A couple of years ago I posted a recipe for Asheh Kadoo Tambal, Persian Pumpkin Soup. When I came across the recipe a couple years ago, I brought it up …
I am often asked for Persian recipes that are vegetarian or vegan. I try to oblige as much as I can. Today’s recipe is Vegetarian, Vegan, and Gluten Free! Sure the bite size meatballs in the regular Pomegranate Soup are delicious
The weather in LA for the past few days has been gloomy and a bit on the cooler side. We are officially into the fall season which means soups are back on the menu for us. Growing up chicken soup meant a type of soup that usually had chicken in it as well as some vegetables, pretty much like the recipe for Chicken Soup that I posted
It’s been rather cold everywhere around the glob these past couple of months. It is during this time of the year that I make lots of soups. Some are on the light side, but others, like Persian Ash, are a bit more on the hearty side. To me Asheh Jo is all about comfort food.
A few weeks ago my friend Stephanie was gushing about how much she loves Pho. She then threw a bone my way by suggesting I come up with a Persianized version of Pho. One not to miss a culinary challenge, specifically one that involves one of my favorite types of fusion, I let my creative mind wander. The first thought that came to my mind was using Reshteh
I could have not possibly written about Iranian winters spent under a Korsi and not mentioned one of the most beloved winter dishes Ab-goosht, which literally translated means meat water. I have very fond memories of sitting under the Korsi and eating Ab-goosht while outside it snowed. There are a few different ways in which this dish is spelled: Ab-goosht, Abgoosht, or Abgousht. Some also refer to this dish as Dizi after the traditional dish in which it is made. There are two components to this dish