Ghormeh Sabzi - Persian Herb Stew

Khoresh-e Ghormeh Sabzi is one of the most delicious and popular dishes among Iranians. I’ve never met anyone who didn’t like ghormeh sabzi. The combination of flavorful and aromatic herbs, slow cooked lamb cubes, fork-tender beans and dried lemons make the khoresh very tasty and nutritious. My mother would call this dish a Sabzi Stew (vegetable stew) because she would add a whole lot of vegetables to the pot including spinach and dill. This is my simplified and the more common version.

Ghormeh Sabzi - Persian Herb Stew 

Ingredients:
Serves 4-6

2 pounds meat (lamb or beef) washed and cubed
1 cup red kidney beans or pinto beans, soaked overnight
1 large yellow onion, finely chopped
4 bunches parsley
1 bunch cilantro
2 large leeks or 4 scallions (green stems only)
1 small bunch fresh fenugreek, or 1 tablespoon dried fenugreek (shanbalileh), too much fenugreek will cause ghormeh sabzi to taste bitter
3-4 dried lemons (limoo amani), or 3 tablespoons freshly squeezed lemon juice
1 teaspoon turmeric
Salt and pepper to taste
Vegetable oil
Water

Method:

1. Clean and wash the herbs, dry thoroughly and chop finely. 
2. Heat 1/3 cup of vegetable oil in a large skillet over medium heat and saute the chopped fresh herbs for about 15 minutes, stir frequently. Set aside.
3. In a large stew pot, saute chopped onions in 2 tablespoons of oil until they become golden brown. 
4. Add the meat, turmeric, salt, pepper and fry until all sides are brown.
5. Add the soaked dried beans, fried vegetables and dried lemons. 
6. Pour in enough water to cover the mixture by about 2 inches, bring to a boil on high heat for just a couple of minutes, lower the heat, cover and cook on medium to low heat for 1 1/2 hours. 
7. Taste and adjust the seasoning as necessary and add a little more water if needed. Reduce the heat to its lowest setting and simmer for another 30 minutes. The longer ghormeh sabzi simmers the better it tastes. ( khoob ja miofteh). It would also taste better reheated the next day. Taste and adjust the seasoning before serving. 

Serve hot with white aromatic rice, salad shirazi and mast o khiar.

Enjoy!

Dolmeh Felfel - Stuffed Bell Peppers

Dolmeh (stuffed bell peppers) may be served as a main course or a side dish. It makes a great lunch or dinner. You may choose to use a combination of green, red, yellow or orange peppers for their wonderful color combination and flavors.

Dolmeh Felfel - Stuffed Bell Peppers

Ingredients:
Serves 8-10

10 medium-size bell peppers, rinsed
1 lb. ground meat (beef, lamb or turkey)
1 large onion, chopped
1 cup rice, rinsed
1/2 cup yellow split peas, rinsed
1 bunch parsley, chopped
1 bunch chives or scallions, chopped
1 bunch of dill, chopped
2 tablespoons dried tarragon
2 tablespoons dried basil
1/2 teaspoon turmeric
A dash of cinnamon
Juice of 2 lemons
2 tablespoons tomato sauce *optional
Olive oil
Water
Salt and black pepper to taste
Sugar *optional

Method:

1. Cut the tops of each bell pepper and set aside, clean the inside of peppers and remove seeds, lightly salt inside of each pepper.
2. In a frying pan saute onions in  2 tablespoons of oil until soft and transparent, add turmeric, ground meat, salt and pepper to taste and brown the meat. Set aside.
3. In a medium saucepan, place rice and the split peas, add 3 cups of water, 2 tablespoons of oil and a teaspoon of salt. Cover and cook on medium-low heat until water is fully absorbed for 15-20 minutes.
4. In a large mixing bowl, combine the ground meat, rice and peas, chopped fresh vegetables, dried herbs and salt and pepper. Mix thoroughly.
5. Spoon the rice and meat mixture into the bell peppers. 
6. Arrange the stuffed peppers in a large pot, put tops back on the peppers.
7. In a small bowl, mix 1- 1/2 cups of water, 2 tablespoons of olive oil, lemon juice, tomato sauce, salt and pepper. Pour the mixture over the peppers. Cover and cook for about an hour on medium to low heat until the peppers are well cooked. 
8. You can also bake this dish in a pre-heated oven at 375 degrees Fahrenheit  for 50 minutes. If you like a sweet dolmeh sprinkle 1-2 tablespoons of sugar over the peppers before placing them in the oven.

Serve warm with pickles and bread.

Enjoy!

