Fesenjoon is a Persian sweet and sour stew made with pomegranate molasses, walnuts, and chicken. This recipe can be made both sour and sweet.
Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and crunchy poppy seeds.
Bamieh is an Iranian and middle eastern sweet treat which is kind of similar to churros. It's deep fried choux pastry that gets a bath in saffron and rose water syrup. They are crunchy on the outside, soft and squishy and syrupy on the inside and pair very well with a cup of black tea or Chai.
Even though there are different love stories behind Persian Love Cake all over internet, there is no traditional recipe in Iran called Persian Love Cake! But that doesn't mean I'm not going to share my own version of this delicious recipe with you. The legend has it that the cake was baked by a woman to win the heart of a Persian Prince (Which I believe it's a made up story). As the name and story suggests, this is a perfect cake to bake for someone special. If you had your share of chocolate ca
The two most commonly paired and widely popular Persian desserts! Rosewater flavored, flour based, and deliciously sweet.
Ranginak is a Persian sweet that you must definitely try. It's an easy cake to make and is a popular Middle Eastern dessert cake.
Recipe video above. A beautiful Persian cake with a lovely subtle citrus flavour and hint of spice. For an authentic Persian flavour, don't skip the rosewater! They differ in strength so start with a small amount and adjust to your taste - too much can be overpowering.
These sandwich cookies are called Latifeh for a reason! Latifeh means soft and delicate in Farsi and yep, they totally live up to their name! It’s made of two fluffy cookies filled with whipped cream (with a hint of honey), and decorated with ground pistachios, because it wouldn’t have been a Persian recipe unless you throw some pistachios in there, lol!
samanu is a Persian sweet paste made from germinated wheat. it is the essential part of haft sin and Nowruz ceremony among Iranians.
مواد لازم: اب:1/2 پیمانه ارد : تقریبا 5الی 6 پیمانه شکر : 2 قاشق غذا خوری پر خمیر ترش:2 قاشق سوپ خوری شیر: ولرم1 پیمانه تخم مرغ: 2 عدد کره: 100 گرم ذوب شده و خنک شده برای کرم داخل پیراشکی: نشاسته:1/4پیمانه شکر:1 پیمانه شیر:1 و 1/2 پیمانه وانیل:1 قاشق چای خوری کره 10 گرم خمیر مایه رو با اب ولرم بزارید 15 دقیقه بمونه تا پف کنه به شیر ولرم شکر و کره را اضافه کنید و هم بزنید تا شکر حل بشه تخم مرغها را اضافه کنید و حدود 5 پیمانه ارد رو اضافه کنید و خوب با دستگاه ورز بدید خمیرمون باید نرم ولی نچسب باشه بعد از 5 پیمانه ارد باید با احتیاط بقیه ارد رو اضافه کنید تا خمیر سفت نشه روی خمیر را بپوشونید بزارید یک جای گرم حدود 1 ساعت تا خمیرمون ور بیاد و حجمش دو برابربشه روی میز کار خیلی کم ارد بپاشید و خمیر را به قطر نیم سانت باز کنید و با کمک یک لیوان قالب بزنید خمیر های قالب زده شده رو بچینید با فاصله روی میز و روشون رو با پلاستیک بپوشونید و بزارید نیم الی یک ساعت دوباره خمیرها استراحت کنن و ور بیان یک ظرف رو پر روغن میکنیم و دونه دونه پیراشکی ها رو توش میندازیم و سرخ میکنیم تا هر دو طرف پیراشکیها خوب سرخ بشه برای تهیه کرم شکر و نشاسته رو با هم مخلوط کنید و شیر رو اضافه کنید و خوب مخلوط کنید تا یکدست شود بعد بزارید روی حرارت و مدام هم بزنید تا غلیظ شود بعد که غلیظ شد کره و وانیل رو اضافه کنید کرم رو بزارید کنار تا خنک بشه و بعد داخل پیراشکی ها رو پر کنید از این خمیر تقریبا 35- 36 تا پیراشکی بدست میاد البته بستگی به اندازه قالبتون داره اگر کوچیک باشه بیشتر بدست میاد بزرگ باشه کمتر نوش جان
Lavashak is a traditional Persian treat known as fruit leather. Pomegranate sauce, lemon and salt is commonly added to it to give it a fantastic flavor profile.
Sholeh Zard is a very traditional Persian dessert. It's made with few ingredients yet it's deeply aromatic and packed with flavors. Saffron is a staple to Iranian cuisine and this dessert is no exception. Sholeh Zard translates to yellow pudding in farsi. To make this dessert you need rice which gets cook in water for long time till it gets soft and falls apart. Then sugar, rosewater, saffron and cardamom added to brightening up the pudding. Sholeh Zard can be served either cold or in the room
These adorable sweets will make your kitchen smell divine.
