Persian stews are an essential element of Persian cuisine and a great place to start if you want to start in cooking Persian food. Whether it’s sweet and sour Fesenjoon flavored with pomegranate molasses or herby ghormeh sabzi made with dried limes, there’s an incredible Persian stew to suit every flavor preference. 🌟 Why You’ll…
Khoresh Gheymeh is a robust and flavorful meat and split pea soup, instantly recognizable by the yellow split peas dotted throughout. It has the fragrant Persian spice mix, advieh, to give it layers of complex flavor, but I’m giving you a shortcut if you don’t have it on hand or feel like making it. You’ll…
If the weather’s gloomy, I’m making this Beef Stew with Red Wine. It uses an entire bottle of red wine, and all the magical ingredient both tenderizes the meat and flavor the stew. This stew has quickly become a favorite in our house after making it for months when we lived in France. It’s the…
Khoresh Bademjan is a Persian stew made with chicken, Japanese eggplant, and sour grapes and it is one of my mom’s staples that I grew up with. “Khoresh” translates to “Stew” and “Bademjan” translates to “Eggplant.” 🌟Why you’ll love this recipe 🧾Ingredients in this recipe See the recipe card for full information on ingredients and…
This Persian beef stew, known as Ghormeh Sabzi, is a dish I grew up eating almost every week. Filled with fresh herbs and dried limes, its rich aroma instantly transports me to family dinners. This foolproof recipe ensures tender meat, fragrant herbs, and the perfect tangy flavor. Learn how to make this authentic Persian herb…
Khoresh Fesenjan, also known as fesenjoon, is a Persian sweet and sour stew made with walnuts, pomegranate molasses, and chicken. You will find it sweeter in some Perisan homes, and sourer in others. I personally prefer it on the sour side, and I will show you how to make it both ways. Serve with Persian…
I already know I’m making my red wine & honey braised beef stew if the weather is gloomy and all I want is to curl up under a blanket, drink tea, and eat comfort food! This stew is warm, inviting, and hearty. It’s the perfect comforting dish. This stew has quickly become a favorite in…
Gondi is a crowd-pleasing Persian-Jewish Shabbat hors d’oeuvres that I love to enjoy as a hearty, filling meal. With substantial and tasty dumplings made from ground chicken and chickpea flour, this recipe passed onto me by my mother holds a special place in my heart. I hope you feel the love when you make it…
Khroesh e Beh, a quince, plum, and beef stew is the most popular Persian recipe on my blog, and it will please everyone at the dinner table. Every time I make Khoresh e Beh, my kitchen smells incredible and reminds me of home. You will find this dish in any Persian home, Persian restaurants, and…
Persian fried onions are the secret flavor weapon in every Persian kitchen. These onions are cooked down in oil until deeply caramelized and soft, which gives them an unbelievably rich, bold depth of flavor. My mom always prepped these in huge batches so she could use them in stews, soups, and all the delicious recipes…
Saffron is a staple spice in Persian cuisine, and most recipes call for you to “bloom” the saffron before you use it. Blooming the saffron helps fully release its color, aroma, and flavor before it’s added to any dish. Saffron threads have aromatic compounds that aren’t water-soluble, and blooming saffron helps pull out those oils,…
Persian dried limes, or limoo amani, offer more than just citrusy tartness. Their unique flavor is woody, earthy, and musky. Drying the limes intensifies the citrus essence, making them potent flavor bombs in Persian recipes. They are a little-known ingredient that transforms slow-cooked stews like khoresh gheymeh and my all-time favorite, ghormeh sabzi. Before I…