Ash Reshteh - Persian Bean and Noodle Thick Soup

Ash-e reshteh is a great thick soup especially during cold winter days. My mother used to make lots of it in a large and heavy soup pot for our large family of eight. She would freeze the remaining soup for a later time.  

Ash Reshteh - Bean and Noodle Thick Soup

Ingredients:
Serves 4-6

1 cup red kidney beans, soaked overnight, drain and rinse
1 cup chickpeas, soaked overnight, drain and rinse

1 cup lentils
1 bunch of parsley, chopped

1 bunch of cilantro, chopped
1 bunch of spinach, fresh or frozen, chopped
1 bunch scallion or chives, chopped
Salt and pepper to taste
Water

6 oz. dried noodles. You may find the noodles (reshteh) in Persian grocery stores.

For Garnish:

2-3 tablespoons vegetable oil
1 large onion, thinly sliced
5 cloves of garlic, finely chopped
2 tablespoons dried mint
1/2 teaspoon turmeric
1/4 of teaspoon saffron, dissolved in 2 tablespoons of hot water for garnish
2-3 tablespoons kashk (whey)

Method:

1. Place kidney beans, chickpeas and lentils in a large pot, add 8 cups of water, bring to boil on high heat, cover and cook over medium heat for an hour or until beans are tender. 
2. Add the spinach, parsley, scallions, cilantro and cook for another 30 minutes.
3. In small pan heat oil, saute the onion and garlic, add turmeric, stir well. Add the dried mint and saute for a few minutes.
4. Stir 2 tablespoons of the fried onion mixture in the ash, add the noodles, salt and pepper and cook for another 30-40 minutes on medium-low heat. If soup is too thick add a little hot water, blend well. Taste and adjust the seasoning.
5. Pour the soup in a large bowl, sprinkle the onion, garlic and mint mixture on top, add saffron and kashk and serve hot with extra kashk on the side.

Enjoy!

Borani Bademjan - Persian Eggplant and Yogurt Dip

Mast-o-bademjan/ Borani bademjan (eggplant and yogurt dip) is a very delicious appetizer especially for eggplant lovers. Also, if you enjoy the taste of garlic, this is a kind of dish that you may use as many garlic cloves as you like!

Borani Bademjan - Eggplant and Yogurt Dip

Ingredients:
Serves 4-6

2 large-size eggplants
2 cups plain yogurt
2-3 medium-size garlic cloves, minced
1 small onion, finely chopped (discard juice)
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon dried mint
Salt and pepper to taste
1/4 teaspoon saffron, dissolved in 2 tablespoons of hot water (for garnish) *optional

Method:

1. Make 2-3 cuts in each eggplant to let the steam out and prevent it from bursting in the oven. Place the eggplants in a baking dish and cook in a 400 degrees Fahrenheit pre-heated oven for about 30-40 minutes until soft. Remove from the oven and set aside to cool.
2. Remove the skin and chop eggplants into small pieces and place in a colander to drain. 
3. In a large mixing bowl combine all the ingredients (except saffron), taste and adjust the seasoning, transfer into a serving dish and garnish with fresh or dried mint and saffron. 
4. Chill for couple of hours before serving. 

Serve with warm pita bread.

Enjoy!

Zereshk Polow - Rice with Barberries

Zereshk polow with chicken make a great meal for any occasion and is a favorite among Iranians. Barberry (zereshk), grows in clusters like grapes. They are tiny and deep red in color. After purchase keep them in an air tight container in the freezer to maintain its freshness and color.

Zereshk Polow - Rice with Barberries

Ingredients:
Serves 4-6

2 cups rice
1/2 cup barberries (zereshk)
1teaspoon crushed saffron, dissolved in 3-4 tablespoons of hot water
1- 2 tablespoons sugar
Butter or vegetable oil
Salt
Water

Method:

1. Wash rice with cool water a few times. Soak in 4 cups of water, add 2 tablespoons of salt and set aside for at least a couple of hours.
2. Pick over dried barberries (zereshk), wash and rinse a few times, soak in cool water for half an hour. Drain. 
3. Place 2 tablespoon of butter in a small saucepan, add zereshk to the pan, heat it up on a medium-low heat for five minutes. Add 2 tablespoons of liquid saffron and 1-2 tablespoons of sugar to balance the sour taste of zereshk (if you prefer a more sweet taste, add more sugar to the mixture). Mix thoroughly. Set aside. I usually sprinkle very little sugar to this dish. I like the sour taste of zereshk polow.
4. In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil on medium-high heat. Drain the washed and soaked rice and pour into boiling water. Bring water back to a boil for about 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain the rice in a mesh colander and rinse with cool water a few times.
5. Wash the pot and return to heat, add 2-3 tablespoons vegetable oil or butter and a tablespoon of saffron. With a large spatula place the rice into the non-stick pot, building it into a pyramid shape. 
6. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. Cook for 10 minutes on medium-high heat until rice is steaming, when the steam starts to come out, pour a cup of water over the rice, cover, lower heat and steam the rice for another 50 minutes.
7. With a large scoop take some rice mix in with the remaining saffron and set aside. 
8. Serve rice on a platter, layer with barberries and the mixture of rice and saffron. 
9. Gently remove the crusty bottom (tah-dig) and serve in a separate plate.