Quince are large yellow knobbly apple-shaped fruits that have a slightly floral flavour and ripen in the Autumn. On the tree they have a white furry layer over their skin that will probably be rub…
سکنجبین Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to the ancient times. It's a combination of vinegar (serkeh) and "angabin," which refers to honey and the natural honey-sweet. Sekanjabin and its drink (sharbat-e sekanjabin) are usually served during the summer. Now, the reason that I'm writing about a well-known ancient syrup that's perfect for the summertime in the middle of winter, is because of a reader's request asking if I had a recipe for sekanjabin a couple of weeks ago. Being from the south of Iran where summers are long and hot, eating sekanjabin and lettuce was an afternoon ritual in our home. Usually, my mother would place a bowl of sekanjabin in the middle of a large round tray, surrounded by several heads of fresh and crisp lettuce in the middle of the table or on the picnic blanket under the shade of a tree, where we would take a piece of lettuce and dip it into the bowl. Almost every time we had sekanjabin we were reminded by our mother that sekanjabin is not just food but it also has medicinal values with healing powers and a good source of vitamins. Of course, back then she would make sekanjabin with homemade grape vinegar. There are many different recipes for sekanjabin/sekanjabin. Some like it more on the sweet side and some like it sour, it all depends on your taste. 1- Sekanjabin with Sugar and Vinegar: Ingredients: 1/2 cup white vinegar or apple cider vinegar 2 cups sugar 2 cups water A small bunch of fresh mint washed 2 small seedless cucumbers, washed, peeled, and shredded (for the drink) Lime rind *optional Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. I usually add an additional 2 tablespoons of vinegar since I like it a bit more on the sour side. In the last couple of minutes add a small bunch of fresh mint to the syrup. Remove from the heat and let cool completely. Remove the mint leaves before serving. Pour sekanjabin into a small bowl and serve with fresh lettuce on a platter. Just to remind you, sekanjabin is quite sticky! Sekanjabin Drink: To make sharbat-e sekanjabin: mix sekanjabin with 2-3 small seedless cucumber, grated a few drops of rosewater (optional) ice and water garnish with fresh mint leaves and lime rind. 2- Sekanjabin with Honey and Vinegar: Ingredients: 1 1/3 cups honey (clover or orange blossom) 1 cup water 2/3 cup vinegar (white or apple cider vinegar) Method: Follow the same directions used in recipe #1 for sekanjabin and its drink (sharbat). Remove the foams with a spoon as they form on top. Taste and adjust the sweetness. The aroma of the honey gently simmering on the stove fills up the entire house and is quite intoxicating! Sekanjabin can be preserved in a glass jar and kept in a cool place for a long time. Enjoy!
فرنی Fereni is a soft, creamy and sweet dessert made with rice flour, milk, sugar and rosewater and is very comforting for the cold winter days. My mother was born in the western city of Hamadan, Iran, which was known for its Alvand Mountain (kuh-e Alvand), historical background, many tourist attractions as well as its very cold winters. Hamadan is one of the oldest cities in Iran. When my mother married she moved from one of coldest and oldest cities in Iran to one of the hottest areas in the country with new constructions and developments due to the oil industry. She brought her love of Baba Taher poetry with her, some of Ibn Sina's knowledge about herbal medicines and Hamadan's cold weather foods. Foods that are meant to warm you up and soothe you came from my mother's side. This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are cooked with rice grains such Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour.The cooking time may take about 20-30 minutes or until all the ingredients are all well blended, well cooked and thickened. However, Fereni needs a good stirring while cooking on the stove, otherwise it will turn into lumps. Fereni, like many other delicious Iranian foods, doesn't need any garnish but decorating the food and making it pleasing to the eyes is also very important. Of course, this may vary from household to household. In our home, my father enjoyed an elaborately garnished and well presented dish just as much as he cared for the taste. On the other hand, my mother couldn't be bothered with food presentation after raising a bunch of loud and hyper kids (excluding me of course!) Many times she would bring the pot of stews (ash and abgusht) right from the stove to the table. That may be why I go back and forth between making the food look pretty or just leaving it on the stove for everyone to serve themselves! Fereni: Persian Rice Flour Dessert Ingredients: Serves 4 1 cup rice flour 1 1/3 cup sugar 1/2 gallon of milk (6-8 cups of milk) 3 tablespoons rosewater 1-2 tablespoons of crushed pistachios or slivered almonds for garnish Method: In a bowl add 2 cups of cold milk to the rice flour and let it soak for at least 1/2 an hour before cooking. In a heavy bottom pot, bring the remaining milk to a gentle boil, add the flour and milk mixture and lower the heat to medium-low. Give it a good stir. Mix in the sugar and stir frequently. Cook for about 20 minutes, add the rose water and cook for an additional 10 minutes. Serve in a large bowl or small individual size bowls. Garnish with crushed pistachios or slivered almonds. Fereni may be served warm, cold or at room temperature. Enjoy!
"Nokhodchi" is a traditional Persian cookie baked mostly around Nowruz. (which is the 1st day of spring)🍃 They're made with fine chickpea flour and have a hint of cardamom & pistachio. I love baking them because they remind me of home and bring back so many childhood memories.
Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water, cardamom and pistachio.
