Kashk-e Bademjan - Persian Eggplant & Whey Dip

Today marks my first blogoversary! 

Food blogging has been both a journey and a healing process for me. Over the past year, I've chopped onions, fried eggplants, pickled garlic, steamed rice, and ground saffron threads, each carrying with it a memory, a story, and a little piece of comfort. 

I started this blog exactly a year ago as a tribute to my late mother, who had passed away six months earlier after an illness. It was my way of honoring her remarkable culinary skills, her deep knowledge of ingredients, and her warm, welcoming spirit. My mother loved nothing more than serving delicious food with generosity and joy. 

Little did I know that through this process, I would grow into a more passionate foodie myself. What began as a way to preserve her memory became an exploration of food, nutrition, and even cuisines from around the world. From the time eight or nine,  when my mother first taught me how to saute onions, an essential step in nearly every Iranian dish, I can still remember standing by her side, watching the onions slowly turn golden. This simple act of sauteing onions is the foundation of Persian cooking, and it's also the beginning of my love for food. 

In the early months of blogging, I was mostly documenting recipes I remembered, posting frantically, treating it almost like a duty to keep her legacy alive. But over time, I found joy in the writing, in sharing recipes, in connecting with other food bloggers. What began as a homage to my beloved maman slowly became a source of healing, helping me feel close to her through every story, every dish, every word.

And so today, as I celebrate a year of blogging, it feels right to share a recipe that she would prepare so lovingly: کشک بادمجان Kashke-e Bademjan.

This quintessential Persian appetizer may not be considered a main dish, but once it's on the table with some lavash (flatbread) and a tall glass of cool water, you really don't need much else. Made from eggplants, caramelized onions, garlic, and kashk (whey), it's simple and flavorful. And best of all, it's proof that Persian cooking doesn't have to be time-consuming.

Dried Whey (Kashk)

Kashk-e Bademjan

Ingredients

Serves 4

-2 large eggplants

-1 large onion, peeled, thinly sliced

-5 garlic cloves, minced

-2 tablespoons dried mint

-1/2 teaspoon turmeric

-1 teaspoon liquid saffron

-Salt and pepper, to taste

-Olive oil or vegetable oil

-1 cup liquid kashk (whey) - available at Iranian or Middle Eastern grocery stores.

-2 tablespoons chopped walnuts

Method

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Pierce the eggplants with a knife to let steam escape. Place them on a baking sheet and roast in until softened for about 30-40 minutes. Remove from the oven, and let cool. 
3. Peel off the skin, cut the eggplants into small cubes.
4. Heat 3 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and saute until golden. Stir in the turmeric, then add the garlic and dried mint, saute for another 5 minutes.
5. Add the chopped eggplant, saffron, salt, and pepper. Add 1/2 cup of water, cover, and cook for 10-15 minutes over low heat. 
6. Stir in the kashk (liquid whey) over the eggplant mixture and cook gently for about 5-10 minutes on low heat for the flavors to come together. 
7. Taste and adjust the seasoning. Transfer to a serving platter, and drizzle with extra kashk if desired. 
8. Garnish with fried onions and chopped walnuts. 

Kashk-e Bademjan can be made a day ahead and served at room temperature with warm flatbread or pita chips.

Enjoy!

Shirin Polow - Persian Sweet Rice

شیرین پلو  Shirin polow - Persian sweet rice is a traditional special-occasion rice dish which is usually served with chicken and goes well with turkey too. This delicious sweet rice is perfect for Thanksgiving dinner. Thanksgiving is all about getting together with the people you love and care about. Spending time together, telling stories, laughing, giving thanks, and of course eating delicious food and mouth-watering sweets. Like many Iranians, I do add my own Persian cooking touches to the Thanksgiving menu. I feel the meal is not complete if there's no Persian-style rice to go with it!

