Showing: 1 - 30 of 30 RESULTS

Ful Medames (Egyptian Fava Bean Stew)

This breakfast dish common to North Africa and the Middle East is made with fava beans and warming spices then topped with a citrus-dressed chopped salad. Perfect for scooping up with warm fluffy flatbread.

What is Ful Medames?

This ancient breakfast dish, originating in Egypt and then migrating to other countries such as Lebanon, Iraq, Ethiopia, Sudan and Morocco, is traditionally made by mashing fava beans cooked with cumin and then serving with olive oil, garlic, lemon juice and chopped fresh parsley.

The recipe below has some some swaps, variations and extra additions to the traditional recipe and is very much loved by my family. My version of this recipe starts by frying onions with garlic and cumin, Pul Biber and oregano. I add chopped tomatoes and then the fava beans before mashing to coarse dip consistency. The final dish is served with a topper – a medley of chopped tomatoes, cucumber, red onions, fresh parsley and coriander dressed in olive oil and lime juice.

Ingredients in Ful Medames

  • Fava Beans  – use tinned fava beans to make the dish super-quick to prepare and cook because you won’t need to soak and cook dried fava beans. You can find tinned fava beans in most supermarkets. I use this variety.
  • Water – a little cooking liquid for the fava beans.
  • Cumin – ground cumin to give the Ful a warm and nutty flavour.
  • Pul Biber or Aleppo Pepper – dried dark red pepper flakes with a mild smoky flavour and moderate heat. Alternatively use a little chilli or leave it out completely.
  • Oregano – my addition to the classic recipe for an earthy and peppery profile.
  • Garlic – used to enhance the aromatics in the dish.
  • Onion – one brown onion to cook the fava beans with; and one red onion for the topping.
  • Olive Oil – good quality extra virgin olive oil, used both during the cooking process and for serving the dish.
  • Lime Juice – used during cooking to flavour the fava beans.
  • Lemon Juice – used for the topper dressing.
  • Tomatoes – I cook my fava beans with tomatoes as it gives a further depth to the flavour. Tomatoes are also required for the topper.
  • Cucumber – for the topper.
  • Fresh herbs – I use a combination of fresh parsley and coriander for my Ful Medames topper. Feel free to use only parsley or coriander if you prefer.
  • Salt and Pepper – seasoning for the dish.

How to Serve Ful Medames

Serve Ful Medames with either boiled or fried eggs with a side of fluffy pitta bread or Sesame and Nigella Seed Flatbread (as pictured above) and tahini to drizzle over as well. Alternatively top further with crumbled feta to add another delicious layer to this dish.

Ful Medames is a vegan dish so a perfect addition to your recipes for vegan friends or family; or for the yearly commitment to ‘Veganuary.’ Just serve the Ful as the recipe sets out below with vegan bread.

Leftovers

Once the Ful has cooled down, store leftovers in an airtight container in the fridge for no more than 3 days. It can either be reheated gently in a saucepan or a microwave.


Ful Medames

Egyptian fava bean stew
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: Mediterranean, Egyptian
Keyword: vegetarian, vegan
Servings: 4 to 6 people
Author: Mersedeh Prewer

Ingredients

For the Ful Medames

  • 2 tbsp olive oil
  • 2 tins (400g each) fava beans (drained and rinsed)
  • 1 onion (finely diced)
  • 4 cloves garlic (crushed or minced)
  • 150 g tomatoes (finely chopped)
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp Pul Biber
  • Juice of 1/2 lime
  • Salt and Pepper (to taste)

Ful Medames Topping

  • 150 g tomatoes (finely diced)
  • 1 medium red onion (finely diced)
  • 1/4 cucumber (finely diced)
  • 1 small bunch parsley and coriander (finely chopped)
  • 1 - 2 tbsp olive oil (plus extra to drizzle over the final dish)
  • Juice of 1 lemon
  • Salt and Pepper (to taste)

Instructions

  • Make the Ful Medames:
    Take a large frying pan and place over medium-high heat. Add olive oil. Once it glistens, add onion. Fry until golden.
  • Add garlic and stir until aromatics released. Add cumin, oregano, Pul Biber and stir into the onion mixture. Add chopped tomatoes to pan and cook until they have broken down and thickened. 
  • Add fava beans to tomato mixture with 1 cup water. Season generously, add lime juice and, using a masher or the back of a fork, press down on the beans and mash until they roughly breakdown. Turn heat to medium-low and simmer until the mixture thickens (it should look like a coarse dip). Make the toppings while the Ful simmers.
  • Make the Toppings:
    Finely dice cherry tomatoes, cucumber and onions. Add fresh finely chopped parsley and coriander. Dress with olive oil, lemon juice, salt and pepper and leave to one side until ready to use.
  • Serve the Ful Medames:
    Spoon the Ful into a serving dish and heap the toppings on top. Drizzle with more olive oil and serve with fluffy, warm flatbread.

Other Breakfast Inspiration

 


Sambuseh-e Sabzijaat (Persian Vegetable Samosas)

The Persian version of the samosa. This triangular snack takes lavash bread and fills it with a spicy vehetable mixture before frying to crispy perfection! PS they are vegan too!

A Little History on this Triangular Snack

Did you know that the samosa has a Central Asian origin? The earliest recipes are found in 10th–13th-century Arab cookery books, under the names sanbusaksanbusaq, and sanbusaj, all deriving from the Persian word sanbosag. In Iran, we have a version which we call Sambuseh. These delightful little parcels filled with meat and / or vegetables were introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia.

The Persian Version

The key difference with the Persian sambuseh is that we use lavash bread (a thin flatbread usually served with kebabs) as the outer casing. In Iran the lavash bread has large air pockets so it creates an amazing pattern on the Sambuseh that looks a little like bubble wrap in crispy fried bread form.

The fillings for sambuseh vary from meat and vegetable to vegetables only. My preferred filling for a samosa / sambuseh is veggie so the recipe I have developed below is virtuously meat-free. In fact the sambuseh, themselves, are vegan. The accompanying dip can be adapted by using a plant-based yogurt to make this recipe fully vegan. I have also been drawn to spices more common to South Asian cuisine including the use of chilli, mustard seeds, garam masala and ginger. The coriander and mint dip I have accompanied the sambuseh with is also inspired by South Asian cuisine.

Feel free to experiment with vegetables and / or meat fillings. And leave out and / or include spices as desired. I encourage people to experiment with and put their stamp on recipes. What I hope I am providing you is ideas for you to expand your catalogue of recipes, which you can dip in and out of.

