Persian Cuisine

Those of you who have seen and read the first Khoresht Karafs post will remember me mentioning that this celery stew was the first khoresht that I converted into …
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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

Today is The Sous Chef’s birthday.  Yap, he is a Taurus and Gemini cusp baby and represents both signs rather well!

Since today is his birthday, I am …
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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

I think it’s pretty safe to say that there are a number of people who will be very happy to finally see this post.  With this said, I present …
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When I posted the recipe for Salad Olivieh, one of the regular readers Eric asked if there was a difference between regular dill pickles and Persian pickles. This is the best time for me to post about what we Persian refer to as Khiar Shoor, which translated means salty cucumber. Read More

I have always been very fascinated by the fact that Rice Pudding per se exists all over the world.  What makes it even more fascinating to me is how its ingredients and preparation vary from country to country.  What remains constant in this recipe is the rice and milk, however, depending from country to country, or even from region to region, the rest of the ingredients are different. 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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