Lamb & Lentil Stew (Khoresht-e-Gheymeh)

Khoresht-e-Geyme is a very traditional Iranian dish. There’s not an Iranian house that hasn’t at one point made this dish. It’s also made during particular religious ceremonies. Ingredients 240g diced shoulder of lamb (chopped I to small cubes) 1 Onion (finely chopped) 1 tsp tumeric 1 tsp salt 1/4 tsp ground black pepper 1/4 tsp…

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…

Sour Cherry & Lamb Stew (Khoresht-e-Albaloo ba Goosht)

This dish is a favourite of mine, but I haven’t had the chance to make it in a while. I happened to have the cherries for the jam I was planning to make, but seeing that I had the lamb as well I didn’t want to miss the opportunity of making this lovely sweet and…

Herb Rice with Fish (Sabzi Polo Mahi)

This dish is a very traditional dish usually served during the Iranian New Year on the 20th of March, Nowruz. Ingredients 2 Onions (medium size) 1 tsp tumeric 1/4 tsp ground saffron diluted in 1/2 cup of warm water 1/2 cup Dill (finley chopped) 1/2 cup Parsley (finley chopped) 1/2 cup Coriander (finley chopped) 1/2…

Aubergine & Chicken Stew (Khoresht-e-bademjan ba Morgh)

Ingredients 1 Onion (medium size) 1 tsp tumeric 1 tsp salt (I used sea salt) 1/2 tsp ground black pepper 1/4 tsp cinnamon Pinch of ground Saffron 2 tblsp tomato puree 1 whole garlic bulb (washed with skin) 1 tblsp lemon juice 1.1kg Chicken (I used chicken thighs) 3 cups cold water For the Aubergines…

Lamb & Celery Stew (Khoresht-e-Karafs)

Ingredients 2 medium sized onions 250g Diced shoulder of lamb 350g Celery sticks 5 tblsp oil (vegetable oil) 1 tsp tumeric powder 1tsp salt 1/2 tsp ground black pepper 1/2 a bunch of mint leaves (washed) 1/2 bunch of parsley leaves (washed) 2 tblsp lemon or 1 whole dry lime Method Chop 1 whole onion….

Cholo Kebab (Kebab with Rice)

Cholo Kebab is most probably one of the best known dishes when you go to an Iranian restaurant. The home made ones can taste just as good as long as have more fat in your meat to bind the meat and keep the kebab moist. There’s nothing worse than a tough, dry kebab. This recipe…