My family likes to eat this sugar candy in the evening with a freshly brewed cup of Persian tea. Simple ingredients, easy to make, just the right amount of sweetness. A must-try dessert!
Persian Baklava
Baklava is a buttery, flaky and sweet Persian dessert. Use chopped pistachios for a traditional dessert. Chopped walnuts add a warmer and more holiday-style taste. Delicious treat!
Pomegranate (anar)
Anar season is the best time of year. Typically starting in September, with the top harvest in mid-October, pomegranate season is when you can get delicious, sweet and tart pomegranates at your local grocery market. Trader Joe’s carries them as well, but they tend to be smaller and less juicy. I’ve seen the best quality pomegranates at Persian markets and even at Costco.
Koobideh Kabob
Koobideh Kabob is the most common and widespread version of all Persian kabobs. It is grilled on wide, flat metal skewers (available at your local Middle Eastern market or purchase online). Traditionally served with a side of Basmati rice and a grilled tomato. Keep it healthy and pair with Shirazi salad or sabzi khordan!
Joojeh (Chicken) Kabob
Joojeh (chicken) kabob is marinated in fresh lemon juice and saffron and then grilled on an open flame or charcoal grill. Made boneless (bedooneh ostokhoon) or with bones (boh ostokhoon), joojeh kabob goes well with basmati rice or any flavored rice dish – my favorite is with zereshk polo!
Spinach Soup (Ash-eh Reshteh)
Ash-eh Reshteh is a healthy and hearty vegetarian* soup made with spinach, lentils and beans. It is traditionally garnished with a dollop of kashk (Persian sour whey very similar to sour cream) and nana dogh (mint oil).
Shirazi Salad
Shirazi Salad is made with diced cucumbers, tomatoes, red onions, chopped mint leaves and fresh lemon juice. Crisp and refreshing, Shirazi Salad is the perfect side dish to go with joojeh (chicken), koobideh (beef) and barg (filet mignon) kabob.
- 1 large tomato, diced
- 2 Persian cucumbers*, diced
- 1/2 small red onion, diced
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon mint leaves, finely chopped
- salt and pepper to taste
Combine all ingredients in a bowl. Mix well. Add salt and pepper to taste and garnish with sprig of fresh mint.
*Persian Cucumbers are small seedless cucumbers with a slightly sweet flavor. The thin-skin exterior and light water content make these cucumbers ideal for Shirazi Salad – always crunchy and no peeling needed! Available at any Persian grocery store, Trader Joe’s and even Costco.
Gheimeh (Lentil) Stew
Khoresht-eh Gheimeh is a stew made of cubed beef or lamb, tomatoes, yellow split peas, onions and limoamanni (dried limes). It is traditionally garnished with thin crispy potato strings and served over basmati rice.
Mast-o-Esfinach (Yogurt and Spinach Dip)
Also known as Spinach Borani, this recipe is a healthy and delicious treat your whole family will love. Best eaten with slices of grilled pita bread or pita chips. You can also serve with a veggie tray of carrots, celery, and broccoli.
Fesenjoon (Walnut and Pomegranate) Stew
Khoreshteh Fesenjoon is one of the most popular and hearty of all Persian stews. It is made with ground walnuts, pomegranate molasses and chicken – an unusual but delicious combination that blends tart and sweet flavors for an exotic treat. Best served with saffron basmati rice topped or on top of tadeegh (crispy rice). A family favorite!
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