Food

Where shall I begin with my love and hate relationship with Lubia Polow? First and foremost, it is one of my most favorite Polows. The first time I ever attempted to make Lubia Polow it was an epic, and I mean EPIC disaster.  Read More

I don’t know about the rest of you, but I always look for different ways in which I can serve chicken along with my rice dishes.  I have posted a few great chicken recipes here: Braised Chicken Thighs with Bay Leaf, Mitra’s Sunshine Chicken, and Chicken with Sour Cherry Syrup.  Cornish Hens, also known as Poussin are yet another option which I love. They are a great alternative to regular sized chicken. Read More

Tahcheen is a delicious rice that can be either baked on made on the stove.  I am sure you will agree with me that Tacheen is such a pretty sight to look at because of it’s brightness in color, all thanks to amount of saffron that is used in it.

This is a simple dish to make, for best results I highly recommend you marinade the cooked chicken in yogurt over night.

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Raise your hands if you like stuffed eggplants!

Dolemeh-ye Bademjan, stuffed eggplants, are simply delicious!

Some people refer to them as  eggplant while others call them aubergine or melongene. I personally love them and for today’s recipe  I could not resist buying the small kind.

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I can’t even begin to express how much I love Salad Olivieh. I love it soo sooo so much! It is our version of potato …
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Mast-o-khiar is such an easy and quick dip to make.  Literally translated the name of this dip means yogurt and cucumber.  It is one of the staples at Persian …
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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.

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Today’s post is the last of the recipes for the traditional meal consumed for Norouz.

Kuku Sabzi is by far my most favorite type of kuku.  This dish is …
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Norouz is only a few days away folks! Today’s post showcases yet another dish that it traditionally consumed for the Persian new year.  Last week I posted Reshteh Polow …
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Asheh Reshteh is a delicious hearty soup that is part of the Norouz menu.  Reshteh in Farsi means noodles. This soup is made with Persian noodles which are flat, …
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