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Original Carrot stew of Tabriz

Original Carrot stew of Tabriz

Carrot stew originated in Tabriz, northwestern Iran, and is often called the Tabrizi carrot stew. It can be made both with beef or chicken. Beef is used in this recipe.

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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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Sabzi polo mahi for Nowruz dinner

Sabzi polo mahi for Nowruz dinner

Sabzi polo mahi, or mixed herb rice and fish, is a deliciously popular dish in Iran which is prepared on special occasions, such as the Iranian New Year’s Eve (Nowruz) on the spring equinox. Not only is this a healthy meal, it is chic enough to serve at gatherings for guests. The kind of fish cooked for this dish is up to individual taste, but the vast majority use white fish.

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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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Ghormeh Sabzi – An unrivaled Iranian dish

Ghormeh Sabzi – An unrivaled Iranian dish

Ghormeh Sabzi is Iran’s topmost favorite dish. It is cooked across the country with some small variations. It is probably safe to say it is the most original Persian stew. One of its advantages is that it tastes even better when it is leftover and warmed up a second time. It is served with rice which must be prepared separately.

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Cabbage rice – An easy to make recipe from Shiraz

Cabbage rice – An easy to make recipe from Shiraz

If you are interested in using more vegetables in your food, we recommend cabbage rice to you. This is a traditional dish from Shiraz, in Fars Province, southern Iran. It is a recipe for all four seasons, but it is more popular in autumn and is well-liked by children.

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Nardun stew - A pleasant experience in Iranian cuisine

Nardun stew - A pleasant experience in Iranian cuisine

The people of northern Iran are known for their palatable cuisine and have also registered a number of these in Iran as a national heritage. Nardun stew is one of these appetizing dishes made with pomegranates, and thus associated with the Yalda winter solstice by many Iranians.

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Naz Khatun – A health food from northern Iran

Naz Khatun – A health food from northern Iran

Naz Khatun is a dish from northern Iran, especially the lush green Guilan Province, where most of the dishes are cooked with a tangy taste in the humid Caspian Sea region. This is served with a variety of mixed rice dishes, such as rice with broad beans and dill weed [recipe on website] and rice with lentils, lamb and raisins, or kebabs. The most popular combination is a side dish of Naz Khatun with lentils, lamb and raisin rice.

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Mirza Ghasemi – A delicious dish from northern Iran

Mirza Ghasemi – A delicious dish from northern Iran

The provinces of northern Iran, by the Caspian Sea, are a very popular tourist attraction for the rest of the country. Iranians travel there for their holidays, to use the green spaces, the sea, and to savor the delicious gourmet dishes of the region. Local foods prepared in very special ways are an important part of this attraction. In this report, one of the most delicious dishes of this area will be introduced, called Mirza Ghasemi.  

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