Tag Archives: saffron

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!

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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!

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Tachene

Tachene is a yogurt, chicken and rice dish.  It is deep-dish baked in the oven at a high temperature for 2 hours making a crispy tadegh crust on the outside while keeping a moist chicken and rice interior.

Tachene makes a wonderful comfort food.  Its mild flavors and ingredients will please a wide audience and is a great intro to Persian cuisine for those with less adventurous food tastes.  Also a favorite among Persian food lovers.

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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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Albaloo Polo (Sour Cherry Rice)

This delicious sweet and sour rice dish is served best with joojeh (chicken) kabob or koobideh (ground beef) kabob.  The unique flavor of tart cherries with crunchy nuts makes it one of my f avorites.  Enjoy!

  • 5 c. cooked basmati rice
  • 4 Tbsp. butter
  • 1 tsp. olive oil
  • 2 c. fresh sour cherries, pitted**
  • 1/2 c. sugar
  • 1/4 c. water
  • 1/4 c. slivered almonds
  • 1/2 tsp. saffron
  • salt, to taste

** in place of fresh sour cherries, you can use Sadaf sour cherries in light syrup.  Just drain the syrup and reduce the amount of sugar to 5 Tbsp. 

1. Toast the almonds in a dry skillet on medium heat, stirring to prevent burning. Once brown, immediately remove almonds to a bowl.

2. Dissolve the saffron in 1 tablespoon of hot water. Add to cooked basmati rice and season with salt.

3. In a small skillet on medium heat, melt the butter with the sour cherries, sugar, and water stirring until the sugar is completely dissolved and cherries soften.

Persian Sour Cherry Saffron Rice

4. Combine the sour cherry mixture with the saffron basmati rice, stir together gently.  Spoon onto serving dish and garnish with a few toasted almond slivers and sour cherries. 

 

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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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