Tas Kabab

Tas kabab is usually an autumn/winter meal when quince is in season and readily available in the market. This combination of meat and vegetables is tastiest when made with fresh quince. I like tas kabab very much and I make it frequently regardless of the season. Sometimes, I would use granny smith apples instead of quince. I think it’s a rather good substitute when quince is not

Kabab Deegi - Iranian Pan Kabab

With nice days of spring ahead, kabab/kebob is one of the great dishes to make outdoor parties. There are a variety of kababs such as koobideh (ground meat kabab), barg (beef tenderloin), joojeh kabab (chicken) or fish  kabab to name a few. 

However,since we haven’t had a chance to assemble our new grill yet, therefore I have to settle for kabab digi/deegi (stove-top pan kabab) for now. I

Kalam Polow - Cabbage Rice

This is another great variation of rice that is a staple in Iranian cooking. Even though I've had kalam polow in the past, I must say that I didn't particularly care for it until recently. I think liking cabbage is an acquired taste. Now that I have grown to like it, I add plenty to the pickles (torshi) I make. I eat it raw as a snack or mix it with rice. For this dish, vegetarians can skip