Jaghoor Baghoor / Vavishka - Persian Haggis
Jaghoor Baghoor, or Hasratol Molook, indeed holds a significant place in Iranian cuisine, reflecting a rich tapestry of flavours and cultural heritage. Its variations across different regions speak to the diverse culinary landscape of Iran and the importance of local ingredients and traditions.
The story behind its name, Hasratol Molook, adds an intriguing layer to its history, highlighting the socio-economic dynamics of food consumption in the past. It's fascinating to see how a dish once enjoyed primarily by the working class has evolved into a celebrated part of Iranian culinary tradition.
Kadoo Polo Sistani - Persian Lamb and Zucchini (Courgette) Rice
Kadoo Polo Sistani as the name suggests, is from the Sistan and Baluchestan Province - the second largest of the 31 provinces of Iran. A mix of rice, courgettes (zucchini), lamb, and spices creates a wonderfully delicious and flavorful dish that is comforting and satisfying. Each component brings its unique qualities to the dish.
Halim-e Gandom - Persian Haleem
Haleem is a popular dish in Middle Eastern and South Asian cuisine, including countries like Pakistan, India, Bangladesh, and Iran. It typically consists of meat (such as beef, lamb, chicken or turkey) and grains like wheat or barley. Slow-cooked to a thick, porridge-like consistency, it's enjoyed during Ramadan for its filling nature.
Khoresh-e Kadoo Halvaei - Lamb and Pumkin Stew
Khoresh-e Kadoo Halva stands as a cherished Persian stew celebrated for its comforting blend of tender meat, vibrant spices, and the subtle sweetness of pumpkin. This rich dish embodies the essence of Persian cuisine, offering a symphony of flavours that delight the senses.
You can use any variety of pumpkin to prepare this dish, yet those with a nutty taste, such as Uchiki Kuri or Butternut Squash give the stew a delightful depth.
Reshteh Polo - Persian Noodle Rice with Onions and Raisins
Reshteh Polo is a widely loved Persian rice dish. The floral aroma of the saffron rice combined with the sweetness of the caramelised onions and raisins make for a multifaceted dish - too good for a humble side dish really. The brown noodles in the rice create the most mouthwatering tahdig (the crispy bits from the bottom of the pot)!
Nimroo Khorma - Fried Eggs with Dates and Toasted Walnuts
Get ready to tantalize your taste buds with a Persian twist on fried eggs – now featuring delicious dates and crunchy walnuts with every bite promising a delightful blend of tastes and textures. Picture this: perfectly cooked eggs paired with the sweet, chewy goodness of dates, and nutty flavour of the toasted walnuts all in one satisfying dish. Whether you're starting your day off right or craving a cosy dinner, these fried eggs with dates are sure to hit the spot, offering a tasty treat that's anything but ordinary.
Khorak-e Loobia - Persian Pinto Bean Stew
Khorak dishes encompass a variety of culinary delights prepared using ingredients like beans, meat, chicken, and vegetables, employing various cooking methods. These dishes hold a special place on the Iranian table. Bean stew stands out as a traditional and popular Iranian dish with a considerable number of enthusiasts. Its hearty nature makes it particularly satisfying, especially during the cold season. The uniqueness of bean stew lies in its use of beans, rendering it a distinct and cherished part of Iranian cuisine.
Saj Kabab - Azeri Skillet Kabab
Saj Kebab, also known as Saj Qorma (Saj Ghorma), is a traditional dish originating from East Azerbaijan, West Azerbaijan, and the Ardabil Provinces in Iran. It is celebrated not only locally but also throughout the country. The saj, an ancient and traditional cooking pan characterised by its round bottom and depth, serves as a versatile tool for preparing various foods and bread, much like a wok. It effectively transfers heat and can be used over coal or gas flames without damage. Saj pans are typically crafted from stainless steel, cast iron, or carbon steel, and are available in different sizes.
Chelo Khoresh-e Gardan - Slow Cooked Persian Lamb Neck Stew
Savouring a slow-cooked lamb neck stew is like a cosy hug for your taste buds!
The magic happens as the lamb becomes incredibly tender, soaking up a symphony of aromatic spices. With each bite, you're treated to a burst of rich flavours, creating a delightful and comforting experience. This stew is a surefire way to turn any meal into a warm and unforgettable culinary adventure!
Nimroo Anjir - Honey-Glazed Figs and Fried Eggs
Indulge in the delightful harmony of flavours with fried eggs paired with figs! This charming breakfast dish combines the comforting simplicity of perfectly cooked eggs with the sweet, succulent goodness of fresh figs. It's an enjoyable twist that adds a touch of luxury to your morning routine or makes for a special brunch treat.
In this recipe, I’m going to show you how to honey-glaze the figs, but if your figs are already very ripe and sweet, you can skip it. However, honey-glazing enhances their natural sweetness as honey and figs complement each other perfectly.
