Tag : persian cuisine

Split Pea Cutlet ( Shami Rashti )

Split Pea Cutlet ( Shami Rashti ) In Persian cuisine any fried pan mix of meat and other stuff like beans with egg is called cutlet or shami. Split pea cutlet is from Northern part of Iran which is very popular during the month of Ramadan in almost most Iftar table. Cutlet is usually mix of row ingredients but this shami is a combination of cooked meat and peas and then mix with egg and pan fried. You should plan […]

Continue reading

Celery Stew-with herbs ( Khoresh Karafs )

Celery Stew-with herbs ( Khoresh Karafs ) Celery stew which also know Khoresh karafs is a Persian stew made with celery stalk and your choice of meat, lamb, beef or chicken. This stew can be made with herbs or without. It is also can be made vegetarian too. I usually make it with beef shank or ribs, celery, or celery and herbs including fresh parsley and mint. I personally like with herb, specially with celery herb. This time I went […]

Continue reading

Celery Stew-without herbs ( Khoresh Karafs )

Celery stew ( without herbs ) Celery stew which also know Khoresh karafs is a Persian stew made with celery stalk and your choice of meat, lamb, beef or chicken. This stew can be made with herbs or without. It is also can be made vegetarian too. I usually make it with beef shank or ribs, celery, or celery and herbs including fresh parsley and mint.   Preparation time: 40 minutes Cook time: 1 1/2 hours with pressure cook and […]

Continue reading

Cranberry Beans Stew ( Baghala Ghatogh )

Cranberry Beans Stew ( Baghala Ghatogh ) Baghala Ghatogh is one of the famous vegetarian dish from Caspian province in Northern Iran. In traditional it’s made with Cranberry beans (Pacheh Baghala) which the season is beginning of fall, but dry and frozen versions are always available. This is one of the quickest dish you can make if the beans are peeled!! Yes, the beans should be peeled, so this step takes many hours specially if you use dry beans, which […]

Continue reading

Creamy Spinach Soup

Creamy Spinach Soup Green is the color of spring so bring spring to your winter with this green soup. When it’s cold is always good to have a bowl of hot soup at your lunch or dinner table. Give yourself a delicious calcium, fiber and iron boost with this creamy rice and spinach soup.   Preparation time: 10 minutes Cook time: 40 minutes Total time: 50 minutes Servings:  4 people Course: Appetizer, soup, vegan Ingredients 1/2 cup rice 1 cups […]

Continue reading

Pulled Beef & Black Beans

Pulled Beef & Black Beans Whenever we go to any food festival or any street events here in Florida or back in Toronto, at least one venue serves Pulled Pork and every single time my kids look at me say “ Mom can we get that?” And they know the answer is NO. I don’t like Pork, not only for our cultural believe but also it’s very fat, but at the same time I feel bad since I know they […]

Continue reading

Persian Herb Stew ( Ghormeh Sabzi )

Persian Herb Stew( Ghormeh Sabzi ) Persian recipes are full of flavors and spices and need time for preparation. Ghormeh Sabzi  is one of the most famous Persian stew and it’s always one of the dishes in our parties, or weddings. It’s a mixture of herbs and beef/lamb. What makes it special is a fragrant herb called Fenugreek and dry Persian lime. It’s really a weekend family lunch feasts.  Course Main Course  Cuisine Persian  Prep Time 40 minutes  Cook Time 2 hours  Total Time 2 hours and […]

Continue reading

Persian Saffron and chicken rice cake ( Tahchin )

Persian Saffron and chicken rice cake ( Tahchin ) Tahchin is a very delicious Persian rice cake full of flavors. The word by word meaning is tah means bottom and chin means arrange. This rice is combination of chicken and rice in layers. The traditional style made with cooked shredded chicken and several layers of that and flavored rice but in this recipe I’ll tell you how to make thin layer of this rice with Chrissy bottom. It’s not usually […]

Continue reading

Turnip Soup ( Vegan Version )

Turnip Soup ( Vegan Version ) My mom loves Turnip very much and I remember whenever we got cold or flue, she ran to the store and get a bag of turnip and simply boil it and serve with salt, pepper and lime. She said ” eat this, this will kill all the germs like a miracle.” The boiled one doesn’t smell good so I usually add it to soup. It’s been chilly these days here in Orlando which is […]

Continue reading

Persian Cardamom Muffins ( Cake Yazdi )

Persian Cardamom Muffins ( Cake Yazdi ) This muffin is really a Persian style, why? Because of cardamom spice and rose water. It’s a traditional pastry from Centre of Iran, called cake Yazdi which is called after a city in the centre of Iran, Yazd. I don’t know I love it because I’m Persian or because of my childhood memory. When I walk back from the school with my friends and on the way we get a couple of this hot […]

Continue reading