Kuku sabzi, whole fish, pilaf and other Persian recipes for the Iranian New Year or whenever you want to eat well.
Khoresh Bademjan is a Persian eggplant stew that's simmered to perfection in a rich tomato sauce. This recipe is also vegan which is so hearty and flavourful
Persian Walnut Cookies (naan-e gerdooi), are gluten free, and made with ground walnuts and icing sugar (powdered sugar). Deliciously dry on the outside and just bordering on the chewy inside.
The aromatic basmati combined with the texture of the nuts, raisins and cranberries creates the ultimate culinary, sensory experience.
This Persian Kabob Barg it’s marinated overnight in grated onion, oil, garlic, salt, pepper, saffron, and lemon or lime juice.
This colorful Iranian dish is full of unique flavors! With juicy, honey glazed chicken, pomegranate, pistachios, dried cranberries, fresh parsley and lots of seasonings!
A classic lemon tart with a twist. Natalie from Lil' Cookie blog joined forces with me & we both agreed, lemon halva is a heavenly match.
Shole Zard is an aromatic Persian Saffron Rice Pudding. The floral fragrance of saffron and rose water, combined with the warmth of cinnamon and cardamom make this dessert a treat for all senses.
This Persian Chicken Kabob, Joojeh Kabob, is marinated in saffron, grated onion, lemon, and garlic. It's usually cooked on a charcoal grill, but you can also cook it in your oven under the broiler. I'll show you how to do both!
Kuku sabzi, whole fish, pilaf and other Persian recipes for the Iranian New Year or whenever you want to eat well.
This is an easy way to make ghorayeba – an Egyptian butter cookie that’s usually made for special occasions like Eid. They’re so delicate and just melt in your mouth. I don…
Try these popular Persian desserts when you're looking for something exotic to serve! From almond cookies to love cake to marzipan candy, these Persian treats are sure to please.
Pistachio Maamoul Cookies are very famous traditional Middle Eastern cookies that have been around for generations. They are stuffed with ground pistachios and dusted with powdered sugar.
Here are our best, most favorite Eid cookies to share with you and help you bake joy in your kitchen this Eid. Celebrate with classic cookies or venture to new delicious ones, for sure you
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
"Nokhodchi" is a traditional Persian cookie baked mostly around Nowruz. (which is the 1st day of spring)🍃 They're made with fine chickpea flour and have a hint of cardamom & pistachio. I love baking them because they remind me of home and bring back so many childhood memories.
Pomegranate Tahchin does not stand among the traditional variations of the Persian classic (e.g. chicken , spinach , or red meat ) . Pers...
Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water, cardamom and pistachio.
I recently spent a few days with Najmieh Batmanglij — known to many as the “Queen of Persian Cooking” — who opened me up to the cooking of her native Iran, and in particular to a rice dish called jeweled rice, or Javaher Polow. When I took my first bite, I almost cried from a near overload in flavor, fragrance, balance and a notable infusion of love in the grains of rice, tart little barberries, and strands of candied orange peel.
For Iranian-Americans and for others from the Middle East, Central and South Asia, the first day of Spring is also Norouz, the beginning of a New Year.
Shirazi Salad is a Persian salad made with tomatoes, cucumbers, and onion. It's crisp, refreshing and goes well with any meal
Ranginak (رنگینک) is a dessert originated in south of Iran. It's a no-bake dessert with simple ingredients and very easy to make. It's packed with dates and walnut and just a small bite is enough to satisfy your sweet tooth. There is small amount of sugar uses in this recipe and most of the sweetness is from date.There are different versions of this recipe but all of them has similar ingredients and the main difference is on layering itYou need to make Ranginak ahead because it needs to set in