How to Serve Sambuseh

The sambuseh can be served with any sauces and pickles you fancy. This recipe has a coriander and mint dip to go with it but I also serve mine with mango chutney and some chopped tomatoes and red onion, dressed with fresh coriander and a squeeze of lime juice.

You can also serve this alongside with Meygoo Dopiyazeh(Persian prawn, pepper & onion curry).


 

You can find a short video of me folding the Sambuseh to help with the recipe through the link to my Instagram below.

 

Just scroll across and you can see the video…

 


Sambuseh-e Sabzijaat

Persian vegetable samosas served with a coriander & mint dip
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Snack, Appetiser, Accompaniment
Cuisine: Persian, Iranian, Cross-cultural
Keyword: vegetarian, vegan option
Servings: 20 (to 25)
Author: Mersedeh Prewer

Ingredients

Sambuseh

  • 3 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 red onion (finely diced)
  • 4 cloves garlic (crushed or minced)
  • 1 thumb size ginger (grated)
  • 1 tsp turmeric
  • 1/2 tsp dried red chilli flakes
  • 1 tbsp tomato purée
  • 450 g cooked potatoes (boiled and peeled) (finely diced)
  • 85 ml water
  • 1 cup peas
  • 1 cup sweetcorn
  • 1 tsp garam masala
  • Juice of half a lime
  • Small bunch fresh coriander (finely chopped)
  • Salt and pepper (to taste)
  • 10 sheets lavash bread
  • Vegetable oil (to fry the sambuseh)

Coriander & Mint Dip

  • 70 g fresh coriander (stalks included)
  • 10 g fresh mint leaves
  • 6 tbsp Greek yoghurt
  • Juice of 1 lime
  • Salt and pepper (to taste)
  • 1 clove garlic
  • 1/2 tsp sugar

Instructions

  • Coriander & Mint Dip:
    Add all ingredients to a blender / nutribullet / food processor and blend until smooth. Taste and adjust seasoning and / or lime juice to taste. Pour into a container (i.e. jar) cover and place in fridge until you are ready to serve the sambuseh.
  • Sambuseh:
    Place a frying pan or skillet on medium-high heat and add oil. Add mustard seeds and cumin seeds and heat until they start to sizzle.
  • Add red onion and cook until they start to caramelise. Add garlic and stir in and repeat process with ginger, turmeric and chilli.
  • Add tomato purée and stir until the mixture is evenly coated. Add the cooked, finely diced potatoes and water and stir into the mixture. Follow with peas and sweetcorn. Lower the heat and stir the mixture until the potato is a little mashed into the mixture.
  • Add garam masala, lime juice, fresh coriander, salt and pepper and stir. Taste and adjust seasoning / lime juice to your preference. Turn the heat off and let it cool before filling the lavash bread pockets.
  • To make the lavash bread pockets - cut into long strips about 10 cm in width. Lay the long rectangle strip on your work surface with the short edge facing you. Fold over the right half of the lavash strip to form a triangle with the long edge facing downwards, then fold the bottom of the triangle up so the long edge faces up. Then take the left corner of the triangle and fold up to the right hand corner to make the final triangle pocket. You will be left with a flap to tuck in after filling the sambuseh. Fill the sambuseh pocket with some filling, making sure not to overstuff. Then trim the flap of the sambuseh pocket and cut diagonal strip off one of the corners of the flap so you can tuck it in. Tuck the flap in and put the finished sambuseh aside until you are ready to cook. Repeat the process until you have used all the filling (makes between 20 to 25 sambuseh).
  • To cook the sambuseh, half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (please be careful with the hot oil and do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
  • Serve with the mint and coriander dip, mango chutney and some chopped tomato and onion, dressed in fresh lime juice as pictured above.

 

Khoresh Kadoo ba Aloo (Chicken, Courgette & Sour Plum Stew)

This sweet and sour chicken, courgette and plum stew, flavoured with cardamom, turmeric and saffron is a great addition to your catalogue of weekday meals. Ready to eat in an hour for you and your family.

Coming to the end of the Summer

Khoresh (Persian stew) season is awakening from it’s summer slumber after an array of kebabs, kuku and salads in my household.

I love this season with the deeply comforting stews to warm us through the colder months and, of course, any excuse to eat more Persian rice and Tahdig. I appreciate that cooking Persian food can appear daunting to some, but as with any recipe after you have cooked the dish say about 3 times, added your own little bit of magic to it too, the whole process is familiar and fairly swift. With all that said I am always looking for ways to produce delicious Persian food for weekday meals at a shorter time than sometimes prescribed for our dishes, particularly our slow-cooked stews.

AKA the 1 hour Stew

Let me introduce you to Khoresh Kadoo ba Aloo (chicken, courgette & sour plum stew). This khoresh is ready to eat about an hour from when you start chopping all the ingredients. The use of chicken breast means it doesn’t need to slow-cook and the meat remains juicy. Courgettes (‘kadoo‘) cook in no time at all and a few little tricks with additional spices / condiments means it is perfectly balanced and feels like the khoresh has fallen into place with its flavours (as if it has been simmering for hours). This dish is a great transition dish from summer to autumn as it uses courgettes which are still in season to October.

What is Aloo?

Aloo is the name we give to the dried sour plums (Aloo Bukhara) you can buy them from Asian (for example Indian and Pakistani) supermarkets. If you don’t use all the packet in one go then put the remaining plums in the freezer and they keep for ages until you want to cook this recipe again or try out my other recipe featuring them Khoresh-e Beh ba Aloo (chicken stew with quince, sour plums and apricots). Remember that the sour plums have pips in them which you can remove while you are eating – the plums will fall apart easily once cooked and you can remove them with your spoon and fork while eating.

How to Serve this Dish?

Serve Khoresh Kadoo ba Aloo with kateh (Persian easy cook rice) for dinner to be ready within an hour.

How to Store Leftovers?

Once cooled, store in an airtight container in the fridge up to 3 days. Gently reheat in a saucepan on the stove or in the microwave.


