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.



  • 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 pepper

  • 1tsp ground cumin

  • 1tsp ground cinnamon

  • 400g kidney or Pinto beans, cooked

  • 400g chopped tomatoes

  • 1 small bunch of coriander

  • 2tbsp vinegar

  • plain yogurt as much as you wish

  • Salt and pepper to taste

  • Olive oil


How to make it

Place the pan on a medium heat and add oil and all chopped carrots, onion, celery, garlic, red pepper, cumin and cinnamon. Stir frequently and fry them for few minutes until softened.

Add minced meat, Pinto beans and chopped tomatoes and chopped coriander . Fry until meat lightly coloured. Pour 1 ½ cups water and vinegar into the pan. Season with salt and pepper. Turn the heat down to simmer for about 20-30 minutes. Serve chilli con carne with fluffy rice, or tortilla bread.



Chilli con carne


  • 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 pepper

  • 1tsp ground cumin

  • 1tsp ground cinnamon

  • 400g kidney or Pinto beans, cooked

  • 400g chopped tomatoes

  • 1 small bunch of coriander

  • 2tbsp vinegar

  • plain yogurt as much as you wish

  • Salt and pepper to taste

  • Olive oil

How to make it

Place the pan on a medium heat and add oil and all chopped carrots, onion, celery, garlic, red pepper, cumin and cinnamon. Stir frequently and fry them for few minutes until softened.

Add minced meat, Pinto beans and chopped tomatoes and chopped coriander . Fry until meat lightly coloured. Pour 1 ½ cups water and vinegar into the pan. Season with salt and pepper. Turn the heat down to simmer for about 20-30 minutes. Serve chilli con carne with fluffy rice, or tortilla bread.


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 or plum that is called khoresht haveej-aloo.

Other recipe is combination of carrots with potatoes and meat. 

Carrot stew is one of Iranian stews and come originally from Tabriz, an ancient city in NW of Iran. That’s why mostly it’s known as Tabrizi carrot stew. If you prefer sour taste, therefore add some lemon/lime juice to the stew or if you wish sweet taste, simply delete lime juice and add some sugar.



  • 300 g chicken breasts
  • 2 medium onions, chopped
  • 300 g baby carrots
  • 3 potatoes, peeled and cut into strips
  • 2 tbsp. tomato paste
  • 1 tbsp. Saffron water
  • 1 tbsp. fresh lemon juice
  • ¼ tsp chilli powder
  • ½ tsp turmeric
  • Salt   to taste
  • Olive oil

Place chicken in a pot. Add water and let it to cook. If there is left chicken. Once it is cooked, remove it from the pot and fry it in olive oil until turns golden and add return it back to the pot.

Heat the oil in a pan, add chopped onions. Sauté until just soft. Then add chili powder and turmeric. Stir in for couple of minutes. In other pan, fry baby carrots for 10 minutes.
Fry potato strips as well. Set aside.

In a bowl with cold water, add tomato paste and salt. Mix all together. Pour liquid into the pot with chicken. Add fried carrots, onions, potatoes, saffron water and lemon juice. Taste and adjust salt and chili, if needed. Allow to cook for about for 30 minutes over medium heat.
Serve it with rice, salad and pickles.



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.

ghatogh, is a vegetarian dish. Northern part of Iran is called ‘ Shomal=North’. So northern part of Iran is located near Caspian sea. It’s a beautiful green land with famous Persian rice and tea fields and forests.
North of Iran is one of favourite destinations for summer time with amazing nature, clean weather far from air pollution and loads of beautiful villas for rent. People are so friendly and welcoming with tasty meals such as baghal 



  • 250 g Fava beans (broad beans), shelled and peeled 
  • 50 g fresh or dried dill, finely chopped
  • 30 g butter
  • 3 cloves garlic, grated
  • 2-3 whole eggs
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Oil



Melt the butter in a skillet over medium heat. Sauté grated garlic for 1 minute. Add fava beans and sauté five minutes.
Add chopped dill, turmeric, salt and pepper. Fry 2-3 minutes. 

Add 2 cups of water, bring it to a boil. Reduce heat, cover the pot with a lid and simmer for 20 minutes. In last 10 minutes, crack the eggs into the stew and cook until eggs are cooked.
Baghala ghatogh can be served either with steamed rice or  flat bread. Serve one whole poached egg on top of each serving dish.
Hope you enjoy this healthy- easy and delicious beans stew.




