Three Tasty-Easy Recipes for Leftover Rice

There are two things that are staple foods in the Iranian cuisine: rice and bread. They eat rice with different kinds of meat stews or vegetable dishes. In North of Iran, near the Caspian Sea, there are beautiful rice fields which are widely famous for cultivation of different kinds of Persian rice. You can make 10s of gorgeous dishes with white/brown or wild rice. You … Continue reading Three Tasty-Easy Recipes for Leftover Rice

How to Make Homemade Butter

Butter made from milk of sheep, goat, cow, buffalo,…In old times, butter was luxury and used only in special occasions and events. Butter used for frying, sautéing and baking. It’s colour varies from deep yellow to pale yellow. Few days ago I prepared my own home made cheese and the result was FAN TAS TIC. Then I told myself lets make home made butter, why … Continue reading How to Make Homemade Butter

Persian petit meatballs ( Kofteh rizeh Yazdi)

In Iranian cooking ‘ Kofteh’ or ‘ Kofta’ is a kind of meat ball. Kofteh means pounded meat in Persian language. Meat ball or Kofta is made from ground meat such as: mutton, beef, lamb and chicken, along with aromatic fresh or dried herbs, nuts, fruits and eggs. Kofteh is usually shaped into balls and round but sometimes kofteh is in cigar-shape too. Kofteh , … Continue reading Persian petit meatballs ( Kofteh rizeh Yazdi)

Traditional Herb Salad with Bread and Cheese (Sabzi Khordan)

In Persian food table you will always have vegetable or herbs salad in summer time and different types of pickles in winter season. These salads are made of fresh fruits or vegetables that usually housewives are buying straightly fresh from vegetable grocery. In my country when we buy herbs, it is always selling in big bunches of very fresh herbs ( Sabzi khordan) . Popular … Continue reading Traditional Herb Salad with Bread and Cheese (Sabzi Khordan)

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)

Persian Frittata with Herbs (Kookoo Sabzi)

Kookoo (frittata) is a group of Persian meatless (mostly) and sometimes with meat foods that is mixed with eggs. Kookoo is quit easy and quick to make. Kookoo might be something like frittata or herb patties: a mixture of egg with vegetables. Sabzi means herb in Farsi. In koko sabzi, herbs such as parsley, coriander, chives or spring onions and dill are used. Traditionally kookoo cooked in … Continue reading Persian Frittata with Herbs (Kookoo Sabzi)

Azarbaijani Ghormeh sabzi or herb stew

Ghormeh sabzi, is one of favourites and very popular stew ( khoresht) between Persians and Azaris. Ghormeh in Azarbaijani language means fried and sabzi means greens or herbs. The vegetables mix for making ghormeh sabzi, can be purchased in Persian groceries. The ingredients are: parsley, coriander, spring onions, spinach and fenugreek leaves (called Shanbalileh in Iranian language).These beautiful herbs is cooked with red kidney beans … Continue reading Azarbaijani Ghormeh sabzi or herb stew

Cheese Balls

Any kind of cheese is always tasty and lovely  starter or snack. I have prepared  cheese balls made with feta cheese and cream cheese with different garnishing. You can use your favourite herbs/fruits for your cheese balls.   Ingredients 300 g feta cheese 3 Tbsp. cream cheese 2 Tbsp. dried rose petal leaves 2 Tbsp. grounded walnuts 2 Tbsp. chopped chives 2 Tbsp. candied orange … Continue reading Cheese Balls