All posts tagged: Preserves

Morabay-e Toot Faranghi – Low Sugar Strawberry Jam

Morabay-e Toot Faranghi – Low Sugar Strawberry Jam

When you think of Persian cuisine, images of fragrant rice, spicy kebabs, and exotic spices immediately come to mind. But did you know that Persians are also masters at making jams? One special treat is Morabay-e Toot Faranghi – Low Sugar Strawberry Jam (مربای توت فرنگی), which impresses with its intense flavor and natural sweetness. The unique aromas of lemon and rose water make any breakfast a feast.

Rhubarb and Date Chutney

Rhubarb and Date Chutney

Spring is here, and it brings with it warmer weather and an abundance of fresh foods. One of my personal favorites is rhubarb. It has a deliciously tangy taste! Today, I would like to share a simple recipe for Rhubarb and Date Chutney. This chutney can be paired with grilled meat, cheese, or bread. Give it a try and savor the delightful taste of spring. Watch my preparation video on Instagram

Zeytoon Parvardeh - Persian marinated Olives

Zeytoon Parvardeh – Persian marinated Olives

Are you a social person? Do you enjoy sitting with friends at a well-set table and having a good time? Then I have the perfect recipe for you because good food tastes even better when shared with family and friends. Zeytoon Parvardeh – Persian marinated Olives is a delicious side dish made with green olives, pomegranate molasses, verjuice, walnuts, aromatic fresh herbs, and garlic. Along the Caspian Sea in the Gilan province in northern Persia, Zeytoon Parvardeh are served as mezze or, as we call it, Mazeh, accompanying the main dishes. Give it a try, and I promise you, these are the best-marinated olives you’ve ever tasted. The preparation is simple and quick, and the flavor is delicious. You can also prepare it with dried herbs in case you don’t have fresh herbs. If you like, you can garnish it with pomegranate seeds. In just a few minutes, you’ll create a fantastic Mezze that is also a perfect gift from your kitchen. Fill the marinated olives into a beautiful jar and present it as a …

Torshi Liteh – pickled vegetables ترشی لیته

Torshi Liteh – pickled vegetables ترشی لیته

We start pickling vegetables for the winter in late summer and autumn. Torshi Liteh – pickled vegetables ترشی لیته, which is very popular in Iran, is quite tasty. Torshi comes from the word torsh, which means sour, and so it is. If you like pickles, you’ll love my torshi recipe. The vegetables and spice mixes in torshi can vary depending on the region and preferences. The preparation is simple and quick as a flash.

Shir-e Angoor - Sugar Free Grape syrup - شیره انگور

Shir-e Angoor – Sugar Free Grape syrup شیره انگور

Last week, I showed you the recipe for Shir Berenj – rice pudding with rose water and cardamom and served it with grape syrup. Today, I’ll show you how to make an easy Shir-e Angoor – Sugar Free Grape syrup شیره انگور. Shir-e Angoor is also called Doshab and is a grape syrup with a thick consistency made from grape juice with no additives. I used black grapes from the market, though it also works with white grapes or a mixture of white and black grapes. Shir-e Angoor tastes fruity and sweet, with a mild acidity similar to golden syrup (sugar beet syrup) but with a hint of caramel. When enjoyed in small portions, grape syrup has a lot of health benefits. The preparation is simple yet time-consuming.

Piccalilli – English Mustard Pickle

Piccalilli – English Mustard Pickle

Let’s start pickling today! I came across this incredibly delicious Piccalilli – English Mustard Pickle as I visited London. So I want to share the recipe with you, as the pickling is simple to prepare and super healthy. I made the British version, which originates from India. You need fresh vegetables like cauliflower, diced zucchini, red bell pepper, carrot, and onion to prepare it. Their delicious taste comes from a broth of apple cider vinegar, Dijon mustard, mustard seeds, mustard powder, turmeric, coriander, sugar, salt, and cornstarch. Piccalilli has a mild spiciness, a nice crunchy texture, an intense yellow color, and is bound creamy. Simply delicious!

Sharbat-e Rivas – Persian Rhubarb Lemonade

Sharbat-e Rivas – Persian Rhubarb Lemonade

Sharbat- e Rivas – Persian Rhubarb Lemonade is finest ice-cold lemonade made from rhubarb. Make a delicious rhubarb syrup from fresh rhubarb stalks and sugar first. Pour right before serving, rhubarb syrup over crushed ice in a glass and top it with non-carbonated water, add a little lemon juice and a tiny bit of rose water, and enjoy. In Iran, we have temperatures up to 26 degrees in the spring. When we returned from school in the afternoon, we were welcomed by my grandmother with this refreshing drink, as it is an excellent way to refresh yourself. The spoon clinking against the glass when she filled the syrup with water, rose water, and lemon juice is like music to my ears and brings back sweet childhood memories. Watch my preparationvideo on Instagram 

Wild Garlic Pesto with Cashew Nuts and Feta Cheese

Wild Garlic Pesto with Cashew Nuts and Feta Cheese

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.

Apple Mint Jelly

Today I welcome autumn with a dream in green. My delicious apple mint jelly gives pleasure to the palate and eyes at the same time. Quite fancy with mint, which also provides some freshness. This tastes very fine, and also looks great. In my green apple mint jelly, the finely chopped mint leaves are a great eye-catcher. One half I dyed with green food coloring* and the other half I left natural. The jelly is great as a fruity spread for breakfast. Filled in pretty glasses, the Apple Mint Jelly is also a fancy gift idea. In addition, a great souvenir for friends, parties, or brunch. You can use apple mint jelly as a spread, for baking, or as an ingredient in desserts or compotes. It also tastes delicious as a side dish to cheese platters!

Morabay-e Anjir – Fig Jam مربای انجیر

Morabay-e Anjir – Fig Jam مربای انجیر

Between July and November is fig season and I got some very nice examples from our neighbor. I don’t know why I have not yet planted my own fig tree in the garden, but it’s definitely time to do. Morabay-e Anjir – fig jam مربای انجیر is made from fresh whole figs and is infused with cardamom, vanilla and saffron. Believe me, the spicy and oriental sweet fragrance is a true joy for your senses. In daily life, quince, carrot, rose or cherry jam are more popular in Persia. Honey-sweet fig jam, on the other hand, is served with bread, butter or clotted cream more on special occasions for breakfast. A sweet delight for real gourmets.