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persian foods

Fesenjan – Try This Original Northern Recipe

Fesenjan stew is an original dish of Guilan Province, northern Iran, popular across the country mostly in the winter. It is cooked with chicken or duck, and at times meat balls if this is preferred. The main ingredients are walnuts and pomegranate paste. It is a sour dish, but a little sugar can be added to sweeten it. Two cups of fresh pomegranate juice can also be added for extra taste.

Traditional Whey Aubergine from Semnan

Aubergines are a specialty of Semnan Province, northern Iran. Their good taste and lack of seeds may be due to the desert climate in this area. The people of Semnan make a wide variety of aubergine dishes in the summer. One of these is whey aubergine which is a delicious traditional.

Ghalieh Mahi A popular fish recipe from southern Iran

Ghalieh Mahi is a stuffed fish recipe from southern Iran which is very popular in the country. It is cooked mostly in Khuzestan, Bushehr, and Hormuzgan provinces.

Persian Spices - Iran

If you ask anyone who has never eaten Persian food before they always imagine that it’s heavily spiced, a lot like Indian food. And then they’re always surprised to learn it isn’t. Persian cooking is made with a delicate balance of sweet and sour, hot and cold and the flavors are subtle and memorable. Quite unlike most other Middle Eastern food, Persian cuisine has a flavor all of its own. Often we take a recipe and “Persianise” it, like Spaghetti. We add what we think it lacks to create a better balance, or a taste that we prefer.

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