Ghormeh Sabzi - Persian Herb Stew

Khoresh-e Ghormeh Sabzi is one of the most delicious and popular dishes among Iranians. I’ve never met anyone who didn’t like ghormeh sabzi. The combination of flavorful and aromatic herbs, slow cooked lamb cubes, fork-tender beans and dried lemons make the khoresh very tasty and nutritious. My mother would call this dish a Sabzi Stew (vegetable stew) because she would add a whole lot of

Dolmeh Felfel - Stuffed Bell Peppers

Dolmeh (stuffed bell peppers) may be served as a main course or a side dish. It makes a great lunch or dinner. You may choose to use a combination of green, red, yellow or orange peppers for their wonderful color combination and flavors.






Dolmeh Felfel - Stuffed Bell Peppers


Ingredients:
Serves 8-10

10 medium-size bell peppers, rinsed
1 lb. ground meat (beef, lamb or turkey)
1

Ash Reshteh - Persian Bean and Noodle Thick Soup

Ash-e reshteh is a great thick soup especially during cold winter days. My mother used to make lots of it in a large and heavy soup pot for our large family of eight. She would freeze the remaining soup for a later time.  







Ash Reshteh - Bean and Noodle Thick Soup

Ingredients:
Serves 4-6

1 cup red kidney beans, soaked overnight, drain and rinse
1 cup chickpeas, soaked overnight,

Borani Bademjan - Persian Eggplant and Yogurt Dip

Mast-o-bademjan/ Borani bademjan (eggplant and yogurt dip) is a very delicious appetizer especially for eggplant lovers. Also, if you enjoy the taste of garlic, this is a kind of dish that you may use as many garlic cloves as you like!


Borani Bademjan - Eggplant and Yogurt Dip

Ingredients:
Serves 4-6

2 large-size eggplants
2 cups plain yogurt
1 medium onion, thinly sliced
2-3 garlic

Zereshk Polow - Rice with Barberries

Zereshk polow with chicken make a great meal for any occasion and is a favorite among Iranians. Barberry (zereshk), grows in clusters like grapes. They are tiny and deep red in color. After purchase keep them in an air tight container in the freezer to maintain its freshness and color.









Zereshk Polow - Rice with Barberries

Ingredients:
Serves 4-6

2 cups basmati rice
1/2 cup

Mast-o-Khiar - Persian Yogurt and Cucumber Dip

Mast-o-khiar is a traditional and very popular side dish that is served with most Iranian meals. This is a simple, healthy and delicious yogurt dish. You may add 2 tablespoons of chopped walnuts, a handful of raisins, 1 tablespoon grated onion (discard the juice) and 1/2 teaspoon minced garlic for a more rich and tasty mast-o-khiar.


Mast-o-Khiar - Yogurt and Cucumber Dip



Ingredients:

Salad Olivieh

Salad Olivieh is a very popular cold dish in Iran. The origin of this food is believed to be Russian. There are many different recipes for this dish. Some like the potatoes more chunky others prefer a smoother salad. I like to add the lemon juice in addition to the pickles for a more tangy taste. Olivieh salad is a combination of chicken, potato and egg salad all in one!






Salad

Polow - Persian Rice

Rice (berenj) is a staple of Persian cooking. There are different kinds of rice and many different ways of preparing a rice dish. The best kind of rice is the black-tail rice (dom-siah) which is very similar to the Indian aromatic basmati rice. The best method for cooking rice is first parboiling and then steaming the rice until it is tender and fluffy.







Polow - Persian Rice

Soup-e Adas - Persian Lentil Soup

This is a very easy, quick, nutritious and delicious soup. Lentil soup is a flavorful soup for all seasons. However, I love making soups in the winter.





Soup-e Adas - Persian Lentil Soup

Ingredients:
Serves 4-6

2 cups lentils, picked over, rinsed
1 large carrot, peeled, diced
2 large celery stalks, diced
1 large onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon turmeric
1/2

Kotlet - Persian Meat Patties

These Iranian meat patties (kotlet) are very tasty warm or cold. They make great picnic or party food. Serve with pickles, salad and warm flat bread for lunch or dinner.





Kotlet - Persian Meat Patties

Ingredients:
Serves 4-6

1 pound ground meat (lamb, beef)
2 large potatoes, cooked, peeled and grated
1 large onion, finely grated
1 large garlic clove, minced
2-3 large eggs
1/2 teaspoon

Kookoo Sib Zamini - Persian Potato Patties

I serve these delicious potato patties (kookoo sib zamini) either as a side dish or as a main dish for a light lunch or dinner. Fried vegetable and egg dishes are called kookoo/kuku in Iran. There are different variations of this recipe. I make this recipe frequently. کوکو سیب زمینی (Kookoo sibzamini) is a great dish for summer picnics, try it on your next outing.






Kookoo Sib Zamini -

Loobia Polow - Rice with Green Beans

لوبیا پلو (Loobia polow) is a delicious one-dish meal for the whole family. A tasty combination of rice, diced lamb/beef and cut green beans. I make loobia Polow quite often for my family.

Loobia Polow - Rice with Green Beans

Ingredients:
Serves 4-6

2 cups long grain basmati rice
1 1/2 pounds  lamb or beef, cut into small pieces
1 lb fresh string beans, washed, cut into 1-inch lengths,

Salad Shirazi

سالاد شیرازی (Salad Shirazi) is a very popular side dish to many rice and meat dishes in Iran. This is a delicious, healthy and refreshing salad for any occasion and anytime of the year.


Salad Shirazi

Ingredients:
Serves 4

3 medium sized cucumbers, preferably seedless
3 small firm tomatoes
1 small onion
3 tablespoons olive oil
2-3 tablespoons lemon or lime juice, freshly squeezed
1

Khorak-e Loobia - Red Kidney Beans Side Dish

This is a tasty and healthy dish that my mother used to make frequently when I was growing up. Khorak-e loobia is one of my favorite side dishes of all time and I make it fairly often. I like to add a generous amount of lemon juice after beans have been fully cooked.



Khorak-e Loobia - Kidney Beans Dish



Ingredients:

Serves 4-6



2 cups Red kidney beans

2 large onions, finely chopped

Mast Esfenaj - Persian Yogurt and Spinach Dip

This delicious and healthy side dish is very easy to make. Borani esfenaj  goes wonderfully well with most rice and stew dishes, grilled meat, fish and chips.





Mast Esfenaj/ Borani-e Esfenaj - Yogurt and Spinach Dip

Ingredients:
Serves 4

2 cups plain yogurt
2 pounds fresh spinach, washed and chopped or use a 1 (10 ounce) package frozen spinach, thawed
1 clove of garlic, minced
2