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This is my late grandmother's recipe for a the most perfect Persian rice that my mother has mastered. Tadig is panfried layer of crust at the bottom of the pot under the rice. It can be made with the rice itself, bread, or potatoes. This recipe uses potatoes, which is one of my favourite ways to have it.
Prep Time: 3 hours soaking time
Cook Time: 45 minutes
My family and I just celebrated the Persian new year. My late grandmother used to make this rice dish on new year's eve annually. Even though it has so few ingredients, it's got a great texture and full of lovely sweet and savoury flavours. It's best to use soba noodles (buckwheat noodles) or any flour-based noodle that does not contain oil. You can buy toasted reshteh noodles in Asian stores or online, but doing it this way here is way cheaper and just as delicious!
Gheimeh Bademjan is a very popular Persian split pea and eggplant stew. When I was little, I did not like eggplant and this stew is what made me start absolutely loving it. It's got a great, deep flavour and very comforting texture.
This recipe is easy to make and has lots of flavor. I have made this dish for a number of parties and it is always a crowd pleaser.
This soup, containing yogurt and flavorful veggies, is perfect for an elegant dinner party. Try a bowl of creamy chilled soup on a hot summer evening. This page is about making chilled yogurt soup.
Fesenjoon is an Iranian/Persian dish served in the fall and winter. The recipe can vary a little, but the main ingredients are finely chopped walnuts and pomegranate molasses. This delicious stew can be made with duck, chicken, small meatballs, and even pumpkin. The recipe for a version made with chicken follows. You will love the rich, sweet and sour, flavor.
Make this traditional Persian yogurt dip, using Greek yogurt and dried Persian shallots (if available) or fresh shallots. Mast moosir may become one of your favorite dips. Refrigerate overnight for best flavor and serve with chips, crackers or bits of bread, rice, or kabob.
In Iran, lamb and mutton are used more often than chicken or beef. These delicious lamb kabobs are perfect as a main course or as appetizers.
Lots of fresh herbs, spices, nuts, and berries combine with eggs to make this sturdy Persian version of a frittata, known as kuku sabzi. Try it wrapped in pita bread with lots of Greek yogurt. Delicious warm or cold; you may become an instant fan.
Torshi are Middle Eastern pickled vegetables. In this popular recipe, mangoes are pickled in a vinegar mixture with aromatics, herbs and spices. It makes a deliciously sour side dish that is sure to be a new favorite.
This traditional Persian dish combines lentils with cinnamon and other spices for a hearty stew. The fried mint sauce is a delicious finishing touch. Try out this recipe for lentil stew with fried mint sauce.
This collection of warm spices is a mixture of cinnamon, nutmeg, cardamom, cumin and turmeric. It is used in Persian and Middle Eastern cooking. This is a page about making Persian spice mix (Advieh).
Enjoying this cooking style gives you a lot of variety of flavors depending on your choices and method. This page contains shish kabob tips and recipes.
Hummus is a healthy recipe that can be used as a dip or a spread. It's fairly expensive to buy and relatively easy to make yourself. This page contains homemade hummus recipes.