A fresh harvest of white zucchinis from Thomas’ garden inspired me to cook this wonderful Iranian style omelette Kuku-ye Kadoo from the cookbook SARABAN by Greg and Lucy Malouf. Fragrant with mint, extra cheesy and just delicious! Preheat your oven to 180ºC (350ºF). In a frypan heat 1-2 tablespoons of olive oil and gently fry…… Continue reading white zucchini omelette
Tag: iranian food
saffron ice cream and honey grilled figs
Bastani Sonnati is a Persian ice cream flavoured with saffron and rosewater and traditionally thickened with salep (sahlep, sahlab or glucomannan), a flour made from the tubers of orchids; and mastic, a resin from the mastic tree. Instead I used cornflour (cornstarch), guar gum and xantham gum. Figs were in season and a delicious accompaniment. For the ice cream,…… Continue reading saffron ice cream and honey grilled figs
lamb shanks + pilaf
These lamb shanks, adapted from this NYTimes recipe by David Tanis, are braised with a subtle mix of Persian spices and citrus and served with the soup-like braising liquid. Generously salt four meaty lamb shanks. Mix together 2 teaspoons of ground cinnamon, 1 teaspoon of grated nutmeg, 1 teaspoon of ground cardamom, 1 teaspoon of freshly ground black pepper…… Continue reading lamb shanks + pilaf
saffron rice cake
This rice cake, called Tahchin, is a speciality of Iran. The long-grained rice is usually enriched with saffron, yoghurt and egg yolks and can also include fruit or vegetables. The crispy crust which is called tahdig (Persian for bottom of the pot) is often made with rice, bread or potato. In this version, from recipetineats,…… Continue reading saffron rice cake
vegetable stew with dried limes
Ghormeh sabzi is an Iranian vegetable and herb stew cooked with dried limes. It’s a popular dish in Iran and there are many, many variations. It traditionally includes lamb or beef and dried legumes but I chose to cook a vegetarian version from Yotam Ottolenghi’s cookbook PLENTY MORE. Vegetables never tasted so good! Preheat your…… Continue reading vegetable stew with dried limes
slow-roasted lamb shoulder
Iranian in style, this fragrant slow-roasted lamb shoulder is easy to prepare and absolutely delicious. Serve it with rice and a fresh salad. Preheat your oven to 160ºC (320ºF). Cut 3 onions into wedges and scatter them into a large roasting pan. Drizzle with olive oil and season to taste. Place the lamb shoulder on…… Continue reading slow-roasted lamb shoulder
lamb and herb stew
This wonderful lamb stew or khoresht is fragrant with herbs and tangy with dried limes. The recipe (only slightly adapted) comes from Saraban A chef’s journey through Persia by Greg and Lucy Malouf. In a casserole dish or Tagine heat some olive oil over low heat and fry 1 diced onion and 1 diced leek until soft and translucent.…… Continue reading lamb and herb stew
michelle picker cooks 