20842273_493924267623483_6687336780259186849_n20883028_493923940956849_2448803670200741706_n20914593_493924364290140_4526947029850886555_n20882208_493924320956811_1589968903221771493_n20953396_493924720956771_4489053683515782777_n20883028_493923940956849_2448803670200741706_n (1)

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.


You can make this stew (khoresht) with either beef/lamb or chicken. Lemon juice or Ghooreh ( unripe grapes) gives unique taste to this recipe. This meal is a lovely, comforting stew that my mother used to cook once a week.



  • 1 large zucchini/courgette, peeled and sliced
  • 200g lamb, diced
  • 2 medium onions, chopped
  • 2 tomatoes
  • 1 lemon juice or handful Ghooredh (unriped grapes)
  • pinch of Persian saffron
  • ½ tsp turmeric
  • 2tbsp tomato paste
  • Sand pepper to taste
  • Vegetable oil



In a pot with diced meat, add one of chopped onions and water. Leave to cook until nice and tender. In a non-stick pan, drizzle with oil and saute other onion until translucent.


Cut zucchini lengthwise. Heat the oil in a non-stick pan and place them in the pan. Lightly fry.

Once meat is ready, add fried onion and sauté for 2-3 minutes.. Mix 1 ½ cups of boiling water with pinch of Persian saffron, turmeric, tomato paste, and lemon juice.

Seasoning with salt and pepper, mix well and pour in the pot with meat and onion. If you do not like lemon juice, simply add unripe grapes to the stew and let to cook with other ingredients.

Add fried zucchini slices and tomatoes halves to other ingredients in the pot. Cover the pot and cook over medium to low heat until juice reduce.

Serve khoresht kadoo warm over polo (pilaft ) or with flat bread and a salad by the side.



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 sensational dish.



  • 2 large carrots, spiralized or grated
  • 1 lamb shank
  • Handful dried prunes
  • 2 medium onions, finely sliced
  • 1 lime or lemon juice
  • ½ tsp turmeric
  • 2tbsp Persian saffron water
  • Vegetable oil



Wash carrots before peeling. Then spiralize them. Heat the oil in a saucepan and fry carrots until golden. Transfer carrots to a plate and add one of chopped onion to the same pan. Fry until golden brown.

In a pot with water, add lamb meat, and one of chopped onion. Leave to cook until tender.

Once meat is cooked, add fried onion, carrots, prunes,  turmeric, saffron water, season with salt and pepper, squeeze over the lime juice and add 1 cup boiling water.


Cover the pot with a lid and simmer for 20 minutes.

Serve with steamed rice.




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 of them is located in Ardebil.



  • 300g chicken or red meat
  • 2 large onions, finely sliced
  • 1 cup black eyed beans
  • 10 dried prunes
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 3 tbps lemon or verjuice
  • 2 tbps Persian saffron water
  • Salt and pepper to taste
  • Vegetable oil



Cook black eyed beans one day before. Heat the oil in a pan and fry onions until golden brown. Saute chicken meat, add turmeric, cinnamon, season with salt and pepper.


Then add cooked beans, prunes, fried onions, saffron water, lemon or verjuice and at the end, 2 cups of water to the chicken and leave to seamer until meat is cooked and tender.

Serve it with rice.






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.

خورشت خالی 2.JPG
Eggplant stew can be made with chicken, lamb or beef. All are equally good in this dish.

2 eggplants
2 onions cut into lengthwise and fry
2 cloves of garlic
2 chicken breast or legs (but you can choose beef or lamb meat)
1-2 medium size tomatoes cut into half
Salt-red chili powder to taste
1 Tbsp saffron water (if not available use turmeric)
1 tbsp lemon or lime juice
Vegetable oil


Peel skin off egg plant. Cut into lengthwise or circle shapes. Put some salt on cut eggplants to excess moisture and the bitterness. By this way, eggplants will fry faster and would not soak too much oil. Before frying the eggplants wrap the eggplants in a kitchen towel and pressing which removes all salty water.


