My yogurt balls

Hi my dear page visitors. I am just in love with these yogurt balls. Aren’t they gorgeous? They look like jewels. Very healthy, light and tasty snacks. It is fantastic when you see how easy yogurt transform into these tasty balls.

Once you made your yogurt balls , you may keep plain yogurt balls in a jar with some olive oil or topping and serve them.


For making these tasty yogurt balls you would need to get rid of yogurt liquid and I made it with traditional method, as you would see in the following recipe. Also you have myriad choices for topping from dried herbs to seeds and nuts.




  • 500g Greek yogurt
  • 2 tsp salt

For topping

  • Dried herbs such as: dill, mint, oregano, chives,
  • Smoked paprika
  • Pomegranate seeds
  • Chilli flakes
  • Dried rose petals
  • Chopped walnuts




Stir salt into the yogurt . Pour the yogurt into a double layer of cheesecloth or kitchen cloth. Tied up the corners.. Hang it over a bowl and leave to drain for 24 hours, until all liquid left in the bowl and strain away.

That’s all you have to do . Resulting is a thick and creamy yogurt.

Shape it into little balls and roll in a topping your choice.



In summer time smoothies are great solution. You can make tens of smoothies with all fruits that you like and treat yourself and family members and friends with beautiful and scrumptious smoothies.


  • 2 ripe bananas
  • 3 large slices of melons
  • 2 cups mixed frozen fruits
  • Vanilla yogurt
  • Milk
  • Honey
  • Nuts: almonds – walnuts or pistachio


Peel and slice bananas and set aside. Cut melons into small pieces. Defrost frozen fruits.
Put your choice of fruit into the blender with 1/2 cup vanilla yogurt, 1 cup milk and 2 tbsp honey. Blend until smooth.
Once they are ready. Stir each one separately and serve in a glass and garnish with crushed nuts.






Qazvin in NW of Tehran, is one of ancient cities of Iran. Qazvin was capital of the Persian Empire under Safavids for 57 years.


Nowadays, this city is one of important cultural and tourism centre in Iran due to archaeological sites, fortifications, monuments, ……. and beautiful sights and for its carpet patterns, poets, pistachio gardens and Sweets such as Baklava.

Name of my recipe is Demaaj or Dumaaj that is a traditional cold food in Qazvin and Tabriz. Dumaaj is a light, traditional and different food. When weather gets warmer, this food would be one of amazing cold food recipes for summer time.

Deemaaj is combination of Persian naan Lavash with aromatic fresh herbs, plain yogurt, cream and walnuts.


Recipe for this food is slightly different area by area. Deemaj is one of healthy foods for Iftar in month of Ramadan. One of essential ingredients for deemaaj is Persian naan Lavash. If you do not have access to this bread, tortillas bread would be good substitute.

Other ingredient is Iranain Paneer ( cheese) , and good substitute for cheese also would Greek cheese.

Preparing this food is very cheap and easy. You can store it for several days in the fridge. I recommend you to try this refreshing and light meal for a warm summer afternoon.



  • 1 large Persian Lavash naan bread ( 2 tortillas bread)
  • 2 medium cucumber, finely chopped
  • 4-5 spring onions, finely chopped
  • Small bunch of each herbs includes: dill, chives, mint, coriander, parsley, tarragon
  • 100 g chopped walnuts
  • 100 g Feta cheese, crumbled
  • 100 g butter or clotted cream
  • 4 tbsp Greek yogurt
  • ¾ of a cup water
  • 1 tsp paprika
  • Salt and pepper to taste


Break the bread into small pieces and toast it in a pan until crunchy.

Add water to the yogurt and season with salt- pepper and paprika. Whisk it well until you have a thick liquid.

Now, mix yogurt mixture with cream or butter and crumbled cheese. Next, in a large bowl with chopped herbs, cucumber, bread and chopped walnuts, add yogurt mixture and gently combine all ingredients together.

