Tag Archives: iranian cooking

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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Somogh (Sumac)

Somogh (also written as Sumac, Sumak, Sumaq, Somoc)  is an exotic Persian spice with a slight tart lemon flavor.  It is often sprinkled on kabob and rice dishes adding beautiful color and extra flavor to the final presentation.

Widely available in any ethnic market, some of the larger grocery stores in the cultural aisle and even sold at Williams Sonoma.

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Welcome

Welcome to my website!  Here I will post photos, tutorials and recipes along with cultural relevancy of Persian cuisine.  Enjoy!

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