All posts tagged: SPRING

Moist Orange Bundt Cake with Orange Syrup

What if one cake could make your whole kitchen smell like sunshine? Sunday, November 15, is National Bundt Cake Day, and it’s the perfect excuse to bake something special. So, let’s get out the Bundt tin, soften the butter, and fill the kitchen with the sweet, fresh smell of oranges. For me, a Bundt cake is more than just a cake. It brings back memories of slow Sundays, a warm cup of coffee, and lovely conversations that last for hours. And, of course, there’s that little moment of worry when you turn the tin upside down and hope your beautiful cake comes out in one perfect piece! Because sometimes, the best moments are made with a little butter, a little sugar, and a lot of love. This recipe started with a simple wish: to make an orange cake that tastes fresh, bright, and full of flavour. I wanted it to be soft, moist, and never dry. The secret is in two easy steps. First, rub the orange zest into the sugar using your fingers or …

Khoresht-e Alu Morgh – Persian Chicken and Plum Stew with Saffron Tahdig

Ever smelled saffron drifting through an entire apartment building? My neighbors have. Sometimes they ring my doorbell just to find out what I’m cooking. Persian food is a feast for the senses, and to me, it’s simply the most delicious food in the world. It uses only a few fresh, high-quality ingredients, stays mild, rarely calls for garlic or hot spices, and always comes with a generous helping of love. This Khoresht-e Alu Morgh, a slow-cooked Persian chicken stew with dried plums and saffron, is easy to make. You just need a little patience. The chicken simmers low and slow so the flavors can melt together and deepen. We serve it with chelo, fluffy Persian rice, topped with a golden, crunchy saffron crust called tahdig.

Khoresht-e Khalal-e Badoom – Persian Beef Stew with Saffron and Almonds

Khoresht-e Khalal-e Badoom is a classic dish from Kermanshah, a city near the Iraqi border, and it’s downright irresistible. Traditionally, cooks make it with tender lamb, slivered almonds steeped in saffron and tangy barberries. It’s just as delicious with beef, veal or chicken, though. The real magic lies in the aromas. Saffron, turmeric, a cinnamon stick, Persian advieh for khoresht and rosewater give this stew its unmistakable persian character. In Kermanshah, cooks use black barberries, which are properly sour. I couldn’t get hold of any, so I used the milder red barberries instead. Persian families love to serve this stew when guests are coming (we call these gatherings mehmoonis) and during Ramadan.

Ottolenghi’s Chicken Meatballs with Pistachios and Spinach

I entered the DK Books giveaway and won! I could hardly wait for my prize to arrive, so I checked for the delivery driver every single day. Then it finally landed on my doorstep: Ottolenghi’s cookbook “Simple Too*”, a shopping bag printed with lemons, and his delicious Pilpelchuma spice paste. What a parcel! As soon as I ripped it open, I flipped through the book and got hooked within a few pages. Green pistachios, fresh spinach, juicy chicken: I simply had to try this combination, especially since Ottolenghi describes the recipe as meatballs with an Iranian twist, bursting with herbs. I was also curious whether the recipe really is as simple as the title promises. The result tasted so good that it landed on my blog: Ottolenghi’s chicken meatballs with pistachios and spinach. My whole family loved them. The moment I put the bowl on the table, everyone dug in, and not a single meatball survived.

Saffron, Sumac & Co. – What’s Inside My Persian Pantry

*Not sponsored. This post mentions brands and a shop I love* Do you want to bring the flavors of Persia into your own kitchen? Picture this: the dreamy scent of saffron rice drifts through your home. Rose water tickles your nose. Pomegranate molasses gives your dish a deep, fruity tang. That’s what a well-stocked Persian pantry gives you. With the right must-have ingredients, you can cook authentic Persian dishes, whether for a cozy dinner or a festive feast. I have known this magic since I was little. My grandmother kept her treasures in small jars and cloth bags, each with a handwritten label. To me, it was a treasure chamber full of scents. Today, I carry it on in my own kitchen. Come along. I’ll show you the ingredients that never run out in my kitchen.

