Shirazi Salad (Salad-e-shirazi)

Ingredients 1 small onion 2 large tomatoes 1/2 a cucumber 1/4 tsp dry mint 1/4 tsp dry dill Method Finely chop the onion and tomatoes. Peel and wash the cucumber. Finely chop the cucumber and add to the tomatoes and onions. Mix in all the ingredients together. Mix in the mint and dill (leaving a…

Pumpkin & Lamb stew (Khoresht-e-Kadoo Halvaie ba Goosht)

Ingredients 380g Pumpkin 380g Lamb 1 Onion (medium size) 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp cinnamon 1 tsp brown granulated sugar 2 pinches of ground nutmeg 2 pinches of ground saffron 1/2 Tblsp tomato puree 1/2 tsp turmeric 1/4 cup oil (I used vegtable oil) for frying the pumpkin 1/4 cup oil…

Cucumber drink (sharbat-ek-kheyar)

I made this cucumber and rosewater drink a couple of days ago after a nostalgic day out at London Bridge. This is such a refreshing and fragrant drink, even better chilled in the fridge for an hour or so. For those adventurous souls on these beautiful summer days, a splash of vodka will happily dance…

Fish Tahchin – (Tahchin-e-Mahee)

Ingredients For the Fish 1kg Fish (I used Cod) 2 Onions (medium size) 1/2 tsp ground saffron 1 tsp salt 1/4 tsp cinnamon 1 tsp turmeric 4 cloves of garlic 3 cups of water For the rice 3 cups of rice (white basmati) 1pt cold water 1 tblsp salt 1/4 cup oil (vegetable) For the…

Chicken Tahchin – (Tahchin-e-Morgh)

This is a wonderful hearty dish with loads of flavour. A fantastic centre piece if you don’t want to cook a stew to accompany the rice. This is an all in one dish that packs a punch with the aromatic spices used and the chicken plays well with the saffron yogurt rice. The crispy base…

Halva “Finger Twister” – Halva-ye-Angoosht-Peech

Halva – (Halva-ye-angoosht-peech). IĀ  made this for a friend who recently lost her father. A sweet dish usually made in Iran when someone passes away. Also made in some parts of Asia and the Middle East. This particular halva is quite special in that you can literally twist it round your finger, it’s so stretchy!…

Chicken, Pomegranate & Walnut Stew – Fesenjoon

I’ve got to be honest with you guys… I did think twice about writing this post, and then I thought what the heck! food is to be enjoyed and shared. Why did I think twice?? Well Fesenjoon is an acquired taste, it is for the majority of Iranians a lovely savory and sweet dish, balanced…

Kutlets (Persian Cotlet)

Ingredients 1 onion 1 potato 1 egg 1/2 tsp tumeric 1/4 tsp cinnamon 1/4 tsp ground black pepper 1/4 tsp salt Pinch of saffron ground Small Clove of garlic crushed 1/2 cup vegtable oil Method In a large bowl add finely grated potatoe onion. Add salt, pepper, saffron and tumeric. Add 1 raw egg and…

Iced noodles in rosewater – (Faloode Shirazi)

Another glorious sunny day today, perfect for an ice cold faloode shirazi garnished with pistachios, rose petals and sour cherry syrup and balanced with a squeeze of lemon juice. I recall visiting Shiraz many years ago with mum and having this on one of the warm evenings there. Ingredients 100g rice vermicelli noodles 1 1/2…