Allow to set in the fridge for 2 hours until firm, then give mini ball shapes and serve it. You can store this lovely bites fresh for few days in the fridge.








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.



Doogh Persian yogurt drink ( Ayran)

Doogh is a traditional Persian drink. A kind of cold savoury yogurt based drink that is mixture of plain yogurt with water and salt. Doogh is called ‘ Ayran’ and yogurt is Gatig in Azerbaijani and Turkish languages. This beverage is very refreshing liquid. Doogh or Ayran is served icy cold with any dish In Iran includes rice, kebab, stews.


Doogh is popular in Iran, Indian, Afghnestan, Azerbaijan, Turkey, Armenia and Middle East . Doogh or Ayran was developed thousands years ago by nomads, a drink made out of milk.

Other additional to doogh that gives more flavour are adding dried aromatic herbs such as: mint, oregano, dried rose petals and salt. You can order doogh in all Persian restaurants in Iran and other countries.


You can find doogh at all supermarkets in Iran, packed in different sizes of bottles but why not to prepare it at home. Doogh has a very easy recipe and in 2 seconds you would have a healthy and fresh drink. All you need is plain yogurt, water ( soda water) and salt. If you like fizzy doogh just replace soda water instead of water.

Doogh is drinking more in the hot summer time with cooling effect on body and deliciousness.



  • 2 cups plain yogurt
  • 3 cups water or soda water
  • Salt to taste
  • Dried herbs


Add all ingredients in a large bowl except water. Mix together. Pour water and blend well. Pour the drink in glasses and Serve it .

Noosh-e jan 

PS:I hope you make this drink and let me know what is your idea about it 🙂





Persian sour cherry pilaf (Albaloo polow ba tahdig maast)

Sour cherry or Morello cherry is called ‘ albaloo’ in Persian language. Albaloo or moreloo cherry is smaller that sweet cherry with dark red colour.

The origins for Sour cherry is in Iranian plateau or East Europe. This fruit is very popular in Iran from ancient time to modern day Iran. Nowadays, albaloo or sour cherry produce in Iran, countries around Caspian sea, Russia, Eastern Europe countries and Turkey.



Fresh or dried sour cherries are used in cooking including: soup, aash, rice, stew, cakes, pies, jam and marmalade.

Today’s recipe is Albaloo polo, an Iranian rice dish with sour cherries. It’s a delicious rice meal with ruby red colour, a beautiful combination of rice with typical spices for this meal such as: Persian saffron, cumin, cardamom, cinnamon, dried rose petals powder and nutmeg.. You can serve albaloo polow by itself or with beef, chicken or meatballs.





  • 3 cups Persian rice or Basmati rice
  • 5 cups sour cherries
  • ½ cup white sugar
  • 1tsp of each spices: cardamom, cinnamon, cumin, dried rose petal powder, nutmeg
  • 1tbsp saffron water
  • 1tbsp salt
  • 1tbsp Ghee oil or regular butter


For tahdig ( bottom of rice)

  • ½ cup vegetable oil
  • ¼ cup water
  • 2tbsp plain yogurt
  • 2tbsp saffron water


In a pot with deseeded cherries add sugar. Simmer for 15 minute over low heat.

Place a plate under a colander and place the cherries in the colander and allow the juice drain.


Melt the Ghee or butter in a pan, add spices and sauté for 1 minute and remove from the heat. Add cherries and saffron water. Gently mix with spices.

Wash the rice and soak in salted water (1tbsp salt) for an hour.

Bring the water to a boil, drain the soaked rice and add the rice to boiled water. Simmer for about 10-15 minutes until slightly tender.

Using a colander and drain the rice. Rinse the rice with cold tap water and drain it.


In a bowl, Mix all ingredients for tahdig and whisk it. Add 2 cups of parboiled rice and 2tbsp of cherries and mix well (as you see in the photos).

