cold or warm Iranian version of ground meat patty named a Persian cutlet
Ask any Iranian mother and they’ll tell you ingredients of traditional recipes must never be substituted. As fond as I am of my mother and grandmother, when I moved to Holland, I had to stray from tradition. The methods I developed made cooking fast and simple, using few ingredients. Using tinned ingredients was highly frowned upon in our household, considered lazy and testifying a lack of taste.
But there is much more to life than spending hours in the kitchen preparing a single meal. And so I began breaking the rules of Persian cuisine. For the past years I have been experimenting, tweaking and developing recipes reflecting the simple Dutch approach to food, applied to the traditional Persian meals I grew up eating. This is a result of that journey: an easy-going, stripped-down take on Persian food using few ingredients and knowing when it is okay to stray from the rulebook. It is possible to cook, share and enjoy traditional Persian food with minimal effort.
aromatic and nutritious easy-to-make Persian rice dish with raisins infused with cinnamon
this delicious and refreshing dip can be paired with spicy rice dishes kebabs
for any Iranian the smell of kebabs evokes nostalgic memories of the outdoors
modify this Afghan bread, if desired, using yellow summer squash, scallions and herbs
the combination of pomegranate and walnut with olives is utterly mysterious
these gluten-free biscuits are a speciality of Tabriz, located in the northwest of Iran