When I was organizing a baby shower for my daughter in law, Anna, I decided to make spinach pies. A friend of mine had given me a recipe, I knew how he made it but no measures! I have now adjusted everything to my own taste and I am happy to say that the result was incredibly good.
Took some with me when I visited my brother in law who is 95-year-old and who is quite picky when it comes to food. He gave me feedback that I should add a little more acidity in the pie. I myself thought that I needed some crunchiness in the pie as well. Continue reading “My Persian-Greek Spinach Pie”→
I received the recipe once on a flight where I had a Chinese gentleman who was seated next to me. We came to talk about food – wonderful subject that everyone is interested in. I asked how his mother used to make spring rolls and got a pretty good description, I wrote down some notes which I found the other day and just had to try it with some modifications of course 😊 Continue reading “Spring rolls my way!”→
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!”→
My son Patrick is very fond of a special dressing called Ranch dressing or Farmardressing as we call it in Sweden. Over the years, we have bought semi-manufactured products from the US but most are quite tasteless. During Christmas holidays a few years ago, Patrick and I experimented freely. After many attempts, we finally created a very good dressing. The best thing is that our PoP (Pakizeh & Patrick) dressing as we call it at home is a dressing that lasts for a long time as it includes only dry ingredients. The mixture can also be used with dips, cold sauce for BBQ dishes or even a “dry rub” for meat or chicken. I promise you, you will not regret making it!
Eggplant gratin tastes almost like poetry!
This dish was created with inspiration from all Persian cookbooks I read. I just love aubergines in all shapes and always have a few at home. Now there was only one left in my fridge and I was hungry. Picked up all the ingredients that I could think of fit together and sim sala bim I got a little grating that was incredibly good. Continue reading “Eggplant gratin”→