Add 2tbsp vegetable oil to the pot. Pour saffron rice into the pot. Cover this layer with half of white rice and pour cherries and cherry juice . Cover the cherry layer with the remaining of white rice and pour remains of cherry juice over the rice.

Cover the pot with a napkin and a lid. Simmer for about 30 minutes over medium heat. Once rice is ready, put a plate on top of the pot and flip it over. Serve it with chicken or beef meat.






Fried zucchini – aubergine bites

In my childhood, when my mother used to fry slices of zucchini ( kadoo) and aubergine ( baademjan) for preparing stew, we always took several fried slices and with a pinch of salt ate them. . Fried zucchini – eggplant were very yummy.



  • 1 zucchini, thinly sliced
  • 1 aubergine, thinly sliced
  • ½ cup plain yogurt
  • 1 small clove of garlic, grated
  • Flat Lavash – tortilla or Taftun bread
  • Pinch of salt and pepper
  • Oil



In a pan heat the oil and fry slices of zucchini and aubergine. In a bowl mix grated garlic with yogurt and season with salt and pepper. Make zucchini or eggplants bites with garlic yogurt dip.



Azerbaijani yogurt soup

Soup is always one of the favourite dishes in Iran. Star of this dish is yogurt. Very healthy soup with lots of fresh and fragrant herbs.


500 g plain yogurt
4 cups water
1 medium onion, finely chopped
300 g mixed herbs includes: chives or spring onions, spinach, parsley, coriander , tarragon ( if tarragon is not available, use 1 Tbsp of dried tarragon)
4 cloves of garlic
1 small fresh chilli pepper
1 cup cooked chickpeas
1 cup cooked pinto beans
½ cup oats
2 beef stock cubes
1 Tsp dried mint for garnish
½ Tsp turmeric
½ Tsp sweet paprika
Salt to taste
2 Tbsp vegetable Oil

In a big pot with yogurt, add 4 Tbsp water and mix until combined well. Add oat, beef stocks, turmeric, sweet paprika, salt and dried tarragon to the yogurt mixture and allow to cook for 15 minutes on a low heat until boiling. Stirring occasionally.

Heat the oil in a pan and saute chopped onion until soft. Set aside.
Once yogurt mixture started to boil, add oil, cooked chick peas and pinto beans, grated garlic, chopped herbs, sautéed onion and chilli pepper.

Stir occasionally, cook for 15 minutes on a medium heat.
Fry dried mint in a dash of oil and once soup is ready garnish with fried mint.
Bon appetite


Cherry cake

This cake with gorgeous texture and taste deserve to give a try. Flavour develops few hours after baking so let it cool and serve it 4-5 hours later. It is sooooo good.




4 eggs

1 ½ cups plain flour or all purpose flour

1 cup powdered sugar

1 cup glazed cherry

1 cup vegetable oil

1 tbsp vanilla

1 cup plain yogurt

1 tbsp baking powdered

1 tbsp honey or maple syrup




Preheat the oven to 180C.

Brush the cake tin with oil. Cover bottom of cake tin with parchment paper.

Using a mixer beat egg with sugar until it’s creamy. Add oil, vanilla and yogurt. Whisk all together for a minute.

Mix flour with baking powder, sift the flour. Add it to the egg mixture and mix well. Now add most of glaced cherry and keep some for cake decoration. Combine all together.

Transfer to cake pan. Bake for 45 minutes. Once cake is ready and still is warm, brush with maple syrup or honey, and decorate with glaced cherry and powdered sugar.

This cake is great with a cup of nice tea or coffee.



zucchini fritters with orange-yogurt sauce

Maybe you do not like zucchini (courgette) taste, but you can make it tasty and enjoy it now and again.
Zucchini is very watery and best way or let’s say ways to remove excess water is to salt the zucchini and then squeeze it.
Today I have my zucchini cakes with orange-yogurt sauce. Just give a try and find out how much they are tasty, delicate and light.




