Persian stuffed grape leaves have become one of my absolute favorite dishes, an absolute must of course when we offer a buffet, for example. You can make them completely vegetarian or vegan, replace the meat with vegetarian options, otherwise you can follow the recipe. It looks more difficult than it is really, it is worth making a lot at one time and freeze! Continue reading “Persian stuffed grape leaves”
This salad has its origin in Shiraz. Shiraz is one of Iran’s most historic sites. It is also the birthplace of some of our most respected Persian poets such as Hafiz and Saadi. Shiraz is famous for its magnificent architecture, beautiful gardens and the majestic cypress called sarv-eh-naz. It is also here that you can visit the ruins of Persepolis. Continue reading “Salad Shirazi”
Sometimes when we have some kind of kebab or another barbeque dish, I serve Mast O Mosir as an accessory. What is Mosir? Persian mosir is a special type of shallots – not the one you can buy in grocery stores but allium stipitatum. Never seen fresh ones in Sweden but dried mosir is available in all Middle East stores (see picture below). A good thing to have at home. Its area of use is many. It is simply a mixture of onion and garlic, with the advantage that you will not smell garlic! Continue reading “Mast & Mosir! What a delight!”
It is always nice to have joje kebab oor chicken skewers as it is called in Swedish. The Persian way to prepare the chicken is incredibly easy and the result is very good. The best thing is to let the chicken marinate overnight but you can also get it done by 4 – 5 hours. The accessories are Persian rice, grilled tomatoes, salad Shirazi and of course mast o mosir. Continue reading “Joje kebab or Persian chicken skewers”
The Persian New Year (Norooz) dinner is a must! It consists of Whitefish that is served together with Persian herb rice, grilled tomatoes, spring onion etc.
But this year I wanted to renew the dish a little bit – so I decided to make steaks (or burgers) made of smoked whitefish, it was amazingly delicious! It is also easy to make.
If you want more crunchiness you can add chopped walnuts or whole pine nuts. If you want some more acidity in the steaks you can add some berberis. I did not use nuts nor Berberis since in my opinion the breading gives enough crunchiness and the acidity is achieved by serving lemon wedges with the dish. Continue reading “Whitefish steak (Kokoye mahi sefid)”
Persian new year is called Norooz (can also be spelled Nowruz, Nawroz, Noroz), which marks the arrival of the spring. No means new and Rooz means day.
Norooz has been celebrated for thousands of years in Iran and Central Asian countries formerly belonging to the ancient Persian Empire. Today, Norooz is the world’s only event celebrated at exactly the same time all over the world. The celebration is not linked to religion and is based on the spring equinox, many claim the celebrations around Norooz and call it, for example, the Bahai New Year. But the Bahais originate in Iran and that is why they celebrate the Persian New Year – not because they are Bahais! We Iranians do not like to have the festivities linked to a religion. The Kurds also call it for the Kurdish New Year – even this is wrong – they celebrate Persian New Year because they have their roots in the old Persian Empire! Nothing else.