Kaal Joosh / Kaleh Joosh - Persian Curd and Onion Soup
"Kaleh Joosh" is one of the traditional Iranian dishes made from key ingredients such as kashk (fermented yoghurt commonly used in Persian cuisine, also available at Middle Eastern shops or online) and onions, resulting in a unique and distinctive flavour from the combination of its primary components.
As a significant amount of Kashk is used in preparing "Kaleh Joosh," it becomes a rich source of calcium, offering exceptional properties. It's important to note that different regions may have variations of this dish. The authenticity of this dish is associated with the province of Isfahan, and other provinces like Yazd, Zanjan, Semnan, and Khorasan also prepare it in their distinctive styles.
Sandevich-e Makaroni
One of the nostalgic sandwiches of our childhood in Iran is Sandvich Makaroni. Most people who grew up in Iran will have a memory around enjoying this sandwich filled with Persian-style macaroni.
Abgoosht aka Dizi – Persian Lamb Beans and Potato Stew
A while back my Maman sent me these beautiful Dizi stone pots. I finally used them for the very first time to cook delicious Aabgoosht over charcoal on my BBQ. But don’t worry, if you don’t have a garden, a BBQ or Dizi pots. You can prepare Aabgoosht in a regular pan on your stove.
Aabgoosht is a traditional Persian potato bean and lamb stew. The name Aabgoosht translates to ‘water meat’, perhaps because the original recipe, which is hundreds of years old, consisted only of meat, legumes and water. This made it a nutritious, high-energy dish.
Tas Kabab - Persian Lamb and Vegetable Stew
Khoresh-e Kadoo Sabz is a delicious Persian lamb stew with courgette/zucchini, sour grapes, and tomatoes. This tasty red stew is very popular with European and American friends.
Kotlet - Persian Meat and Potato Patty
Kotlet-e Goosht is a meat patty that is typically made with ground meat (such as beef or lamb), mashed or grated potatoes, grated onions, and a variety of spices. It is one of the most memorable and delicious dishes that we Iranians have enjoyed since childhood. You can serve this simple and delicious dish with bread or rice.
Shirin Polo – Persian Sweet Jewelled Rice
Shirin Polo, also known as Persian Sweet Rice, is a delicious and aromatic Iranian dish that combines rice with various ingredients to create a sweet and flavorful dish. Shirin Polo is often served at special occasions and celebrations in Iran. It's a beautiful and aromatic dish that combines sweet and savory flavors.
Torshi-e Bademjan-e Shekampor - Persian Stuffed Aubergine/Eggplant Pickles
Stuffed eggplant pickle is a popular dish in many cuisines, especially in regions like the Middle East and South Asia. It typically consists of small eggplants or aubergines that are cut and stuffed with a flavorful mixture before being preserved in a pickling solution.
Pickles are an essential part of Persian cuisine. You can find many different kinds of pickles on every Persian dinner table. Stuffed eggplant pickle is one of the delicious Iranian pickles that you can prepare and enjoy in all seasons.
Khoresh-e Pesteh - Persian Pistachio Stew
Khoresh-e Pesteh is originally from Rafsanjan - a city in the Central District of Rafsanjan County, Kerman Province, Iran. It’s prepared with the best native pistachios. Pistachio stew is considered a kind of royal food and is cooked for special gatherings and ceremonies.
Kalam Ghomri Polo Shirazi - Persian Kohlrabi Rice
Kalam Polo Shirazi is a popular dish from Shiraz. A delightful Iranian dish that combines the earthy taste of Kolhrabi with aromatic spices and herbs.
Shiraz is a historic and culturally significant city located in the southwest of Iran. It is the capital of the Fars Province and one of the country's most famous cities. Shiraz is known for its rich history, poetic heritage, beautiful gardens, and vibrant culture. Its blend of history, culture, and natural beauty makes it a must-visit destination for those interested in exploring the rich heritage of Iran. It is a city that beautifully showcases the depth and diversity of Persian culture.
Kabuli Pulao – The Afghan National Dish
Kabuli Pulao is an incredibly delicious dish from Afghanistan, as the name suggests. This light and aromatic rice dish with lamb, other meat or poultry, that’s jewelled with carrots and raisins is the Afghan national dish. It is also popular in Uzbekistan and Tajikistan. Other forms of spelling include Qabuli Pulao, Qabeli Palaw and Qabuli Palau. In Persian, we call it Qabeli Polo.
Qabuli, Qabeli, Kabuli, … whatever you may call it, it’s absolutely drool-worthy and I dare you to give it a try! The first time I had it in an Afghan restaurant a few years back it became one of my wife’s and my favourite dishes. I’m sure you’ll love it too, so I just had to borrow this yummy dish from our neighbours and come up with a recipe for it.