All posts tagged: Main Dish

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 …

Zereshk Polo ba Morgh – Saffron Rice with Barberries & Chicken Meatballs

Close your eyes and imagine this: your kitchen fills with the aroma of freshly steamed saffron rice, while ruby-red barberries sparkle in the light and the scent of warm butter drifts through the air. In that moment, you truly experience the essence of Persian hospitality. Zereshk Polo ba Morgh stands as one of the most beloved classics of Persian cuisine – a dish that carries the taste of home, warmth, and family gatherings across generations. Even today, it remains a centerpiece on festive tables, cherished because of its unique balance of sweet, sour, and savory flavors. Now, I give this traditional recipe a fresh twist. Instead of chicken drumsticks, I shape tender little saffron chicken meatballs. As a result, Zereshk Polo is lighter, more modern, and still bursting with flavor. At the same time, it is much easier to enjoy on a busy weeknight. In this way, you experience the full magic of saffron rice with barberries, but in a new and surprisingly simple version. So, if you want to try Zereshk Polo ba Morgh …

Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer

Today I’m taking you to the lush Caspian Sea coast of Gilan, home of Mirza Ghasemi – the famous Persian smoky eggplant Appetizer. This vegetarian appetizer is silky, garlicky, and full of flavor, melting on your tongue with every bite. If you’re a fan of Baba Ghanoush, you will absolutely adore Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer too, because grilled eggplants take center stage here as well. A must-try for every lover of Persian cuisine! Watch my preparation video on Instagram

Makaroni – Persian-Style Spaghetti

Makaroni is one of the most beloved pasta dishes in Persian cuisine. In Iran, Makaroni – Persian-Style Spaghetti is actually the word we use for all pasta, whether it’s spaghetti or macaroni noodles. My favorite version is made with spaghetti, and of course the crispy golden Tahdig – that famous crunchy crust we Persians love. The best part? When it’s ready, this pasta doesn’t just sit on a plate. It comes to the table like a warm spaghetti cake, and we slice and serve it just like a pie. It’s comforting, hearty, and always a crowd-pleaser. Sure, Italians might shake their heads when they see how we cook spaghetti. Instead of a quick boil and toss, we prepare it as slowly and carefully as a rice cake. But if you’re curious and ready for a new flavor experience, you’re going to love this! Watch my Preparation Video on Instagram

Adasi – Persian Lentil Spread

I love lentils! Do you love them as much as I do? If so, I have a super creamy recipe for you today. Adasi – Persian Lentil Spread is vegan and is full of rich flavors. To start with, this vegan spread uses green mountain lentils and always belongs on a mezze table. In Iran, people serve it as part of the Mazeh (mezze). The best thing is, spices like turmeric, garlic, allspice, cumin, and coriander fill your kitchen with warmth and fragrance. Plus, orange and lime juice add a fresh, fruity touch. You can simply spread it on lavash bread , and enjoy every bite. If you prefer, dip veggie sticks or chips into it for a quick snack. When you store it in a jar with a lid, it stays fresh in the fridge for up to four days. Just remember to take it out about 15 minutes before eating so it reaches room temperature and the flavors truly shine. Give it a try today and taste the difference! Watch my preparation video …

Albaloo Polo – Colorful Sour Cherry Rice with Lamb Meatballs

Sour cherry season is finally here and I have a recipe for Albaloo Polo – Colorful Sour Cherry Rice with Lamb Meatballs for you. I absolutely love these bright red gems with their tart, juicy flesh. Sadly, their season is short — usually just from July to August — and they’re already getting hard to find. The riper the cherries, the more nutrients they hold, so if you spot some at your local market, grab them! I found some fresh ones the other day and decided to make one of my all-time favorite Persian dishes: Albaloo Polo, which literally means “Sour Cherry Rice.” It’s a festive dish we typically serve at special occasions — a real eye-catcher on any celebration table.

Salad-e Olivieh – Russian Potato Salad with a Persian Twist

Salad-e Olivieh (سالاد الیویه), our Persian take on the old Russian classic, is the kind of dish that is showed up at every Nowruz (Persian New Year), picnic, Sizdah Bedar (the 13th day of the New Year), every birthday, and last-minute dinner when guests drop by. Creamy, comforting, and familiar, it’s made with soft potatoes, cooked chicken, tender peas, carrots, chopped hard-boiled eggs, and those sharp, crunchy persian pickles that made your mouth water before the first bite. Served cold as Mazeh, as a sandwich filler, wrapped in fresh lavash bread or spooned onto a plate as a side dish to Kotlet, Salad-e Olivieh – Russian Potato Salad with a Persian Twist is a little taste of home — something moms packed into school lunches with love, or that sat waiting in the fridge like a quiet promise of comfort after a long day. Somehow, it always tasted like someone cared.

Kotlet – Persian Meat and Potato Patties

Let me introduce you to one of the most loved comfort foods from Persian kitchens: Kotlet – Persian Meat and Potato Patties, or as some say, Kotelett. These are delicious, golden-brown patties made from a simple but flavorful mix of ground meat, potatoes, onions, eggs, and spices. They’re wonderfully aromatic, with a perfect contrast in texture – crispy on the outside, juicy on the inside. Kotlets are quick to make and taste just as good cold as they do warm, which makes them perfect for everything from quick dinners to picnics or even lunchboxes. In our family, we love to enjoy them in different ways. Sometimes we serve them as a main dish, other times as a side to Salad-e Olivieh – a creamy Persian chicken and potato salad. But my absolute favorite? Wrapped in soft Lavash bread or tucked into a crusty baguette with a few simple toppings: fresh herbs, crunchy onions or scallions, juicy tomatoes, salty pickles, and a spoonful of creamy yogurt. It’s a flavor-packed sandwich that brings back so many childhood …

Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken

Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken is a beloved dish in Iran and beyond, and you’ll love how easy it is to make. First, marinate the chicken in a mixture of yogurt, lemon or lime juice, olive oil, onions, saffron, salt, and pepper. Don’t skip this step is as it infuses the chicken with incredible flavor and makes it tender. Next, grill the chicken either on a BBQ, in the oven, or in an Airfryer. The marinade not only keeps it juicy but also adds a slightly sweet and tangy taste that makes it irresistible. For this recipe, you’ll be using the oven-grilled method. Make sure to drain the chicken well before grilling and grill it without the marinade to get the perfect texture. To complete your meal, serve the kabab with wild rice and barberries, grilled tomatoes, and a refreshing Salad Shirazi. In Iran, you’ll find two types of Joojeh Kabab—one with the bone and one without. For this version, you’ll use boneless chicken breast, which absorbs the marinade beautifully …

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