All posts tagged: MAZEH

Baghali Pokhte – Healthy Street Food from Iran

Come with me on a little journey into the world of Persian street food! Baghali Pokhte – Healthy Street Food from Iran – is a true spring and summer favorite. We love it so much that we even dry the beans, so we can enjoy them in autumn and winter too. Honestly, every Persian is crazy about this snack – even kids can’t resist. If you like edamame, you’ll definitely fall for Baghali Pokhte. The fun part is how you eat it: you squeeze the bean out of its tough outer skin to get to the soft, tender center. Then you pop it into your mouth and enjoy the nutty, creamy goodness. Simple but so satisfying. For flavor, we season Baghali Pokhte with Golpar (Persian hogweed spice), a little salt, and a splash of lemon juice or vinegar. That’s all it takes to turn these beans into an irresistible, healthy snack. Curious about Golpar? I’ve written about it before – you’ll usually only find it in Persian grocery shops.

Khiar Shoor -Crunchy Homemade Pickles

There’s something special about a crunchy homemade pickle, and nothing beats making them yourself. Every Friday, I stroll through my fave market at the Orangerie and pick up small, fresh cucumbers that are perfect for pickling. Back in my kitchen, I turn them into Khiar Shoor – Crunchy Homemade Pickles that stay crisp, tangy, and full of flavor. Once they’re ready, the pickles last about one to two weeks in the fridge. If the brine turns a bit cloudy, don’t worry – that’s perfectly normal and actually part of the charm of this traditional method. It’s how you know the natural fermentation is working just as it should.

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!

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.

Blinis with Caviar and Champagne

Is there anything better than waiting for midnight with caviar*, blinis*, and champagne*? The blinis have a light nutty flavor as they are made with buckwheat flour. On top, you can add a spoon of cool sour cream, a scoop of caviar, and a sprig of fresh dill. If you want, you can also add a quail’s egg and some finely chopped shallots. You have more blinis than caviar, no problem! Top some with wild salmon* and salmon roe* instead. Pair it with a glass of champagne* to bring out the flavors, or enjoy it with ice-cold vodka*. For the best taste, take a sip of vodka or champagne first to cleanse your palate, just like the gourmets do. Turn on some music, relax, and get ready to welcome the New Year in style! Watch my preparation video on Instagram!

Beetroot Salad with Pomegranate and Feta for Shab-e Yalda

*Advertisement for Gegenbauer’s sweet raspberry vinegar* Beetroot Salad with Pomegranate and Feta for Shab-e Yalda. The longest night of the year, Shab-e Yalda, is almost here. It’s a time for warmth, family, and delicious food. For us Persians, Yalda is more than just a celebration – it’s a moment to gather, share stories, and welcome the light after the darkness. What better way to capture that feeling than with a vibrant, fresh, and flavorful salad? This beetroot salad with pomegranate and feta is as beautiful as it is delicious. It’s colorful, healthy, and so easy to make. The earthy sweetness of beetroot, the tangy freshness of pomegranate seeds, and the creamy feta create the perfect balance. Whether you’re celebrating Yalda or just want something special for your table, this salad is sure to impress. It is quick to prepare and makes everyone happy, whether as a side dish or a light main course. Watch my preparation video on Instagram

Baked Feta with Figs and Caramelized Walnuts

Picture this: it’s cold outside, and the air has that sweet smell of snow. You’re all snuggled up in a cozy blanket, munching on some Baked Feta with Figs and Caramelized Walnuts. Doesn’t that sound amazing? On those chilly winter days, the creamy melted fetacheese brings the ultimate comfort and warmth. This recipe is just right for those moments when you need a little pick-me-up. The baked feta is bursting with flavor, and the sweet figs combined with crunchy caramelized walnuts make it a treat for your taste buds. Plus, it looks fantastic too! The fresh herbs and tangy dressing pull everything together perfectly. Let’s dive in and fire up the oven to whip up this delicious feel-good dish! Watch my preparation video on Instagram

Heirloom Beet Carpaccio with Feta and Walnuts

I’ve mentioned before how much I love shopping at our Farmers’ Market in Darmstadt*! It’s my go-to place for fresh, seasonal, and local products, which I love to share with you in all sorts of recipes on my blog. So, imagine my excitement when I spotted red and yellow heirloom beets! I knew it was finally time to show you my favorite recipe—Heirloom Beet Carpaccio with Feta and Walnuts. Candy striped beet and Feta? They’re a dream team! Not only do they make my carpaccio look colorful and gorgeous, but they also taste absolutely delicious. The beet is nice and crunchy, the feta is soft and salty, and the walnuts add a perfect nutty flavor. My favorite dressing ties it all together—it’s made with red onion, juice from 2 bitter oranges, good olive oil, honey, mustard, salt, and pepper. It’s the perfect finishing touch for this carpaccio! Now, I can’t always find bitter oranges at the market, so I get them from my trusted greengrocer. Depending on the season, I switch up the dressing with …

Torshi Torobche – Quick Pickled Radishes ترشی تربچه

Hey Darling! Just a quick reminder about pickled radishes. They’re not just crunchy and refreshing; they’re also perfect for pickling. Torshi Torobche – Quick Pickled Radishes (ترشی تربچه) is a popular side dish in Persian cuisine. The pickled radishes add a spicy note to any dish and are super easy to prepare. I’m excited to share my favorite pickled radish recipe with you today. This simple recipe will add a fresh twist to your kitchen. It combines the natural spiciness of the radishes and the tanginess of the vinegar brew for a unique flavor you won’t forget. Give it a try and be inspired by this Persian classic! Enjoy the process and your delicious creation! watch my preparation video on Instagarm

Creamy Wild Garlic Hummus with Crispy Flatbread Sticks

It’s wild garlic season, and today, I’ve got a simple recipe for you! I whipped up a Creamy Wild Garlic Hummus with Crispy Flatbread Sticks. If you’re not familiar with hummus, it’s a Middle Eastern dip made primarily from chickpeas. Now, onto my version! I’ve infused it with wild garlic, giving it a beautiful green hue and a deliciously subtle spiciness and garlic flavor. Wild garlic is like a fancier, milder cousin of regular garlic, so it’s perfect if you’re not a fan of the strong garlic smell. Watch my preparation video on Instagram

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