Shirin Polow - Persian Sweet Rice

Ingredients:

 Serves 4-6

2 cups long-grain white basmati rice
2 cups carrots, peeled and shredded
1 cup orange skin, slivered
1 cup slivered almonds
1/3 cup sugar (may be adjusted to your liking)
1/2 teaspoon powdered saffron dissolved in 3 tablespoons of hot water
Dash of cinnamon
Salt
Oil

 Method:

1. Rinse 3 large oranges and, using a vegetable peeler, peel the skin and cut into thin stripes. Rinse well under cold water. Place the slivered orange peels into a small pot, add a cup of cold water, boil for 3-5 minutes over medium-high heat, drain, and repeat the process two more times. 
2. Heat 3 tablespoons of oil in a large skillet over medium heat, add the shredded carrots and saute for about 5 minutes, add the slivered almonds, then add the sliced orange peels. Continue sauteing for an additional 5 minutes.
3. Add the sugar, a dash of cinnamon, pour 1/4 cup of water, gently stir, cover and cook over low heat for 7 minutes. Set aside.
4. In a large bowl, wash the rice with cool water a few times. Soak the rice in 8 cups of water, add 4 tablespoons of salt, and set aside for at least a couple of hours.
5. In a large non-stick pot, bring 3 quarts of water to a rapid boil over medium-high heat. Drain the rice and pour it into the boiling water. Bring the water back to a boil for about 7 minutes or until the grains are long, soft on the outside, and hard in the center. Drain the rice in a colander and rinse the par-boiled rice with cool water.
6. Wash the pot and return to heat, add 4 tablespoons of oil, with a large spatula, place 1/3 of the rice into the pot, add a layer of the carrot mixture, building it into a pyramid shape away from the sides of the pot. In order to release the steam, make 4-5 holes in the rice with the bottom of the spatula.
7. Cook the rice for about 7-10 minutes over medium-high heat or until rice is steaming. Sprinkle 2 tablespoons of oil, 2 tablespoons of water, and the liquid saffron over the rice, lower the heat, cover, and steam the rice for 50 minutes.

Transfer the rice to a serving plate, garnish, and serve warm.

Enjoy!

Chicken Soup & Other Persian Home Remedies

With flu season upon us, I thought this would be the perfect time to share a few of the home remedies we grew up with for treating the common cold. In our culture, traditional herbal solutions have been passed down for centuries, each one offering a little comfort for sniffing, coughing, sore throats, and overall winter fatigue. I'm sure every culture has its own time-tested approaches, but today I'll share the ones we rely on most often in our home, always in addition to visiting the doctor and taking any prescribed medication.

 سوپ مرغ Chicken soup is perhaps the most universal cold remedy of all. Whether or not it's medically proven, there's no question that a bowl of steaming soup, made with love, warms the chest, soothes the throat, and nourishes the soul. 

 

 

Here are a few simple things we turn to when cold symptoms settle in:

1- Drink چای (chai, tea) or hot water with fresh squeezed lime/lemon, and sweetened with nabat or a spoonful of honey. 

2- Eat cooked (شلغم shalgham, turnip). Simmer 4-5 small turnips in 2 cups of water for about 20 minutes on medium-low heat. Don't overcook. Serve warm, add a pinch of salt if you find the flavor too mild.

3- Eat plenty of fruits and vegetables. Citrus fruits, grapefruits, oranges, and tangerines are a great source of vitamin C. In Iran, we have لیموشیرین (limoo shirin, sweet lemon), commonly eaten during a cold. You can sometimes find it in Persian grocery stores when in season.

4- Gargle with salted water to help soothe a sore throat. 

5- Drink lots of fluids. 

6-Make a simple chicken soup.

7- Rest well and sleep.

