All posts tagged: Main Dish

Easy Kuymak Recipe – Turkish Cheese Fondue for Breakfast

There are mornings when I deeply miss sitting somewhere along the Black Sea coast of Turkey, watching the waves, breathing in the salty air, and enjoying a warm, comforting breakfast. When traveling isn’t possible, food becomes my way back. And Kuymak, also known as Mıhlama or Muhlama, brings that feeling straight into my kitchen. This traditional Easy Kuymak Recipe – Turkish Cheese Fondue for Breakfast is rich, simple, and deeply comforting. Melted butter, cornmeal, water, and stretchy Turkish cheese come together to create something that feels like a warm hug on a plate. So put the kettle on, slice some good bread, and let’s get started.

Easy Vegan Sheet Pan Persian-Style

It’s about time I finally introduce you to our all-time favorite dish. The one that shows up again and again in our kitchen, no matter the season, the mood, or the contents of the fridge. Easy Vegan Sheet Pan Persian-Style is simple at heart — just vegetables roasted in the oven — but don’t let that fool you. This is the kind of food that fills the kitchen with warm aromas, draws people in without trying, and somehow always tastes like comfort. In Persian, we call it Khorak-e Sabzijat dar Fer (خوراک سبزیجات در فر) — oven-roasted vegetables. Nothing fancy in name, yet everything about it feels thoughtful, generous, and full of love. It’s the dish we make when we want something nourishing but light, when we don’t feel like standing in the kitchen forever, and when we crave those deep, oriental flavors that make simple ingredients shine. One pan, a hot oven, and a little Persian magic — that’s all it takes.

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.

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

Kashk-e Bademjan – Persian Eggplant Dip

Kashk-e Bademjan – Persian Eggplant Dip – is one of those dishes that stops you mid-bite. It begins with slow-roasted eggplants cooked until they turn into a soft, smoky puree. Into that silky base melt caramelised onions and garlic, a hint of turmeric and saffron, the warm crunch of walnuts, and, most importantly, kashk, the tangy fermented yogurt that gives this classic its signature flavour. Finished with piaz dagh – a crispy topping of onions, garlic and dried mint – every spoonful tastes creamy, smoky, sweet, tangy, aromatic and deeply comforting. This is the kind of dip you scoop with warm lavash bread and suddenly realise you’ve eaten half the plate. If you like Baba Ghanoush, you will absolutely love Kashk-e Bademjan. This mezze tastes best with Persian Lavash or Barbari bread, but pita or flatbread also work well. Served warm, it’s simply delicious. Watch my prep reel on Instagram

Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet

*In collaboration with Otto Gourmet* Imagine your kitchen filled with the warm, smoky aroma of the Middle East. A hint of cumin, garlic, and lemon drifts through the air — suddenly you’re not standing by your oven anymore, you’re walking through the bustling streets of Beirut, Damascus, or Tehran. You hear the sizzle of marinated meat roasting on a vertical spit, see golden, glistening slices being shaved off, and smell that irresistible mix of spice and smoke. That’s exactly the experience you can recreate at home with my Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet. Tender, juicy, and richly seasoned — roasted to perfection until slightly smoky on the outside and melt-in-your-mouth soft inside. One bite and you’ll taste sunshine, spice, and Middle Eastern hospitality. Watch my prepvideo on Instagram

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

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 …

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

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