Acidic: acidi Astringent: gas Bitter: talkh Bland: bimazzeh Burnt: sookhteh Comforting: delneshin Fragrant: khosh boo Fruity: meevehi Juicy: aabdar Light: sabok Medicinal: mesle dava Mild: melo Minty: na’naaii Oily: roghani Old: mundeh Over-steeped: jooshideh Peppery: felfeli Rich: por mayeh Salty: shoor Sharp or Spicy: tond Smoky: doodi Soft: narm Sour: […]
My boyfriend loves subtly sweet treats, and Cayk-e Yazdi is his favorite. I’ve made them several times, but never managed to get the cracked muffin tops that are the hallmark of this delicious muffin. Our friend Hadi graciously offered to cook these delicious cakes to show me how it’s done. […]
For Nowruz 1400, we were lucky enough to have dinner at Chef Amir Hajimaleki’s pop-up restaurant, Roya. He consistently provides the most amazing Persian food under the sun, and this time he even created Persian-themed cocktails! My favorite cocktail was the Ajeel, with stolichnaya elite vodka, pistachio orgeat, golden raisin […]
I am attempting to replicate the delicious Eggs in Purgatory breakfast at the restaurant next door, and this bread is the first component.
I’ve been looking for pretty recipes to make for Shabe Yaldā, and this one from Ask Chef Dennis is beautiful!
After making a few recipes with the Ab Ghooreh that you buy from the supermarket I decided that much like doogh, it is just not for khareji people- YUCK. Luckily a friend let me try the supermarket kind and the kind her family makes in Iran side by side, and […]
This stew was the first Persian dish I ever attempted. Unfortunately in Texas a “stew” is basically a soup, and my recipe was not illustrated. After hours of chopping every kind of herb on the planet, I proudly served a strange bowl of green soup that looked more like a […]
Today the Stanford Program in Iranian Studies hosted a screening of Nasrin Sotoudeh’s documentary. In it, the religious government calls to ask her if she is Muslim, in which case she’d be fine, but she refuses to answer. She says “This is a personal matter. It is my own business,” […]
I have tried many pickle recipes, but this one from PersianCity.com was my first and remains my favorite. It produces a LOT of pickles, so if you (like me) only happen to know one hungry Persian, you’ll be stocked for-ev-er. It helps to have a canning funnel, and you’ll need […]
I’m learning the art of Persian cuisine from somewhere deep in Texas and recording my successes here. I hope you enjoy the blog. Nooshe joon!