Enjoy!

Mast-o-Khiar - Persian Yogurt and Cucumber Dip

Mast-o-khiar is a traditional and very popular side dish that is served with most Iranian meals. This is a simple, healthy and delicious yogurt dish. You may add 2 tablespoons of chopped walnuts, a handful of raisins, 1 tablespoon grated onion (discard the juice) and 1/2 teaspoon minced garlic for a more rich and tasty mast-o-khiar.
 

Mast-o-Khiar - Yogurt and Cucumber Dip

Ingredients:

Serves 4

2 cups plain yogurt
1 large seedless cucumber, finely chopped
1 tablespoon dried mint
1 teaspoon dried rose petals *optional
Salt and pepper to taste

Method:

1. In a mixing bowl, combine all the ingredients, mix thoroughly and adjust the seasoning. 
2. Place the yogurt mixture in a serving bowl, garnish with dried or fresh mint and dried rose petals. 
3. Refrigerate for 2 hours before serving.

Enjoy!

Salad Olivieh

Salad Olivieh is a very popular cold dish in Iran. The origin of this food is believed to be Russian. There are many different recipes for this dish. Some like the potatoes more chunky others prefer a smoother salad. I like to add the lemon juice in addition to the pickles for a more tangy taste. Olivieh salad is a combination of chicken, potato and egg salad all in one!

Salad Olivieh

Ingredients:
Serves 4-6

6 large potatoes boiled, peeled and finely chopped or shredded
2 chicken breasts cooked and chopped into small cubes or shredded
3 eggs boiled, peeled and finely chopped
1 1/2 cups mayonnaise
1/2 cup sour cream *optional
3 dill pickles finely chopped
1 package frozen baby peas (16 oz), thawed and drained
1 cup olives - green or black, (seedless)
1 small carrot, shredded
1-2 tablespoons lemon/lime juice, freshly squeezed
1-2 tablespoons olive oil
Salt and pepper to taste

Method:

1. In a bowl, combine mayonnaise, sour cream, olive oil, lemon juice, salt and pepper. Mix thoroughly.
2. In another large bowl, combine chicken, potatoes, eggs, chopped pickles and peas. Add the mayo dressing and mix well. Taste and adjust the seasoning.
3. Place salad olivieh in a serving dish, even out the surface with a spatula. Garnish with olives, pickles, peas or carrots. 

Chill for an hour and serve with warm bread.

Enjoy!

Polow - Persian Rice

Rice (berenj) is a staple of Persian cooking. There are different kinds of rice and many different ways of preparing a rice dish. The best kind of rice is the black-tail rice (dom-siah) which is very similar to the Indian aromatic basmati rice. The best method for cooking rice is first parboiling and then steaming the rice until it is tender and fluffy.

Polow - Persian Rice

Ingredients:
Serves 4-6

2 cups long grain (basmati) rice
1/2 teaspoon powdered Saffron dissolved in 2 tablespoons of hot water
Butter or vegetable oil
Salt
Water

Method:

1. Wash the rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside a couple of hours.
2. In a large non-stick pot that has a tight fitting lid, bring 5 cups of water to a rapid boil on medium-high heat. 
3. Drain the soaked rice and pour into the pot. Bring the water back to a boil on medium-high heat for about 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain the rice in a fine mesh colander and rinse with cool water a few times.
4. Wash and dry the pot, add 3 tablespoons of oil and a tablespoon of saffron-water mixture. With a large spatula place the rice into the pot, building it into a pyramid shape. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 
5. Place the uncovered pot on medium-high heat for about 10 minutes or until the steam starts to come out, gently pour a cup of water over the rice, cover, steam the rice on low heat for another 45-50 minutes.
6. With a large scoop take some rice out of the pot and mix in with the dissolved saffron, set aside. 

