Khoresh-e Rivas – Lamb Rhubarb Stew
It’s rhubarb season, which means it's time for Khoresh-e Rivas! This exquisite lamb and rhubarb stew is one of my favourite Persian dishes. The savoury richness of the lamb and herbs, combined with the fresh tang of rhubarb, creates a delightful harmony of flavours!
When I was a child, every summer my family and I would journey to Mahalat, my dad's hometown. One of our favourite activities was rhubarb picking. It was a joyful tradition, with my dad, uncles, aunts, and cousins spreading out to find nice young rhubarb. Although it was hot and dry, we loved it so much.
Gojeh Bademjan – Persian Tomato and Aubergine Stew
If I had to pick my favourite vegan dish, in would be Gojeh Bademjaan! This veggie stew is full of flavour! You can serve it with bread, as well as aromatic rice. Best of all, it’s so easy to make!
This makes it the perfect weekday recipe for yourself to enjoy, as well as the ideal go-to Persian vegan dish! But let me warn you: Make enough for the meat lovers too, because this dish just might convert them! Let me show you how to prepare it.
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.
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.
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.
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 (Including vegetarian option)
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.
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.
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.
Khorake Tone Mahi Jonoobi - Southern Iranian Tuna Fish Dish
"Khorake Tone Mahi Jonoobi" is a traditional Iranian dish from the southern regions of Iran, particularly popular in the Persian Gulf area. This dish is a delicious and flavorful dish that combines tuna with aromatic coriander and spices.
Do Piazeh Meygoo - Spicy King Prawns and Onions
Do Piazeh Meygoo is a tantalising seafood dish hailing from the southern coasts of Iran, where the rich flavours of the Persian Gulf come alive. The name itself is rooted in the Farsi word piaz, meaning onion, with Do Piazeh referring to dishes where onions take centre stage. In this recipe, succulent prawns are combined with caramelised onions, aromatic turmeric, and tender potatoes to create a dish that is both simple and flavour-packed. With minimal cooking time, Do Piazeh Meygoo is perfect for a quick yet satisfying meal. For a lighter version, you can skip the fried potatoes and enjoy it as a healthy option, served with bread, rice, or a fresh salad. This versatile dish truly showcases the vibrant culinary traditions of southern Iran.
Khoresh-e Khalal - Persian Lamb Stew with Dried Limes, Black Barberries, and Slivered Almonds
Khoresh-e Khalal is a flavourful lamb stew from the Kermanshah province in western Iran. The black barberries give the dish a pleasant hint of sourness. The sun-soaked limes add further tartness and irresistible fragrance, while the slivered almonds add texture, making each spoon full a multi-sensory adventure.
Polo Zaferooni - Persian Saffron Rice
Polo Zaferooni is the basis of Persian Cuisine. Most of the Persian stews and kabab dishes are served with Persian Saffron Rice. It’s like the foundation of a house. Making aromatic, fluffy rice is the first thing you want to pay attention to when starting your Persian culinary journey. Since it is served with almost every dish you’ll have plenty of opportunity to master it.
Do Piazeh Jegar - Spicy Onion Chicken Liver
Do Piazeh Jegar is a southern Iranian dish made of chicken liver. There are different recipes in different regions and southern cities but they all have a common ingredient - chilli. I tried to keep the authenticity of the recipe with a bit of Hami’s touch!
Khoresh-e Kadoo Sabz - Persian Lamb Stew With Zucchini (Courgette)
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.
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.
Nokhod Polo Ba Nimroo – Persian Dill Rice with Peas and Fried Eggs
Nokhod Polo has quickly become one of my favourite Persian rice dishes, and it’s easy to see why! This fluffy basmati rice is combined with aromatic dill and sweet peas, creating a delightful flavour that’s both comforting and fresh. What I love about Nokhod Polo is its versatility. You can pair it with just about any Persian dish you fancy. If lamb isn’t quite what you’re after, it works beautifully with braised chicken. For a quick vegetarian option, serve it with a fried egg on top—this simple twist is one of my go-to meals during the week!
Zereshk Polo Ba Morgh - Saffron Rice With Caramelised Barberries And Saffron Chicken
Zereshk Polo ba Morgh is such a popular dish, especially among my European friends. I mean, tender chicken with a delicious sauce and aromatic saffron rice with sweet, slightly sour barberries? What’s not to love? So this is a great dish to cook for your friends and family.