Khoresh Kadoo ba Aloo

Persian Chicken, courgette and sour plum stew (aka the 1 hr stew)
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Persian, Iranian
Keyword: easy recipe, stew, Middle-Eastern Food, khoresh, weekday meal
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 3 tbsp vegetable oil
  • 3 medium courgettes (quartered and then halved)
  • 1 large brown onion (finely diced)
  • 4 cloves garlic (crushed)
  • 1 tsp turmeric
  • 4 medium chicken breast (cut into bite size pieces)
  • 1 tbsp tomato purée
  • 3 cardamom pods
  • 1 bay leaf
  • 500 ml vegetable stock plus 1/4 tsp ground saffron dissolved in the stock
  • 15 to 20 Aloo Bukhara (dried sour plums)
  • Juice of 1/2 lime
  • 1 tbsp honey
  • Salt and pepper to season

Instructions

  • Take a large non-stick casserole pan / skillet with a lid and place over high heat. Add 3 tablespoons oil. Fry the courgette on all sides until browned and golden. Remove and place on a kitchen towel on a plate.
  • Add diced onions to pan and cook until golden. Add garlic and stir in, followed by turmeric. Stir until evenly distributed in the pan and you can smell the aromas.
  • Add chicken and stir until the chicken pieces turn white (from pink). Then add tomato purée and stir until the chicken mixture is coated evenly.
  • Throw in cardamom pods and bay leaf and then pour in the saffron infused stock. Add the Aloo Bukhara plums. Season with salt and pepper, squeeze in the juice of 1/2 lime and add honey. Stir the mixture.
  • Gently place the fried courgettes in the stew so they are part submerged. Bring the stew to a boil and then turn the heat down to allow the khoresh to simmer with the lid on (approx 30 mins).
  • Serve with Persian rice and salad.

Kuku Loobia Sabz (Persian Green Bean Frittata)

A delicious summer frittata made with eggs, green beans, caramelised onions and flavoured with turmeric, saffron and Persian mixed spice (advieh).

What is Kuku?

Kuku is an Iranian frittata-style dish. It is often vegetarian and is made with beaten eggs and various herbs and / or vegetables folded in. The main difference between kuku and its western counterparts is the ratio of egg to vegetables, with kuku favouring the latter. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread or rice and either yoghurt or salad.

The two most well known kuku recipes are Kuku Sabzi (made with herbs and barberries and / or walnuts); and Kuku Sibzamini (made with potatoes). We also have Kuku Kadoo (made with courgettes). Ultimately there are no hard and fast rules about what you should put in your kuku – I have made ones with potatoes, feta and beetroot; curried mushrooms; kale and red pepper; bacon, cheese and tomatoes and the list goes on…

Origins of Kuku Loobia Sabz

This Kuku recipe hails from Tabriz, a city in northwestern Iran, serving as the capital of East Azerbaijan Province. It is the fifth most populated city in Iran and the largest economic hub and metropolitan area in northwest Iran. The population is overwhelmingly Azerbaijani who speak the Azerbaijani language, though Persian is spoken by residents as a second language.

This dish is a gorgeous addition to the summer catalogue of recipes as it is light and easy to prepare. some variations of this recipe include potatoes but the version I prefer is with caramelised onions and sliced green beans as set out in the recipe below. I use garlic, saffron, turmeric and advieh as the aromatics for the dish. You can buy the advieh I use for this recipe and others here.

How to Serve Kuku Loobia Sabz

Serve this dish with a salad like cherry and feta salad, hummus such as beetroot hummus and flatbread.

Leftovers

Store leftovers in the fridge in an airtight container up to 3 days. Cool the kuru down completely before refrigerating.


Kuku Loobia Sabz

Green Bean Frittata
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course, lunch, Appetiser, Accompaniment
Cuisine: Iranian, Middle-Eastern
Keyword: vegetarian, frittata, Green beans
Servings: 4 (to 8)
Author: Mersedeh Prewer

Ingredients

  • 3 tbsp vegetable oil
  • 1 medium red onion (finely sliced)
  • 4 garlic cloves (minced or crushed)
  • 1 tsp turmeric
  • 250 g green beans (sliced)
  • 1.5 tsp Advieh (persian mixed spice)
  • 1/3 cup saffron water (bloom 1/8 tsp of ground saffron in the water)
  • Juice of half a lime
  • 20 g fresh coriander plus a bit extra for garnishing the kuku before serving (finely chopped)
  • 50 g plain flour
  • 1 tsp baking powder
  • 8 large eggs
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  • Preheat oven to 160°C (fan) / 180°C (conventional) / Gas mark 4.
  • Place a non-stick skillet or frying pan which can be placed in an oven on medium-high heat on the stove (size of pan anything between approx 10" and 12" i.e. 25 to 30 cm).
  • Add 2 tbsp oil and heat until it glistens. Then add finely sliced onion and cook until golden and caramelised. Stir in garlic, turmeric and advieh.
  • Add sliced green beans, the lime juice and saffron water and stir until the beans have wilted and the liquid has cooked off. Lower the heat if required. Stir in the freshly chopped coriander. Turn off the heat while you prepare the egg mixture.
  • Add flour and baking powder to a bowl. Crack in one egg and whisk until all the flour is incorporated and no flour lumps remain. Then add remaining eggs, the salt and pepper and whisk. Pour in the bean mixture and stir until fully incoprated with the egg mixture.
  • Turn the heat to medium-high on the stove. Place the skillet on the heat and add 1 tbsp oil. Pour the kuku mixture in and tip the pan gently side to side to make sure it is evenly distributed across the pan. Heat on the stove for approximately 3 minutes. Then place in the preheated oven and bake for a further 20 to 25 mins. To check the kuku is done, use a thin skewer and gently poke the middle of the kuku. It should come out clean.
  • Remove the kuku from the pan and serve with a sprinkle of freshly chopped coriander alongside a salad, flatbread and yoghurt-style dip and / or mezze-style dishes. Kuku can be served hot, warm or cold. Leftover kuku is a great sandwich filler too!

Beetroot Hummus with Feta and Anything-Green Topper

A beautifully vibrant hummus made with beetroot and topped with a contrasting medley of green vegetables, herbs, feta and nigella seeds. 

This gorgeous hummus with a contrasting and complementary green topper came about by chance one weekend. I love both beetroot and hummus – the combination of the two brings about a delicious hummus with a slightly sweet yet earthy flavour profile. The colour, as you can see, is a vibrant pink and will look incredible at any dinner party as an appetiser for your guests.

What’s in the Topper?

After making a batch, my eyes kept being drawn to green items in my fridge which I felt would look incredible as a topper for the hummus.  Luckily, the green items I had in my fridge all complemented a beetroot hummus perfectly including cucumber, olives, spring onions and dill. With the addition of feta (also a great friend of beetroot) and a few extra sprinkles (nigella seeds) and spice (cumin), a dash of olive oil and lemon juice, this hummus was complete.

