Walnuts pilaf

A simple rice dish with lots of spices such as turmeric, cardamom, cinnamon, coriander, fried onion and walnuts, mmmmmmm so good and healthy light dish.




  • 200g rice, cooked
  • 100g green peas, cooked
  • 1large onion, peeled, thinly sliced
  • 3tbsp walnuts, roughly chopped
  • 2tbsp fresh coriander, chopped
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 1tsp cumin
  • ½ tsp ground coriander seeds
  • ½ tsp turmeric
  • 2 bay leaves
  • Salt and pepper to taste
  • Butter or vegetable oil


How to make it?????

Heat the oil in a pan. Add bay leaves and all above mentioned spices. Fry for a minute until aroma of spices released.

Add chopped onion and sauté until tender. Add green peas, walnuts, chopped coriander and cooked rice.

Gently mix all ingredients together and ready to serve.


کته گردو

سلام به همگی . امروز یک کته  درست کردم. یک کته ی بسیار ساده‌ای که خیلی سریع آماده میشه و با اینکه در این غذای برنجی از گوشت خبری نیست ولی استفاده از ادویه های خوش عِطر و بو و پیاز تفت داده شده طعم فوق‌العاده‌ای به برنج می‌دهد. این کته را با الهام از کته های هندی درست کردم. در آشپزی هندی از ادویه های زیادی در یک غذا استفاده میکنن که هم غذا رو تند و تیز میکنه و هم عِطر و طعم قوی به غذا میده. در این کته ادویه ها رو به اندازه‌ای تنظیم کردم که با طبع ما مناسب است و خیلی تند نیست ولی اگر دوست داشتید می تونید زیره و فلفل رو بیشتر هم بزنید.

مواد لازم

دویست گرم برنج

صد گرم نخود فرنگی پخته

یک عدد پیاز درشت خلالی خرد شده

سه ق غ گردوی خرد شده

دو ق غ گشنیز خرد شده

نصف ق چ دارچین

نصف ق چ هل

یک ق چ زیره

نصف ق چ پودر تخم گشنیز

نصف ق چ زردچوبه

دو عدد برگ بو

نمک وفلفل به میزان نیاز

کره یا روغن مایع

طرز تهیه

مقداری روغن را در تابه گرم کنید یا کمی کره را آب کرده و تمام ادویه ها و برگ بو را در تابه برای یک دقیقه تفت دهید تا زمانیکه عِطر ادویه ها به مشامتان برسد. در این زمان پیاز خرد شده را به ادویه ها افزدوه و تفت دهید تا پیاز نرم شود. در انتها نخود فرنگی – گردو – گشنیر خرد شده و کته ی پخته را به مواد داخل تابه اضافه کرده و به آرامی همه ی مواد را با هم مخلوط کنید . کته آماده ی سرو هست.


ّ  Ingredients

  • 200g rice, cooked
  • 100g green peas, cooked
  • 1 large onion, peeled, thinly sliced
  • 3tbsp walnuts, roughly chopped
  • 2tbsp fresh coriander, chopped
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 1tsp cumin
  • ½ tsp ground coriander seeds
  • ½ tsp turmeric
  • 2 bay leaves
  • Salt and pepper to taste
  • Butter or vegetable oil


How to make it?????

Heat the oil in a pan. Add bay leaves and all above mentioned spices. Fry for a minute until aroma of spices released. Add chopped onion and sauté until tender. Add green peas, walnuts, chopped coriander and cooked rice.

Gently mix all ingredients together and ready to serve.


Tahchin Shevid- Baghali (Persian Dill & Broad Beans Rice Cake

Traditionally this rice dish is called Tahchin or upside down rice also known as Persian baked rice cake. Tahchin is an Iranian divine rice dish with beautiful presentation. It’s made of layered meat and rice. It may not look like much from the outside but the combination of cooked meat, yogurt, egg and aromatic spices with rice create a crunchy outer crust and soft inside rice. We Iranians love our Tahchin.


