Bademjan Kabab Shomali - Northern Iranian Aubergine/Eggplant Kabab
Bademjan Kabab is a famous Iranian dish from the Gilan and Mazandaran provinces in the northern part of the country. It features grilled or fried eggplants (aubergines) stuffed with flavourful native herbs, walnuts and pomegranate molasses. This dish captures the flavors of the North of Iran, known for its lush greenery and unique cuisine.
Nardoon - Persian Pomegranate Duck/Chicken Stew
Nardoon or Anardoon is a scrumptious sweet and sour dish from the place of heavenly dishes - northern Iran. The word Nardoon translates to pomegranate seeds. The pomegranate is Iran’s national fruit, so there are many recipes using pomegranates in different ways - as molasses, juice and seeds. The unique thing about Nardoon is that we use all three.
Morghe Torsh - Persian Herb and Walnut Sour Chicken
Morgh-e Torsh is a mouthwatering dish from the northern Iranian provinces of Gilan and Mazandaran.
Like many other shomali (northern) dishes, this braised chicken dish includes different herbs, pomegranate molasses and walnuts - A heavenly combination! You’ve probably heard me say, from southern Ghaliye Maahi to northern Morgh-e Torsh - Iranians love sour food more than any other taste.