Serve this Dish Alongside…


Beetroot Hummus with Feta and Anything-Green Topper

Prep Time30 mins
Total Time30 mins
Course: Dip, Appetiser, Accompaniment
Cuisine: Mediterranean, Middle-Eastern, Inspired by....
Keyword: vegetarian, vegan option, hummus
Servings: 6 (to 8)
Author: Mersedeh Prewer

Ingredients

Beetroot Hummus

  • 1 jar chickpeas (660g / drained weight 425g) (drained and rinsed)
  • 125 g cooked beetroot
  • 2 cloves garlic (minced or crushed)
  • 1 tsp ground cumin
  • 1/4 cup olive oil (60 ml)
  • 1/4 cup tahini (60 ml)
  • Juice of 1 lemon
  • 1/4 cup water (60 ml)
  • Salt & pepper (to taste)

Topper

  • 2 baby cucumbers
  • 2 spring onions
  • 5 green olives
  • 50 g feta cheese (non-dairy alternative if vegan or preferred)
  • 1/4 tsp ground cumin
  • 2 tsp nigella seeds
  • 1 tbsp finely chopped fresh dill
  • Drizzle of olive oil and a squeeze of lemon juice

Instructions

Beetroot Hummus

  • In order to get a smoother hummus (and if you can be bothered), after draining the chickpeas and rinsing, place the chickpeas on one half of a tea towel and rub gently with the other half of the tea towel to agitate the skins off. Then pick out the chickpea skins before blitzing.
  • Add all hummus ingredients, except water, salt and pepper to a food processor / nutribullet. Blend until smooth. Then add water and blend further until you have a creamy texture. Season to taste. Adjust seasoning and / or lemon juice to taste. I leave my hummus in the fridge while I prepare the topper to firm up the consistency a little.

Topper

  • Finely dice cucumbers, spring onions and olives. Crumble in feta and add cumin, nigella seeds and dill. Drizzle olive oil and lemon juice and stir gently to mix all the topper ingredients.

To Serve

  • Spoon the hummus onto a serving dish and arrange the topper in the shape of a crescent as pictured above. Drizzle with olive oil. Serve alongside flatbread, crisps / crackers or vegetables to dip into the hummus.

Adasi

Persian Lentil Stew

Commonly eaten for breakfast, this dish made with green lentils, onions and spices is often described as a soup by Persians. I personally consider it is closer to the dal recipes from the Indian sub-continent but to compromise between the two I have called it a stew.

I cook this the day before I want to eat it as the flavours intensify overnight. The recipe below yields a big batch (up to 8 people) and lasts up to 5 days if refridgerated, so it is a great dish to make and dip in and out of for various meals during a working week.

I love eating this with some type of flatbread such as Persian Noon-e-Sangak or naan, alongside some eggs (poached, boiled or fried) and some fresh herbs as set out in the picture above. It can also be served with rice (chelo or kateh) for a heartier meal.

Adasi is a wholesome vegan dish and cubed potatoes can be added as a variation to the recipe. I prefer it without potatoes so my recipe excludes them. I also add cumin and a little ginger in my version which adds further aromatic notes to the traditional turmeric and cinnamon. Feel free to add some spicier notes with chilli should you like a little heat. Otherwise this dish is a family friendly dish and loved by children (even the fussiest).


Adasi

Persian Lentil Stew
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Breakfast, Main Course, Brunch, lunch
Cuisine: Persian
Keyword: vegetarian, vegan
Servings: 6 (to 8)
Author: Mersedeh Prewer

Ingredients

For the Adasi

  • 400 g dried green lentils (washed and soaked in water for 2 hours)
  • 2 tbsp olive oil
  • 1 large brown onion (finely diced)
  • 1 tbsp garlic and ginger paste
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 2 tbsp tomato purée
  • 1.2 litres vegetable stock
  • Juice of 1 lime
  • 1 bay leaf
  • Salt and pepper (to taste)

For the Garnish

  • 1 large brown onion (finely sliced)
  • Vegetable oil (to fry the onions)
  • Ground golpar (Persian hogweed - optional)
  • Olive oil (to drizzle on top)

Instructions

  • Place a large saucepan over a medium-high heat. Add olive oil and heat until it glistens. Then add onions and cook, stirring regularly until they start to turn golden.
  • Add garlic and ginger paste, followed by turmeric, ground cumin, cinnamon and stir until evenly distributed into the onion mixture. Then stir in tomato purée.
  • Drain and add in pre-soaked lentils and stir until evenly mixed with the onion mixture.
  • Pour in the stock, lime juice and bay leaf and bring to a boil. Then turn heat down, put the lid of the saucepan on and let the Adasi simmer for approximately an hour or until the lentils are tender.
  • Whilst the Adasi is cooking fry finely sliced onion in vegetable oil over a high-medium heat until crispy.
  • When the Adasi is cooked take a stick blender and blitz some of the lentil mixture to thicken (about 1/3). Taste and season as required with salt and pepper (stock usually has salt in it so further salt may not be necessary). Squeeze some more lime juice if desired. Then ladle into a bowl, top with the crispy onions, a sprinkling of ground golpar and a drizzle of olive oil.

Havuç Tarator (Turkish Carrot, Walnut & Yoghurt Dip)

First post in a while! And the first since returning from our travels to Türkiye. Other than a long holiday, life and my job as a lawyer taking priority over my recipe development for this site, I’ve been busy writing recipes for other sites and you can find them by clicking these links – The Kitchn and Simply Recipes.

I have cleared my timetable now and can dedicate some time this summer for some lovely additions to my catalogue of recipes, which I hope you will love too. You will be seeing more Persian recipes but also recipes from Türkiye and my own recipes influenced by my cross-cultural upbringing.

Anyway back to my holiday! We travelled to Istanbul and did some sightseeing and most importantly lots of eating before flying to Antalya for the second leg of the holiday to spend most our time sunning by the sea, lazing by the pool and eating more delicious Turkish food.

It was a glorious holiday my first time abroad since late 2018, when I became pregnant with my daughter. I had so many plans to travel once she had arrived and I was off work on maternity leave, but then the world went topsy turfy in 2020 and we were all grounded. So this was our first proper holiday in 4 years. And we were not disappointed! So many beautiful sights were seen and so many delicious dishes were tried. Turkish hospitality is finely tuned to perfection with so many kind people willing to welcome you to their country and talk to you about their incredible history and introduce you to their delicious cuisine.

This is not the first time I have travelled to this wonderful country and will no doubt not be the last time either. We Iranians have a very special place in our hearts for Türkiye and for many of us it is a home away from home as so many aspects feel familiar to us.