In a pot with water, add one of chopped onion , garlic and chicken. Leave it to cook. if there is leftover chicken juice, add it to the stew.
Fry a the eggplants until both sides are nicely golden. Fry other chopped onion. Then fry the cooked chicken breasts for 3-4 minutes.  Now in a pot with fried chicken, add eggplants, fried onions,  tomatoes, spices, saffron water, lemon juice. Add leftover chicken juice and cook for 20 minutes over a low heat.
Once your delicious eggplant stew is ready, serve it with rice or flat bread. Enjoy it



برنج خالی 1همه

برنج خالیخورشت خالی 2همه نهDSC_0273DSC_0270DSC_0271

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 meat balls, chicken , beef or lamb for this stew. All are delicious.


150g rice
200g diced beef
1 medium onion/ peeled and chopped finely
200g sour cherry jam
2 tbs saffron water
1 tbs rice spice( It is a combination of numbers of spices that in Persian cuisine we use it as rice spice ( advieh poloei) and these spices are: cardamon, cumin, cinnamon, ginger, rose petals, nutmeg, pepper and clove.

1tbsp salt


Place a pot on the heat, add water . Bring it to boil. Add diced meat, chopped onion and oil. Allow to cook until it is tender. Once meat is cooked, add sour cherry jam, stir it very well. Let it to cook for more 10 minutes on a low heat.

Boil your rice for 10 minutes, drain and rinse it under running water. Bring rice back into the pot, and then add one layer of rice and one layer of spices, repeat it until all rice is done. Cover the pot with a lid and let it to cook on a low heat for 20 minutes.Once you serve the rice, take 2tbs of cooked rice and mix it with saffron water and garnish top of your rice with it.

Serve sour cherry stew with spicy rice.



خورش آلبالو با پلو ادویه دار
این خورشت معطر و خوش طع همراه با برنج ادویه دار بسیار هماهنگی دارد. در ایران- بهترین زمان برای تهیه ی آلبالوی تازه تابستان هست. بیشتر خانم های خانه دار اقدام به تهیه ی مربای آلبالو کرده و یا در فریزر نگه داری می کنند برای زمانیکه لازم داشته باشند. من در اینجا از مربای آلبالو استفاده کردم. خورشت آلبالو را می توان با گوشت گوساله – گوسفندی- مرغ و یا کوفته قل قلی هم تهیه کرد. همگی بسیار لذید خواهند شد.


مواد لازم

صدوپنجاه گرم برنج

دویست گرم گوشت خورشتی

دویست گرم مربای آلبالو

یک عدد پیاز متوسط خرد شده

دو ق غ آب زعفران

یک ق غ ادویه ی پلویی شامل: هل- زیره- دارچین- زنجبیل- پودر گل سرخ – جوز هندی- میخک- فلفل

روغن به میزان لازم

یک ق غ نمک

تکی 2.JPG

طرز تهیه
قابلمه را روی گاز گذاشته و مقداری آب را اضافه کنید – زمانیکه به چوش آمد گوشت خورشتی و پیاز خرد شده را با روغن به آن اضافه کنید و بگذارید گوشت خوب پخته و نرم شود. وقتی گوشت آماده شد مربای آلبالو را به آن اضافه کرده و همه ی مواد را خوب با هم مخلوط کنید و بگذارید برای 10 دقیقه روی حرارت کم بپزد.
پلو را طبق معمول آبکش کنید. سپس در قابلمه یک لایه برنج یریزید و روی آن کمی ادویه پخش کنید . مجددن این کار را تکرار تا همه ی برنج ادویه دار شود. در قابلمه را گذاشته و بگذارید روی حرارت ملایم دم بکشد.
وقتی پلو آماده شد 2-1 قاشق از برنج را با آب زعفران مخلوط کرده و روی برنج را زعفرانی نموده و با خورشت سرو کنید.

نوش جان.

همه 2تکی1نمیرخهمه 1

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 eyed beans or pinto beans, black dried limes, and turmeric. Once stew is ready, it served with rice.
The last Saturday of each November recognised as the ‘International Ghormeh sabzi day’ by Iranian expats.


Few days ago i posted Azarbaijani ghormeh sabzi and i mentioned differences between Persian and Azarbaijani ghormeh sabzi. But both are sooooo delicious.