Soup-e Morgh - Simple Chicken Soup

A soothing, classic home remedy

Ingredients

4-6 servings

- 4-6 pieces of chicken (drumsticks, thighs, or wings)
-1 large onion, thinly sliced
-2 medium-sized tomatoes, peeled and diced
-4 medium carrots, diced

-4 celery stalks, diced
-1 handful parsley, chopped
-2 garlic cloves, diced
-1 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon turmeric
-Juice of 2 limes/lemons

-2 tablespoons olive oil

-Water to cover

Method:

1. In a large pot, heat up olive oil on medium-high heat and add onions. Sauté until translucent. Add turmeric, carrots, tomatoes, garlic, and celery, stir well. Place the chicken and season it with salt and pepper. Add enough water to cover by 2 inches.
2. Bring to a boil, over medium heat, then reduce to low and simmer for 1 hour. 
3. Adjust the seasoning as needed, and add more water if necessary. 
4. Add the lime juice and parsley and stir. Cook for another 10 minutes, and serve warm. There's a special kind of magic when a mother ladles steaming soup into a bowl and says, "Eat this. It'll make you feel better." I think that comfort alone has healing power. 

Stay warm, stay nourished, and keep healthy!

Sobhaneh - Persian Breakfast

صبحانه Breakfast has been called the greatest meal of the day. I couldn't agree more. It only takes a little time early in the morning out of our busy schedule to boil some water to brew a fresh cup of loose-leaf tea or make an aromatic, delicious cup of coffee. Warm up some flatbread (lavash, barbari, sangag, or pita) if it's available where you are. Serve feta cheese and/or butter, walnuts, fruit jams, or honey. Many like to serve fruits of the season and sliced small cucumbers, and firm tomatoes. This is a typical Iranian breakfast. Where the tea is hot, and the bread is warm, cheese (paneer) is tasty and of good quality. In those 10-15 minutes sitting at a table, sipping tea, enjoying the company of loved ones, counting your blessings, and gathering the strength to get up and start a day refreshed and ready to go. The above photo is a picture of my favorite kind of breakfast. I should mention that there are many other morning meals that I'll be sharing with you later on.

Enjoy!

Seer Torshi - Pickled Garlic

The other day, I stopped at a new grocery store on my way home. I had no plans to make سیرترشی garlic pickles, but I was excited to see these clean garlic bulbs without the dusty stems at the end. That meant I didn't have to wash them and risk getting moisture in between the cloves. I only needed to remove the loose and dried outer layers as much as possible. I think a jar of pickled garlic makes a delicious display on the kitchen counter, especially if you use white vinegar so that you can see the inside of the jar. But of course, we need to put these pickles away in a cool and dark place to ferment. 

My mother not only used garlic generously in cooking to spice up the food, but she also used it for its medicinal purposes to cure our coughs and colds. She would also have her daily dose of garlic to maintain her blood pressure and keep it low. I use a few cloves in recipes that call for garlic and always have my seer torshi jars. I usually make a jar with peeled cloves and also a jar with separated but unpeeled cloves. The older garlic pickles get the better they taste. Garlic becomes soft and sweet, melting in your mouth like jam.

Seer Torshi - Pickled Garlic

Ingredients:

8 fresh garlic bulbs, roots trimmed and the papery outer skin removed 

3 cups red wine vinegar, white vinegar, or apple cider vinegar

2 tablespoons salt

1 tablespoon honey or grape molasses

Method:

1. Place the garlic bulbs into a completely clean and dry glass jar. 
2. In a separate bowl, combine the vinegar, salt, and honey or grape molasses. Mix well. 
3. Pour the vinegar mixture over the garlic, making sure the bulbs are fully submerged. Leave about 1-inch headspace, and tightly seal the jar with a lid. 
4. Place in a cool and dark place. 
5. They'll be ready to serve after a couple of years so that they can age, and the seven-year seer torshi is known for its rich and delicious taste.

Enjoy seer torshi with your favorite food. I like to serve it along with abgoosht, lamb shanks, and lima beans rice (shevid baghali polow), and eggplant dishes.

Enjoy!