I have returned fully inspired to develop and include some Turkish recipes on this site and the first of these is a simple yoghurt-based dip with sautéed grated carrot, crushed walnuts with a hint of garlic. Absolutely delicious, easy to knock up and I guarantee will end up being one of your go-to dips at any time of the year (because who doesn’t have some sorry looking carrots in their veg drawer once in a while). So forget about using those carrots for soup or coleslaw and try this dip and I promise you won’t be disappointed.

It can be served alongside a mezze-style meal with lots of other dishes; as an accompaniment to kebabs or other BBQ dishes; or just with crackers or crisps.


Havuç Tarator

Turkish Carrot & Yoghurt Dip
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer
Cuisine: Turkish
Keyword: vegetarian, dip
Servings: 6
Author: Mersedeh Prewer

Ingredients

  • 1 tbsp olive oil
  • 3 medium carrots (grated on the coarse side of a box grater)
  • 1 large garlic clove (crushed)
  • 500 g Greek yoghurt
  • 30 grams walnuts (coarsley crushed)
  • 1/2 tsp Salt
  • 1 tsp Pul Biber or Aleppo Pepper (red pepper flakes)
  • Squeeze or 2 of fresh lemon juice

To garnish

  • Pul Biber or Aleppo Pepper
  • Olive oil (to drizzle on top)
  • Walnuts halves

Instructions

  • Place a frying pan on a medium-high heat and add olive oil. Once the oil starts to glisten, add grated carrot. Then add crushed garlic and stir until the carrot wilts and the garlic is evenly distributed - this should only take a few minutes. Turn off the heat and let the carrot mixture cool.
  • Take a bowl, add yoghurt, grated carrot, crushed walnuts, lemon juice, salt, Pul Biber and stir. Taste and adjust seasoning or other flavours as desired.
  • Cover the bowl and leave in the fridge for the flavours to intensify and mix well through the yoghurt (no less than 1 hour).
  • When you are ready to serve the dip, drizzle some olive oil on top and decorate with walnuts and a sprinkle of Pul Biber. Serve as part of a mezze-style spread of dishes, or as an appetiser.

 

 

 

 

 

 

 

 

 

 

 

 

 

Harissa and Lime Chicken Kebabs

Chicken kebabs marinated in harissa & lime

Simple yet delicious, this marinade for chicken can be used whether you are cooking on the BBQ, roasting in the oven, under the grill, on a griddle, in an air fryer or just frying the chunks of chicken in a pan. Either way the result is a powerhouse of flavour with very little effort required.

One of my favorite ways to eat this chicken is an element to a salad bowl (kind of like a Buddha Bowl) with the fragrant and smokey flavors from North Africa and the Middle-East, as pictured below. But it can be eaten with anything or any way you want, whether you want to eat it as a kebab roll with the chicken wrapped in some flatbread with salad, pickles and some garlic and / or chili sauce alongside some chips; or with some rice or Tabouleh or other healthy grain based salad.

The ingredients are simple – chicken breasts, harissa paste (any variety – I use Rose Harissa by Belazu but apricot or just the plain one is absolutely fine); crushed garlic, dried za’atar leaves or oregano and fresh lime juice. Leave the chicken to marinate for a minimum of 4 hours but for best results overnight and you will not be disappointed.

For those of you who may not be familiar with za’atar, it is a herb grown in some Middle-Eastern countries, like Lebanon, with a flavour like a cross between thyme and oregano. It is also the name for a spice and herb mixture used like a condiment.

Harissa originates from North Africa. While every region has its own variation and take on the paste, it’s particularly associated with Tunisia. It is a hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil. Rose harissa contains dried rose petals, and, usually, rosewater too. This softens the heat and adds a subtle floral note to the dishes it is added to. The use of yoghurt in the marinade also tempers the heat a little further making this a recipe that can be enjoyed by the whole family. Using a shop bought paste like this really helps to reduce thinking and preparing time so I welcome these shortcuts. A little addition of extras like lime, garlic and yogurt make it more personal.

On a side note – I am slowly putting together recipes for all the other elements of the pictures as they are all too delicious not to share with you so please watch this space!

 

See my how to reel on instagram via the link below…

 


Harissa & Lime Chicken Kebabs

Chicken kebabs marinated in harissa & lime
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Cross-cultural
Keyword: chicken, kebabs, harissa
Servings: 4 (to 6)
Author: Mersedeh Prewer

Ingredients

  • 1.2 kg chicken breasts (about 4 to 5 large chicken breasts)
  • 4 tbsp harissa paste (I use Belazu Rose Harissa)
  • 4 tbsp Greek yoghurt
  • 4 cloves garlic (crushed or minced)
  • Juice of 1 large lime
  • 2 tsp dried za'atar leaves or oregano
  • Salt and Pepper
  • 1 to 2 tbsp butter and / or olive oil (Melted - to baste the chicken while cooking)

Instructions

  • Chop your chicken into chunks (fairly large as they will shrink when cooking). Put the chicken pieces into a bowl and then add all the ingredients except the butter and massage into the chicken until all the marinade is mixed in and evenly distributed amongst the chicken pieces. It will be a bright red / orange colour.
  • Cover and leave in the fridge for the flavours to develop for a minimum of 4 hrs but best left overnight. Take the chicken out of the fridge about 30 mins before you want to cook to bring up to room temperature.
  • When you are ready to cook the chicken (either on your bbq or under the grill on the highest setting), divide the chicken on to about 4 / 6 skewers and cook, basting with the butter and / or olive oil and turning the skewers until the chicken is a little charred. It takes roughly 15 to 25 minutes on a bbq or grill (depending on how hot your bbq / grill is).
  • Serve alongside chips, rice or lavash bread / flatbread, salad, mezze-style dishes including hummus and yoghurt dips.

 

 

Coconut and Herb Chickpea Curry

This recipe came about one evening when I had a jar of chickpeas, a can of coconut milk and a pillow of herbs starting to look a little pathetic in my fridge. The resulting dish totally bowled my family over and is now in the top 5 of our go to vegan dishes.

The spices used for this curry are turmeric and coriander seeds with the addition of red chilli, garlic, ginger and coconut milk to give those familiar aromatic curry notes. The use of herbs such as dill, parsley, coriander and fenugreek bring a about a flavour profile more common to Middle-Eastern cuisine. This dish is deeply savoury but with a kick of citrus from the use of fresh lime juice to make it an all-round delightful meal.

The recipe below yields enough to feed 4. If you have fewer people to feed, honestly, don’t revise the measurements down! As with most curry-style or Persian khoresh (stew) dishes, leaving it a day for the flavours to intensify by the ingredients getting to know each other better makes the experience of eating leftovers even more spectacular than your first bite of this dish straight after cooking!

