First, I must apologize for not having my slew of photos for you. I did not expect this experiment to turn out so well on the first shot. The Haroset turned out so well, I had to quickly cover it and put it in the fridge to keep from eating it all now! SO I…
Category: Persian
Kalam Polo (Persian Rice with Cabbage and Beef)
I have to admit that I was shooting in the dark when I made this. I had made a different version before, and it was ok, not great. But I figured, making a tasty combination of rice, beef and cabbage is kind of in my eastern european, Jewish blood. I just needed to figure out…
Persian Macaroni Revisited
Probably the biggest food surprise I experienced in Iran was Persian macaroni, aka spaghetti and meat sauce. Definitely not an Italian version, and not even an American version, but a version that was uniquely Persian, complete with tah dig (forgive, my slightly burnt tah dig, I am still perfecting my spaghetti tah dig.) Some of…
Persian Chicken and Rice with Peas & Dill (Morgh ba Polo Shevid)
Coming on the heels of my very successful Barberry Rice with Lemon Chicken (Zereshk Polo ba Morgh), I was a both very confident and a little nervous attempting to create a different Persian chicken and rice dish. I have made a similar rice dish, Baghali polo – with lima beans, so I thought I the rice with…
Persian Breakfast
One of my favorite things about visiting my father-in-law in Tehran is breakfast. The simplicity, taste, texture and ritual of it. Simplicity: 3 or 4 ingredients (it started as 3, but my daughter introduced the 4th – honey): Flat, almost paper-thin bread (the closest thing I can find here is lavash) Feta, not Greek feta,…
Barberry Rice with Lemon Chicken (Zereshk Polo ba Morgh)
I decided to try a change of pace for this year’s Persian New Year. Instead of our typical Sabzi Polo ba Mahi (fish with herbed rice), I decided to make barberry rice with chicken. I like citrus-sy chicken, so I chose to do a lemon chicken. The beautiful color comes from saffron and tomato in the…
Pistachio “Persian” Rugelach
I love when I am able to merge my husband’s Persian culture with my Jewish one. This was a perfect to do so with both Norooz (Persian New Year) and Purim just days apart. I decided to merge the two holidays in one treat – pistachio, cardamom, chocolate chip rugelach. Rugelach is a traditional Jewish…
Kuku-ye Sabzi, II (Persian Heb Omelette)
Persian new year is here and one traditional dish to serve is kuku-ye sabzi, an herb omelet. Sabz is also the color green, and that is exactly how this kuku should look when you cut into it, a nice deep green. It starts with a mix of herbs and green vegetables. I like to include spinach, although…
Khoresh Bademjun va Kadoo (Persian Eggplant & Zucchini Stew)
I had a medium-sized eggplant from a local farmer and a tiny one from my garden, but not enough for Khoresh Bademjun. What to do? I really wanted Persian food. Of course, I also had plenty of zucchini from my garden. Why not try a Khoresh (stew) sing both vegetables? Since our vegetarian daughter was…
Tah Chin (Persian Rice with Chicken, Saffron & Yogurt) – revisited
I have refined my Tah Chin over the years, now using a Persian rice cooker. The recipe below is still the one I base off of, but always am fiddling at the edges. The moment before unfolding is still always stressful… But now this is what I unmold… I have found that a key step…
Andrea's Garden Cooking 