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Ghormeh sabzi

Information about the food

Ghormeh sabzi (or قورمه سبزی in Farsi) is the quintessential Iranian recipe. It is a stew prepared with fresh herbs that is considered to be the national dish of Iran.... Ghormeh is the Azeri word for “fried”, while sabzi is the Farsi word for herbs. A well-cooked Ghormeh Sabzi should be tangy, citrusy and savory. The time let all the ingredients to absorb the flaor of the mixture. Ghormeh Sabzi is served with Chelow “white rice”.

Khoresh Bademjan

Khoresh Bademjan, also called khoresht e bademjan, or bademjoon (Persian Eggplant Stew with Beef) is a classic Persian recipe loved by all the eggplant fans. This is the stew that you would see at most traditional dinner parties. Kohresh Bademjan tastes great when it has some tartness to it. This could be accomplished by either of the following ingredients: Fresh lime (or lemon) juice, limoo amani (dried Persian lime), abghooreh (sour grape juice), or ghooreh (sour grapes).

koofteh tabrizi

Koofteh (Kufteh) Tabrizi is very famous in Iran, it originates in Tabriz. Tabrizis are known to make the best Koofteh Tabrizi, because after all when a food is named after your city, it has to be worth that honor!
Koofteh Tabrizi is a super meatball stuffed with dried fruits and berries, also a variety of nuts. There are some other interesting fillings for this very traditional Azeri dish that are worth mentioning. One very common item is a peeled hard boiled egg that is placed inside the koofteh along with nuts and dried fruit. What we could cook was small one, with walnut and berries inside.

tahchin morgh

Tahchin Morgh is one of the most spectacular Persian cuisine, which has all the unique features of Persian foods. Beautiful color and wonderful aroma of saffron, red barberries and Tahdig!
Tahchin can be cooked with different recipes, but the most famous type is the Tahchin Morgh, which is usually cooked with oven. Eggs, yoghurt and saffron are required in order to make Tahchin Morgh in addition to rice and chicken.

Mirza ghasemi

Mirza Ghassemi or Mirza Qassemi (Persian: میرزاقاسمی) is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region (specifically Gilan province). It is widely known as Persian Eggplant Dip in the Western countries.
The dish consists of aubergines seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs. It can be prepared as a casserole dish, and is usually served with bread or rice.

khoresh kadoo

Green zucchini stew is a classic- colorful and flavorful Persian stew (khoresht). Zucchini is called kadoo کدو in Farsi language. It’s cooked in a lemony-tomato sauce along with beautiful spices such as Persian saffron, turmeric ….I am using beef meat, but there are other recipes with chicken or lambs.
The Persian stew always is coming along with Polo (rice), which is the main Persian dish.

adas polo

عدس پلو Adas polo is one of the traditional Iranian dishes that I grew up with. It's a great rice dish to prepare when you don't have a lot of time on your hands yet you want something delicious. Rice with lentils is not usually served in formal gatherings. However, you can make it for your family, close relatives and friends. That's what we do. Adas polo can be served with cooked ground beef. You can serve the cooked ground beef over the rice, on the side of the rice or you can cook it together with rice and lentils in the same pot. Most often we are serving it along with raisin and dates.