Chilli con carne

If you are a spicy and hot dish lover, chilli con carne would be right choice. Chilli con carne means chilli with means. It serves with bread or rice. Ingredients 500g minced beef 1 large onion, peeled and finely chopped 2 cloves of garlic, peeled and finely chopped 2 medium carrots, peeled and finely chopped 2 sticks of celery, peeled and finely chopped 1 red … Continue reading Chilli con carne

Carrot Stew with Potatoes and Chicken

Carrot stew is one of best Iranian dishes. Havij is Farsi word for carrot and carrot stew that is called ‘ Khoresht-e Havij’ in Farsi, is a Persian stew that is made with carrots, potatoes and meat (chicken/lamb or beef). Carrots with their brilliant colour is lovely ingredient to make carrot stew. There are different recipes for this dish, sometimes combination of carrots with prune … Continue reading Carrot Stew with Potatoes and Chicken

Baghala Ghatogh (Persian Fava Beans Stew)

Baghala ghatogh  is a northern Iranian speciality dish in Gilan and Mazandaran provinces. Traditionally it made beans, dill, poached eggs and spiced with turmeric. For making this dish needs a type of beans called ‘Pache baghali’ but out of Iran it’s difficult to fine it, so ‘Fava beans or broad beans’ are good substitute. Baghal ghatogh, is a vegetarian dish. Northern part of Iran is called ‘ … Continue reading Baghala Ghatogh (Persian Fava Beans Stew)

Persian Zucchini Stew ( Khoresht-e Kado Sabz)

Green zucchini/courgette stew  is a classic- colourful and flavourful Persian stew ( khoresht). Zucchini is called kadoo in Farsi language. If you think courgettes were boring, you have to try this recipe. It’s cooked in a lemony-tomato sauce along with beautiful spices such as Persian saffron, turmeric, ….You might use either beef/lamb or chicken meat.  Lemon juice or Ghooreh ( unripe grapes) gives unique taste … Continue reading Persian Zucchini Stew ( Khoresht-e Kado Sabz)

Carrot- prunes stew

One of classic stews from Iran is called carrot prunes stew that comes originally from Tabriz city an old and famous city in NW of Iran. Carrot is called Havij, and Prune is called Aloo in Farsi language. This stew is a festival of colour, flavor and beauty. Combination of lamb meat, carrots, prunes with Persian saffron, turmeric, fresh lime juice, …. just create a … Continue reading Carrot- prunes stew

Sour Black eyed beans stew (turshi ghorma)

This is one of traditional Azerbaijani stew from Ardebil an ancient and beautiful city  in Iran on neighbouring Caspian sea. The key point in making this stew is using lots of fried onions that should be very finely sliced. Ardebil is known for it’s trade in honey and carpet. Twenty two sites in Iran are inscribed on the list of the Worlds Heritage sites. One … Continue reading Sour Black eyed beans stew (turshi ghorma)

Persian eggplant stew with chicken

Eggplant ( aubergine) stew is a traditional and classic Persian dish. Eggplant is called bademjan in Farsi and stew is called khoresht.  So if you are eggplant lover , this stew is perfect for you. I love this dish. I can have this stew once a week without any complaining. Eggplant stew can be made with chicken, lamb or beef. All are equally good in … Continue reading Persian eggplant stew with chicken

Sour cherry beef stew ( Khoresht-e Aalbalu) with spiced rice

This is a delicious / aromatic sweet stew due to combination of cherry stew with spiced rice. In Iran, best time to get fresh sour cherry is summer time. Most of housewives make jam and marmalade or simply freeze it, and once, want to make sour cherry stew, they use those. Anyway, I have also used sour cherry jam for my stew. You can use … Continue reading Sour cherry beef stew ( Khoresht-e Aalbalu) with spiced rice

Persian herb stew ( Ghormeh sabzi)

Ghormeh sabzi, is one of the most beloved, delicious, aromatic and popular Iranian stew. It is often said Ghormeh sabzi , to be national dish of Iran. The history of Ghormeh sabzi dates back to more than 500 years ago. This stew prepares with diced meat, loads of finely chopped herbs such as Parsley, cilantro, scallion…. This stew is cooked with kidney beans – black … Continue reading Persian herb stew ( Ghormeh sabzi)

Azerbaijani Almond Stew (Pichagh Qheymasi)

Ardabil is an Azerbaijani city in Iran and near the Caspian Sea. Almond stew or Pichagh ghemasi is one of local and traditional dishes from Ardabil.  Pichagh means knife in Azari language and refers to the silvered almonds. This scrumptious stew made with few ingredients such as lamb or been, onions and spices. It’s not only satisfy your hunger but also is a hearty stew. … Continue reading Azerbaijani Almond Stew (Pichagh Qheymasi)