Beetroot patty ( Cutlet-e labu)

Beetroot patty Iranians love beets. One of the more popular street foods in Iran [during] the winter are  roasted sugar beets. People  buy these blazing hot sugar beets and eat them plain.” Beetroot is one of those vegetables that has lots of benefits and good for health. You can make loads of salads, soups, stews or omelette with it. Beautiful colour of beetroot brings amazing … Continue reading Beetroot patty ( Cutlet-e labu)

Cabbage soup (Aash-e Kalam)

Aash-e Kalam ( Cabbage soup) In Persian cuisine, there are two different kinds of soup. If a soup is thin is called ‘soup’ but if soup is thick and rich is called ‘ Aash’. This recipe is for Aash-e Kalam is one of the Persian soups It is made with cabbage leaves and garnishing with fried mint and whey ( kashk). Ingredients: 300 g cabbage … Continue reading Cabbage soup (Aash-e Kalam)

Beef and vegetable soup

Ingredients 250 g beef meat, cut into small cubes 1 large onion, finely chopped 1 large carrot, diced 1 large parsnip, diced Small bunch of parsley, chopped 100 g pearl barley 2 beef stocks cubes 3 tsp mustard sauce Salt- pepper as desired Olive oil   Preparation Heat the oil in a pan and add diced beef and chopped onion. Fry for 10 minutes. Stirring, … Continue reading Beef and vegetable soup

Eggplant Rice (Bademcan polo)

This beautiful and aromatic meal is popular in Qazvin, one of Iranian cities. It is rich, colourful, tender and tasty. Ingredients 300 g rice 2 eggplants, peeled and chopped into small pieces 2 cloves of garlic peeled off papery skin and slice it 1 onion, peel and chop into small pieces 4 medium tomatoes, chop into cubes 3 tbsp. Tomato paste 1 tbsp. of mixed … Continue reading Eggplant Rice (Bademcan polo)