Pictured here is what we call chaghal’eh badoom in Iran — known as fresh (or green or spring) almond here in the Read More
Browsing Tag
ashpazi irani
Et Tut, Brute?
Tut. Toot. Toote! However you spell it, it is the little adorable mulberry-fruit-shaped Persian treat made from ground almonds, cardamom and rosewater; Read More
Grass is Sabz! Sabzeh is Green! Or: How to Grow Sabzeh (for NoRooz)
Sabzeh, symbolizing birth and growth, is an integral part of the Persian New Year’s Haft Seen spread. It’s such an optimistic Read More
Fesenjoon | Persian Pomegranate and Walnut Stew
Edited on December 26, 2014 to add: This is the recipe that I used to make fesenjan for a New Read More
Homemade Roe’beh Anâr — DIY Pomegranate Syrup
Rob’ eh anar, or pomegrante syrup (also referred to as pomegranate molasses or concentrate or paste) is a staple ingredient in Persian Read More
Cliff Notes for Pomegrantes – Plus a Preamble to a Prelude
For your viewing pleasure: Cliff Notes for “anâr doon kardan” — as promised.
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
Shalgham Pokhteh – Turnips (Bless Their Heart)
Ah, turnip! Or shalgham joon, as I call you in Farsi, I can’t say I have fond childhood memories of you. Probably Read More
Khoresh Kadoo Halva’ee – Halloween Stew
Khoresh is Farsi for stew – you may recall. A few posts ago we made a gorgeous rhubarb stew (modesty: out the Read More
Moraba ‘yeh Anjir – Fig Jam
Once upon a time, in a land far far away (in the same galaxy though and close to my heart) my Read More