There are different versions of Tahchin made with red meat, chicken, and vegetables. My today’s Tahchin is made with combination of dill or (ُُ Shevid  in Persian) and broad beans or (Baghali  in Persian) with chicken .



  • 3 cups Iranian rice ( due to it’s amazing aroma and taste)

  • 400 g chicken fillet, cooked and diced

  • 2 cups Broad beans or Fava beans, cooked

  • 1 cup dried dill

  • 500 g Greek yogurt

  • 3 eggs

  • 2 onions, finely chopped

  • 1 tsp cardamom

  • 3 tbsp Persian saffron water

  • 1 tsp cinnamon

  • 1 tbsp dried rose petals

  • Salt and pepper to taste

  • Vegetable oil


How to make it

Yogurt is important ingredient in making Tahchin. We need a sort of thick yogurt, therefore, I have used a traditional way that my mother used to apply and make a thick creamy yogurt by Pouring regular yogurt into a double layer of cheesecloth or kitchen cloth. Tied up the cloth.. Hang it over a bowl and leave to drain overnight. ( as you will see in the following photos).. You would see the liquid left in the bowl. Resulting is a thick yogurt.  Wash the rice. Soak it in the salted water for 1 hour.

Meanwhile, fry the onion until slightly soft. Add diced chicken meat. Stir in salt- pepper, cardamom, cinnamon, dried rose petal, dried dill and Fava beans ( just keep 1 tbsp of Fava bean for later) for 2-3 minutes.

Now, In a bowl, mix yogurt with eggs, 2 tbsp of Persian saffron water, pinch of salt and pepper. Whisk it until combine well and set aside.

Pour water in a large pot and bring it to a boil. Drain salted water of rice and add the rice to the boiling water. Cook for 10 minutes.

Using a colander and drain the rice.Add half of the drained rice and half of the chicken mixture into the yogurt mixture bowl and gently blend together.

Pour some oil into a non stick pot or pan, spread 1 tbsp of plain fava bean on the bottom of the pot. Spread rice mixture into the pot ( as you see in the photos) and flatten with wooden spoon or spatula.

Then, layer second half of the chicken mixture around the edges of the surface. Finally, layer with second half of the white rice and cover the entire surface. Flatten the top with the back of a large spatula or spoon while pressing down( as you see in the photo). Pour 1 tbsp of saffron water over the rice.

Place the pot on medium heat for 5 minutes. Then lower the heat cover the pot with a lid and cook it for 45-60 minutes until the crust forms.

Once rice is done, let it cool for few minutes. Place a serving platter on top of the pot and gently turn the pot over, Voila you have a wonderful rice cake shape dish. Sooooooooo delish.




Potato and Rice Pilaf

This is a fantastic dish recipe for potato and Persian rice. It might be served as main course or as side dish. This meal can be vegetarian as well. For making this dish use a kind of potato that stand up to the cooking time.


Other thing is about main ingredient that is rice. Good quality rice is very important matter. In today dish I used Persian smoked rice (berenj-e doodi) that is long grain with high quality and just superb aroma.

So if you are interested you can follow my easy peasy potato rice recipe with yogurt.



  • 2 cups Persian smoked rice
  • 3 potatoes, peeled and cut into chunks
  • 1 tsp salt
  • 2 tbps butter



Wash the rice two times. Add rice in the rice cooker with enough water to cook, also add salt, potatoes and butter.

Serve the rice hot with yogurt. You can have plain yogurt or mixture of yogurt with chopped cucumber or r of yogurt with beetroot powder.



Basturma or Basdirma Polo

Basturma or Basdirma polow /pilaf is a traditional Azerbaijani rice dish that is popular in Ardebil an ancient city near Caspian Sea.

The meaning of the word ‘ Basturma or Basdirma’ translates as ‘ to press’ or ‘ pressed’. An other literally meaning of this word is ‘ buried’. Why the name of this dish is Basturma polow? Well I would say, because meat mixture of this dish would be placed between layers of rice and looks like hidden and buried, so is invisible until to be served.