Dopiazeh

I learned to cook this recipe several years ago from one of the mothers at my daughter's Persian school. We were there to pick up our children and our conversation turned to what we were going to make for dinner that night. I said something like "I don't have much time and I don't know what to make." That's when she introduced me to this simple and delicious Shirazi food and gave me the recipe. Luckily, I had all the necessary ingredients for making the dish at home. Ever since that day I added دوپیازه dopiazeh to my list of monthly menus. "Piaz" is a Persian word for onion and "do" means two. The name of this dish means two onions which refers to the fact that this recipe calls for two large onions added at two different times during the cooking process.

Dopiazeh (Dopiaza) - دوپیازه

Ingredients:
Serves 4

1 pound ground beef, lamb or turkey
2 large onions, peeled and finely chopped
3 garlic cloves, minced
4 medium-sized potatoes, washed, peeled and cut into small pieces
2 tablespoons tomato paste
1/2 teaspoon turmeric
Red pepper
Salt and pepper to taste
Vegetable oil
Water

Method:

1. In non-stick skillet, heat 3 tablespoons of oil on medium heat, add the chopped onions, saute until golden brown. Take half of the the fried onions and set aside.
2. Add turmeric, stir, add the garlic and fry for two minutes.
3. Add the ground beef, cook until brown. Add the tomato paste and cook for another 5 minutes, add salt, pepper and a pinch of red pepper. Add 1/2 cup of water. Stir.
4. Add the cubed potatoes and the remaining fried onions to the beef and potato mixture. Stir well, cover and cook on low heat for 30 minutes. Taste and adjust the seasoning.

Serve warm with rice or warm bread and salad shirazi.

Enjoy!

Khorak-e Morgh - Chicken with Green Beans and Carrots

I sometimes fall into the trap of making the same kind of food one time too many. Don’t you think most of us have a set rotation of favorite dishes we return to? If you give me chicken, the first thing I want to make is salad olivieh! But this time, I resisted the temptation of cooking the same thing over and over. Instead, I made this wonderful chicken dish with green beans, carrots, and tomatoes. خوراک مرغ Khorak-e Morgh is an easy, comforting, and delicious one-skillet meal.

Khorak-e Morgh 

Ingredients

Serves 4

-2 pounds skinless chicken, cut into pieces
-2 cups of fresh green beans, trimmed and cut into 1-2 inch pieces
-2 large carrots, sliced
-2 medium tomatoes, sliced
-2 large potatoes, sliced
-1 large onion, sliced
-A handful of dried plums

-2-3 limoo amani (dried limes)
-4 cloves of garlic, chopped
-1 (8-ounce) can tomato sauce
-1/2 teaspoon turmeric
-A dash of  cinnamon

-A pinch of red pepper
-Juice of 1 lime
-Salt and pepper to taste

-Olive oil

Method:

1. In a large saucepan, sauté the onions in 2-3 tablespoons of oil over medium heat until translucent. Add the garlic and saute for another 2-3 minutes. Add turmeric and a pinch of salt, and stir well. 
2. Add the chicken pieces to the pan and fry on both sides. Season with salt and pepper. 
3. Add the tomato sauce and 1 cup of water. Lower the heat, cover, and cook for about 20 minutes. 
4. Add the green beans, carrots, tomatoes, potatoes, cinnamon, and dried lime or lemon juice. 
5. Cover and cook for another 40 minutes over medium to low heat. 
6. This dish could also be made in the oven. After browning the chicken in the pan, transfer everything to an ovenproof dish. Add all vegetables, spices, and tomato sauce, cover with foil, and bake at 350 degrees Fahrenheit for about 1 hour or until the chicken is fully cooked.
7. Add the prunes near the end of cooking. Taste and adjust the seasoning

Serve with warm bread or rice, fresh herbs, and torshi.

Enjoy!

Adas Polow - Rice with Lentils

عدس پلو Adas polow is one of the traditional Iranian dishes that I grew up with. It's a simple yet comforting rice dish that comes together quickly when you want something delicious without spending too much time in the kitchen. 

Rice with lentils isn't typically served at formal gatherings, but it's a favorite for family meals and get-togethers. That's how I love to serve it. You can enjoy adas polow on its own, or pair it with cooked ground beef. You can serve the cooked ground beef over the rice, on the side of the rice, or cook it with rice and lentils in the same pot. 