Other than the amazing herbs and spices, the real key to this dish is the type of chickpeas you can get your hands on. I always find that the chickpeas that are available in jars are larger and more buttery than tinned chickpeas. So I recommend finding a good deli or  posh shop somewhere to buy these. I actually buy mine from Amazon – a little pricey but hands down worth it!


Coconut and Herb Chickpea Curry

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Cross-cultural
Keyword: chickpeas, curry, vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion (finely diced)
  • 4 cloves garlic (crushed or minced)
  • 1 tsp turmeric
  • 2 tsp coriander seeds (crushed in a pestle and mortar)
  • Thumb size ginger (grated)
  • 2 tsp dried fenugreek
  • 1 bay leaf
  • 400 ml coconut milk
  • 720 g jar of chickpeas (drained weight aprox. 420g)
  • 1 vegetable stock cube (dissolved in 250ml water)
  • 30 g fresh dill (finely chopped either by hand or in a food processor)
  • 30 g fresh parsley (finely chopped either by hand or in a food processor)
  • 30 g fresh coriander (finely chopped either by hand or in a food processor)
  • Juice of 1 largish lime
  • 1 red chilli (sliced finely and diagonally along the chilli - remove seeds for a milder version)
  • Salt and Pepper (to taste)
  • Some extra fresh herbs and / or sliced red chilli to garnish (coriander or parlsey or dill or mint - or a sprinkling of all of them)

Instructions

  • Place a medium-sized pan on medium / high heat and add 2 tbsp of oil. Add finely diced onion and cook until it starts to caramelise.
  • Add garlic and turmeric and stir into mixture until the aromas are released. Then add crushed coriander seeds, followed by grated ginger and stir in.
  • Stir in the dried fenugreek and place bay leaf into the pan. Then pour in coconut milk and stir (lower the heat if required to get it to a gentle simmer).
  • Leave to simmer for 5 minutes and then add drained chickpeas and stock. Simmer for a further 10 minutes.
  • Add chopped fresh herbs, lime juice and sliced red chilli and stir the curry until evenly distributed. Place a lid on the curry and let simmer for a minimum of 20 mins.
  • Taste the curry and adjust seasoning and / or lime juice. Garnish with some more sliced chilli and / or fresh herbs. Serve with rice and / or naan.

Qorma-e-Lubia

Afghan Kidney Bean Stew

This vegan stew heralding from Afghanistan is a gorgeous dish full of goodness and one that I am sure will become a firm favourite in your household, as it has in mine. With simple ingredients (kidney beans, onions, tomatoes and some herbs and spices), this dish is easy to prepare (especially if you use canned kidney beans as opposed to dried ones).

Afghan cuisine includes dishes and cooking techniques also seen in Persian, Central Asian and Indian cuisines due to Afghanistan’s close proximity and historical cultural connections. As neighboring countries with cultural ties, there has been a long history of population movements between Iran and Afghanistan, indeed parts of Afghanistan formed part of the Persian Empire, which lasted from approximately 559 B.C.E. to 331 B.C.E. Sadly modern day Iran has not treated Afghan immigrants well, with widespread reports of Iranian mistreatment of Afghan migrants and their human rights – the community is very marginalized in Iran. 

The two official languages spoken in Afghanistan are Dari and Pashto. Dari is the official name of the variety of Persian language spoken in Afghanistan. It is often referred to as Afghan Persian. Although still widely known as Farsi (the official language of Iran) to its native speakers, the name was officially changed to Dari in 1964 by the Afghan government. Pashto is an Eastern Iranian language of the Indo-European family. It is also the second-largest provincial language of Pakistan, spoken mainly in the northwestern province of Khyber Pakhtunkhwa and the northern districts of the Balochistan province.

I remember the first time I heard someone speaking Dari (1980 something). I asked my mother why I could understand a language which seemed familiar but unfamiliar at the same time. The words made sense to me but the rhythm the language was being spoken in was different to the Farsi I had grown up with. And that is when I learnt about Afghanistan, their languages and the relationship with Iran. My journey into Afghan cuisine came later in my life but as with learning about our connections in language, their cuisine has brought me great joy and continues to do so. There are many Afghan dishes that feel familiar to me due to my Persian background, but there are also a huge amount of dishes new to me which I have loved learning to cook! And the first I am introducing to you is my version of Qorma-e-Lubia. For those of you familiar with Indian cuisine, you will note this recipe is very similar to the North Indian dish Rajma Masala. Pakistan and Nepal also have a version of this dish.

So what is Qorma? Qorma is the Afghan name given to an onion and tomato-based stew or casserole, usually served with rice (challow, Persians call their rice chelow). First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of meat, lentils, spices, and vegetables, depending on the recipe. The main ingredient, which can be meat, beans or vegetables, is usually added last. There are many different qormas including:

  • Qorma e gosht  – a meat stew usually served at gatherings;
  • Qorma e nadroo – lamb or veal, yogurt, lotus roots and coriander;
  • Qorma e alou-bokhara wa dalnakhod – veal or chicken, sour plums, lentils and cardamom;
  • Qorma e sabzi – lamb, sautéed spinach and other greens;
  • Qorma e lawand – chicken, lamb, or beef, plus yogurt, turmeric and coriander;
  • Qorma e shalgham – a sweet and sour qorma made with lamb, turnips and sugar.

Qorma-e-Lubia is simply made with red kidney beans as the protein element and cooked with an onion and tomato base flavored with garlic, turmeric, coriander, cumin and dried mint. I also add a little garam masala to mine. Serve it with flatbread, rice (kateh or chelow), a nice crunchy salad with a citrus dressing and / or a yoghurt or non-dairy dip (I have served mine with Maast O’Khiar, the Persian yoghurt and cucumber dip, as pictured below).

The flavour of this qorma (as with many stew style dishes) gets better if eaten the day after cooking. Therefore, I recommend making it a day before you want to serve it and then heating it up. The flavours really fuse together brilliantly with a little more time to get to know each other.

Just as a side note, if you are using dried kidney beans you will need approximately 250 grams. Remember to wash, soak, drain and then cook the beans before adding them at step 7 below. Kidney beans are toxic if not prepared properly when starting with the dried form and can cause tummy upsets, so make sure you follow the instructions on the packet or google it.

The flatbread pictured below is Bolani, an Afghan stuffed flatbread and the recipe will be posted soon – so watch out for it!


