These delicate, crispy, mildly sweet cream puffs from Persian Mama are the perfect small dessert. The first time I made them they turned out as large as popovers, and I learned the Farsi phrase “enough cream to choke a day worker.” Manual laborers can consume lots of tasty treats without […]
Sometimes I’ll have a recipe that calls for an ingredient, like “Golpar” for example, and when I don’t see that in my spice cabinet I’ll run out to get some. Once I get to the store, I’ll discover that “Golpar” is just the Farsi word for “Angelica,” of which I […]
This simple chicken recipe with sumac and pine nuts is so easy, and so delicious! It’s a Palestinian dish, but it is served on top of bread – a concept I newly discovered when I began Persian cooking. When you take the meat off of the heat, let it rest […]
In Texas, I grew up drinking Root Beer Floats, but the Persian equivalent is bastani in fresh carrot juice. If you’ve never juiced your own fresh, raw carrots, you may be surprised to find how sweet and delicious carrot juice is all on its own. I happen to have a […]
Bastani is a pistachio-studded, chewy, stretchy ice cream, subtly flavored with saffron and rose water. It gets its texture from sahlab, which thickens like cornstarch. Sahlab gives the ice cream bend and pull, almost like gluten, and it has a faint floral taste. It gets an extra dose of richness and texture […]
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!