With a ready-made puff pastry from the fridge, these golden crispy puff pastry carrots are quick and easy to prepare. You only need Cream Horn molds to shape them into perfect puff pastry carrots*. A spicy, creamy, and crunchy filling of a Turkish carrot-yogurt salad (Yoğurtlu Havuç salatası) gives the delicious finger food that special something. A stalk of dill provides great taste and replaces the carrot greens. A true eye-catcher on your buffet or Easter brunch and also truly tasty. Not only the vegetarians at the table will be delighted by the Puff Pastry Carrots with Turkish Carrot Garlic Yogurt Filling. A real feast for the palate!
Monday was the beginning of spring and the same time as our New Year Norooz. On this day, many dishes are prepared with fresh herbs traditionally, for example, Sabzi Polo – Persian Herb Rice سبزی پلو ، Sabzi Polo ba Mahi – Persian herb rice with orange stuffed trout, Kuku Sabzi – Persian Herb Frittata , Ashe Reshteh – noodle soup with herbs, and Sabzi Khordan – Persian herb platter. Sabzi means herbs, and polo means rice, that is herbed rice. Tender fresh herbs are the first signs of spring, and in my Sabzi Polo, chopped dill, parsley, cilantro, scallions, a whole bulb of garlic, ghee, and saffron add a delicious touch to the rice. As in many Persian dishes, the herbs in Sabzi Polo vary, and each family has its favorite recipe. Watch Video on Instagram
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.
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.
Ghorme Sabzi – Persian beef and fresh herb stew is a popular flavorful Persian dish. There are 7 different fresh herbs in Ghorme Sabzi, and each family uses its own favorite herbs. In my Ghorme Sabzi, I combine aromatic herbs like spinach, flat leaf parsley, cilantro, dill, chives, fenugreek leaves and scallions, also crunchy red beans, juicy beef and tart dried limes. Ghorme Sabzi tastes lemony, herby and much better the next day. Ghorme Sabzi smells to me like springtime in Persia. Perfect with Persian rice , Salad Shirazi and Dugh.
It’s Veganuary and I made vegan pinto bean burgers with smokey flavors. Now you probably think a burger without meat, but does it taste good at all? Well, everyone here in this house is absolutely blown away. The vegan option is made with very simple ingredients and lots of flavor. A savory patty made of pinto beans, mushrooms, walnuts, parsley and chickpea flour is packed into the burger buns. Special spices provide a wonderful smoky aroma. They are topped with crisp lettuce, fresh tomatoes, and sour burger pickles. They become juicy with pickled red onions or with a delicious onion jam. Add some ketchup or burger relish on top and the vegan delight in a healthier fast food version can begin. The vegan burger is plant-based, gluten-free, and simple and inspires vegans, vegetarians, and all those who find vegan not so great.
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.
Zereshk Polo ba Morgh – Persian Barberry Rice With Chicken is a simple, aromatic and traditonal persian dish, and a must have on a festive table. Zereshk Polo ba Morgh is a dish of tender chicken drumsticks braised in saffron and served with fragrant saffron rice and caramelized sweet and sour barberries. Zereshk means barberries, polo rice, and morgh is simply chicken. Some Persians add tomato paste to the chicken drumsticks, but I personally prefer the pure flavor of saffron and bay leaves. This recipe can also be cooked with chicken breast or even a whole chicken.
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.