Flavour and taste of this dish with quince and medlar jam is fantastic.One of Ingredients for this amazing dish are quince and medlar jam or marmalade. Flavour and taste of this dish with quince and medlar jam and saffron is fantastic.

Duck, lamb shank, beef and chicken might be used for this rice dish. I have tried with all and I prefer with red meat and has much better taste, but yet it’s your choice 🙂




  • 3 cups Persian or Basmati rice
  • 1 cup crushed walnuts
  • 300g diced meat
  • 2 large onions, finely chopped
  • 3-4 tbsp saffron water
  • ½ cup quince jam
  • ½ cup medlar jam
  • 1 large potato, peeled and thinly sliced
  • Pinch of pepper
  • butter
  • vegetable oil




Wash the rice and soak in salted water for 2 hours.

In a pot with water and one of chopped onions, add diced meat and cook the meat until tender. Heat the oil in a pan and saute other onion on medium heat until soft. Add pinch of pepper, cooked meat, 2 tbps of saffron water, quince and medlar jams and crushed walnuts. Gently mix all together. Let to fry for 3-4 minutes on medium heat. Remove from the heat and set aside.


Bring the water to a boil, drain salted water of rice and add rice to the boiled water and cook for 10 minutes. Then using a colander and drain parboiled rice.

Add 3 tbsp vegetable oil to the pot. Set slices of potato at the bottom of the pot. Cover top of potatoes with one cup of rice. Then spread meat mixture all over the rice. Finally spread remaining of the rice top of the meat. Press down the rice. Add rest of saffron water and 1 tbsp butter on the rice and cook the rice on medium heat.

Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely golden crust rice..Serve this dish with pickles specially with olives.

Thanks for reading this recipe. I would be glad have your comments.




Coloured Tahdig

Persian ( Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig’ meaning bottom of the pot in Farsi language.

Tahdig, is speciality of Iranian cuisine consisting of crispy, crunchy, golden browned layer of either rice – bread, potatoes or meat taken from the bottom of the pot , while the rice on the top steams.

Usually in serving time of meal there is big battle for having more tahdig and when you have it, it will disappear in a second from the table with no leftover.

Most common ingredients for making tahdig include yogurt and saffron, bread, or potato.

In my previous posts I have shared my recipes with more details for making tahdig: 1- Persian steamed rice with saffron crust and 2- Tahdig.


Today I made coloured tah dig that looks as beautiful as rainbow. It brings sun shine to the kitchen. So if you are interested to have a crispy coloured crust rice that formed at the bottom of pot by frying parboiled rice, try and make this recipe.


4 cups Persian dry rice or Basmati rice

½ cup oil

¼ cup water ( or 7 tbsp )

Food colouring

1-2 tbsp butter

2 tbsp vegetable oil

Salt to taste



Wash the rice with cold water. Fill the bowl with cold water, add rice, cold water and 1tbsp salt. Let to soak for 1-2 hours.


In a non-stick pot, bring water to a boil, drain salted water, pour in rice and add it to the boiling water. Let to cook for 10 minutes. ( If rice is soaked in salted water for 1-2 hours, so 10 minutes cooking would be just enough or drain it).

Using a colander, drain the rice and rinse with cold water.




In a bowl combine ½ cup of vegtable oil , ¼ cup water and 3 spatulas of parboiled rice (about 2 cups rice) and stirring well. Then divide the rice in 3 separate bowls.

I want to make three colours tahdig, so I divided the rice into 3 but if you want to make 2 colours, divide it into 2 separate bowls. Add pinch of favourite colour to the each bowl and mix well.


Add 1 tbsp vegetable oil to the bottom of the pot. Cover the bottom of the pot with coloured rice ( you can make a design perhaps or just randomly make a pattern) and pile up the rest of the rice on the top and shaping the rice into a pyramid. put some butter top of the rice.


Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form crunch crust.

Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely rainbow crust rice.








Persian turnip-rice soup

This is a very easy following recipe for turnip soup with a soft texture and lovely flavour. Turnip is called ‘ Shalgham’ in Farsi. There are different recipes for turnip soup, like turnip-carrot, turnip-onion, ….. and this is my turnip-rice soup a Lovely meal for a lunch or as a light dinner.



  • 1 large turnip
  • 3 onions
  • 2 cloves of garlic
  • 4-5 carrots
  • 3 Tbs brown rice
  • 2 vegetable cubes
  • Some thyme leaves
  • Salt – Chilli to tase
  • and olive oil


Preheat the oven. Peel off turnip skin. Cut it into chunks. Place them in a baking tray and drizzle over them some olive oil. Roast it in 160c degrees for 20- 30 minutes.

Peel off onions, garlic and carrots. Cut them into small pieces. Place them in a pan, add some oil and thyme leaves. Stir it for 10 minutes. Dissolve 2 veggies cubes in 500 ml warm water.


Pour it in a pot. Add all vegetables to the pot.Add brown rice, salt and pepper. Let it to cook over medium heat for 20 minutes. Pure soup in a food processor. For garnishing you can have some fried onions. Serve it with fresh bread and butter. Bon a ppetit.



همهدوتایییکی تا

Japanese Salmon rice with fresh vegetables

You can serve this meal as a main course or side dish.



  • 200 g salmon fish, finely cut into small pieces
  • 200 g rice
  • 2 eggs
  • 1 tbsp soy sauce
  • 1 carrot, grated
  • 3 tbsp green peas
  • 2 spring onions, finely chopped
  • Salt and oil




Place rice in a rice cooker, add oil, water, soy sauce and cook it. While rice is cooking, Crack the eggs in a bowl, whisk, add pinch of salt and cook.

Then, fry grated carrot, and add chopped green onions and green peas, let to cook until softened carrot and onions softened. Heat the oil in a pan and fry chopped fish.

Add all cooked ingredients to fried fish and mix all together. At the end, everything goes in a bowl with cooked rice and combine together and serve it. Garnish with green onions.



Cutlet or Persian Meat Patty with Yellow Split Peas

Cutlet is famous Persian meat patty. You can make it with different meat such as ( beef – lamb- veal). Persian cutlet or meat patty has a simple recipe but it is incredibly tasty and delicious. It looks like burger BUT it’s combination of meat  either with potatoes chickpeas or yellow split peas.

It can be served either with Persian Naan bread ( Lavash) or with steamed rice. Both are equally yummy. Cutlet would be double tasty day after cooking ,because flavour develops . It might be served warm or cold at home or at picnic. I just love cutlet.


200 g ground beef

100 g split yellow peas, cooked and mashed

1 medium onion, peeled and grated

1 egg

½ tsp of cumin

½ tsp turmeric

Bread crumbs or plain flour

Salt- pepper to taste





Grate onion and set aside. Mash cooked yellow split peas.

In a large bowl, add ground beef, grated onion, egg, and , spices . Combine together, add mashed yellow split peas  and knead very well.

Take one spoonful of mixture in your hand palm and form round shape or flat shape. Scatter bread crumbs or flour in a plate or tray. After shaping cutlet, coat both side of cutlet with flour / bread crumbs.

In a frying pan on a medium heat, add oil let it to get hot. Place cutelet in the pan. Fry each side for about 6-7 minutes or until edges of meat is brown. Then, flip them over and let cook other side as well.

Serve it with rice, salad and pickle.


Persian Dill and Fava Beans Rice with Lamb Shank

Dill/fava beans rice with lamb shanks is one of the mosttttttt tastiest and popular dishes in Iran and usually serves in especial occasions and events. Rice with fava beans ( broad beans) is called ‘ Bahagli polow’ in Farsi and the beautiful tender lamb shanks which is called ‘ Mahicheh’ in Farsi is a luxurious dish that was one of favourite dishes of Persian king from Safavid dynasty ( 400 years ago).

