Do you have too much zucchini in your garden and are looking for zucchini recipes? In that case, I have the perfect recipe for you today. My all-time favorite Mezze, as we say Mazeh is Kuku Kadoo Sabz- Persian Zucchini Frittata. I prepared Kuku Kadoo Sabz – Persian Zucchini Frittata for the blog event Mezze shared by Zora and me after the Adasi – Persian lentil spread. Oriental spices and fresh herbs are the “secret” ingredients, and the Kuku is quick to prepare and super healthy. In Iran, we bake Kuku with a lot of fat in a pan. I created a low-calorie and shape-friendly option and baked the kuku in a casserole dish in the oven. Kuku is low carb, vegetarian, and rich in protein. Watch Video on Instagram
Tirgan Mobarak! Happy Tirgan! Like all our Persian festivals, at Tirgan, there is a lot of dancing, singing, and reciting poems. It’s tradition to splash water on each other (Ab Pashi) on this day. We also eat certain foods, such as my Soup-e Esfenadj – Spinach Soup for Tirgan. The recipe is super simple! The soup includes fresh baby spinach, potatoes, onions, and oriental spices. It’s vegetarian, as I made it with vegetable stock, but you can also use chicken stock. Add a blob of Greek yogurt, fresh mint, and a few drops of good olive oil to garnish. This creamy, healthy, and delicious soup is on your table in no time.
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 …
Kabab Koobideh – Grilled Minced Meat Kabab کباک کوبیده is the ultimate favorite dish of all Persians and our National dish. It is no wonder why it is on the menu of every Persian restaurant, both in Iran and all over the world. Kabab translates to grilled, and Koobideh originates from the Persian word koobidan, which means to beat. Nowadays, the meat is passed through a meat grinder and used as minced meat for Kabab Koobideh. Traditionally, the meat was placed on a flat stone and smashed with a wooden mallet. According to the legend, ancient Persian soldiers used to grill the meat on their swords before going to battle. The challenge with Kabab Koobideh is that it does not fall off the wide, flat skewer (Seekh) while grilling over hot charcoals.
Do you want to spice up your yogurt and set the scene? If so, I have the perfect recipe for you. You only need a few ingredients: sautéed baby spinach, Greek yogurt, sautéed caramelized onions, and spice it up with turmeric and cinnamon for a mouthwatering flavor. Borani Esfenadj – Persian Spinach Yogurt Dip is quickly prepared, delicious, and healthy. Spinach adds a lovely green color to your yogurt, and turmeric turns it all yellow. I love to use Greek yogurt as it is creamy and has many health benefits. The key to this recipe is the fried caramelized onions since they add sweetness and a special kick to this yogurt. Watch my Video on Instagram
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.
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.
Valak Kuku is a delicious quick pan-fried egg dish blended with tasty wild garlic, eggs, crunchy walnuts, and tart barberries. Spices like coriander, cinnamon, and turmeric add this irresistible sweet and sour flavor. I soak the walnuts and barberries in boiling water, which gives the walnuts a nice fresh touch and makes them less floury, so try it out. For Sabzi Khordan – a Persian herb dish, I also soak the walnuts and enjoy the fresh taste. Do you want to learn more about wild garlic? I have posted about it here.
Finally, it’s wild garlic time, and you can only find it on the market a few weeks of the year, so I prepared several Persian recipes with wild garlic. I made Valak Polo today, a traditional Persian Rice Dish with Wild Garlic, Sumac, and Saffron. We serve Chicken or meatballs with this dish in Iran. I prefer to fish with Valak Polo, so I made it with salmon in a lemony marinade. The marinade is to die for and consists of rose petals, ground dried lime, bay leaves, sumac, cinnamon, grated zest of a lemon, lemon juice, and lemon pepper tossed in olive oil. Salmon tastes best when you marinate it for about 2 hours. If you like wild garlic, you might also like my creamy One Pot Past with green asparagus and wild garlic, as I also show you the place near my home where wild garlic grows. Watch Video on Instagram (Wild Garlic Rice Preparation) Watch Video on Instagram (Marinated Salmon Preparation)
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.