Deep Fried flower cookies (Daisy flower)

These gorgeous cookies in the shape of Daisy flowers are delicious. However needs spend good amount of time in the kitchen but look at result. They are amazing.


Ingredients for syrup

  • 400 g sugar
  • 235 ml water
  • 2 tbsp rose water or orange blossom


Ingredients for batter

  • 250 g plain flour
  • ½ tsp dried yeast
  • ½ tsp baking powder
  • ½ tbsp sugar powder
  • 1 egg yolk
  • 1 egg
  • 56 g butter
  • ½ tsp white vinegar
  • 117 ml lukewarm water
  • 2 tbsp corn flower
  • hand full whole peeled almonds



  • 3 flower cutters ( large- medium- small sizes)


So first of all we make the syrup: in a pot with sugar add water. Bring it to a boil. Allow to boil for 5 minutes. Now reduce the heat and add rose water or orange blossom. Allow to simmer for one more minute. Turn off the heat and set aside the syrup.


Now we prepare the batter for beautiful flower shape cookies: In a bowl mix flour with yeast, baking powder and sugar powder. Then add egg yolk, soft butter and vinegar. Combine the mixture with hands. Next, pour lukewarm water and mix all ingredients together until you have a dough. Cover the dough with a towel and let to rest for 20 minutes.

After 20 minutes, divide the dough into two pieces. Then place one piece of the dough on a floured ( corn flour) work surface. Take a rolling pin and flatten the dough.

For making a flower cookie we need to cut 3 large size, 1 medium size and 1 small size dough.

Once all dough cut off, now pick one large size of cut dough, brush the centre of dough with white egg, place second large size dough top of first one and repeat the process with remaining of medium and small sizes cut dough.

Now, put one almond into the white egg and place it in the centre of flower ( as you see in the photo).

Warm up the vegetable oil in a pot. No need to make it too hot. Place flowers into the warm oil and let to cook for 4 minutes then flip over to cook other side, until they are golden. Take them out of oil , place on a kitchen paper towel, then soak into the syrup while they are hot yet.

Keep in the syrup for few seconds and remove them to a plate.




Spiced Rice(Tabrizi Advieh Polo)

Spiced rice (advieh pilaf) is a classic Azerbaijani dish in Iran. Spice is called ‘ Advieh’ in Persian language. This is a rice dish made with mixed spices. This mixed spices is not that crazy hot and spicy but mild and full of flavour. Spiced rice is served with chicken cooked in red sauce made with fried onion, tomato paste- Persian saffron water and lime/lemon juice.


This spiced rice with chicken dish is such a aromatic and delicious meal that would satisfied you.

If you live in Iran, you can get easily mixed spices for rice dishes from Grand bazaar or spice shops and stores but do not worry you can prepare it at home, as I did.Spiced rice is one of dishes for month of Ramadan( Ramzan).


It is a mixture of different spices with different amount of each one as follow: 3tbsp dried rose petals, ½ nutmeg, 10 cardamom, 1tsp Persian saffron, ۲ cinnamon sticks, ۱ tsp ginger, 1tsp coriander seeds, ½ tsp pepper seeds, 1 tsp clove, 1tsp cumin.

In order to grind your spices , you can go traditional way, and use mortar and pestle or use electric spice grinder.


After grinding the spices, you should store them and because spices do not like light, air or humidity and heat, is better store them in a jar that is airtight.



  • 3 cups of Persian rice
  • 2 slices of chicken breast, boneless and skinless
  • 1 large onion, finely chopped
  • 1 large potato, peeled and sliced
  • 1 lime or lemon
  • 2 tbsp tomato paste
  • 4 tbsp Persian saffron water
  • 3 tbsp advieh ( mixed spices for polow/pilaf)
  • 4 tbsp barberry ( zereshk)
  • 3 tbsp almond flakes
  • 2 tbsp chopped pistachio
  • Salt and pepper to taste
  • Vegetable oil



Heat the oil in a pan and sauté onion until soft. Heat the oil in other pan, add diced chicken, season with salt and pepper. Fry until change the colour, then add tomato paste. Fry for 1-2 minutes.

Next, add fried onion, lemon juice, 2 tbsp saffron water and ½ cup water to the chicken and allow to cook until reduce the juice. Set aside.

Soak the rice in salted water for 1 hour. Bring the water to a boil. Drain the salted water and pour rice inside the boiled water and cook for 10 minutes. Then using a colander and drain it.

Pour some oil in the pot, layer sliced of potato at the bottom of pot. Layer it with some of par-cooked rice. Sprinkle some of spices . Repeat process. At the end pour remaining of saffron water top of rice. Cove the pot with a lid and allow to cook the rice.

