Tag search "Iranian cooking"

Omaj potage – A cure for colds

Omaj potage – A cure for colds

Omaj is a popular potage in Tabriz, northwestern Iran, which is traditionally made in the cold season. It is very good for preventing or curing colds.

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Health benefits of Mazandaran sour āsh

Health benefits of Mazandaran sour āsh

Ash-e torsh, or sour potage, is a traditional dish of Mazandaran, northern Iran, which was traditionally cooked on Chaharshanbeh-Souri – a bonfire night celebrated on the last Tuesday of the Iranian year just before Nowruz. This āsh, or a thick potage of legumes and herbs, has a sour-sweet taste and has come to be known as Ash-e torsh [torsh=sour in Persian]. In the older recipes, forty different herbs and vegetables were used and it was cooked as a healing recipe.

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Stuffed fish – a local dish from Bushehr

Stuffed fish – a local dish from Bushehr

Bushehr is a southern port in Iran, where seafood has a lot of fans. Stuffed fish is a local dish in the province, which is cooked for parties and special occasions. Iranians usually fry fish, but a lot of people prefer to bake it in the oven because it needs less oil.

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Dizi – A popular old recipe

Dizi – A popular old recipe

Dizi, or abgousht, is a much-loved old grandma’s recipe for pot roast Iranian style. A tip for some traditional Persian dishes, such as ghormeh sabzi and abgousht, is that the longer they cook the better they taste.

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Quince and plum stew for an autumn day

Quince and plum stew for an autumn day

Quince and plum stew is a traditional Persian dish which is popular in the fall when quince is available. Its combination with plums makes this a sour-sweet dish, because sugar can be used to take off the sour edge of plums for a better taste. This stew has a truly tempting aroma.

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