You might make this dish either with chicken breast/thigh or lamb shank.
I hope you have chance to try this gorgeous meal.


4 cups rice
2 pieces lamb shanks
2 large onions, finely chopped
2 cups cooked fava beans
150 g dried dill ( fresh dill)
1tsp cinnamon powder
1 tbsp rose petals powder
¼ tsp cardamom
½ tsp turmeric
Saffron threads
1 orange
1 lime
2 potatoes, thinly sliced
2 small stalks of parsley ( it could be rosemary, thyme or parsley as well)
Salt- chili powder

Heat the oil in a pan. Add chopped onions with turmeric and cinnamon powder and sauté until soft. Wash and drain lamb shanks. Add the meat to the onions and fry for about 15 minutes or until turns brown.

Zest the lime. In a bowl with orange juice, add lime peel add pinch of chili powder and saffron thread, mix all together. Add this juice to the fried meat. Pour 1 liter water into the meat pot and let it to cook until tender. Once it’s cooked season it with salt.
Cook fava beans then peel the skin off of the beans. Set aside.

Wash the rice. Pour the rice into salted water and soak it for about 1 hour. In a large pan, bring water to boil. Pour off salted water from rice and pour it into boiling water. Let to boil for 10 minutes. Add cooked beans just before strain the rice.

Drain and rinse the rice with tapped water. In a large pot/pan apply oil. Take potato slices one by one. Put one parsley leave on the potato slice ( as you see in the photo) . Apply all potato slices across the pot. Add a layer of rice, then spread dried dill top of the rice, then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder. Place some pieces of butter top of the rice, it will give so good taste to the rice. Cover the pot with a lid and let to cook for 20 minutes with low heat.
Once it is ready. Serve the rice and garnish with saffron ( if you like) and remove crusty potatoes and serve with rice, lamb shanks, pickles , salad or yogurt.



Lubia Polo( Persian Style Rice with Green Beans)

Lubia polo as we say in Farsi, is another popular Iranian rice dish. Lubia/loobia is green beans in Farsi. This rice dish is full of colour, flavour and veryyyyyyyy delicious meal for whole family. It is  a beautiful combination of rice with fresh green beans, diced or ground meat, tomato paste and aromatic spices.



3 cups rice
4000 g diced meat
200 g green beans
2 large onions
1 large potato

1tsp tsp cinnamon
1 tsp turmeric
1 tsp cumin
1tbsp saffron water
½ tsp nutmeg
2 tbsp tomato paste
7  fresh tomatoes, grated

Salt and pepper to taste

Vegetable  oil

wash the rice. Soak the rice in salted water ( 1tbsp salt) for 1 hour.

Finely chop onions. In a pot with water add one of chopped onion and meat. Let to cook until tender and soft.

Chop green beans to small pieces. Heat the oil in a pan and add chopped beans. Fry to 10 minutes. Set aside. Grate fresh tomatoes and set aside. Heat the oil and saute second chopped onion until soft, then stir in all spices, fry for 2 minutes more. Add grated tomatoes, tomato paste to the onion. Allow to fry for few minutes. Add fried green beans, Saffron and cooked  meat to the sauce. Mix all together and remove it to a plate.
Bring it to a boil. Drain salted water of rice and  add rice to boiled water. Let it cook for 10 minutes . Then drain the semi cooked rice in a colander and pour some tap water over the rice. Mix rice with the sauce.
Cut a large potato into thin slices. Pour 4-6 tbsp oil in the pot, and cover bottom of pot with a slices of potatoes ( or if you do not like potatoes, cover bottom of pot with a layer of tortilla  bread). Place  rice with prepared sauce in several alternating layers. Sprinkle 3tbsp vegetable oil all over.
Simmer the rice for 20-30 minutes. Serve it with pickled vegetables/ salads or plain yogurt.
Bon appetit