Entries by nimae

Morasa Polow

The King of all Persian dishes, Morasa Polow bedazzles the eye with twinkles of red, green, orange and gold. Morasa means jewels and it’s easy to see why this jewelled rice always makes an appearance at major Persian festivals especially weddings; its gems and sweetness is meant to be a harbinger of a sweet and […]

Sabzi Polo Mahi (Herb Rice with Fish)

sabzi polo mahi (herb rice and fish) is traditionally served for the Persian new year Norooz. Persian New Year is celebrated every year to signify the beginning of spring and most of the dishes served during Norooz holidays have herbs as a symbol of rebirth, and fish that represents life.

Saffron Mussel Bisque

Although Saffron mussel bisque tastes complex, it is easy to prepare and is ideal for a special dinner. While it is festive and rich, it will not break the bank, as mussels are among the most reasonably priced shellfish at the market.

Halva

Many countries and regions, including India, Persia, the Balkans, and the Mediterranean, make halva, but historians believe its origins are to be found in the middle East. The name halva derives from the Arabic word “halawe”, meaning “confection”. the first halva is believed to have been made from dates and milk in the seventh century, […]

Pumpkin & Condensed Milk Halwa (Kaddu Halwa)

an easy and quick Halwa made from only 2 main ingredients Pumpkin Puree and Sweetened Condensed Milk. This sweet tastes more similar to Milk Peda / Palgova as we have used condensed milk. It can be prepared in less than 20 mins and best enjoyed when served cold or at room temp.

Carrot Jam

Many people view the carrot as an unlikely preserve ingredient, but carrot jam is surprisingly palatable. Carrot can be defines as a fruit as well as a vegetable. It would have been an occasional Victorian tea-time treat. Carrot jam has always been popular in Middle Eastern cultures.

Fig jam

The flower of Crocus sativus Linnaeus is sterile, because it is an hybrid that has been maintained for centuries because of the value of its stigmas. The reproduction of this plant is done with bulbs. Each flower of Crocus sativus linnaeus has three stigmas of saffron, also called filaments, which are joined by the style.The […]

Khoresht-e Fesenjān (Pomegranate-Walnut Stew)

Khoresht-e  Fesenjan (Pomegranate-Walnut Stew) is usually made with chicken. If you want to get fancy, you can even make it with duck. And my vegetarian, vegan, and gluten free friends this recipe is made in such way that you all can enjoy it too!

Kuwaiti Tea (Saffron Tea)

Saffron is a spice derived from the flower of Crocus Sativus, Saffron grows to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Here we tell you how to make a cup of saffron tea for your nights.