Persian rice

Persian rice with cumin seeds might come across a bit unusual to some. I was introduced to this polow, Persian mixed rice, during my teenage years. I promise you that …
Read More

When I was a kid I loved Zereshk Polow, Persian Rice with Barberries, and still do to this day. There is a always a bit of a debate when it comes to how Zereshk Polow is made; some people like to make this recipe by layering Read More

Adas Polow, a delicious rice layered with lentils, is one of my favorite polow. It didn’t necessarily used to be when I was younger, however, since I was a pesco-vegetarian for a couple of years, it was one of the polow that I could make when I craved Persian food or Read More

A while back one of the readers requested Kalam Polow, rice with cabbage.  This type of rice is not something that I grew up eating because neither my grandmother or my mom made it.  Actually, neither one of them ever made anything with cabbage.  Truth be told when I was introduced to cabbage I simply didn’t care for it because of the smell. I have to give credit to my Korean friend Jackie Read More

Here is the question: is it really possible to make a Persian meal in an hour? The truthful answer to this question is, yes, but it depends on what you are making.  My plan was to make Baghali Polow, rice with fava beans,  in my rice cooker last Friday when I got back home from my mid-morning meeting.  The idea was to stop by the Persian store on my way home Read More

For some reason I thought the name of this polow was Estamboli Polow. But when we were looking through Madam Montazemi’s cookbook we discovered that it’s spelled in a different way.  I should clarify who “we” is by the way, it’s my mom and me!!! My mom flew in a couple of weeks ago and things have been rather busy around here.  A couple of the readers had requested Estamboli Polow or Eslamboli Polow so my mom and I 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.

Read More

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 …
Read More

Here we go! Another post about tahdig! So far I have posted about two methods of making tahdig, one is with yogurt and saffron and the other is with …
Read More