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Tas Kabab is a traditional Persian one-pot dish made by layering meat with vegetables and slowly cooking everything together until tender. It is a familiar home-style dish made across Iran, with recipes varying from one family to another depending on the vegetables, fruit and meat they like to use.
This is the version my mother taught me, made with layers of meat, o...
This Khoresht-e Beh is a Shirazi recipe that I learnt from Maman Nahid, my sister Zeina’s mother-in-law. I have always loved learning recipes from the women in my family and extended family, especially dishes that have been cooked for years and passed from one person to another.
This version is made with tender lamb, quince, yellow split peas and aloo Bukhara, slowl...
Quince is one of my favourite ingredients to cook with when it comes into season. Raw, the fruit is firm, pale and quite tart, but when slowly cooked with sugar, it completely transforms. It becomes tender and fragrant, gradually taking on the most beautiful deep ruby colour.
Growing up, my mother always made quince jam in two different ways. The first was with the ...
Bastani Sonnati is a traditional Persian ice cream flavoured with saffron and rosewater, studded with pistachios and filled with delicate shards of frozen cream. It is fragrant, creamy and slightly chewy, with a flavour and texture that is completely distinctive.
One of the ingredients that sets Bastani Sonnati apart from other ice creams is salep, ...