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.
Chips Paneer - Cheesy Crisps
Chips Paneer is a delicious fast food created by Iranian sandwich and pizza shops in the ’00s. It’s perfect for game day or parties as a hearty snack especially when some of your guests suddenly go hungry, caused by laughing so hard!!
Havij Polo – Jewelled Carrot Rice
Havij Polo is a colourful jewelled rice dish. The aromatic Persian saffron rice is accompanied by caramelised bitter orange peel and julienne, sweet carrots.
Doymaj - Feta, Herb and Walnut Bites
Dooymaj is a delicious, fresh snack for the warmer seasons of the year. It makes for the perfect finger food for parties or an afternoon nibble for your family. It’s very popular in north-western provinces of Iran, like Qazvin, Zanjan, East Azerbaijan and Hamedan. Each region has their recipe for these tasty bites. The common ingredients in all of them are Lavash, which is a very thin and crispy bread, Feta, fresh herbs and walnuts.
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.
Braised Chicken in Tomato Saffron Sauce
This braised chicken, served with flavourful tomato saffron sauce is a simple, yet delicious dish. It’s the perfect companion for any Persian rice dish, such as Reshteh Polo, Morasa Polo, Baghali Polo, Zereshk Polo, and many more.
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
Nargesi-e Esfenaj is a flavourful dish that you can make for breakfast, lunch, or dinner. The name of this dish comes from Gole Narges, the daffodil because of the green spinach and the yellow egg yolks.
Torshi-e Makhloot - Persian Mixed Pickles
Pickles are an essential part of Persian cuisine. You can find many different kinds of pickles on every Persian dinner table. Traditionally torshi is prepared in autumn to preserve the harvest and enjoy it during the colder months. However, you can prepare this great side or appetizer all year round! One of the most popular ones is the Mixed Pickle, Torshi-e Makhloot. As the name suggests, it contains different vegetables and herbs.
Ash-e Jo - Persian Barley, Herb and Bean Pottage
Outdoor temperatures have dropped significantly and so it’s time I share a new Aash Recipe with you. Beside Ash-e Reshteh, Ash-e Jo is another much loved pottage with herbs and beans. Another key ingredient in this ash is barley. If you are new to Persian cuisine, you may wonder what the difference between Ash-e Jo (Barley Pottage) and Soup-e Jo (Barley Soup) is. Apart from ash having a thicker consistency, it always features herbs and beans as key ingredients.
Chelo Mahicheh Pesaran-e Karim - Karim’s Sons’ Lamb Shanks And Rice
‘Pesarane Karim restaurant’ is a very famous name that (if you’re a foodie) can make you hungry just by hearing it. The history behind this restaurant begins in 1921 with Karim Qasemzadeh Hatami, also known as Karim Shishliki. He became successful and helped the Mashhad food and restaurant industry a lot through the influence that came with his success. In 1980 his sons decided to grow the business and focus on their signature dish ‘Chelo Mahicheh’, that carries their name ever since. It’s a very famous recipe that’s not only served in their own chain restaurants but also elsewhere and in many households in Iran.
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!
Borani Esfenaj – Persian Spinach Yogurt Dip
Borani Esfenaj is a delicious Persian spinach yogurt dip – A must have appetiser for any party! It’s such an easy quick recipe but makes for a delicious dip for bread, crackers or crisps (I’m talking about chips, American friends). I don’t just prepare borani for parties though, I also make small batches just for the two of us for movie night.
Khoresh-e Beh – Persian Quince Lamb Stew
Quince season is in full swing here in the UK and so I’m bringing you the perfect Persian recipe to showcase this delicious autumn fruit: Khoresh-e Beh, a Persian quince lamb stew! It’s very easy to make! The prep time is short and sweet and it basically takes care of itself in the pot.
Borani Laboo – Beetroot Yoghurt Dip
Borani Laboo doesn’t only feed the eyes with its vibrant colour, it also tickles the tastebuds with the subtle sweetness of beetroot and the reviving freshness of mint. Serve it as a side or enjoy it with crackers, bread or on it’s own!
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.
Khoresh-e Fesenjan - Persian Pomegranate And Walnut Stew
Khoresh-e Fesenjaan is a delicious Persian pomegranate walnut stew! It’s a definite favourite among my friends! This rich sweet and sour stew makes the perfect comfort food for the colder months! It makes you feel all warm and cozy inside.
My Fesenjaan recipe is sweet and sour. Many people prefer it this way, while others like it sour only. I believe the sweet and sour taste is what makes it so appetising for western taste buds. So I suggest, if you haven’t tried Iranian food before and would like to give it a go, this is a great recipe to start exploring Persian cuisine.
Khoresh-e Karafs – Lamb Celery And Herb Stew
Khoresh-e Karafs is a hearty lamb and herb stew with celery. Fresh lemon juice allows you to add sourness to your liking. It’s one of those dishes, that I didn’t like as a kid and I cannot tell you how much I regret that! If you love Ghormeh Sabzi, you'll likely love Khoresh-e Karafs as well.