Serve rice on a platter; sprinkle the saffron rice on top.  Gently remove the tah-dig (bottom crust) and serve on a separate plate.

Enjoy!

Soup-e Adas - Persian Lentil Soup

This is a very easy, quick, nutritious and delicious soup. Lentil soup is a flavorful soup for all seasons. However, I love making soups in the winter.

Soup-e Adas - Persian Lentil Soup

Ingredients:
Serves 4-6

2 cups lentils, picked over and rinsed
1 large carrot, peeled and diced
2 large celery stalks, diced
1 large onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon turmeric
1/2 teaspoon oregano *optional
3 tablespoons olive oil
Juice of a lemon
Salt and pepper to taste
Water

Method:

1. In a pan saute chopped onions on medium heat until light golden brown, add garlic and saute lightly for another 3-5 minutes, add turmeric powder and stir well.
2. Add lentils, celery, carrots, 5-6 cups of water, oregano and mix thoroughly.
3. Cover and cook for 50 minutes on medium-low heat. 
4. Add salt and pepper to taste and lemon juice. Taste and adjust seasoning.

Serve warm with bread.

Enjoy!

Kotlet - Persian Meat Patties

کتلت (Kotlet/cutlet) is a simple and very tasty recipe that could be served hot or cold. These make incredible sandwiches and are perfect picnic food.

Kotlet - Persian Meat Patties

Ingredients:
Serves 4-6

1 pound ground meat (lamb, beef)
1 large onion, grated
1 large potato, cooked, peeled and grated
1 clove of garlic, minced *optional
2-3 large eggs
1 bunch of parsley, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon powdered saffron, dissolved in 2-3 tablespoons of hot water
1/2 cup dried bread crumbs to coat meat patties *optional
Salt and pepper to taste
Oil for frying

Method:

1. In a large mixing bowl combine the ground beef, onion, potato, garlic, parsley, eggs, turmeric, saffron, salt and pepper and mix well by hand.
2. Take a handful of the mixture; flatten into an oval or a round shape.
3. Lightly, cover both sides with dried bread in crumbs.
4. Heat some oil in a large non-stick frying pan, fry patties in oil, until brown on both sides.                      

 Serve warm or cold with sliced tomatoes, onions, sabzi khordan , pickles, olives and warm bread.

Enjoy!

Kookoo Sib Zamini - Persian Potato Patties

I serve these delicious potato patties (kookoo sib zamini) either as a side dish or as a main dish for a light lunch or dinner. Fried vegetable and egg dishes are called kookoo/kuku in Iran. There are different variations of this recipe. I make this recipe frequently. کوکو سیب زمینی (Kookoo sibzamini) is a great dish for summer picnics, try it on your next outing.

Kookoo Sib Zamini - Persian Potato Patties

Ingredients:
Serves 4-6

2 pounds baking potatoes
5 eggs
1 onion, grated, discard the juice
1/2 teaspoon turmeric
1/2 cup vegetable oil
Salt and pepper to taste

Method:

1. Place potatoes in a pot; add water, boil until cooked on medium-high heat, it takes about 45 minutes. 
2. Set aside to cool.
3. Remove skin, mash or put through grinder.
4. In a mixing bowl beat eggs, add grated onion, grated potatoes, turmeric, salt and pepper to taste.
5. Combine all ingredients very well. Set aside for 20-30 minutes.
6. Make small patties; flatten them in an oval shape or round. 
7. Heat oil in a skillet, when oil is hot, fry them on both sides until golden brown. 

Serve warm or cold with fresh herbs, pickles, olives, yogurt and warm bread.

Enjoy!

Loobia Polow - Rice with Green Beans

لوبیا پلو (Loobia polow) is a delicious combination of rice, meat, green beans and tomato sauce. I make loobia Polow quite often and usually serve it with plain yogurt and some simple salad.

Loobia Polow - Rice with Green Beans

Ingredients:
Serves 4-6

1 lb basmati long grain rice
1 lb lamb or beef, ground or cut the meat into 1/4 inch cubes
1 lb string beans
1 large onion, finely chopped
2 tablespoons tomato paste or 1 (16-ounce) can tomato sauce
1/4 teaspoon turmeric
1/2 teaspoon cinnamon
Juice of a lime/lemon
Salt and pepper to taste
Vegetable oil
Water

Method:

