When we first moved to America, I was delighted by a number of novel things: fireflies, peanut butter, Seventeen magazine, and the Read More
Browsing Category
Vegetarian
Cornelian Cherry 3 ways | Sharbat + Moraba + Marmalade
The other day I shared the foraging tale of Cornelian cherry (zoghal akhteh) — a cranberry-lookalike savored in many countries but Read More
Laboo va Mast | Beet & Yogurt Borani
Some people are immune to the allure of beets. I do not count myself amongst them. I like beets cooked, roasted, raw, Read More
Kookoo ‘ye Sibzamini | Persian Potato Kookoo |+ Candied Turnips
I tend to go on and on – don’t protest you know it’s true – but sometimes you just have to get Read More
Halva ‘ye Adas – Lentil Halva (Persian)
Persian halva, sometimes translated as “saffron cake” (don’t ask me why, it makes no sense) not to be confused with halva ardeh Read More
Mirza Ghassemi – A Persian Eggplant Dish (by Yvonne joon!)
This lush still life of Mirza Ghassemi (a Northern Iranian vegetarian/vegan eggplant dish) reverently flanked by grapes, cucumbers, radishes and Read More
Chaghaleh Badoom – Fresh Spring Almond
Pictured here is what we call chaghal’eh badoom in Iran — known as fresh (or green or spring) almond here in the Read More
Pomegranate Part II: Āblamboo Persian Style
Last time, Felfeli and I showed you how to deseed a pomegranate in a simple Persian process of doon kardan that Read More
How to Eat a Pomegranate: Persian Style! (Part Yek. That is: Part I)
When starting this blog, a little fellow (let’s call him Felfeli) graciously agreed to lend his charming presence to Fig & Read More
It’s a Khorma. It’s an Aloo. It’s: Khormaloo! Or: How to Eat a Persimmon
Khorma is the Persian word for “date” and aloo is the word for “plum.” Put them together (khorma + aloo) and Read More