You know turmeric is a herb with lots of benefits. You can use turmeric in different ways, you can eat or drink it as a lovely tea . It’s not only a kind of spice but also is a medicine with lots of goods. Turmeric is called ‘Zardchobeh ’ in Persian and is one of key ingredients in In Iranian cuisine. We add turmeric to stews, rice, pickles, omelettes, frittata, soup, aash and halva.
Turmeric with it’s earthy aroma , beautiful yellow colour used as colouring, flavouring recipes and for dyeing too. It could be used instead of saffron.
What made me talk about turmeric is this humble and easy recipe. My mother used to add turmeric to fried potatoes and make tasty snack for us and I just remembered it and wanted to share this recipe . One of easiest and super duper recipe for weekend morning.
- 4 large potatoes, peeled and diced
- 1 tsp turmeric
- Salt and pepper to taste
- Olive or other vegetable oil
cut potatoes into chunks. Heat the oil in a pan and fry potatoes. Sprinkle turmeric and season with salt and pepper. Gently stir until golden.
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.
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.
This is a traditional rice pilaf made in milk and serves with beautifully fried raisins and dates in butter, cinnamon and saffron. In some recipes you can serve rice either with smoked fish, that is just yum or with raisins and dates.
2 cups rice
2 cups milk
1 ½ cups water
1 cup Dates
1 cup raisins
2tbsp vegetable oil
1tbsp Persian saffron water
1tsp cinnamon powder
½ tsp turmeric
Rinse the rice. Pour all milk, water, rice and 2tbsp butter and vegetable oil into a pot. Bring it to a boil. Reduce the heat to low. Add turmeric and Saffron water. Give a stir. Allow the rice to cook.
Meanwhile, melt the butter in a small skillet, add raisins, cinnamon powder and saffron water. Sauté for 2-3 minutes until softened. Then remove from the heat and do same process with Dates.
Serving milky rice with fried raisins and dates. If you like add a pad of butter to rice and give extra richness.
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.
Eggplant stew can be made with chicken, lamb or beef. All are equally good in this dish.
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
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
This is a very simple but healthy and tasteful recipe. For wrapping herbs, I use a kind of Iranian bread that is called ‘ Lavash bread similar to tortilla bread .
- 3 lavash bread (Tortilla bread)
- 30 g parsley leaves
- 30 g spring onions
- 50 g spinach leaves
- ½ Tsp turmeric powder
- Salt- pepper to taste
- Plain yogurt
- 1tbsp flour
Wash and finely chop all the green. Melt the butter in a pan. Add all spices and chopped herbs . Saute for 5 minutes until soft, set aside.
Mix the flour with a little bit of water to make glue like paste and set aside. Cut the crusts of the bread as you see in the photos, and give rectangular shape. Take 1 Tbsp of herbs mixture and put on the bread. Wrap the bread according to the photos.
Seal the edge of each bread with flour glue. Repeat the processe with remaining of the ingredients.
Heat the oil in the pan and fry all the wrapped breads until both sides are golden brown.
Serve hot with garlic yogurt or plain yogurt.
If you had a busy day and are not in mood to spend long time in the kitchen or do not know what to make, try this recipe. It’s very easy, hearty and extremely palatable dish.
Dupiazeh literally means ‘2 onions’ in Persian language. This dish is popular in cities such as Shriaz and Bushehr (South and SW of Iran).
Dupiazeh might be served with Persian Lavash naan bread ( pitta bread) or with rice.
- 300g potatoes, cooked
- 1 large onion, peeled and cut lengthwise
- 1 -2 eggs
- 50 g butter
- 5tbsp olive oil
- ¼ tsp turmeric
- Salt and black pepper to taste
I present two different way for preparing dupiazeh: One dish with eggs , and other one without eggs.
I cooked baby potatoes and did not peel them off, simply because with skins is tastier and potato skin has natural nutrition but if you do not like, peel them off and cut into small pieces.Melt the butter in a non-stick pan, also add oil and chopped onion.
Sauté onion until soft and slightly golden. Add turmeric, season with salt and black pepper. Stir well.
Add cooked potatoes and mix with onion. Gently stir. It’s done. Tthis is the one dish without egg/eggs.
But you might crack the egg/eggs in the potato mixture, gently stir and let egg cook.
Serve with Persian lavash bread ( or pita bread ).
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
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.
Some people do not like Spinach and even they do not give chance to themselves to taste it, but with this recipe you will have very delicious sauteed Spinach with garlic yogurt dip. It is incredibly simple and light but yet delicious and flavorful dish. This is one of the most tastiest spinach dish that you ever tried:). With this recipe my mother converted many people to spinach eaters 🙂
Most important spice for this dish is turmeric with nice orange colour, is called ‘ Zard Chobe’ in Farsi/ Persian language. Taste and colour of beautiful turmeric not only brings a lovely aroma and colour to the dish but also it’s an anti-inflammatory.
400 g Spinach leaves
1 large onion
2 cloves of garlic, grated
3 tbsp cooked yellow split pea
3 tbsp cooked rice
5 tbsp yogurt
1 tsp turmeric
Butter or vegetable oil
Salt and pepper to taste
How to make it
Cut roots of Spinach leaves. Then wash and rinse Spinach leaves. Place the leaves in a pot, add 50 ml cold water and Cook it for 3 minutes over a medium heat. Remove it from the stove. place the spinach in a colander and let cool. Then chop it finely..
Peel and finely slice onion. Melt butter in a saucepan over medium heat and add onion. When onion goes golden, add Spinach, cooked rice, fried onion and yellow split peas. Season with salt, turmeric and pepper. Mix well all ingredients together. Cook it for 10 minutes over a low heat.
Meanwhile in a bowl with yogurt, add grated garlic. Combine together. Place yogurt dip in a plate and pour some Spinach top of it. It is very yummy with a slice of bread.
These potato cakes are superb and easy to prepare. No need to eggs or meat or flour. Just easy peasy recipe for making potato cakes or kookoo.
3 potatoes, cooked
1 small onion, finely chopped
1 small bunch of parsley, finely chopped
½ Tsp cumin powder
½ Tsp turmeric
Salt and chilli flakes to taste
Peel off potatoes. In a pot with salted water, cook potatoes. Let they cool. Mash potatoes. Add chopped onion , parsley and spices.
Combine all together very well. Heat the oil in the pan, take small portion of potato mixture and give a round or flat shape. Fry in the pan 3-4 minutes , flip over and fry other side as well.
Dampokhtak is traditional Persian steamed rice. It’s made with fried onion, dried yellow fava beans, rice and turmeric. It’s one of easiest and simplest Iranian rice dishes. Turmeric powder with lovely earthy taste is main spice of this dish.
2 cups rice, rinsed under cold water
1 cup dried yellow fava beans, cooked boiled
1 large onion, sliced thin
1tsp turmeric powder
Salt and chilli flakes to taste
In a pan, melt the butter and add onion. Sauté until slightly golden. Add turmeric and stirring frequently.
In a pot, bring to a boil 3 cups of salted water; add rice, fried onion, cooked beans, and chilli flakes. Gently stir to blend all ingredients. Place the lid and cook over medium heat for 20 minutes.
Once rice is ready, transfer dampokhtak to a serving dish with pickled vegetables, Greek yogurt or salad.
It’s simple and delicious rice dish, good choice for vegetarian as well.