Adas Polow (Rice with Lentils)

Ingredients

Serves 4-6

-2 1/2 cups basmati rice 

-1 1/2 cups dried lentils

-1 small onion, finely chopped
-1/4 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-Dash of cinnamon
-1/4 teaspoon turmeric
-Salt and pepper to taste
-Vegetable oil or olive oil

Toppings:

-Fried onion
-1/2 cup raisins
-1/2 cup chopped medjool dates

Method:

1. Pick over the lentils and rinse a couple of times. Place in a pot with  3 cups of water, and bring to a boil on medium-high heat. Reduce the heat to medium-low, add 1/4 teaspoon salt, cover, and cook for about 30 minutes, or until the lentils are soft and little liquid is left in the pot. Set aside.
2. Rinse the rice 2-3 times with cool water, soak in 4-5 cups of water with 2-3 tablespoons of salt for a couple of hours. 
3. In a small pan, sauté the chopped onion in 3 tablespoons of oil over medium heat until softened. Add turmeric, stir, add the raisins, dates, and a dash of cinnamon. Sauté lightly for 2-3 minutes. Set aside
4. In a large non-stick pan, bring 4 cups of water to a rapid boil. Drain the soaked rice and add it to the boiling water. Boil for about 10 minutes until the grains are firm in the center but soft on the outside. Drain and rinse with cool water.  
5. Wash the pot and return it to the heat. Add 3 tablespoons of oil. Using a large spatula, layer the rice and lentils in the pot. Start with rice, then lentils, repeating until all are used, forming a pyramid shape. Pour the saffron water evenly over the top. To allow steam to escape, make 3-4 holes in the rice with the spatula handle. 
6. Cover and cook over medium-high heat for 10 minutes until the rice starts steaming. Reduce the heat to medium-low, and steam the rice gently for another 45-50 minutes.

Transfer the rice to a large platter. Top with fried onions, raisins, and dates. Serve warm with mast o khiar and salad shirazi.

Enjoy!

Mast-o-Sabzi - Yogurt with Herbs, Raisins and Walnuts

Today, it really feels like summer. It’s hot, humid and sticky. It’s the kind of weather that makes you not want to step into the kitchen, let alone cook a gourmet meal. Therefore, I’m sticking to a cool, smooth, and healthy yogurt and herbs dish for dinner. The combination of plain yogurt, aromatic and flavorful vegetables, crunchy walnuts and tasty sweet raisins makes a light and delicious meal for hot summer days.

Mast-o-Sabzi - Yogurt with Herbs, Raisins and Walnuts

Ingredients:
Serves 4

2 cups plain yogurt
1/2 cup walnuts, chopped
1/2 cup raisins
1 large cucumber; peeled, seeded and finely chopped
1/4 cup fresh chives or scallions, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh tarragon, chopped
1 garlic clove, minced
1 teaspoon dried rose petal *optional
Salt and pepper to taste

Method:

1. In a large bowl combine all ingredients and mix well. Taste and adjust the seasoning. 
2. Refrigerate for an hour before serving.

Serve with warm bread.

Enjoy!

Shevid Baghali Polow - Dill & Lima Beans Rice

Combination of fresh finely chopped dill along with preferably fresh baby Lima beans or Fava beans and aromatic rice make a very delicious meal. I think the person who came up with the idea of throwing these ingredients together must have been a culinary genius of her time. This mixed rice could be served as a vegetarian dish along with some yogurt and cucumber (mast-o-khiar) side dish. شوید باقالی پلو Shevid Baghali Polw (dill and lima beans rice) is usually served with lamb shanks or chicken. I must say that it goes very well with turkey too. I have made it several times as a side dish for Thanksgiving dinner. I like the rice to be covered with fresh and some dried dill to cover every grain of rice. Also, I use equal portions of Lima beans and rice. To me, cooking Persian food is not an exact science. I usually start with having the main ingredients for a dish that I like to make but I tend to kind of add my personal touches and preferences to it along the way. However, if there is bit of change to an original Persian recipe, I’ll make sure to point out and make a note of it in my posts. Many of you know that there may be many variations of a recipe. It depends which part of the country you are from, north or south or how your mom has taught you to cook.

