Shirazi salad is a traditional Iranian salad that is refreshing, light, and easy to prepare. The salad is named after the city of Shiraz in Iran, where it originated. It is a colorful and healthy salad that is perfect for warm weather and is often served as a side dish or appetizer.
The ingredients for Shirazi salad typically include diced tomatoes, cucumbers, and onions, along with chopped fresh parsley and mint. Some variations may also include diced bell peppers or radishes. The salad is dressed with a simple dressing made of lemon juice, olive oil, and salt.
To make Shirazi salad, start by washing and drying the vegetables. Then dice the tomatoes, cucumbers, and onions and combine them in a bowl. Add the chopped parsley and mint and mix well.
In a separate bowl, whisk together the lemon juice, olive oil, and salt to make the dressing. Pour the dressing over the vegetables and toss well to combine.
Serve the Shirazi salad immediately or chill in the refrigerator until ready to serve. This salad is a delicious and healthy way to enjoy the flavors of Iran and is perfect for any occasion.
Torshi is a traditional Iranian condiment that is made by pickling various vegetables and herbs in a vinegar and salt solution. The word “torshi” comes from the Persian word “torsh,” which means sour, and the condiment is known for its sour and tangy taste.
There are many different varieties of torshi, each with its unique combination of vegetables and herbs. Some common ingredients used in torshi include eggplant, carrots, cauliflower, garlic, onions, beets, and herbs such as mint and parsley.
Torshi is often served as a side dish or condiment alongside main courses in Iranian cuisine, and it is also commonly enjoyed as a snack or appetizer. It can be stored in the refrigerator for several months and is a delicious and healthy way to add flavor to a variety of dishes.
Shoor is a traditional Persian pickled vegetable side dish that is usually served alongside main courses such as kebabs or rice dishes. It is made by pickling a combination of vegetables such as carrots, cauliflower, cucumbers, garlic, and chili peppers in vinegar and salt. It is usually made in late September, when fresh cauliflower is available in market. The tables of Persian people are usually more colorful in this period due to availability of different pickled vegetables .So plan to travel to IRAN in this period to enjoy all these colors at once .
Zeytun Parvardeh is a traditional Iranian dish made with olives, walnuts, pomegranate molasses, and a blend of herbs and spices. The dish originated in the northern region of Iran and is a popular appetizer or side dish in Iranian cuisine.
Zeytun Parvardeh is known for its tangy, savory, and slightly sweet flavors, and is often enjoyed with bread or crackers. It is also considered to have several health benefits, as olives and walnuts are both high in antioxidants, healthy fats, and other nutrients.
This Persian dish-side is originally for Gilan province, where there are a lot of olive trees in Roudbar . You mustn’t miss this yummy dish side, the next time you travel to IRAN.
“Mast-o-khiar” is a popular Iranian dish that consists of yogurt (mast) and chopped cucumber (khiar), seasoned with salt, dried mint, and sometimes garlic. It is typically served as a side dish or dip alongside main meals and is especially popular during the hot summer months due to its refreshing and cooling properties. Mast-o-khiar is often accompanied by bread or used as a topping for rice dishes.
Kashk-e bademjan , is a popular Iranian dish made from eggplant (bademjan), fried and mashed with garlic, onions, and various spices, and then mixed with Whey , a type of Iranian whey or yogurt-like dairy product. The mixture is then typically garnished with fried mint and served with bread or crackers.
Kashk-e bademjan is a traditional appetizer that is commonly served at gatherings and special occasions in Iran. It has a smooth and creamy texture and a slightly tangy taste from the kashk. The dish is also quite versatile, as it can be served either warm or cold and can be adapted to various dietary restrictions, such as by using a vegan or lactose-free kashk(whey).This yummy dish is served in most provinces of IRAN, so the next time you travel to IRAN , don’t forget to try it .
Mirza Ghasemi is a traditional Iranian dish that originated from the Gilan province in northern Iran. It is a vegetarian dish that consists of smoked aubergine (eggplant), tomato, garlic, and egg. The aubergine is first roasted over an open flame until the skin is charred and the flesh becomes soft and smoky in flavor. The skin is then removed, and the flesh is chopped into small pieces.
The chopped aubergine is then cooked with chopped garlic and tomato in a pan until the mixture is well combined and the tomato is cooked down into a thick sauce. Finally, beaten eggs are added to the pan and cooked until the eggs are set.
Mirza Ghasemi is typically served as a main course with bread, and it is often accompanied by fresh herbs such as parsley and mint, and pickled vegetables such as torshi (Persian pickles). It is a popular dish in Iran, and it is enjoyed by both vegetarians and non-vegetarians alike.
Dolmeh Barg-e Mo, also known as Dolme Barg-e Mow in some regions, is a traditional Iranian dish that is made by stuffing grape leaves with a mixture of ground lamb, split peas, rice, herbs, and spices. The filling is then rolled up in the grape leaves and simmered in a pot with water, lemon juice, and tomato paste until the dolmeh is fully cooked and the flavors have melded together.
Dolmeh Barg-e Mo is a popular dish in Iranian cuisine, and it is often served as an appetizer or as a main course alongside other traditional Iranian dishes such as rice and stews. It is typically enjoyed with a dollop of creamy yogurt on top and a sprinkling of dried mint.
Dolmeh, also known as Dolma, is a generic term for stuffed vegetables in Iranian cuisine. The stuffing can vary depending on the region and the season, but some popular types of dolmeh include stuffed bell peppers, zucchini, eggplant, and tomatoes. The stuffing is typically made with a combination of ground meat, rice, herbs, and spices, and the dish is often served with a tomato-based sauce or a yogurt-based dip.
Kuku Sabzi is a traditional Persian dish made from a variety of herbs and vegetables. It is often served as a side dish or as a main course, and can be eaten hot or cold. The dish typically includes herbs such as parsley, cilantro, and dill, as well as spinach, green onions, and sometimes garlic and leeks.
To make Kuku Sabzi, the herbs and vegetables are finely chopped and mixed with eggs and spices such as turmeric, salt, and pepper. The mixture is then poured into a baking dish and cooked in the oven until set and lightly browned on top. It can be served with yogurt, flatbread, or salad.
Kuku Sabzi is a nutritious and flavorful dish that is popular in Persian cuisine and enjoyed by many around the world. In Iran it is very common to have Sabziplio mhi (rice, herbs& fish). It is a traditional dish for important Persian Occasions including New year eve and Chaharrshanbe Soori (the last Wednesday eve of a year) .So the next time you travel to IRAN, try it and enjoy it .
Ash-e-Reshteh is a traditional Persian soup that is popular in Iran, Azerbaijan, and other neighboring countries. It is a thick and hearty soup made with reshteh, which are thin noodles made from flour, and a variety of legumes and vegetables.
The main ingredients in Ash-e-Reshteh typically include beans, chickpeas, lentils, onions, garlic, and herbs such as parsley, cilantro, and scallions. The soup is flavored with spices such as turmeric, cumin, and cinnamon, and is usually served with kashk, a type of thick whey that is similar to sour cream.
Ash-e-Reshteh is often served during special occasions and celebrations, such as Nowruz (the Persian New Year).They also make it when somebody goes on a trip and they call it Ash-e-posht-e-pa It is a comforting and satisfying dish that is popular in the colder months of the year. There are many good Ash stores in touristic areas of Iran .
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