I usually can cook my favorite dishes and the ones with accessible ingredients here outside of Iran where i live.
My all time favorite is Ghormé Sabzi. There's nothing more delicious and savoury in the world than a plate of Ghormé Sabzi. I usually use all of the fresh herbs that I can find and add dried herbs mixture, the main ingredient being fenugreek leaves (shambélilé). And of course some fresh spinach too.
(Photo: The Caspian chef)
I also used to cook a lot of Abgosht/Dizi. It's the easiest and most accessible Iranian dish to cook and it's healthy too.
(photo : The Caspian chef)
I also know how to cook Ashé Reshté and I invite my vegetarian non-Iranian friends to eat because they adore it:
I also cook Lubia Polo. Just cooked some 3 days ago. It's addicting because you don't know when to stop eating it. I normally use more haricot vert than this picture ⤵️
I also cook a lot of “Kookoos” (Persian frittatas), using Zucchini, spinach, potatoes, and of course Kookoo Sabzi with barberries and walnuts.
I have also cooked Shevid Baghaleh Polo (fava beans with dill rice) and lamb shanks. It's not easy to cook but the more you practice, the more you can master it ⤵️
I also know how to make pickles, specifically aged garlic pickle. Matter of fact, i have a huge jar that i prepared in 2015. My ultimate goal is having them look like this ⤵️
I have also occasionally cooked Mirza Ghassemi, Soupé Djo, Gheymé Bademjun, Khoresh Karafs, oven baked kabab koubidé, Tah Chin etc.
However, i have never cooked Fesendjan. That's because I have never really been a fan of Fesendjan, although half of the people in my family love it. It's just not my cup of tea.
0 Comments