Creamy Roasted Butternut Squash Hummus

It feels more and more like autumn every day. And that means one thing: it’s finally pumpkin season again! I love cooking with pumpkin this time of year. There are so many delicious ways to enjoy it. So today, I’m sharing another one of my favorite pumpkin recipes with you: Creamy Roasted Butternut Squash Hummus. This hummus is vegan, gluten-free, and packed with flavor. Many people like to make pumpkin hummus with Hokkaido pumpkin. But I personally prefer butternut squash. I love its delicate, buttery flavor. To make the hummus extra flavorful, I roast the butternut squash and garlic in the oven. Roasting brings out their natural sweetness and adds a lovely depth of flavor. For the hummus, I also use nutty tahini and creamy chickpeas. A pinch of cinnamon gives it a warm, slightly Middle Eastern touch. And of course, I couldn’t stop there! I top the hummus with crispy garlic slices and a generous drizzle of good olive oil. The result is a wonderfully creamy, savory, and flavorful hummus. It’s perfect with falafel, …

Morgh-e Sokhari – Persian Fried Chicken

There are sounds that instantly trigger your appetite: the promising sizzle of hot oil and that distinct crunch as a golden-brown crust gives way. With your very first bite, the extra-crispy coating shatters between your teeth to reveal juicy, tender, steaming-hot chicken underneath. That magic right there is exactly why I adore Morgh-e Sokhari (مرغ سوخاری)—Persian-Style Fried Chicken. For me, Sokhari is pure comfort food wrapped in nostalgia. It brings back fond memories of easygoing family dinners and vibrant evenings shared with friends in Iran’s lively Sokhari joints. The contrast between that intensely seasoned, crackling crust and the tender meat makes Morgh-e Sokhari an absolute crowd-pleaser that gathers everyone around the table. Skip the fast-food drive-thru line and bring this unbeatable crunch straight to your kitchen—fresh, flavor-packed, and made with love. Watch my preparation on Instagram

Colorful Tomato & Pomegranate Salad (Fresh, Sweet & Crunchy!)

Today, I’m sharing one of my absolute favorite summer dishes with you: a Colorful Tomato & Pomegranate Salad (Fresh, Sweet & Crunchy!), fresh mint, and crisp onions. To bring out all those amazing flavors, I dress it with high-quality olive oil, rich pomegranate balsam, freshly squeezed lemon juice, Flor de Sal, and a pinch of lemon pepper. When it comes to tomatoes, I love them all! Big, small, or bursting with flavor, whether they are bright red, golden yellow, deep purple, or vibrant orange. But heirloom tomatoes hold a truly special place in my heart. For this recipe, I brought together every variety I could find. Some I grew from seeds myself, and others I picked up at the local farmer’s market. Right now, tomatoes are at their absolute peak season. They’re juicy, naturally sweet, and have just the right touch of refreshing acidity. Watch my preparation on Instagram

Doogh – A traditional Persian drink made from homemade yogurt

Yogurt, mint, Damask rose petals, water, a pinch of salt, and voila, you’ve got Doogh! Deliciously refreshing, this traditional Persian yogurt drink shares a soul with Turkish Ayran and Indian Lassi, but brings a delicate floral twist all its own. As one of Iran’s most popular traditional drinks, it has a cool, tangy taste and pairs perfectly with many savory meals. Made with homemade yogurt, Doogh (also spelled Dugh or Abdug) is a healthy, gut-friendly beverage often thought of as the ultimate summer cooler. But in Iran, there’s no off-season, it’s enjoyed year-round. Some people prepare it with sparkling water for a fizzy kick, while others prefer fresh spring water for a smooth finish. Both versions are delicious, allowing every family to craft their recipe to match their own taste.

Coca de Trampó – The Crispy Mallorcan Vegetable Flatbread

The moment warm olive oil hits fresh tomatoes and sweet bell peppers, your whole kitchen fills with that irresistible Mediterranean aroma. And honestly? Pure summer bliss starts the very second you hear that satisfying first crunch. Beneath that golden, crispy crust lies a mountain of sweet, juicy vegetables, and it is total perfection. Let me introduce you to Coca de Trampó – The Crispy Mallorcan Vegetable Flatbread! What I love most about this recipe is how delightfully foolproof it is. You don’t need any fancy baking skills or hours of waiting around for yeast to rise. In just a few simple steps, you’ll have it prepped and popping into the oven. So, grab a baking sheet and let’s make your new favorite summer bite together today! Watch my preparation on Instagram

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