1. Wash rice thoroughly, rinse with cold water and drain. Soak rice in 4 cups of water, add 2 tablespoons of salt and set aside for a couple of hours.
2. Wash string beans, cut into 1-inch lengths, or use a bag of frozen green beans, thawed. 
3. In a pan, saute chopped onions in 3 tablespoons of oil over medium heat for 5-7 minutes or until transparent. Add turmeric powder and stir well. 
4. Add meat and cook until browned. Add green beans to the pot and cook for another 7 minutes. Add tomato sauce, juice of a lime/lemon, cinnamon, salt and paper to taste. Cook for another 15-20 minutes on low heat.
5. In a large saucepan, bring 6 of water to a rapid boil. Drain rice and pour into boiling water. Bring water back to a boil again, cook for about 7-10 minutes on medium-high heat. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Strain and rinse with cool water. 
6. Add 2 to 3 tablespoons of oil to the bottom of a non-stick pot. Add a layer of rice and the mixture of beans and meat, building it up to a pyramid shape. Place the lid back on the pot firmly, cook for about 10 minutes on the medium-high heat until rice is steaming. You may cover the lid with a kitchen towel to prevent the moisture from building up in the pot. Reduce heat to low and cook for 50 minutes to an hour. Don’t overcook this rice. You don’t want it to become too mushy.

Place rice in a serving platter, gently remove the crusty bottom (tah-dig) and serve in a separate plate. Serve with salad, yogurt or some torshi (pickles).

Enjoy!

Salad Shirazi

سالاد شیرازی (Salad Shirazi) is a very popular side dish to many rice and meat dishes in Iran. This is a delicious, healthy and refreshing salad for any occasion and anytime of the year.

Salad Shirazi

Ingredients:
Serves 4

3 medium sized cucumbers, preferably seedless
3 small firm tomatoes
1 small onion
3 tablespoons olive oil
2-3 tablespoons lemon or lime juice, freshly squeezed
1 teaspoon dried mint *optional
Salt and pepper to taste

Method:

1. Cut tomatoes, cucumbers and onion into small pieces and place them into a salad bowl and gently mix. 
2. Add salt, pepper, dried mint, olive oil and lemon juice, mix well  and serve chilled or at room temperature.

Enjoy!

Khorak-e Loobia - Red Kidney Beans Side Dish

This is a tasty and healthy dish that my mother used to make frequently when I was growing up. Khorak-e loobia is one of my favorite side dishes of all time and I make it fairly often. I like to add a generous amount of lemon juice after beans have been fully cooked.

Khorak-e Loobia - Kidney Beans Dish

Ingredients:

Serves 4-6

 

2 cups Red kidney beans

2 large onions, finely chopped

4 large cloves of garlic, minced

3-4 tablespoons olive oil

2 tablespoons tomato paste

Juice of 2-3 lemons/lime (use more if you prefer)

Salt and pepper to taste

Water

 

Method:

1. Pick over the beans, rinse thoroughly and soak in water overnight. 
2. Pour the water out, rinse and place the beans in a large pot, add 6 cups of water, bring to a rapid boil on high heat, reduce the heat and cook for 15 minutes over medium-high heat. 
3. Drain the beans in a colander, return the beans back into the pot, add enough water to cover the beans by two inches, cover and cook for an hour on medium heat. 
4. In a skillet, saute the chopped onions in olive oil until golden brown.
5. Add garlic and saute for 2-3 minutes.
6.  Then add the tomato paste, salt and pepper, stir well, saute for another 1-2 minutes
7.  Add a cup of warm water, simmer on low heat for 10 minutes. 
8. Pour the content of the skillet – onion, garlic and sauce mixture into to the pot, stir.
9.  Add lemon juice, taste and adjust the seasoning, cover and simmer for another 20-30 minutes.

Khorak-e loobia can be served warm or cold.

Enjoy!

Mast Esfenaj - Persian Yogurt and Spinach Dip

One of the most delicious and simple Persian side dish recipes is this mixture of yogurt and spinach called Borani-e Esfenaj.

Mast Esfenaj - Yogurt and Spinach Dip

Ingredients:

Serves 4

2 cups plain yogurt
2 pounds fresh spinach, washed and chopped or use a 1 (10 ounce) package frozen spinach, thawed
1 clove of garlic, minced
2 tablespoons walnuts, crushed *optional
Salt and pepper to taste

Method:

1. Wash and cut the spinach into small pieces. 
2. Put the spinach and half a cup of water into medium sized pan over medium heat and steam for ten minutes or until spinach is tender. Let cool for 10 minutes.
3. Drain and place spinach in a mixing bowl. 
4. Add 2 cups of yogurt, minced garlic, salt and pepper, mix well. 
5. Garnish with chopped walnuts. 
6. Refrigerate for at least two hours. 

Serve cold with warm pita bread.

Enjoy!