Sharbatشربت , is not a tea. It is a sweet beverage, and usually served chilled. Sharbat comes in different flavours of flowers and herbs and the following recipe is Safron sharbat شربت زعفرانی.Saffron is one the most expensive and luxurious spices in the world but it’s taste, flavour and giving yellow- orange colouring to theContinue reading “Persian Saffron (Zafaran) sharbat شربت زعفرانی”
Tag Archives: zafaran
Basturma or Basdirma Polo باسترما پلو
Basturma باسترماپلو or Basdirma polow باسدیرما پلو /pilaf is a traditional Azerbaijani rice dish that is popular in Ardebil an ancient city near Caspian Sea. The meaning of the word ‘ Basturma or Basdirma’ translates as ‘ to press’ or ‘ pressed’. An other literally meaning of this word is ‘ buried’. Why the nameContinue reading “Basturma or Basdirma Polo باسترما پلو”
Basturma or Basdirma polow باسترماپلو
Basturma or Basdirma polow /pilaf is a traditional Azerbaijani rice dish that is popular in Ardebil an ancient city near Caspian Sea. The meaning of the word ‘ Basturma or Basdirma’ translates as ‘ to press’ or ‘ pressed’. An other literally meaning of this word is ‘ buried’. Why the name of this dishContinue reading “Basturma or Basdirma polow باسترماپلو”
Iranian Sour Cherries pilaf
Sour cherry or Morello cherry is called ‘ albaloo البالو ’ in Farsi language. Albaloo or moreloo cherry is smaller than sweet cherry with dark red colour. The origins for Sour cherry is in Iranian plateau or East Europe. This fruit is very popular in Iran from ancient time to modern day Iran. Nowadays, albalooContinue reading “Iranian Sour Cherries pilaf”
Persian sour cherry pilaf (Albaloo polow ba tahdig maast)
Sour cherry or Morello cherry is called ‘ albaloo’ in Persian language. Albaloo or moreloo cherry is smaller that sweet cherry with dark red colour. The origins for Sour cherry is in Iranian plateau or East Europe. This fruit is very popular in Iran from ancient time to modern day Iran. Nowadays, albaloo or sourContinue reading “Persian sour cherry pilaf (Albaloo polow ba tahdig maast)”
Persian Zucchini Stew خورش کدو سبز
Green zucchini/courgette stew is a classic- colourful and flavourful Persian stew ( khoresht). Zucchini is called kadoo کدو in Farsi language. If you think courgette is boring, you have to try this recipe. It’s cooked in a lemony-tomato sauce along with beautiful spices such as Persian saffron, turmeric, ….You might use either beef/lamb or chickenContinue reading “Persian Zucchini Stew خورش کدو سبز”
Persian zucchini stew ( Khoresht-e Kado sabz)
Green zucchini/courgette stew is a classic- colourful and flavourful Persian stew ( khoresht). Zucchini is called kadoo in Farsi language. If you think courgettes were boring, you have to try this recipe. It’s cooked in a lemony-tomato sauce along with beautiful spices such as Persian saffron, turmeric, ….You might use either beef/lamb or chicken meat.Continue reading “Persian zucchini stew ( Khoresht-e Kado sabz)”
Sour Black eyed beans stew (turshi ghorma)
This is one of traditional Azerbaijani stew from Ardebil an ancient and beautiful city in Iran on neighbouring Caspian sea. The key point in making this stew is using lots of fried onions that should be very finely sliced. Ardebil is known for it’s trade in honey and carpet. Twenty two sites in Iran areContinue reading “Sour Black eyed beans stew (turshi ghorma)”
Persian eggplant stew with chicken
Eggplant ( aubergine) stew is a traditional and classic Persian dish. Eggplant is called bademjan in Farsi and stew is called khoresht. So if you are eggplant lover , this stew is perfect for you. I love this dish. I can have this stew once a week without any complaining. Eggplant stew can be madeContinue reading “Persian eggplant stew with chicken”
Baslogh
Baslogh is a Persian walnut pastry, a soft starch made with corn starch, zafaran (Saffron), rose water and topped with walnuts. In my childhood we used to get long baslogh with kite string in layers about 30-60 cm and we children wore it like a necklace, bite and eat it 🙂 it was very funContinue reading “Baslogh”