All posts tagged: Main Dish

Kabab Koobideh – Grilled Minced Meat Kabab کباک کوبیده

Kabab Koobideh – Grilled Minced Meat Kabab کباک کوبیده is the ultimate favorite dish of all Persians and our National dish. It is no wonder why it is on the menu of every Persian restaurant, both in Iran and all over the world. Kabab translates to grilled, and Koobideh originates from the Persian word koobidan, which means to beat. Nowadays, the meat is passed through a meat grinder and used as minced meat for Kabab Koobideh. Traditionally, the meat was placed on a flat stone and smashed with a wooden mallet. According to the legend, ancient Persian soldiers used to grill the meat on their swords before going to battle. The challenge with Kabab Koobideh is that it does not fall off the wide, flat skewer (Seekh) while grilling over hot charcoals.

Javahar Polo – Persian Jeweled Rice

Do you see the jewels glowing in the rice? All ingredients in Javahar Polo – Persian Jeweled Rice, look like gems and make the rice shine. Barberries and pomegranate seeds shine like rubies, pistachios glow as emeralds, saffron rice, carrots shine like gold, and almonds like pearls. Be sure to try the recipe, a 1001 Night’s Dream.

Kisir – Turkish Bulgur Salad

Kisir – Turkish Bulgur Salad is one of my favorite salads from Turkish cuisine. Bulgur salad is delicious, healthy, and easy to prepare. It’s a savory vegan salad with a nutty flavor due to the bulgur. Cucumbers, tomatoes, and green onions add a fresh touch. The dressing of pomegranate molasses, parsley, mint, lemon, and olive oil adds a lovely juicy touch. Paprika paste, pul biber, salt and pepper add spice. My favorite way to eat Kisir is in lettuce. Take a tablespoon of Kisir and place it in the middle of a lettuce leave and roll it up to form a wrap. It is an explosion of flavor on your palate. Try it out for sure!

Vavishka – A Quick Persian Skillet Dish

Vavishka is a quick and easy Persian skillet dish, a speciality from Gilan at the Caspian Sea. In Gilan it is called “Vavij” or “Vabij” which means steaming. There are various versions of Vavishka. I prepared Vavishka from minced meat, onions, tomatoes, and seasoned it with turmeric, lemon juice, Advieh – a Persian spice blend and topped it with eggs. The unique flavor of this dish is the spice blend Advieh – the jewel among the spices of the Persian cuisine. It gives the dish a warm, sweet floral flavor. If you don’t have Advieh use these ingredients: 1 tsp cinnamon, 1/4 tsp mixed cardamom, 1 tsp rose petal powder, 1/2 tsp mixed saffron, 1/2 tsp mixed coriander, 1 tsp dried lime powder and some nutmeg. Vary the ingredients according to your own taste. It goes best with Nan-e Barbari – Persian flatbread, Nan-e Taftoon – Persian pan-fried Nan bread, Salad Shirazi – Persian tomato and cucumber salad and Sabzi Khordan – Persian herb platter, Sir Torsi – pickled garlic, Torshi – pickled vegetables or …

Valak Kuku – Wild Garlic Omelette

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.

Valak Polo ba Mahi – Wild Garlic Rice with Marinated Salmon

Finally, it’s wild garlic time, and you can only find it on the market a few weeks of the year, so I prepared several Persian recipes with wild garlic. I made Valak Polo today, a traditional Persian Rice Dish with Wild Garlic, Sumac, and Saffron. We serve Chicken or meatballs with this dish in Iran. I prefer to fish with Valak Polo, so I made it with salmon in a lemony marinade. The marinade is to die for and consists of rose petals, ground dried lime, bay leaves, sumac, cinnamon, grated zest of a lemon, lemon juice, and lemon pepper tossed in olive oil. Salmon tastes best when you marinate it for about 2 hours. If you like wild garlic, you might also like my creamy One Pot Past with green asparagus and wild garlic, as I also show you the place near my home where wild garlic grows. Watch Video on Instagram (Wild Garlic Rice Preparation) Watch Video on Instagram (Marinated Salmon Preparation)

Puff Pastry Carrots with Turkish Carrot & Garlic Yoghurt Filling

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!

Sabzi Polo – Persian Herb Rice سبزی پلو

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

Kuku Sabzi – Persian Herb Frittata کوکو سبزی

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

Kabab Tabei Morgh – Easy Pan Chicken Kebab کباب تابه ای مرغ

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.

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