Meanwhile, in a pan with 1 tbsp water, 1 tbsp oil, add chopped pistachio, almond flakes and barberry ( zereshk) and fry for a minute.

Serve the rice with chicken stew, fried nuts and fried potatoes from bottom of the pot.



Bamieh (Persian Deep Fried Dough)

Bamieh is a popular dessert in Iranian cuisine, especially for Iftar in the month of Ramadan . This sweet is found in the cuisine of many countries such a Turkey, Greece, Armenia, Spain, Portugal, Arabian countries, Albaina and Egypt with different names such as: bamieh , tulumba, churros, datli.


Bamieh is made from dough, then deep fried and finally soaked in the syrup.


Ingredients for dough

  • 1 cup all purpose flour
  • 1 ½ cups water
  • 25 g butter
  • 3 eggs
  • ½ tsp baking powder
  • ¼ tsp salt


Ingredients for syrup

  • 2 cups sugar
  • 1 cup water
  • ½ cup rose water
  • 1 tbsp saffron water
  • 1 tbsp lemon juice
  • 1 tbsp liquid glucose



Syrup for this dessert should be prepared first and leave it cool down. In a pot bring to a boil water. Add sugar and lime/lemon juice. Once sugar dissolved, add rose water, liquid glucose and saffron water. Simmer for 15 minutes.

Mix flour with baking powder and salt. Set aside. In a bowl add water, butter and 2tbsp of prepared syrup. Bring it to a boil and add flour. In this step should mix flour with boiled water very fast, keep stirring until you make a soft dough, and then remove from the heat and leave it to cool down.

Once the dough is cool, spoon the dough into a piping bag. Heat the oil in a deep pot. Squeeze circle of dough into the hot oil. Fry doughnut until golden brown. Transfer fried bamieh on a kitchen paper towel and then dipped them in the prepared syrup for 3 minutes.



Churros are deep fried dough pastry. It is very similar to a Persian sweet that is called ‘ bamieh’. Let say they are same with small differences. Persian bamieh after frying would be soaked in the syrup but churros after frying would be coated with sugar-cinnamon.


Churros are usually deep fried but if you do not like to fry them , so why not bake them.

In my following recipe, I will share my deep frying and baking churros in the oven.


  • 1 cup all purpose flour
  • 1 cup water
  • 3 eggs
  • 3 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ cup sugar
  • 1 ½ tsp cinnamon powder



In a pot, combine water with butter, oil, salt, sugar and vanilla extract. Bring it to a boil over high heat. Add flour. Reduce the heat to low and stir constantly until the mixture forms a ball. Remove from the heat and leave to cool.

Beat the eggs separately and then gradually add it into the dough and fold it in gently until you have a thick paste.

Heat the oil in a deep pot. Spoon the dough into a piping bag with or without a star nozzle and squeeze the dough out in strips into the hot oil. Fry the churros and turning them until golden brown. Then transfer fried churros to a paper towel to drain.

Next roll them in sugar-cinnamon and serve it with rich hot chocolate. For hot chocolate you can follow my other recipe: chocolate soup.

If you do not like deep fried churros, why not bake it in the oven.

So, Preheat the oven to 200 C. Line the tray with parchment paper. Squeeze the dough out in strips on the tray. Leaving space between each one. Bake for 18-20 minutes.

Transfer cooked churros to a plate and coat them well with sugar-cinnamon and serve with hot chocolate.


Sheermal Bread ( Naan Sheermal)

Sheermal/shirmal bread naan  is a traditional mildly sweet flatbread in Iran. Sheer means milk in Persian language,and because the dough is kneaded with milk instead of water , it’s called sheermal, means a bread made with milk.


Sheermal bread is popular in Iran, India, Pakistan and Bangladesh.

Semnan سمنان is located in South of foothills of Alborz Mountains. Semnan is one of historical and ancient cities of Iran, which was an important city throughout the era of the Persian Achaemenid Empire ( 550-330BC).



Anyway, if you travel to ancient city of Semnan and towns around Semnan, among the souvenirs of this city, such as pistachio, walnuts, local breads, silk made cloth, halva, candy sugar and fruit leather, Sheermal bread naan is very popular between tourists, that is baked in Seman city for over 100 years.

Sheermal bread naan is one of bread for month of Ramadan.



  • 3 cups all purpose flour
  • 1 cup warm milk
  • ½ cup sugar
  • 100 g melted butter
  • 1 large egg, beaten
  • 1 egg yolk, beaten as egg wash
  • 1 tbsp dried yeast
  • ½ tsp salt
  • Sesame seeds (optional)



In a bowl, mix sugar, yeast, and milk warm together.


