Iranian stew

Iranian lamb shank stew with chickpeas, tomatoes, garlic, potatoes, and saffron. One pot comfort food for the cold months. Serve with flat bread (sangak pictured), raw onions, and torshi

This delicious and popular Persian khoresh is made with fresh herbs, beans, tangy dried limes 'limoo amani,' and tender beef or lamb. Ghormeh Sabzi is a very...

This food holds a special place in my heart as it is inspired by my mother-in-law. It’s called Adasi in the Iranian language, internationally known as Persian Lentil Soup. Often served as a breakfast food, this soup is also perfect to enjoy anytime in the day.

Khoresht e Rivas is the perfect way to use homegrown rhubarb. This Iranian rhubarb stew is savoury and sour, full of vegan protein and super healthy!

I created a Middle Eastern Style Stew but with different spices. We devoured it in one sitting and loved it – it is inspired by my love for all things Middle Eastern, the stews I had at family sittings as a child, and my insatiable love for curry spices and […]

Ghalieh Meygoo is a traditional Southern Iranian dish that showcases the region’s rich culinary heritage. With seafood as a staple ingredient, this dish combines succulent shrimp with a medley of fresh herbs, tamarind, and spices, resulting in a tangy, aromatic, and uniquely Southern flavour profile

خورش کرفس Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. It's a combination of meat, evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), freshly squeezed lime juice, and the right amount of seasoning. In my opinion, what makes Iranian food tasty, especially for most of the casseroles and stews (khoresh), is the slow cooking process and the taking time to let the food simmer to bring out the flavors and as we say in Iran, (ja…

One of our culturally significant dishes. Chicken is slow-cooked in a pomegranate molasses and walnut sauce creating a rich, sweet and sour stew

Sabzi Polo is one of those versatile rice dishes that’s great for weeknight dinners and is also loved for special celebrations and gatherings. This dish is usually cooked on Persian New Year's Eve or Nowruz and is traditionally served with fish.

Beef and yellow split pea stew with roasted potatoes

It's time for this months Improv Cooking Challenge!! I was super excited this month that the ingredients this month are some of my ...

Khoresh (meaning stew in Farsi) Bademjan (meaning eggplant in Farsi) is the second most important Persian stew; second only to Ghorme...

Eat your way around Iran with our guide to the ultimate must-eat dishes of each city!

Ghormeh sabzi is a classic Persian stew made with green herbs like parsley, cilantro, fenugreek and scallions. It is served with Persian rice.