Sabzi Polo Semnani (Sozi Pela) - Semnani Herb Rice with Meat and Vegetables
Sabzi Polo Semnani is a cherished dish from the Semnan province of Iran, known for its rich, earthy flavours that capture the essence of desert life and local traditions. With a history spanning over 150 years, this dish holds a special place in Semnani households. The core ingredients—rice, meat, fresh local herbs, and black-eyed peas—have remained unchanged over time, but the vegetables used vary with the seasons, making it a reflection of the region’s agricultural cycles. What truly distinguishes Sabzi Polo Semnani is the way these ingredients are layered with the rice, creating a mouth-watering medley of textures and tastes, enriched by local clarified butter and the region’s fresh, organic produce.
Torshe Vash - Zesty Herb Chicken and Eggplant with Pomegranate Molasses
Discover the Flavours of Northern Iran: Torshe Vash - Zesty Herb Chicken and Eggplant with Pomegranate Molasses.
Torshe Vash is a traditional dish from the lush, green region of northern Iran, particularly the Gilan province. This unique stew is named after the herb Torsheh Vash, also known as wood sorrel, which is a key ingredient that gives the dish its distinctive sour flavour. Torsheh Vash is not just a culinary delight; it’s also packed with health benefits. Rich in iron and phosphorus, this herb is known for its ability to boost nutrient absorption, strengthen hair, nails, and skin, and stimulate the appetite.
Gheymeh Nesar - Persian Jewelled Rice with Meat
Gheymeh Nesar is a divinely luscious dish from Qazvin, Iran. This luxurious rice dish is a celebration of color with a heavenly taste. Gheymeh refers to the small pieces of meat and Nesar means something like ‘offering’, highlighting how precious this dish is, which is why it is often prepared on special occasions.
Khoresh-e Rivas – Lamb Rhubarb Stew
It’s rhubarb season, which means it's time for Khoresh-e Rivas! This exquisite lamb and rhubarb stew is one of my favourite Persian dishes. The savoury richness of the lamb and herbs, combined with the fresh tang of rhubarb, creates a delightful harmony of flavours!
When I was a child, every summer my family and I would journey to Mahalat, my dad's hometown. One of our favourite activities was rhubarb picking. It was a joyful tradition, with my dad, uncles, aunts, and cousins spreading out to find nice young rhubarb. Although it was hot and dry, we loved it so much.
Jaghoor Baghoor / Vavishka - Persian Haggis
Jaghoor Baghoor, or Hasratol Molook, indeed holds a significant place in Iranian cuisine, reflecting a rich tapestry of flavours and cultural heritage. Its variations across different regions speak to the diverse culinary landscape of Iran and the importance of local ingredients and traditions.
The story behind its name, Hasratol Molook, adds an intriguing layer to its history, highlighting the socio-economic dynamics of food consumption in the past. It's fascinating to see how a dish once enjoyed primarily by the working class has evolved into a celebrated part of Iranian culinary tradition.
Kadoo Polo Sistani - Persian Lamb and Zucchini (Courgette) Rice
Kadoo Polo Sistani as the name suggests, is from the Sistan and Baluchestan Province - the second largest of the 31 provinces of Iran. A mix of rice, courgettes (zucchini), lamb, and spices creates a wonderfully delicious and flavorful dish that is comforting and satisfying. Each component brings its unique qualities to the dish.
Khoresh-e Kadoo Halvaei - Lamb and Pumkin Stew
Khoresh-e Kadoo Halva stands as a cherished Persian stew celebrated for its comforting blend of tender meat, vibrant spices, and the subtle sweetness of pumpkin. This rich dish embodies the essence of Persian cuisine, offering a symphony of flavours that delight the senses.
You can use any variety of pumpkin to prepare this dish, yet those with a nutty taste, such as Uchiki Kuri or Butternut Squash give the stew a delightful depth.
Saj Kabab - Azeri Skillet Kabab
Saj Kebab, also known as Saj Qorma (Saj Ghorma), is a traditional dish originating from East Azerbaijan, West Azerbaijan, and the Ardabil Provinces in Iran. It is celebrated not only locally but also throughout the country. The saj, an ancient and traditional cooking pan characterised by its round bottom and depth, serves as a versatile tool for preparing various foods and bread, much like a wok. It effectively transfers heat and can be used over coal or gas flames without damage. Saj pans are typically crafted from stainless steel, cast iron, or carbon steel, and are available in different sizes.
Chelo Khoresh-e Gardan - Slow Cooked Persian Lamb Neck Stew
Savouring a slow-cooked lamb neck stew is like a cosy hug for your taste buds!
The magic happens as the lamb becomes incredibly tender, soaking up a symphony of aromatic spices. With each bite, you're treated to a burst of rich flavours, creating a delightful and comforting experience. This stew is a surefire way to turn any meal into a warm and unforgettable culinary adventure!
