Kalam polo is a type of delicious Persian rice pilaf originating from Shiraz. Kalam means cabbage and polo is rice in Farsi hence the title “Kalam Polo” however it often contains meat of some kind. Like many Persian recipes there are many different versions of this dish which are all equally as tasty. Sometimes even…
Category: Persian Food
Persian Love Cake
This cake is one of the most fragrant and elegant that I have ever made and every time I make it again I am always reminded of just how simple yet luxurious and flavourful it is. The ground almonds ensure a very moist finish and it can keep for several days if sealed well in…
Spiced Pumpkin Pancakes
These delectably spiced, soft and cloud like pancakes filled with butternut squash are (believe it or not!) originally from a northern area of Iran called Gilān. This area is quite close to Azerbaijan and the Turkish regions of Iran and has a very relaxed and friendly atmosphere – it’s a place that often referred to…
Saffron & Orange Blossom Ice Cream “Bastani”
The Persians introduced ice cream and a few other icy desserts to the Arabs after their invasion of Iran. Ice cream itself reached Europe by way of the Arab invasion of Sicily in the 8th century, so Ice cream is definitely a Persian thing 😊 Traditionally “Bastani” has a chewy texture due to the addition…
Borani Esfenaaj – Spinach with yoghurt & walnuts
This is one of two of my favourite yoghurt dish accompaniments to serve with Persian banquet style feasting. However, as I mention below, you can easily serve this up with a bbq or curry and the tang of the yogurt and other flavours works well with most foods. Its delicious served with flat breads and…
Persian Rice with Tahdig & Zereshk
Fewer things remind me more of my grandmother Bibi Fadhila than “Tahdig” and the hillocks of fluffy buttery rice that accompany it. “Tahdig” or “Tahdigh” just means “Bottom of the pot” in Farsi, and in this case the bottom of the pot should be a delicious golden crispy disc of rice – which is highly…
Kooftah Berenji – Persian Lamb & Rice Meatballs
These succulent spiced lamb meatballs are quite unusual as they are combined with split peas (chana dhal) and rice and then simmered lightly in a rich sweet/sour broth which is utterly heavenly. The word Kofta, or Kufta or Kooftah comes from a Persian word meaning “to pound” or “to grind”, and is referring (obviously) to the…
Ghalieh Mahi – Persian Herbed Fish
Ghalieh Mahi is a fragrant fish dish that originates from the Caspian Sea region in Iran where fresh fish is abundant. It has an exciting piquant flavour that is typical of many Persian dishes and is served mostly at the beginning of spring. My version is prepared differently to the traditional version (which is a…
Fesenjaan – Chicken in a Pomegranate & Walnut sauce
Ingredients – Serves 4 (2 pieces of chicken each) 8 pieces of skinless chicken – thighs on the bone work best 200g Walnut halves (best quality you can find) 1 large onion finely sliced 125ml Pomegranate Molasses (see notes) 1 tsp ground cinnamon 1tsp ground turmeric 500ml Chicken Stock Salt to taste Fresh pomegranate rubies…