Image
Discover, Learn & Cook Persian Cuisine

Tips & Techniques

How to Open & Seed a Pomegranate
8 years ago

How to Open & Seed a Pomegranate

Here we are at post #2 of Pomegranate Week 2010!!! When I was selected to be one of the POM Dinner Party Hosts, I was mailed a box of beautiful red pomegranates.  I can’t even tell you the excitement that I felt as I opened the box!!! Read More

How to Make & Grill (or Pan Fry) a Perfect Burger
8 years ago

How to Make & Grill (or Pan Fry) a Perfect Burger

Today’s post comes in light of the Persian Burger recipe that I posted last week. I thought I would share a couple of fascinating and truly helpful tricks that I learned while doing research on how to prepare burgers in light of the Great Burger Challenge.

I have to confess that burgers were not my thing until recent years.  Read More

How to Quick Soak Beans
9 years ago

How to Quick Soak Beans

Last week I asked a question on My Persian Kitchen’s  Fan page over on Facebook. The question was about beans and how people prefer theirs, a bit on the “al dente” side or completely soft.  The reason I asked is because The Sous Chef and I had a bit of debate over how we like our beans cooked.  Read More

Cooking with a Pressure Cooker
9 years ago

Cooking with a Pressure Cooker

My Grandma used a pressure cooker. My Mom is a fan of cooking with a pressure cooker.  Me on the other hand? I have resisted buying a pressure cooker for years.  I am all about letting food cook for as long as it needs to in order for the flavors to come together. Read More

How to Proof Yeast
9 years ago

How to Proof Yeast

On Sunday when I was getting ready to prepare Pirashki I realized that the yeast package that I had in our pantry was only 3 months away from expiring.  I had bought it a while back so I had first and foremost check to see if it was still good. Read More

Leftover Herbs ~ Quick Chopping & Freezing

freezing-herbs1-custom

In the aftermath of our Norouz party we were left with a lot of left over fresh herbs.  I knew exactly what to do with some of the parsley: Chimichuri, baby! But then I was still left with hell of a lot more parsley, cilantro, dill, chives, and mint.

Instead of just freezing each herb on its own I started to think ahead. I took in consideration future Persian dishes that I am planning on making and the amount of herbs needed for each dish when cooking for the two of us.   Since I had a bit of cilantro and chives left I decided to make a Sabzi Polow mix to be used sometime in the future.

The rest of the herbs I just measured and froze on their own.

Read More

Ground Cardamom

Remember the glorious Brie en Croûte With Pistachios & Almonds that I posted a few weeks ago? You may remember that in that post I mentioned that I made …
Read More

Egg Wash

In anticipation to tomorrow’s recipe, and actually a few more in the future,  here is another Tips & Techniques post: Egg wash.

Egg wash plays two important roles in …
Read More

How To Peel Tomatoes

Here is one more “How To” post.  Ever wondered how to peel tomatoes? Well here is how! It’s super easy and quick.

Wash your tomatoes.

With a …
Read More

Saffron ~ The Beloved Jewel of Persian Cuisine

Saffron is used pretty extensively in Persian Cuisine. I love the smell of it and the beautiful deep yellow color that it gives rice as well as its delicate …
Read More