All posts tagged: Nuts

Sholeh Zard – Persian Saffron Rice Pudding

Are you still on the hunt for the perfect dessert to top off your Christmas dinner? One that will wow your guests and is so simple to cook? If you’re looking for something special for your Christmas dinner, I’d highly recommend Sholeh Zard – Persian Saffron Rice Pudding. This Persian dessert will bring a magical atmosphere to your festive table with its golden yellow color and wonderful aroma. The name alone is poetic: sholeh means flame, zard means yellow – that means yellow flame. And that’s what it looks like when the bright saffron rice pudding is in a bowl. Can you see the flames dancing?

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!

Gerdoo Polo – Walnut Rice with Barberries, Raisins and Saffron

Do you want an amazing aroma wafting through your kitchen? Gerdoo Polo, also known as Walnut Rice with Barberries, Raisins and Saffron, is the dish you need. It blends the cozy flavors of cinnamon, cumin, and cardamom just right. The walnuts add a rich nuttiness that really shines in Persian cuisine. Coming from the charming city of Shahr-e Kord, this dish is perfect as a side for meats or veggies. Plus, it makes a fantastic vegetarian main course, whether it’s for a cozy dinner or to impress guests at a festive gathering!

Vegan Khoresht-e Fesenjan

On Shab-e Yalda, the longest night of the year, Khoresht-e Fesenjan steals the show. In Iran, this night is all about celebrating with family and friends, and you can’t have a proper gathering without this delicious stew. While it’s usually made with meat, I’m sharing my Vegan Khoresht-e Fesenjan, which I’ve been making for my kids during Christmas for ages. They absolutely love the mix of sweet, tangy, and savory flavors. It’s super simple to whip up, but you’ll need to be patient because it seriously gets better the longer you let it simmer on low heat. So, why not give it a try? You might just end up with a new favorite dish that becomes a cherished tradition in your home too. Enjoy the rich and diverse flavors of this Persian treat!

Rose Cookies – Three Cookies from one Dough

Advent is just around the corner and you haven’t had the chance to bake any cookies yet. If the thought of preparing multiple doughs feels overwhelming, you’re not alone. I understand, and am here to help! I have a delightful recipe that will make your baking experience easier: Rose Cookies—Three Cookies from One Dough. Just picture how beautiful these cookies are! You can create pistachio rose cookies with a hint of lemon zest, beautifully topped with a lemon-cherry glaze and delicate rose petals arranged in a paisley design. Or if you prefer something with a warm spice, try the pistachio rose cookies infused with cardamom, finished off with a delicious cinnamon-coriander chocolate glaze and a sprinkle of pistachios. And for an extra special touch, don’t miss out on the rose cookies with a rose-raspberry glaze, elegantly topped with soft rose petals. It sounds amazing, doesn’t it? I hope you’ll give it a try and enjoy the delightful flavors during this special season! Watch my preparation video on Instagram

Oktoberfest Special – Two Kinds of Candied Almonds : Sweet and Sour

Don’t call it Oktoberfest, go to the “Wies’n!” The time of year when laughter fills the air, beer flows freely, and the sweet scent of roasted almonds drifts through the lively crowds. This celebration of Bavarian culture is more than just a festival – it’s a feast for all senses. From the clinking of beer steins to the cheerful oompah music, everything feels larger than life. And of course, what’s D’Wies’n without a treat? This year, indulge in something a little different with my Oktoberfest Special – Two Kinds of Candied Almonds: Sweet and Sour. Whether you crave something sugary or a tangy twist, these candied almonds bring a delightful balance to all the festivities. So, grab a pretzel, raise your glass, and enjoy the flavors of Oktoberfest! O’ Zapft is! 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 …

Persian Cold Yogurt Soup – Abdoogh Khiar

The last summer days are here, and it’s so hot outside that I can’t even think about cooking. In Iran, we’ve got the perfect solution for days like this – Persian Cold Yogurt Soup – Abdoogh Khiar, a delicious Persian cold yogurt soup. If you ask me, it’s hands down my favorite summer food and a refreshing way to cool down. Abdoogh Khiar is a real summer classic in Iran, and the best part? It’s super easy to make! We usually have all the ingredients at home. All you need are fresh little cucumbers, shallots, Greek yogurt, walnuts, and raisins. The herbs are key for flavor, and everyone has their favorites. Some people like to throw in small radishes, but I’m all about the chives, basil, and mint combo. That’s where the magic happens for me! And to top it off? Garnish it with rose petals—it’s fancy but still super easy. Perfect for those days when it’s too hot to care, but you still want to eat something delicious! Watch my preparation video on Instagram

Pistachio Burnt Basque Cheesecake

Hey there! Let’s talk about something we all love – desserts! Every country has its own special treats, and in Donastia/San Sebastian in the Basque Country, Spain, there’s a dessert that’s a real gem for cheesecake lovers all over the world: the San Sebastian Cheesecake, also known as “Burned Cheesecake” or “Basque Burnt Cheesecake”. This unique crustless cheesecake is more of a heavenly dessert than a traditional cake and it simply melts in your mouth. And guess what? It gets even better with Pistachio Burnt Basque Cheesecake! This green, nutty twist adds a whole new dimension to the classic cheesecake and creates amazing flavor explosions. It tastes best with my homemade pistachio paste, baked into the batter and served warm with the finished cheesecake. And if you’re feeling extra indulgent, try drizzling some luscious chocolate sauce over it. Trust me, it’s a delightful treat you don’t want to miss! watch my preparation video on Instagram

Ranginak – Persian Date Dessert رنگینک خرما

Ranginak – Persian Date Dessert رنگینک خرما is a Persian date dessert that is also known as Ranginak-e Khorma or Halva-ye Khoshk. It is a sweet and delicious specialty from the southern region of Iran, particularly popular in the regions of Bushehr and the provinces of Fars, Kerman, Hormozgan, and Khuzestan where date palm plantations are abundant. As Dates play a significant role in the cuisine of these regions, whether for dishes, desserts, or sweets. To make Ranginak, Medjool dates and walnuts are used and coated with a fragrant mixture of flour, cardamom, butter, powdered sugar, and vegetable oil to achieve a delicate and lightly crispy outer layer. The dessert is then generously sprinkled with ground pistachios, which adds extra crunch and a beautiful green color to the dessert. Every bite of Ranginak is a flavor explosion. Sweet, sticky date meets crunchy nuts and aromatic spices, making it a heavenly treat! Watch my perparation video on Instagram

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