Anyway, ghormeh sabzi can be miss for non-Iranians, but it is a kind of stew which some people simply love it and others hate it!! But I plus millions of people love it.


Ghormeh sabzi

250 g diced meat (beef or lamb)
1 onion
3 dried limes or 2tbsp lime juice
1 cup kidney beans ( pinto or black eyed beans), cooked
2 cups parsley, finely chopped
1 cup  coriander, finely chopped
1/2 cup  fenugreek , finely chopped or 1 Tbsp dried fenugreek
1 cup chives or green part of spring onion, finely chopped
1 Tsp turmeric
Salt – pepper to taste
Vegetable oil

Dice finely onion. Saute in oil until tender. Add turmeric and stir well. Add meat to the onion. Allow to brown on all sides.
Chop finely the herbs. Saute the chopped herbs in oil for 15 minutes, stir frequently and set aside.

Make a couple of small holes in each of the dried limes.
Add cooked kidney beans, dried limes and fried herbs to the meat. Add 4 cups of water, season with salt and pepper. Cover the pot with a lid and simmer for 40 minutes.
Taste and adjust the seasoning before serving.


خورش قورمه سبزی
قورمه سبزی یکی از معروف ترین و پر طرفدارترین غذاهای ایرانی هست که اغلب به عنوان ” غذای ملی ایران” از اون نام برده شده.تاریخچه ی قورمه سبزی به چند صد سال پیش بر میگرده. این خورش فوق لذیذ – با استفاده از گوشت خورشتی- سبزیجات معطرو خرد شده ای همچون جعفری – گشنیز- تره – شنبلیله و گاهی اسفناج تهیه میشه

از مواد دیگه ای که برای پخت قورمه سبزی لازم هست میشه لیمو عمانی ( امانی) و لوبیا رونام برد که در نقاط مختلف ایران از لوبیاهای مختلف استفاده میشه مثل لوبیا چشم بلبلی – لوبیا قرمز یا لوبیا چیتی.
اولین روز شنبه از ماه آذر هر سال از طرف ایرانیان خارج از کشور به عنوان ” روز جهانی قورمه سبزی” نامیده شده.
در بین اروپایی ها – قورمه سبزی گاهی سخت مورد پسند واقع میشه. یعنی یا فوری عاشقش میشن یا متنفر میشن – ولی – ولی به هر حال من به اضافه ی میلیونها نفر دیگه عاشق قورمه سبزی هستیم.


مواد لازم

دویست و پنجاه گرم گوشت خورشتی گوساله یا گوسفند

یک عدد پیاز

سه عدد لیمو خشک عمانی یا امانی در صورت نبود لیمو خشم می تونید از دو ق غ آبلیمو استفاده کنید

یک پیمانه لوبیا قرمز یا لوبیا چیتی

دو پیمانه جعفری ریز خرد شده

یک پیمانه گشنیز ریز خرد شده

یک پیمانه تره یا قسمت سبز پیازچه ریز خرد شده

نصف پیمانه شنبلیه ریز خرد شده یا یک ق غ شنبلیله ی خشک اگر زیادتر باشه مزه ی تلخی به خورش میده

نمک و فلفل به میزان لازم

روغن مایع

طرز تهیه
پیاز را نگینی خرد کرده و در روغن تفت دهید تا نرم شود. سپس زردچوبه را اضافه کنید و هم بزنید. گوشت خورشتی را به پیاز در حال تفت اضافه کنید . گوشت را تا زمان قهوه ای شده سرخ کنید.
سبزیجات را خیلی ریز خرد کرده و برای 15 دقیقه تفت بدید و گاه گاهی هم بزنید . وقتی آماده شده کنار بگذارید. با چنگال روی لیمو عمانی ها( امانی ) رو سوراخ کنید.
لوبیا های پخته شده – لیمو خشک – و سبزیجات سرخ شده را به گوشت اضافه کنید. 4 پیمانه آب روی خورش ریخته . نمک و فلفل به میزان لازم به خورش اضافه کنید و بگذارید به آرامی و برای 40 دقیقه بپزد تا جا بیفتد.
قبل از سرو خورش آن را مزه کنید و اگر نیاز بود نمک و فلفل بیشتری بزنید.
خورش قورمه سبزی معمولن با کته یا پلو سرو میشه ولی با نان هم مزه ی فوق لذیذی خواهد داشت.
نوش جان


Azerbaijani Almond stew (Pichagh gheymasi)

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. This scrumptious stew made with few ingredients such as lamb, onions and spices. It’s not only satisfy your hunger but also is a hearty stew.