Abgoosht aka Dizi – Persian Lamb Beans and Potato Stew
A while back my Maman sent me these beautiful Dizi stone pots. I finally used them for the very first time to cook delicious Aabgoosht over charcoal on my BBQ. But don’t worry, if you don’t have a garden, a BBQ or Dizi pots. You can prepare Aabgoosht in a regular pan on your stove.
Aabgoosht is a traditional Persian potato bean and lamb stew. The name Aabgoosht translates to ‘water meat’, perhaps because the original recipe, which is hundreds of years old, consisted only of meat, legumes and water. This made it a nutritious, high-energy dish.
Tas Kabab - Persian Lamb and Vegetable Stew
Khoresh-e Kadoo Sabz is a delicious Persian lamb stew with courgette/zucchini, sour grapes, and tomatoes. This tasty red stew is very popular with European and American friends.
Khoresh-e Pesteh - Persian Pistachio Stew
Khoresh-e Pesteh is originally from Rafsanjan - a city in the Central District of Rafsanjan County, Kerman Province, Iran. It’s prepared with the best native pistachios. Pistachio stew is considered a kind of royal food and is cooked for special gatherings and ceremonies.
Kabuli Pulao – The Afghan National Dish
Kabuli Pulao is an incredibly delicious dish from Afghanistan, as the name suggests. This light and aromatic rice dish with lamb, other meat or poultry, that’s jewelled with carrots and raisins is the Afghan national dish. It is also popular in Uzbekistan and Tajikistan. Other forms of spelling include Qabuli Pulao, Qabeli Palaw and Qabuli Palau. In Persian, we call it Qabeli Polo.
Qabuli, Qabeli, Kabuli, … whatever you may call it, it’s absolutely drool-worthy and I dare you to give it a try! The first time I had it in an Afghan restaurant a few years back it became one of my wife’s and my favourite dishes. I’m sure you’ll love it too, so I just had to borrow this yummy dish from our neighbours and come up with a recipe for it.
Khoresh-e Khalal - Persian Lamb Stew with Dried Limes, Black Barberries, and Slivered Almonds
Khoresh-e Khalal is a flavourful lamb stew from the Kermanshah province in western Iran. The black barberries give the dish a pleasant hint of sourness. The sun-soaked limes add further tartness and irresistible fragrance, while the slivered almonds add texture, making each spoon full a multi-sensory adventure.
Khoresh-e Kadoo Sabz - Persian Lamb Stew With Zucchini (Courgette)
Khoresh-e Kadoo Sabz is a delicious Persian lamb stew with courgette/zucchini, sour grapes, and tomatoes. This tasty red stew is very popular with European and American friends.
Chelo Mahicheh Pesaran-e Karim - Karim’s Sons’ Lamb Shanks And Rice
‘Pesarane Karim restaurant’ is a very famous name that (if you’re a foodie) can make you hungry just by hearing it. The history behind this restaurant begins in 1921 with Karim Qasemzadeh Hatami, also known as Karim Shishliki. He became successful and helped the Mashhad food and restaurant industry a lot through the influence that came with his success. In 1980 his sons decided to grow the business and focus on their signature dish ‘Chelo Mahicheh’, that carries their name ever since. It’s a very famous recipe that’s not only served in their own chain restaurants but also elsewhere and in many households in Iran.
Khoresh-e Beh – Persian Quince Lamb Stew
Quince season is in full swing here in the UK and so I’m bringing you the perfect Persian recipe to showcase this delicious autumn fruit: Khoresh-e Beh, a Persian quince lamb stew! It’s very easy to make! The prep time is short and sweet and it basically takes care of itself in the pot.
Khoresh-e Karafs – Lamb Celery And Herb Stew
Khoresh-e Karafs is a hearty lamb and herb stew with celery. Fresh lemon juice allows you to add sourness to your liking. It’s one of those dishes, that I didn’t like as a kid and I cannot tell you how much I regret that! If you love Ghormeh Sabzi, you'll likely love Khoresh-e Karafs as well.
Kabab Koobideh Recipe
Kabab Koobideh is made from ground lamb or beef or a mix of both. It simply translates to slammed kabab, because of how it was made traditionally in the past. The meat was placed on a large stone and got smashed with a wooden mallet. It is usually served with rice or bread. Both options are also served with grilled tomatoes and sumac on the table for garnishing. I personally love it with bread, fresh basil and sliced onions.
If you go to an Iranian restaurant, Kabab Koobideh is definitely one of the Kabab dishes on the menu. Being inexpensive but at the same time very juicy and tasty makes Kabab Koobideh one of the most ordered in any Persian restaurant or household.
Baghali Polo Ba Mahicheh - Persian Dill And Broad Bean Rice With Lamb Shanks
Baghali Polo ba Mahicheh is an aromatic Persian rice dish with fava beans aka broad beans and dill, served with flavourful, tender lamb shanks.