Maahi Kabab - Saffron and Pomegranate Barbecued Seabass
Prepare to embark on a culinary journey to the enchanting coasts of Northern Iran, where the provinces of Gilan and Mazandaran boast a treasure trove of fish grilling recipes. Here, the locals masterfully blend pomegranate molasses, nuts, bitter orange molasses, and a medley of regional herbs to create mouth-watering dishes. Inspired by this rich tradition, I’ve crafted a recipe for Mahi Kabab (Barbecued Seabass) that is both simple and utterly delicious.
This delightful dish captures the essence of Persian coastal cuisine while keeping the process quick and enjoyable. Perfect for a gathering with your loved ones, this Mahi Kabab promises a healthy and tasty meal that brings a touch of Northern Iran to your table. So, fire up the grill, and let’s dive into this flavourful adventure together!
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.
Garni Yarikh - Azeri Stuffed Aubergines
These Azeri-stuffed aubergines will transport your taste buds to another dimension! This exquisite dish, known as Garni Yarikh, hails from the Azerbaijan province of Iran, where it has been perfected over generations. The name "Garni Yarikh" is in Azeri, the language spoken in this culturally rich region.
Whether you choose to prepare it with succulent lamb, hearty beef, or a flavourful vegan mince, this dish is sure to impress. The delightful blend of spices, tender aubergines, and aromatic filling creates a culinary experience that will linger in your memory. I can assure you, this will not be the last time you savour the delights of Garni Yarikh!
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.
Baghala Ghatogh - Lima Beans with Dill and Egg
Baghala Ghatogh is a traditional dish from Gilan province in northern Iran, situated near the Caspian Sea. It holds a special place in northern Iranian cuisine, often savoured during family gatherings and festive occasions. This dish offers a unique blend of flavours and textures, making it both nutritious and delicious. Despite its rich taste, Baghala Ghatogh requires only a few ingredients and is quick to prepare, endearing it to Iranians and enthusiasts of Persian cuisine alike.
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.
Gojeh Bademjan – Persian Tomato and Aubergine Stew
If I had to pick my favourite vegan dish, in would be Gojeh Bademjaan! This veggie stew is full of flavour! You can serve it with bread, as well as aromatic rice. Best of all, it’s so easy to make!
This makes it the perfect weekday recipe for yourself to enjoy, as well as the ideal go-to Persian vegan dish! But let me warn you: Make enough for the meat lovers too, because this dish just might convert them! Let me show you how to prepare it.
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.
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.
Kotlet - Persian Meat and Potato Patty (Including vegetarian option)
Kotlet-e Goosht is a meat patty that is typically made with ground meat (such as beef or lamb), mashed or grated potatoes, grated onions, and a variety of spices. It is one of the most memorable and delicious dishes that we Iranians have enjoyed since childhood. You can serve this simple and delicious dish with bread or rice.
Shirin Polo – Persian Sweet Jewelled Rice
Shirin Polo, also known as Persian Sweet Rice, is a delicious and aromatic Iranian dish that combines rice with various ingredients to create a sweet and flavorful dish. Shirin Polo is often served at special occasions and celebrations in Iran. It's a beautiful and aromatic dish that combines sweet and savory flavors.
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.
Khorake Tone Mahi Jonoobi - Southern Iranian Tuna Fish Dish
"Khorake Tone Mahi Jonoobi" is a traditional Iranian dish from the southern regions of Iran, particularly popular in the Persian Gulf area. This dish is a delicious and flavorful dish that combines tuna with aromatic coriander and spices.
Do Piazeh Meygoo - Spicy King Prawns and Onions
Do Piazeh Meygoo is a tantalising seafood dish hailing from the southern coasts of Iran, where the rich flavours of the Persian Gulf come alive. The name itself is rooted in the Farsi word piaz, meaning onion, with Do Piazeh referring to dishes where onions take centre stage. In this recipe, succulent prawns are combined with caramelised onions, aromatic turmeric, and tender potatoes to create a dish that is both simple and flavour-packed. With minimal cooking time, Do Piazeh Meygoo is perfect for a quick yet satisfying meal. For a lighter version, you can skip the fried potatoes and enjoy it as a healthy option, served with bread, rice, or a fresh salad. This versatile dish truly showcases the vibrant culinary traditions of southern Iran.
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.