Shevid Baghali Polow - Dill & Lima Beans Rice

Ingredients:
Serves 4-6

2 cups rice
2 cups frozen baby lima beans, thawed
2 cups finely chopped fresh dill or 1 1/2 cups dried dill. (I used the combination of 1 1/2 cup fresh dill and 1/2 cup dried)
1/3 teaspoon turmeric
Dash of cinnamon
Salt
Butter or vegetable oil
Water

Method:

1. In a medium bowl mix dill (fresh or dried), lima beans, a dash of salt, cinnamon and turmeric. Mix well and set aside.
2. Wash rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside for a couple of hours. 
3. In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil. Drain rice and pour into boiling water and boil uncovered for 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water. 
4. Wash the pot and return to heat, add 3 tablespoons of oil. Place a layer of rice into the pot and then  a layer of dill and Lima beans. Then another layer of rice, continue building it into a pyramid shape. 
5. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 
6. Cover and cook for 5-7 minutes on medium-high heat until rice is steaming, pour 2 tablespoons oil and 1/4 cup of water over the rice. Lower heat and steam the rice for another 45-50 minutes.

Serve on a platter along with lamb shanks or chicken pieces or just by itself as a vegetarian dish. If you find the rice a bit on the dry side drizzle some melted butter over the rice.

Enjoy!

Torshi Bademjan - Quick Pickled Eggplant

I grew up eating torshi with almost every meal. In our home, no table felt complete without a small dish of these tangy, colorful pickles to brighten the flavors of food. I make pickles all the time, and I have several jars of torshi stored away in a cool place. Over the years, I've become an avid pickle maker myself, and several jars of torshi are always stored away in a cool corner of my kitchen. 

Of all the different varieties, torshi-e bademjan (pickled eggplant) holds a special place in my heart. My mother was a passionate torshi maker. Every time she visited me, one of the very first things she would do was make her famous ترشی بادمجان (pickled eggplant). She believed eating torshi not only enhanced the flavor of food but also offered many health benefits. 

My mother's pickled eggplant recipe remains one of my favorites. It's simple, and unlike other Persian pickles, it doesn't take weeks or months to ferment. In just a couple of days, it's ready to be enjoyed alongside your favorite meal.

Torshi Bademjan - Quick Pickled Eggplant

Ingredients

-5 small eggplants, rinsed and dried (no need to peel, make a long cut on the side of each)
-5-7 garlic cloves, peeled and halved
1/2 teaspoon turmeric (optional)
-2-3 tablespoons salt
-2-3 small dried red hot peppers
-1 teaspoon angelica powder (golpar)
-1 teaspoon nigella seeds (siah-daneh)
-1 teaspoon coriander seeds (tokhm-e geshneez)
-1 tablespoon dried dill
-1 tablespoon dried mint
-1 tablespoon dried tarragon
-White vinegar

Method:

1. In a small bowl, mix all the dried herbs and spices together. 
2. Stuff each eggplant with a few pieces of garlic and some of the dried herb-spice mixture. 
3. In a large, heavy-bottomed pot, combine 2 cups of vinegar and 1 cup of water. Bring to a gentle simmer over medium-low heat.
4. Arrange the stuffed eggplants in the pot. Sprinkle any remaining spice mixture on top, cover, and simmer for 30-40 minutes, or until the eggplants are tender. 
5. Allow them to cool completely, then transfer them to clean glass jars. Add more vinegar or salt if needed. 
6. Store in a cool place. Your torshi-e bademjan will be ready to enjoy after 2-3 days.

Enjoy!