Qorma-e-Lubia

Afghan Kidney Bean Curry
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Afghan
Keyword: vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 3 tbsp vegetable oil
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 large onion (finely diced)
  • 3 cloves garlic (crushed or minced)
  • 1 tsp turmeric
  • 1/2 tsp dried red chilli flakes
  • 1 tsp dried mint
  • 3 medium tomatoes (roughly chopped)
  • 3 tbsp tomato purée
  • 600 ml vegetable stock
  • 2 x 400 g cans of kidney beans (or 250 grams of dried kidney beans cooked in accordance with package instructions)
  • 1/2 tsp garam masala
  • Juice of 1 lime or half a lemon
  • Salt and Pepper (to taste)
  • Chopped fresh coriander leaves and sliced sping onions (to stir through / garnish before serving)

Instructions

  • Place a medium to large saucepan (which has a lid) on a medium / high heat and add the oil.
  • Bash the coriander and cumin seeds in a pestle and mortar and then add to the saucepan. Cook for about a minute. Keep a close eye on them so they don't burn. Lower the heat to medium, if necessary.
  • Then add chopped onions and cook until they brown / caramelise.
  • Add the garlic and turmeric and stir to distribute evenly into the onions. Then add dried mint and dried chilli flakes (feel free to exclude chilli or revise chilli levels down if half a teaspoon feels a bit too much for you).
  • Add the chopped tomatoes and stir now and again until they break down (roughly 5 to 10 minutes).
  • Add the tomato purée and stir until evenly distributed and follow with the vegetable stock. Give the mixture a good stir and let it come to a boil and then reduce the heat to low / medium to allow to simmer. Place the lid on the saucepan and let the sauce simmer for a minimum of 30 min or longer - ideally when you start to see the oil form a little round the edges of the sauce.
  • Then add your cooked kidney beans, garam masala, the lime (or lemon) juice, salt and pepper and stir. Leave to simmer with the lid on for a further 15 to 30 mins.
  • Taste and adjust seasoing if required. Before serving, stir through some fresh chopped coriander. Spoon the Qorma into your serving dish and sprinkle with the sliced spring onions. Serve with flatbread and / or rice, yoghurt-style dip and / or salad and pickles (torshi).

 

Maast O’Khiar

Persian yoghurt & cucumber dip

Most of you will be familiar with this dip or similar-style dips eaten across the Levantine / Middle-Eastern and Mediterranean parts of the world.

Maast O’Khiar is the Persian name for this dip, but you may know it as Tzatziki (Greek version), Cacik (Turkish version), Talattouri (Cypriot version), Jaan-e-ama (the Afghan version).

It is made with salted strained yoghurt or diluted yoghurt mixed with cucumbers, garlic, salt, pepper, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. It is commonly served as a cold appetiser or as a side dish at Persian gatherings or restaurants. It is a creamy and fresh tasting dip, perfectly balancing Persian dishes ranging from the stews to the kebabs.

Yoghurt was introduced to me as an accompaniment to a savoury ensemble of dishes so I have never fully engaged with it as a sweet breakfast option or a dessert.  Although I do eat sweetened yoghurt occasionally (I love Greek yoghurt drizzled with honey), it’s fair to say that 99% of my yoghurt consumption is related to dips like this one or Maast O’Moosir (Persian Shallot & yoghurt dip); Borani Laboo (Persian beetroot and yoghurt dip); and Borani Esfenaj (Persian Spinach and yoghurt dip) – all deliciously garlicky!

There are various ways of preparing this dip when it comes to the cucumber element. Some peel, de-seed and dice the cucumber or grate it. Others use the whole cucumber, including the skin. I prefer the latter method (the whole cucumber, as I hate the waste). Using thick strained Greek Yoghurt compliments the use of the full cucumber as it creates extra liquid for the dip. This helps to loosen the yoghurt to the perfect consistency. I also use a combination of dried and fresh mint, garlic and lime juice to flavour my Maast O’Khiar. If you are using a more watery yoghurt, then I recommend squeezing the liquid out of the grated cucumber. Keep the cucumber liquid and add it to a juice or smoothie. Otherwise just hold your grater over the bowl of yoghurt and grate it straight in.

Persians also vary their Maast O’Khiar by mixing in sultanas and walnuts and / or sprinkling with dried rose petals as a garnish, so feel free to mix it up if you fancy!

This is a super easy dip to make but, in order for the flavours to intensify and settle properly into the dip, I would recommend making it a day before you want to tuck into it. At the very least a 1 hour resting time.

This dip can be eaten with a variety of crudites and crisps, but ultimately if you are making a Persian spread of food, a bowl of this dip will compliment all the dishes as pictured below.


Maast O'Khiar

Persian yoghurt & cucumber dip
Prep Time15 mins
Resting time1 hr
Total Time1 hr 15 mins
Course: Appetiser, Accompaniment
Cuisine: Persian, Iranian, Middle-Eastern
Keyword: Tzatziki, Cacik, Talattouri, Jaan-e-ama, mast o khiar
Servings: 6
Author: Mersedeh Prewer

Ingredients

  • 500 g strained Greek Yoghurt (I use Total 5%)
  • 1/2 large cucumber (grated with skin and seeds)
  • 1 tsp dried mint
  • 1 tsp fresh mint (chopped)
  • 1 large clove garlic (crushed)
  • 1 tbsp extra virgin olive oil (and extra to drizzle on top)
  • Juice of half a lime
  • Salt and Pepper (to taste)
  • Fresh mint and chopped cucumber (to garnish)

Instructions

  • Take a bowl, add the yoghurt, grated cucumber, dried mint, fresh mint, crushed garlic, 1 tbsp of olive oil, lime juice, salt and pepper and stir. Taste and adjust seasoning or other flavours as desired.
  • Cover the bowl and leave in the fridge for the flavours to intensify and mix well through the yoghurt (no less than 1 hour). When you are ready to serve the Maast O'Khiar, drizzle some olive oil on top and decorate with fresh mint and / or cucumber and / or dried rose petals and / or dried mint.
  • Serve alongside a Persian spread, as part of a mezze-style spread of dishes, or as an appetiser. Or like some Iranians, sit in front of the telly with a bowl of Maast O'Khiar and a massive bag of crisps and dip away!

 

 

 

 

 

 

 

 

 

 

 

Advieh Kabab

Grilled Beef Kebabs with Persian Spices

This is a recipe inspired by Persian flavours and one I developed by throwing various things together as a marinade for some cubed rump steak. With echoes of the Levantine shawarma, by using the Persian mixed spice advieh (a mix of nutmeg, rose petals, cardamom, cumin, black pepper, coriander, cinnamon), this kabab will not disappoint. You can use lamb or chicken as an alternative and you can cook it under your grill as opposed to on a BBQ.

