All posts tagged: side dish

Shirazi Salad – Authentic Persian Recipe with 3 Dressing Options

*Sponsored post featuring the Tormek T-1 Kitchen Knife Sharpener* Craving something fresh and light? Then my Shirazi Salad – Authentic Persian Recipe with 3 dressing options is just what you need. This traditional Iranian salad wins you over with its simplicity, fresh ingredients, and a flavor that instantly reminds you of warm summer days. But let’s be honest: have you ever tried dicing tomatoes with a dull knife? Instead of neat little cubes, you end up with squashed pieces and tomato juice all over your cutting board. It doesn’t just ruin the look of your salad – it changes the taste, too. Here’s the secret: the magic is in the details. The finer and more evenly you chop, the more beautifully the salad comes together. Since I started using my Tormek T-1 Kitchen Knife Sharpener*, this has completely changed. My knife glides effortlessly through cucumbers, tomatoes hold their perfect shape, and even onions are easy to chop without tears. Cooking feels almost like meditation – and the salad not only looks stunning, it tastes so …

Mast-o Musir – Persian Shallot Yogurt Dip

What could be better than a refreshing Persian dip to serve alongside your BBQ favorites? Let me introduce you to my creamy Mast-o Musir – Persian Shallot Yoghurt Dip. If you love tzatziki or garlic dips but hate that strong garlic breath afterwards, Mast-o Musir will be your new best friend. It’s mild, nutty, delicately garlicky, and beautifully aromatic – without overpowering your palate. In Iran, this dip is traditionally served with kabab fresh from the grill, but honestly, I could happily enjoy it with just warm Nan-e Barbari, Persian flatbread. Watch my preparation video on Instagram

Piaz Torshi – Persian Pickled Red Onions

When we visited Merano in South Tyrol, I discovered a street vendor selling beautiful braids of Cipolla Rossa di Tropea – sweet, mild red onions from Italy. Of course, I had to bring one home. Now the onion braid hangs in my kitchen, and whenever I need one, I simply twist a bulb off. The vendor told me the onion braid also protects the home from illness and bad energy – a charming tradition. The moment I saw it, I knew I wanted to make Piaz Torshi – Persian Pickled Red Onions. These onions are a staple in Persian cuisine, and they pair wonderfully with grilled meats, hearty stews, and even sandwiches. If you can’t find Cipolla Rossa di Tropea, don’t worry. Regular red onions work just as well for this recipe. Making Piaz Torshi is quick, easy, and incredibly rewarding. With just a handful of spices and simple ingredients, you can bring a taste of Persia into your kitchen. Try them once, and they’ll become a staple in your fridge – ready to transform …

Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer

Today I’m taking you to the lush Caspian Sea coast of Gilan, home of Mirza Ghasemi – the famous Persian smoky eggplant Appetizer. This vegetarian appetizer is silky, garlicky, and full of flavor, melting on your tongue with every bite. If you’re a fan of Baba Ghanoush, you will absolutely adore Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer too, because grilled eggplants take center stage here as well. A must-try for every lover of Persian cuisine! Watch my preparation video on Instagram

Sir Torshi – Persian Pickled Garlic

Every autumn, when the air turns crisp and markets overflow with colorful fruits and vegetables, many families in Iran begin their pickling season. Pickling is more than just a way to preserve food—it is a tradition, a ritual, and a burst of flavor carried through the winter months. In Persian, the word torshi means “sour.” When you add the word sir (garlic), you get Sir Torshi—Persian Pickled Garlic, one of the most beloved pickles in Iran. Imagine sweet cloves of garlic slowly transforming into deep, tangy, caramel-colored bites after resting in vinegar for months or even years. A spoonful can turn a simple meal into something special. Watch my preparation video on Instagram

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. Watch my preparation video on Instagram

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. watch my preparation video on Instagram

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.

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

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 …

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