These traditional Iranian sweets go hand in hand. Wherever there is zoolbia, there will be bamieh too. Both are soaked in a delicious saffron and rosewater syrup for a few seconds to absorb the delightful flavors. These sweets are very common in Iran during the month of Ramadan and are usually served for iftar (the evening meal) with some freshly brewed tea.
This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rose water and citrus, and decorated with bright green pistachios. If it is not devoured in one sitting, the oil in the ground almond base ensures a moist, densely textured cake that will keep well for a couple of days, covered in foil. A sprinkling of dried rose petals looks ever so pretty for special occasions, but don’t worry if you can’t get hold of any. It’s still a cake to win hearts.
A delciously fragrant cake flavored with rose water, lemon and cardamom and topped with a rose glaze, chopped pistachios and rose petals.
If you’ve ever been to Thunder Bay, Ontario, you may have been lucky enough to try a “Persian”—a yeast-risen, fried cinnamon sweet roll, frosted with a pink berry-flavoured icing—from one of their local bakeries. Now you can make them at home for a truly Canadian experience right in your own kitchen.
Persian/Iranian Recipes
Preheat oven to 400 F, center rack Bake time: 10-12 minutes, or until the edges turn golden brown Yield: About 4 dozen cookies You will need: 3 baking sheets lined with parchment paper or silicone baking mats
You vote, we listen! We have collated your most liked, shared, pinned recipes in this handy little collection for your cooking pleasure! Enjoy!
This recipe is perfect all year round since most pantries are always stocked with fresh tomatoes and canned tomato products. However, I waited for the weather to warm up and for the peak tomato season to arrive to hopefully cook with vine-ripened tomatoes and not the dull and tasteless tomatoes that are picked green. This recipe is loosely based on my grandmother's recipe who was known for her delicious cooking. For a more tart استامبولی پلو - estamboli polow recipe, I searched the vegetable markets for a good torsh (tangy) tomato but to no avail. Among all the different varieties of tomatoes that were available, I settled on the beefsteak tomatoes due to their great flavor. I prefer outdoor cooking in the hot summer months and try to minimize my standing in the kitchen as much as I can but this tomato rice is a perfect summer dish that goes well with grilled chicken, fish, or vegetables. There are many recipes for estamboli polow from plain tomato rice to a platter of rice complete with meat and green beans, depending on what part of the country you are from and how this was prepared in your home. For us, growing up in Khuzestan, estamboli meant کته تماته/گوجه فرنگی - kateh-ye tamate which is slow-cooked rice in tomato puree with the addition of small cubed potatoes using the long and narrow type of potato called estamboli in Iran. For a simpler estamboli you can even make it without adding the cubed potatoes. If you prefer a less acidic dish you can skip the tomato paste. Ultimately, it depends on your taste, diet, and food restrictions. Estamboli Polow Ingredients: Serves 4 2 cups long-grain rice, rinsed well, and drained 7 ripe medium tomatoes, blanched and peeled 6 small potatoes, peeled and cubed 1 small onion, diced 1-2 tablespoons organic tomato paste (for added color and a bit of an extra sour flavor) *optional 1/2 teaspoon turmeric A good pinch of crushed red pepper Salt Vegetable oil or butter Water Method: In a pot of boiling water blanch, the tomatoes for 5 minutes or until the skin comes off. Let cool, remove the skin, core the tomatoes, and puree using a food processor. Yields about four cups. In a medium bowl wash the rice thoroughly until completely clean, drain completely. In a mixing bowl combine the well-drained rice with the tomato puree, mix well and let it soak for 20-30 minutes before cooking the rice. Do not drain. In a large pan, heat 3 tablespoons of vegetable oil over medium heat, add the onions, cook until golden. Add the potatoes, cook for about 5-7 minutes or until golden on all sides. add turmeric and a pinch of salt. Stir well. Push the potatoes to the side and add the tomato paste in the center of the pan and cook for about 5 minutes over medium-low heat, stirring frequently using a wooden spoon until it changes color. Remove the pan away from the heat source, add the rice and tomato mixture to the pot, add 1/4 cup of water, 1 teaspoon salt, and a pinch of red pepper, stir well. Return the pan to heat and bring to a boil over medium-high heat, add 1-2 tablespoons of butter or oil. Stir. Reduce the heat, cover the lid with a paper towel or a clean dishcloth, close the lid tightly and cook on low heat for 40 minutes. Overcooking and adding too much water make the rice too mushy. Serve with plain yogurt or mast o khiar, sabzi khordan with a bunch of fresh mints, and salad shirazi. Enjoy!
Faloodeh is a granita-like frozen dessert made with thin rice noodles, a rose water syrup, and very little effort. This Persian classic is the ideal summer treat.
My favorite dessert to make are these crispy phyllo wrapped fingers filled with custard and showered in a sweet simple syrup! Think of this dessert as a hybrid between Kanafa and Baklawa – AKA the best of both worlds. And surprisingly, they’re so easy to make. The only sad part is they disappear within seconds […]
Hamantaschen, the traditional triangular Ashkenazic Purim pastries, are typically a sweet treat. This recipe takes a savory approach, using spring herbs, a Persian favorite, to honor Esther and Mordechai’s heritage, as well as the season.
