Tag Archives: iranian cuisine

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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Zereshk

Zereshk are tart and lightly sweet berries used in Persian cuisine.  Also labeled ‘barberries,’ zereshk is typically paired with chicken and rice dishes.   Zereshk jam, zereshk juice, and zereshk fruit rolls are also popular treats produced with zereshk berries.

Always wash zereshk before using.  Small rocks, twigs and dirt get lodged in the packaging and should be removed carefully.  Rinse zereshk several times in a bowl of cool water and discard any debris that falls to the bottom of the bowl.

When using zereshk in dishes, sautee in vegetable oil or butter for 2-3 min or heat using a microwave oven for one minute.  This will soften the dried barberries and bring out the tart flavor.

Iranian, middle eastern, or ethnic stores usually carry zereshk berries in a dried form.

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Baghali (Lima Bean) Polo

Baghali (Lima Bean) Polo is a colorful and delicious dish made with basmati rice, lima beans and dill weed. It can be served with lamb shank or baked chicken.

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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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