Dish

Tas kebab( Persian Meat & Vegetables Stew)

Tas kebab is a Persian beef/lamb and vegetables stew. Traditionally it’s made with lamb but you can make it with beef, or veal too. In some different versions you may add eggplants and  quince too. Tas kebab is a hearty and tasty stew with aromatic spices and fresh vegetables like carrots, potatoes, onions, ….which is… Continue reading Tas kebab( Persian Meat & Vegetables Stew)

Nations food, Rice

Traditional Samarkand Polow

This gorgeous rice dish is popular in Uzbekistan and Tajikistan. It can be made with lamb, beef or chicken, garlic , quail eggs and spices such as cumin that gives the dish very nice taste. Ingredients 2 cups rice 300g diced lamb meat 2 large orange , yellow or white carrots, cut into thick matchsticks… Continue reading Traditional Samarkand Polow

Soup/aash

Brussels Sprouts Soup

A hearty soup with creamy texture for winter season. One of ingredients for  this soup is bacon. Bacon is a meat prepared from cured pork but there are meats from other animals like: beef, lamb, turkey that prepared resemble to bacon and referred to as bacon. Brussels sprouts soup Ingredients 250 Brussels cabbage, slices 25… Continue reading Brussels Sprouts Soup

Stew with polow

Persian Artichoke and Celery Stew

This stew is called’ khoresh kangar VA karafs’. It’s a mouth-watering stew, super easy to make and sooooo marvellous 🙂 🙂 Khoresh means stew, celery is karafs and artichoke is kangar farangi in Persian language. Star of this meal is artichoke or kangar farangi. You can use fresh, frozen or canned  artichokes. Ingredients 200 g diced… Continue reading Persian Artichoke and Celery Stew