Pichagh gheymeh serves with fried eggs on top of dish and  steamed rice.


Almond stew


300g lamb meat, diced

2 medium onions, thinly sliced

2-3 eggs or quail eggs

½ cup slivered almonds

1tbsp saffron water

1tbsp lemon juice

½ tsp cinnamon

½ tsp turmeric

Salt and pepper to taste

Butter or Olive oil

DSC05589 - Copy


Melt the butter or heat the oil in a saucepan. Fry the onions until golden brown. Remove from the pan. Add diced meat and fry for 5 minutes. Transfer fried meat to a pot. Add 3 cups of water to the meat and cook it for 1 hour.


Meanwhile, heat the oil in a pan and sauté turmeric, cinnamon and pepper for few seconds until aromatic.

30 minutes after cooking meat, add fried spices, lemon juice, saffron water, fried onions, slivered almond and finally season with salt.Cook the stew over low heat for next 30 minutes.

Serve stew with fried eggs on top of it and saffron rice.

Nosh-e jaan


پیچاق قیمه ی اردبیلی یا خورش بادام

پیچاق قیمه یا خورش بادام یکی از غذاهای محلی و سنتی استان زیبای اردبیل هست . پخت این خورش لذیذ با استفاده ازگوشت گوسفندی – پیاز و ادویه تهیه میشه. این خورش خوش رنگ و بو نه فقط گرسنگی شما رو سیراب میکنه بلکه یک خورش محبوب قلبهاست.

پیچاق در زبان آذری به معنی چاقو می‌باشد ولی دقیقن نمی دونم چرا به این نام معروف شده شاید خلال بادام‌ها شبیه تیغ چاقو بوده و یا شاید قدیما گوشت رو با چاقو می کوبیدن.

رنگ زیبای طلایی پیچاق قیمه بخاطر بکارگیری زعفران و زردچوبه در خورش است.

پیچاق قیمه ی اردبیلی با تخم مرغ نیمرو و پلو ی زعفرانی سرو میشه.

مواد لازم

سیصد گرم گوشت خورشتی گوسفندی

دو عدد پیاز خلالی خرد شده

دو سه عدد تخم مرغ یا تخم بلدرچین

نصف پیمانه بادام خلالی

یک ق غ آب زعفران

یک ق غ آب لیمو ترش

نصف ق چ دارچین

نصف ق چ زردچوبه

نمک و فلفل به میزان لازم

کره یا روغن زیتون

طرز تهیه

کره را در تابه آب می‌کنیم و یا روغن رو گرم می کنیم. پیاز خلالی رو سرخ می‌کنیم تا طلایی خوشرنگ بشه. گوشت خرد شده رو هم در تابه برای پنج دقیقه تفت می دیم تا رنگ گوشت عوض بشه. گوشت تفت داده رو داخل قابلمه می‌ریزیم و روش سه پیمانه آب تا برای یکساعت بپزه.

در این بینروغن رو در یک تابه ی کوچک گرم می‌کنیم و زردچوبهدارچین و فلفل رو برای چند ثانیه تفت می دیم تا عِطر ادویه ها بلند بشه.

نیم ساعت بعد از نیم پز شدن گوشتادویه های تفت داده شدهآبلیموآب زعفران – پیاز های سرخ شده – بادام‌های خلالی و نمک رو به گوشت اضافه می‌کنیم و میگذاریم خورش برای نیم ساعت بعدی روی حرارت ملایم بپزه.

پیچاق قیمه رو داخل ظرف مورد نظرتون سرو کنید وروی خورش تخم مرغ نیمرو قرار بدید ( من از تخم مرغ واز تخم بلدرچین استفاده می کنم) و همراه با پلوسرو کنید .

DSC_0678DSC_0679DSC_0686DSC05608DSC_0677DSC_0689DSC_0694DSC_0688DSC_0686DSC_0683DSC_0692DSC_0691تخم مرغDSC_0695DSC_0681DSC_0682