marvelous city of Isfahan. These simple meatballs are prepared without any use of breadcrumbs, bread, or egg, and instead, chickpea flour is used. The meatballs are mixed with minced lamb, onions, turmeric, dried, and finely grated mint. Then the meatballs simmer in a spicy sauce made with tomato paste, onions, turmeric, and dried mint. Persian Sangak or Taftoon bread is commonly served with meatballs to soak up the tomato sauce. Serve with a bit of torshi (pickled vegetables) and everybody is satisfied. A filling dish that can be prepared quickly.
Fortunately, the temperatures have dropped a bit and you can fire up the grill again. Is there anything better than a BBQ with family or friends? Meanwhile many people eat vegetarian or vegan, therefore you should also prepare something with vegetables. If you are looking for the perfect recipe for delicious, colorful veggie skewers for your next BBQ party, then I’ ve got a perfect recipe for you – Kabab-e Sabzidjat – Vegan Kebab کباب سبزیجات. We love these vegan skewers as they’re not only tasty and colorful, but are also healthy. More yet, the preparation is as easy as pie. Give a try with hummus or harissa hummus, it matches perfectly.
Salam and Hi, today I’m going to show you a great dish from Isfahan, one of the most beautiful cities in Persia. Kabab-e Zardak -Glazed Meatballs in Grape Syrup کباب زردک is one of the many delicious dishes from Isfahan. It is also called Shami Esfahan or Kabab-e Mooshti, which means shaped in hand. Zardak the yellow carrots that are delicious vegetables hiding in the minced meat. Zardak tastes less sweet and is perfect as an ingredient in my meatballs, of course you can also use normal carrots for this recipe. I’m addicted to these juicy and sweet and sour meatballs. They soak up the mouthwatering sauce made from my homemade grape syrup and red wine vinegar, giving them a perfect flavor of sweet, sour, and spicy. They are easy to prepare and fingerlicking delicious.
The most popular leisure activity of all Persians is to barbecue kababs. No wonder, as this is a lot of fun in the summer heat. Therefore, grilling time is also kabab time for us! So heat up the charcoal grill, for inspiration I have a delicious Kabab recipe for you today, it is nice and juicy, savory and spicy. Typical oriental spices such as cumin and cinnamon give my Kabab Looleh- minced meat skewers from the grill – کباب لوله a unique flavor. I used half lamb and half ground beef for the grilled skewers and seasoned them with some chopped fresh parsley. The ground beef is simply wrapped around the grill skewers and then grilled over the charcoal for a few minutes. For a special event or for even more flavor, you can also wrap the ground beef skewers around cinnamon sticks and then grill them. From the charcoal grill, however, the minced meat skewers taste best. You can grill them also in a grill pan, but then the roasted flavors and the smoky …