Moraba-ye Toot Farangi - Persian Strawberry Jam
Persian strawberry jam is a delightful treat that brings together the vibrant flavours of fresh strawberries and the unique essence of rose water and vanilla. This recipe holds a special place in my heart, as I picked these strawberries myself at a local farm. Strawberry picking is a joyful activity that always brings back fond memories of my childhood.
Baghala Ghatogh - Lima Beans with Dill and Egg
Baghala Ghatogh is a traditional dish from Gilan province in northern Iran, situated near the Caspian Sea. It holds a special place in northern Iranian cuisine, often savoured during family gatherings and festive occasions. This dish offers a unique blend of flavours and textures, making it both nutritious and delicious. Despite its rich taste, Baghala Ghatogh requires only a few ingredients and is quick to prepare, endearing it to Iranians and enthusiasts of Persian cuisine alike.
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.
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.
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.
Nargesi-e Esfenaj – Persian Spinach and Onion Fried Eggs
Tender spinach, sweet caramelised onions and eggs in one pan. Named after gol-e narges, the daffodil flower, for its green spinach and golden yolks. Perfect for breakfast, brunch or a light dinner.
Maman Jamileh’s Persian Omelette
I thought, I’d share a very special recipe with you today: My grandmother’s Persian Omelette recipe. It’s very dear to my heart, because I have so many beautiful memories of my nan Maman Jamileh cooking this for me. She still cooks it and it tastes as amazing as ever!
This dish can be a total lifesaver, because it doesn’t just make the perfect breakfast on a lazy Sunday, but also serves as a quick lunch or dinner. It tastes fantastic any time of the day!
Shole Zard - Persian Saffron Rice Pudding
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. Shole Zard is made with water instead of milk. That makes it much lighter than the regular rice pudding. It does not lack in flavour though! On the contrary - It’s full of classic Persian flavours: Saffron, rose, cinnamon and cardamom, topped with pistachios.
Moraba-ye Pooste Hendevaneh - Watermelon Rind Jam
Moraba-ye Pooste Hendevaneh is a jam made of the white rind, between the skin and flesh of a watermelon. The jam doesn’t actually taste of watermelon. What gives the jam its flavours are the other ingredients you add to it: In this case cardamom, cinnamon, saffron, lemon juice and lemon zest. This means you can experiment with it and add any flavours you like it to have. The watermelon rind gives this jam an unusual texture, that makes it really unique among jams.
Moraba-ye Havij - Carrot Jam
Moraba-ye Havij aka carrot jam is one of my favourites! My Maman used to make it a lot and so it takes me right back to my childhood. When I tell people about carrot jam, they often react surprised. That’s what I like about this jam! It’s not very common in other cuisines and so it gives people the opportunity to try something new. I encourage you to give it a try!
Kumquat Marmalade
Kumquat Marmalade is my favourite, because it is not as bitter as other marmalades - at least not if you follow my recipe. Also, it’s one of the many jams and marmalades my Maman used to make and still makes, so I have plenty of happy memories around it. When I saw that my local fruit and veg shop had kumquats, I just had to take the opportunity to turn them into a jar of nostalgia.