Khoresh Karafs - Celery Stew

خورش کرفس Celery Stew (Khoresh Karafs) is a healthy and flavorful  Iranian dish made with meat, evenly sliced celery, finely chopped fresh parsley, mint (preferably fresh), freshly squeezed lime juice, and just the right amount of seasoning. 

What makes Iranian cuisine, and particularly its stews (khoresh), so delicious is the slow cooking process. We take our time to let the food simmer gently so the flavors develop fully, or as we say in Iran, (ja biofteh). 

Like ghormeh sabzi and fesenjoon, khoresh karafs cooks through in about 1 1/2 to 2 hours, but it's best to let it simmer on the lowest heat to achieve a richer taste. Many Iranians agree that khoresh tastes even better the next day, so you might consider making it in advance.

Khoresh Karafs - Celery Stew

Ingredients
Serves 4-6

-1 pound beef or lamb, washed and cut into cubes
-1 large onion, peeled and chopped
-1 head of celery, washed, cut into 1-inch pieces
-2 bunches fresh flat-leaf parsley, finely chopped
-1 bunch fresh mint, finely chopped, or 2-3 tablespoons dried mint
-2 large garlic cloves, minced
-2-3 tablespoons freshly squeezed lemon juice (adjust to taste)
-1/2 teaspoon turmeric
-Salt and pepper, to taste
-Vegetable oil

Method

1. In a large pot, heat 3 tablespoons of oil over medium-high heat. Add chopped onions and cook until golden. Stir in the minced garlic and saute for 2-3 minutes more. 
2. Add turmeric and the meat to the pot, and brown the meat on all sides. Season with salt and pepper.  
3. Pour in 2-3 cups of water, bring to a boil, then reduce the heat to medium-low, cover, and cook for about 30-40 minutes.
4. In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat. Sauté the celery pieces until softened. Add the parsley and mint; stir well and sauté for another 4-5 minutes.
5. Add the sauteed vegetables to the pot with the meat. Adjust seasoning and water level, if necessary. Cover and simmer for 1 1/2 hours, until the meat is tender.
6. Stir in lemon juice toward the end of cooking.

Serve with rice and salad.

Enjoy!

Tas Kabab

تاس کباب Tas kabab is a hearty one-pot beef or lamb stew made with onions, tomatoes, carrots, quince, and potatoes. Traditionally enjoyed in autumn and winter when quince is in season. I love Tas Kabab so much that  I make it year-round, sometimes swapping quince for tart Granny Smith apples when quince isn't available; they make a great substitute.

This flavorful stew can also be made without quince or apples and will still be delicious. Some people even add eggplant for an extra layer of taste and texture. Tas kabab is an all-in-one meal that doesn't require rice. It's best served with warm bread, yogurt, and torshi. 

Tas Kabab

Ingredients

Serves 4-6

-1 pound beef or lamb, cubed
-3 medium onions, peeled and sliced into rings

-4 medium carrots, sliced 

-4 medium potatoes, peeled and sliced

-2 large quince, cored and sliced

-2 large tomatoes, sliced
-2 tablespoons tomato sauce 

-A handful of pitted dried plums (aloo Bokhara) 

-2-3 tablespoons vegetable oil or olive oil

-1-2 teaspoons dried lime powder (limoo amani )

-1/2 teaspoon turmeric

-Pinch of cinnamon

-Salt and pepper to taste

Method

1. In a large heavy pot, add 2-3 tablespoons of oil, and spread a layer of sliced onions on the bottom of the pot. And sprinkle with turmeric.
2. Layer the meat over the onions. Season lightly with salt, pepper, and turmeric. Then layer the sliced tomatoes, carrots, and quinces in that order.
3. Add the potatoes and dried plums on top. 
4. Season with salt, pepper, lemon powder, and a pinch of cinnamon. Add the potatoes and plums on top. 
5. Add the tomato sauce and pour in 1-2 cups of water. Cover and cook over low heat for 1 hour or until the meat and vegetables are tender. 
6. Transfer to a serving platter with warm bread, fresh herbs, yogurt, and torshi.

Enjoy!