It’s finally warm again, and what could be better than a cooling, refreshing, and rich ice cream shake? My Majoon – banana date ice cream shake with Lotus Biscoff معجون با لوتوس also helps to keep you cool. Majoon, sometimes called Vitamineh, is a popular energy shake from Iran. This delicious and natural ice cream shake is made with bananas, dates, nuts, vanilla ice cream, cream, Lotus Biscoff caramel biscuits ( unpaid ad), and caramel Topping. Prepare my creamy caramel ice cream shake before drinking to avoid the ingredients separating again. Stay cool!
*Ad in Cooperation with Aldi-Süd* As the summer temperatures call for a cooling down, my recipe Borani Kadoo – Zucchini Yoghurt Dip بورانی کدو hits the spot. Best of all, the simple and healthy dip already has veggies in it. Make it with “Nur Nur Natur organic yogurt”, and pack the savory dip with courgette, carrots, and fresh herbs like dill and parsley. In addition to salt and pepper, garlic adds a spicy touch. You can prepare this refreshing dip with organic yogurt with minimal effort and get maximum attention at a barbecue party. Since grilled food harmonizes perfectly with spicy yogurt, cut a courgette lengthwise into three pieces and barbecue it. You’ll love this contrast between hot and cold on your tongue. This recipe is a big hit at barbecues!
The temperatures have risen, and I am in the mood for a cooling ice cream. The golden Yellow Bastani Sonati – Persian Saffron Ice Cream is one of the most popular ice creams in Iran. Whether young or old, men or women, everyone loves Bastani Sonati – Persian Saffron Ice Cream. Bastani means ice cream, and Sonati is traditional, so translated, it means traditional Persian ice cream. Nothing is better in the heat than having the aromatic saffron ice cream melt in your mouth. In Bastani are little frozen pieces of cream and pistachio slivers hidden. As a child, and even today, I still get excited when I discover a tasty bite of delicious frozen cream or a slivered pistachio in the ice cream. HOMEMADE BASTANI SONATI Throughout Tehran, we have a lot of ice cream stores that sell Bastani, but many Persians also prepare it at home, as there is nothing better than fresh homemade Bastani. Last summer, I made saffron ice cream without eggs; today I have a recipe with eggs. In my …
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.
Eid Mobarak! Today is Eid al Fitr and Reshteh Khoshkar is a crispy sweet specialty from Gilan in northern Iran, which is prepared for the sugar feast. The dough (Reshteh) is traditionally prepared from rice flour with water and filled with a mixture (Khoshkar) of walnuts, cinnamon, cardamom, and powdered sugar. The tricky part of these pastries is not the folding- method but the piping method. The dough is poured into a mold, then piped into a pan in a mesh pattern. The folding method is easy with this pastry, form them into packets and press the sides firmly. This dessert has warm properties and is very popular for preparation during Ramadan. Ramadan is this year from 22.03 to 21.04.23 and ends with a big celebration, namely Eid also known as Eid-al-Fitr. The homemade Reshteh Khoshkar – Gluten Free Sweet Pastries رشته خوشکار can be enjoyed not only during Ramadan, meantime they are available all year round.
Finally, spring is here, and from March to May is the wild garlic season. In fact, much too short, so I preserve the wild garlic as a delicious wild garlic pesto with roasted cashew nuts and spicy feta, and in a snap, you can spice up pasta, risotto, gnocchi, baked potatoes, grilled meat, or simply a sandwich or sandwich. You only need a few ingredients to whip up this delicious pesto in minutes. Ingredients like wild garlic, roasted cashews, spicy feta, some lemon juice, and the best olive oil are combined in this pesto to a perfect flavor.
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!
Toot – Persian Marzipan Mulberry شیرینی توت is served on Nowrooz day and persian weddings. Toot is a vegan, gluten free, and no-bake treat. Toot means mulberry in Farsi. Use different food color or saffron to pep up your Toot.
Sofreye Haft Sin Sofreh is a Persian tablecloth. On this tablecloth 7 symbolic elements are dished up for Norooz our Persian New Year, which begin with the letter “S” in Farsi. The number seven is a sacred number. Watch Video on Instagram
On the last Tuesday evening before the Persian New Year, we celebrate Chaharshanbeh Suri – The Persian Festival. Several rituals are performed on this fire festival to purify the body and mind. Chaharshanbeh means Wednesday, and Suri means light and also fire. In my childhood, this caused some confusion. Why is it called Wednesday and celebrated on Tuesday? It’s the last night to Wednesday before Norooz, the Persian New Year, a festival celebrated at the spring equinox. The Origin of this festival dates back to the Zoroastrian era based on the Tsarathustra’s beliefs. On this day, we celebrate the victory of light over darkness. After all, we are approaching the equinox in a few days. The Fire Festival is an announcement of spring and the revival of nature. Watch Video on Instagram