Bottom of the Pot: Persian Recipes and Stories
Sour cherry and feta crostini
The biology of the palate is beautifully designed. The molecular taste receptors are a large family of proteins adapted to taste the...
Persian roasted okra ( Bamiyeh)
Okra is a common vegetable used in Persian cuisine, one that is usually cooked in stews or with a light tomato sauce. Here is a novel...
Potato kookoo (Kookoo-ye-sabzamini)
A kookoo (also spelt kuku) is a very traditional Persian egg-based dish, their version of a frittata. These dishes are ever present in...
Lentil rice tahdig or Adas polo
Rice is central to the Persian cuisine, and the culture has developed numerous varieties of rice dishes. These vary from light, barely...
Persian sour cherry preserve
Sour cherries are common in the Middle East. They are abundant and used liberally in the cuisine. They grow from the ancient Persian...
Persian sour chicken stew (Khoresh morgh-e torsh)
Persian cuisine is abundant with lovely stews, an extension of the Persian love of soup. This stew is from northern Iran, the province of...
Tomato cucumber salad
This is a super simple salad that is based on great flavorful tomatoes and lots of herbs. Like most Middle Eastern salads, the flavor is...
Sour pomegranate and walnut kebab or Kebab Torsh
Pomegranates originated in the region between Afghanistan and Turkey and are a common ingredient in every Persian dish, from salads to...
Persian dill yoghurt
Yoghurt dips are essential in Persian culture and come in innumerable varieties of flavours. They form a part of the famed meze platter...
Joojeh kebab
Joojeh kebab is a staple barbecued dish of Iran, and unofficially the national dish of the country. Joojeh literally means grilled...
Persian celery stew with chicken (Khoresh Karafs)
Persian culture offers a large number of stews, of which we are familiar with only a handful. The importance of a stew in Persian culture...