In other bowl mix flour with salt and then pour milk mixture, beaten egg, and melted butter in it. Combine together. Oil your hand and knead the dough with your hand for 6-7 minutes until is smooth and no longer sticky.

Cover the dough, and let to rest until double in size. You can leave the dough in a corner of your kitchen in room temperature , to rise but it will take long time dough double in size but if preheat the oven for few minutes, and then turn off the oven and by this way you can create a warm environment to speed the dough to proof and rising up.

Preheat  the oven to 160C.Line your baking tray with parchment paper and once dough is ready, place it on the parchment paper. Sprinkle some flour top of it and deflate the dough.

Cover the dough and let to rest for another 20 minutes. Then give favourite decoration or design to the bread.

Egg wash top of the dough and garnish with sesame seeds. Sprinkle pinch of cinnamon powder on the dough. Transfer the dough into the oven and bake for 20-25 minutes until golden brown.



Shirazi Rice Pilaf

Shiraz is an ancient city in SW of Iran. Shiraz is known as the city of literature, flowers, wine, gardens, nightingales and poets.


This beautiful city is a one of the important tourism centres in Iran. With a short driving distance from Shiraz there are ruins of some of most spectacular ancient sites such as: ancient city of Persepolis, Tomb of Cyrus the Great in Pasargadae, ancient necropolis of Naqsh-e Rustam with rock cut tombs of Persian kings, Naghsh-e Rajab with rock cut reliefs,….


My today recipe is called Qanbara polow, one of traditional classic rice dish from Shiraz that is served in especial occasions, parties and as Iftar in month of Ramadan.



  • 3 cups rice
  • 350 g minced meat
  • 1 large onion, finely chopped
  • 100 g chopped walnuts
  • 2 tbsp gram flour
  • 50 g raisins
  • 3 tbsp pomegranate molasses
  • 1 ½ tsp grape molasses
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Vegetable oil


In a bowl with minced meat, add gram flour, turmeric and season with salt and pepper. Mix all together well. Then, give small ball shape to the meat. Heat the oil in a pan and fry them.

Heat the oil in another pan and sauté chopped onion until soft, then add raisins and chopped walnuts. Fry for 2 minutes and set aside.

In a bowl with pomegranates molasses, add grape molasses and 2 tbsp of olive oil. Mix together.

Semi cook the rice. Add meat balls and fried onion mixture with walnuts and raisins. Pour molasses mixture top of rice and allow to cook perfectly.

Once rice is done, gently stir the rice and serve it.


Green Beans Frittata ( Tabrizi Kookoo Loobia Sabz)

Kookoo lobia sabz is a traditional classic dish in Tabriz an ancient city in NW of Iran. This dish is served in especial occasions and for Iftar in month of Ramadan.

Tabrizi green beans is absolutely delicious, full of flavour and colour.


Kookoo ( kuku) in Iranian cuisine, applies to an eggy dish or an egg-based dish. Kookoo or frittata might be meatless that would be a vegetarian dish and sometimes is made with meat.

Kookoo is a mixture of whipped eggs with different ingredients.


Green beans is called loobia sabz in Farsi language. My today recipe is meatless kookoo loobia sabz but you can add 200g minced beef to the ingredients if you wish.



  • 350 g baby green beans, finely diced and boiled
  • 100 g carrots, finely diced and boiled
  • 100 g potatoes, finely diced and fried
  • 1 large onion, finely chopped and fried
  • 5 eggs
  • 2 tbsp chopped walnuts
  • 1 tbsp flour
  • ½ tsp baking powder
  • 1 tbsp saffron water
  • 1 tbsp milk
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Vegetable oil



Crack the eggs into a large bowl. Add milk, chopped walnuts, flour, baking powder, saffron water, turmeric and season with salt and pepper. Whisk it well until all ingredients combine together. Saffron smell spread all over the kitchen and it’s lovely.

Next, add fried and boiled vegetables to the egg mixture. Mix all together.


Heat the oil in a deep pan, pour the mixture in the pan. Firmly press the ingredients with the back of the spoon to the down. Cover the pan with a lid and allow to cook on side ( about 10-15 minutes), then flip over to cook other side.

Serve it in a platter garnish with Zereshk (Barberries) and cut it into pieces.







Qazvin in NW of Tehran, is one of ancient cities of Iran. Qazvin was capital of the Persian Empire under Safavids for 57 years.


Nowadays, this city is one of important cultural and tourism centre in Iran due to archaeological sites, fortifications, monuments, ……. and beautiful sights and for its carpet patterns, poets, pistachio gardens and Sweets such as Baklava.

