kookoo/ frittata

Spinach & Ground Beef Frittata (Kookoo Esfenaaj)

This is a very popular frittata from Iranian Azerbaijan (NW of Iran) . It is a pretty thick ( cake like)  rich and delicious frittata .  It is a pleasant combination of ground beef or lamb with spinach, potatoes, eggs, queen turmeric, walnuts and barberries or what we say in Farsi (Zereshk). You could serve… Continue reading Spinach & Ground Beef Frittata (Kookoo Esfenaaj)

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Stew with polow

Persian Celery Stew (Khoresh Karafas)

Firstly, celery in Farsi language is called ‘ karafas’. Secondly, this is heavenly deliciousssss Persian dish. I am sure among your meals, are some of them that flavour and taste develops more better next day, and celery stew is one of those. Basically, this dish made with celery, parsley and mint, … So there are… Continue reading Persian Celery Stew (Khoresh Karafas)

Vegetarains

Deep Fried Eggplants

If you are eggplant lovers, these deep fried eggplants are soooooo yummy- crispy, crunchy and could be served as a starter. Ingredients 1 large eggplant 1 egg white 50 g cornflour 1 tsp salt 1 tbs curry powder Oil for deep frying Preparation Peel eggplant off. Using a sharp knife, slice the eggplant into long… Continue reading Deep Fried Eggplants

baklava

Baklava Rollsباقلوا

Baklava is a kind of crunchy sweet and rich pastry made with filo pastry and filled with chopped nuts such as: almonds, walnuts, pistachio and hazelnuts and spices like, cinnamon, cardamom and cloves. In Iran there is drier version of baklava as well that is cooked in diamond- shaped and flavoured with rose water. Baklava… Continue reading Baklava Rollsباقلوا

Vegetarains

Fried aubergines with garlic-yogurt dressing

I love any food made with aubergines and this dish is one of those ones that is super easy to make and just delicious. Ingredients 2 eggplants 400 g canned chopped tomatoes 1 large onion, finely chopped 2 cloves of garlic, crushed ½ bell pepper (from different colors, Deseed and cut into slices) ½ tsp… Continue reading Fried aubergines with garlic-yogurt dressing