1 large zucchini, coarsely grated
3 baby carrots, grated
2 spring onions, chopped
1 small bunch fresh dill leaves, chopped
3 large eggs
150 g haloumi cheese, grated
1 clove garlic
1tsp baking soda
2tbsp bread crumbs
Salt and chili flakes to taste
Olive oil


Ingredients for orange-yogurt sauce
1 orange zest
1 small clove garlic
3tbsp plain yogurt


Grate the zucchini. Because zucchini is really watery I have used two methods to remove the water. First of all, toss with salt to draw out the liquid ( 15 minutes). Then place it in a kitchen towel, bring corners of towel together and squeeze out the liquid as possible.


Place grated zucchini in a bowl, add grated haloumi cheese, garlic, carrots, chopped spring onions and dill, baking soda, bread crumbs, eggs, and season with salt and chili flakes.
Stir to combine well.

Heat the oil in a pan. Drop 1 tbsp of mixture into the pan and cook 5 minutes each side.
Mix orange zest and grated garlic with yogurt.


Serve the zucchini fritters with orange yogurt sauce. 
Serve the zucchini fritters with orange yogurt sauce.


کوکوی کدو سبز با سس ماستپرتقال
شاید شما هم جزو اون دسته از افراد هستید که از مزه ی کدو سبز خوشتون نمیاد ولی می تونید کوکوی کدوسبز رو طوری درست کنید که نه تنها الان بلکه برای همیشه جزو غذاهای مورد علاقه اتون باشه.
کدو سبز خیلی آبدار هست و زمانیکه می خواهیم کوکوی کدو درست کنیم باید حتمن آب کدو رو گرفت. برای این کار روش یا بهتر بگم روشهایی هست که میشه این کاررو انجام داد. امروز من کوکوی کدو سبز را سس پرتقال و ماست تهیه کردم . اگر امتحان کنید مطمئنم این کوکوی خوشمزهسبک و شیک رو دوست خواهید داشت.


مواد لازم

یک عدد کدوی درشت رنده شده

سه عدد هویج ریز رنده شده

دو عدد پیازجه ی خرد شده

یک دسته ی کوچک شوید تازه ی خرد شده

سه عدد تخم مرغ

صدوپنجاه گرم پنیر هالومی

یک حبه سیر رنده شده

یک ق چ بیکینگ سودا

دو ق غ آرد سوخاری

نمک و فلفل به میزان لازم

روغن زیتون

مواد لازم برای سس

پوست رنده شده ی یک پرتقال کوچک

یک حبه سیر کوچک رنده شده

سه چهار ق غ ماست


طرز تهیه
کدو را رنده می کنیم و داخل یک آبکش می ریزیم و کمی نمک روش پخش می کنیم و میگذاریم برای 15 دقیقه بمونه تا آب اضافی کدو خارج بشه. وقتی به ته کاسه نگاه می کنید می بینید چقدر آب جمع شده ولی هنوز هم باز آب داره برای اینکه کاملن آب کدو خارج بشه در مرحله ی دوم کدوی رنده شده رو داخل یک دستمال آشپزخونه میریزیم و همانطور که در تصویر می بینید دستمال را با دست فشار می دیم تا کاملن آب اضافی کدو خارج بشه.
کدوی رنده شده را داخل یک کاسه ریخته و هویج –پنیرسیر رنده شده و سبزیجات خرد شده را همراه با بیکینگ پودرنمک و فلفلو تخم مرغ ها به کدو اضافه می کنیم. همه ی مواد کوکو را خوب با هم مخلوط می کنیم.

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روغن را در تابه گرم کرده و به اندازه 1 ق غ از مایع کوکو را در تابه می ریزیم تا برای 5 دقیقه سرخ شود و بعد کوکو را بر می گردانیم تا روی دیگرش هم سرخ شود.
پوست رنده شده ی پرتقال را با ماست و سیر رنده شده مخلوط می کنیم تا سس آماده شود.
کوکوهای آماده شده را با سس پرتقال سرو و نوش جان کنید.