Rice

Some spell it Tahchin, while others spell it Tahcheen. It doesn’t matter how you spell it, all that matters is that this is a delicious dish. I have been meaning …
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A couple of weeks ago I was leafing though my Rosa Mortazami cookbook looking for recipe inspiration. I came across her version of Kalam Polow. One thing that never seizes …
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The December challenge for the Middle Easter & North African Cooking Club (MENA) comes to us from this month’s host who is Maryam Culinary Wonders. This month the cooking focuses on …
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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

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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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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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 …
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When I was a kid word got out that I loved Zereshk Polow. When information as such gets out all of a sudden it seems as though that’s the …
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You wonder what the difference between Chelow and Polow is? The difference is huge! Chelow is simply white rice which is usually made along with Khoresht, stew.  Polow is rice …
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You wonder what “Reshteh means in Farsi? It means thin flat Persian  noodles.

Those of you who are fans over at  My Persian Kitchen’s Facebook Fan Page may have …
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