Wonderful vegetarian snacks – Fava Beans

Now is the season for wonderful Fava Beans in Sweden. I remember the days back in 1966 when nobody used this excellent vegetable or knew about the wonderful effects of it in Sweden. Nowadays even swedes buy fresh fava beans… so we have come a long way. In Iran, fava beans are used either as snacks during summer and early autumn or used in vegetarian patties or in a wonderful risotto together with herbs.  I will blog about the risotto later. Continue reading “Wonderful vegetarian snacks – Fava Beans”

Curry meatballs (Kofteh Kari)

I love “Swedish” meatballs but get tired of it sometimes, then I will serve different kinds of Persian meatballs. Yesterday I made curry meatballs, some of my guests ate it for the first time, they became thrilled. You can make it strong or mild, the choice is yours. The meatballs are also easy to make. Once you have all the ingredients ready it will be easily done. Continue reading “Curry meatballs (Kofteh Kari)”

Falu sausage in Swedish / Persian manner

Falu sausage should unofficially be called Swedish national dish, because we consume 30,000 tons of falu sausage each year, which in round numbers means 3 kilos (6 pounds) of falu sausage per person and year. It all started by German guest workers at Falu Copper Mine. They started producing smoked sausage of beef that was left over after slaughter sometime in the 16th century. These were sold on to Stockholm and became very popular. The name falu sausage is something that people living in Stockholm invented. (source Continue reading “Falu sausage in Swedish / Persian manner”

Tasty Persian meatballs

We have many different kinds of meatballs in Iran. One of them is made with chickpea flour – not the chickpea that most of us are used to but the chickpeas that can even be enjoyed as nuts.  See the picture below. I sometimes add bullion and sometimes I use concentrated stock in the sauce, the most important thing is for you to taste and adjust seasoning to your liking. Continue reading “Tasty Persian meatballs”

Rhubarb Pie

We have a fantastic rhubarb plant in our garden, we try to use it as much as we can during the summer. Rhubarb pie is absolutely a favorite during summer, easy and incredibly good. This pie has a Persian touch with cardamom and rose water, a fantastic combination I have to say. One can exclude it of course but be brave and dare a little! The pie also contains some nuts that can be excluded if you are allergic. I found the basic recipe online many years ago but can’t find it back now. What I have added is cardamom, rose water and nuts. Continue reading “Rhubarb Pie”

Leek Frittata

Many people may not know that Iranian Cuisine has many wonderful vegetarian dishes. Last week my brother-in-law and I were with some good friends at Saaghi Grill in Solna (Sweden) for lunch. During lunch, one of our friends told me that she liked leeks in all form and shape. Already there, I began to create something with leeks in my mind, I just wanted to surprise her. Continue reading “Leek Frittata”

Sekanjebin (Persian mint syrup)

Something for both children and adults! In Iran, we are careful about what we eat in winter, spring, etc. When spring came, it was customary to offer salad (Romaine salad) with accessories. One of the accessories for the Romaine salad was just mint syrup. The other was a mixture of white wine vinegar and Angelika. Continue reading “Sekanjebin (Persian mint syrup)”