Name of my recipe is Demaaj or Dumaaj that is a traditional cold food in Qazvin and Tabriz. Dumaaj is a light, traditional and different food. When weather gets warmer, this food would be one of amazing cold food recipes for summer time.

Deemaaj is combination of Persian naan Lavash with aromatic fresh herbs, plain yogurt, cream and walnuts.


Recipe for this food is slightly different area by area. Deemaj is one of healthy foods for Iftar in month of Ramadan. One of essential ingredients for deemaaj is Persian naan Lavash. If you do not have access to this bread, tortillas bread would be good substitute.

Other ingredient is Iranain Paneer ( cheese) , and good substitute for cheese also would Greek cheese.

Preparing this food is very cheap and easy. You can store it for several days in the fridge. I recommend you to try this refreshing and light meal for a warm summer afternoon.



  • 1 large Persian Lavash naan bread ( 2 tortillas bread)
  • 2 medium cucumber, finely chopped
  • 4-5 spring onions, finely chopped
  • Small bunch of each herbs includes: dill, chives, mint, coriander, parsley, tarragon
  • 100 g chopped walnuts
  • 100 g Feta cheese, crumbled
  • 100 g butter or clotted cream
  • 4 tbsp Greek yogurt
  • ¾ of a cup water
  • 1 tsp paprika
  • Salt and pepper to taste


Break the bread into small pieces and toast it in a pan until crunchy.

Add water to the yogurt and season with salt- pepper and paprika. Whisk it well until you have a thick liquid.

Now, mix yogurt mixture with cream or butter and crumbled cheese. Next, in a large bowl with chopped herbs, cucumber, bread and chopped walnuts, add yogurt mixture and gently combine all ingredients together.

Allow to set in the fridge for 2 hours until firm, then give mini ball shapes and serve it. You can store this lovely bites fresh for few days in the fridge.








Easy Nut Energy Bar

Hi lovely people. If you are very busy that have no time to eat your food, a delicious and good solution is nut energy bar that is a good sources of protein and carbohydrate.



  • 1 cup walnuts
  • 1 cup almond
  • ½ cup sesame seed
  • ½ cup pistachio
  • ½ cup cashew
  • ½ cup pumpkin seed

For syrup

  • 1 cup white or brown sugar
  • ½ cup honey
  • Half a lime or lemon juice
  • pinch of salt



Roast all of nuts in a pan for 5 minutes. Keep stirring and once they roasted remove from the heat.

In a pot add all ingredients for syrup. Stir together and then simmer the syrup on low heat for 5 minutes. Pour the syrup on nuts, combine together and let to cook for 2 minutes.


Line your cake mould with parchment paper or grease it. Pour nuts mixture in it and refrigerate it for 2-3 hours. Remove from the mould and cut it into small pieces.



Kelane Naan Bread

Kelane is a traditional Kurdish stuffed fried flat bread. A very delicious thin bread. This bread is made in different countries such as Iran, Turkey, Afghanestn, Republic Azerbaijan. and referred to by different names. For example in Iran it’s called ‘ Kelane  ‘ in Afghanestan is called ‘ Bolani  ‘ .


Traditionally this wonderful bread is baked on a brick or stone griddle but nowadays, if you want to bake it at home, you can use a pan, like I baked Kelane in a dried pan and in serving time you put some butter on the bread. Kelane bread is not only a bread but also is a full healthy meal.

It’s made of flour and stuffed with herbs such as chives , spring onions and garlic. . They are out of this world. So so sooooo yummyyyyy. This bread is one of those goodies that you won’t stop eat it.


Ingredients for dough

  • 3 cups all purpose flour
  • 2 tsp salt
  • 1 tsp vegetable oil
  • 200ml water


For filling

  • 300 g spring onions
  • A bunch of coriander
  • 1 clove of garlic
  • 4 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp paprika
  • 1 tsp cumin



In a bowl mix flour and  salt. then add oil and mix together. Then slowly add  water. Mix well. Using your hand and Knead it well for 3-4 minutes.  Cover the dough with a kitchen towel and  leave to rest the dough for half an  hour.

Meanwhile, finely chop herbs and vegetables for filling. Add all spices, grated garlic and olive oil. . Mix ingredients together and set aside.

Once dough is ready, Divide it into 10 pieces or less ( you can keep the size of dough small or big as desired ).  Take one piece of  dough. Flat the dough with a rolling pin. Spread some of herbs in half of the dough and fold it ( as you see in the photos). Then with your hand or  with a rolling pin, gently press it.

Heat a pan and spread a little bit oil. Place the dough in the pan. Spray some oil top of the dough and bake each side for 3 minutes.