The marinade combines yoghurt, garlic, olive oil, onion, lime juice, advieh, saffron, turmeric, sumac and chilli sauce. The meat is marinated for a minimum of 12 hrs to let the flavours fully intensify and be absorbed into the meat. You can get your hands on saffron from most supermarkets and advieh can be bought from most Middle-Eastern food shops – I buy mine online from Freshly Spiced on  Etsy.

I serve this kabab as pictured with flatbreads filled with the meat; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; and a dollop of Greek yoghurt mixed with dried mint, Aleppo pepper, garlic, a squeeze of lime and a little sea salt. On the side we have home-made fried chips and bbq corn-on-the-cob with a butter, chilli and chive drizzle.


Advieh Kabab

Grilled Beef Kebabs with Persian Spices
Prep Time15 mins
Cook Time20 mins
(Marinating Time)12 hrs
Total Time12 hrs 35 mins
Course: Main Course
Cuisine: Persian, Iranian, Middle-Eastern
Keyword: kebabs, advieh, bbq
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 1 - 1.2 kg cubed lamb or beef (I've used beef rump steak)

Marinade

  • 1 large brown onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tbsp Greek yoghurt
  • 1/8 tsp ground saffron (bloomed in 50 ml of water)
  • 2 tbsp advieh
  • 1/2 tsp turmeric
  • 1 tbsp chilli sauce ( I use habanero)
  • Salt and Pepper (to taste)

To baste while cooking

  • 2 tbsp butter (melted)

Instructions

  • Place the beef (or any other cubed meat you fancy) into a large bowl or tupperware box.
  • Place all the ingredients for the marinade in a blender and blitz until all the onion and garlic is blended. Pour over the meat and rub in until evenly coated. Cover and place in the fridge to marinate for a minimum of 12 hrs.
  • Remove the meat from the fridge about 30 mins before cooking to bring to room temperature.
  • Divide the meat on to about 4 skewers and cook on your BBQ or under your grill (on the highest setting). Baste with the melted butter, turning the skewers until the meat is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
  • For serving inspiration either serve alongside rice and grilled tomatoes or with flatbreads; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; Greek yoghurt mixed with dried mint, Aleppo pepper, garlic and a little sea salt; chips; and bbq corn with a butter, chilli and chive drizzle.

Summer Kuku served with a Pea, Mint and Feta Dip

Kale and red pepper kuku with a pea, mint & feta dip

This recipe is pure summer on a plate! A light and easy meal – I often cook it the night before we want to eat it and store it in the fridge. It can be eaten warm or cold and it is a great way to get a hit of goodness into you.

Kuku (also spelled ‘kookoo’) is an egg-based, vegetarian dish from Iran made with beaten eggs, folding in various ingredients. It is similar to the Italian frittata, the French quiche or an open-faced omelette, but it typically has more vegetables than its Western counterparts. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt, salad and / or rice. The two most well known kuku recipes are Kuku Sabzi (made with herbs and barberries and / or walnuts); and Kuku Sibzamini (made with potatoes). Ultimately, you can make kuku with any vegetables you like.

This kuku recipe materialised after an Oddbox delivery. Oddbox is a wonderful company that rescues surplus or imperfect vegetables and fruit, which would otherwise not make it to the shopper, and offers it by way of a home delivery subscription services. My medium-sized box of delights is delivered fortnightly. It’s a fantastic initiative that helps me to eat more vegetables and fruit, while helping to save our planet. It is also been great for challenging my recipe ideas as sometimes I can fall into the routine of buying the same ingredients and cooking the same recipes.

One of my Oddbox deliveries had some kale and red peppers, which lead me down the path of experimenting with the medium of kuku. Kale has become very popular in the UK due to the health benefits. Our supermarkets are always well-stocked with kale and red peppers, potatoes and red onions – the vegetables used to cook this dish. I use garlic, smoked paprika and chillies for the aromatic notes, which results in a smoky and gently warming feel to eating this even when eaten cold.

Traditionally kuku is fried and flipped over to brown on the other side, but I prefer to oven bake mine so the recipe below is geared towards baking but feel free to fry it if you prefer, either omelette-style or like fritters.

The beauty of kuku is that you can make a batch one evening and have it as a quick lunch on your working days. It is also a well-loved addition to a mezze-style meal or served with bowls filled with lots of antipasti (as pictured) in my family.

I have paired this kuku recipe with a pea, mint and feta dip, making the overall experience fresh, light and summery.


Summer Kuku served with a Pea and Mint Dip

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course, lunch
Cuisine: Persian, Iranian, Fusion
Keyword: light lunch, mezze, frittata, kookoo
Servings: 2 (to 4 people)
Author: Mersedeh Prewer

Ingredients

Kuku

  • 2 tbsp olive oil (and a little to grease your tin)
  • 200 g potatoes (diced into 1 cm cubes)
  • 1 medium / large red onion (finely diced)
  • 1 red pepper (medium diced)
  • 75 g kale (removed from stalks, washed and roughly chopped)
  • 2 cloves garlic (crushed)
  • 1 tbsp tomatoe purée (dissolved in 100ml of water)
  • 1 tsp smoked paprika
  • 1 small red chilli (minced)
  • 6 large free range eggs (cracked and beaten in a bowl)
  • Salt and pepper (to taste)

Pea and mint dip

  • 2 cups peas (frozen is fine - blanch them in boiling water before blending into the dip)
  • 1 clove garlic
  • 40 g feta
  • 2 tbsp olive oil (plus extra to drizzle on top)
  • 10 leaves fresh mint (plus extra to chop and garnish the dip with)
  • Salt and Pepper (to taste)

Instructions

  • Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a cake tin (20 cm diameter) (preferably one without a loose base as the egg is likely to seep out unless you properly cover the gaps with baking paper). Grease and line the tin with baking paper. Place the tin in the oven to heat up.
  • Take a frying pan, place on a medium / high heat and add 2 tbsp of oil.
  • Add the potatoes and cook until the potatoes start to turn golden and little crispy.
  • Add the peppers and onions and cook until they soften.
  • Add the garlic, smoked paprika, chilli and stir until evenly distributed.
  • Add the tomato purée and water to the mixture.
  • Then add the kale and cook until wilted and the mixture has little or no liquid. then turn off the heat and let cool for 10 mins.
  • Take the beaten egg mixture and add the vegetable mixture and stir. Season with salt and pepper.
  • Remove the tin from the oven and pour the mixture in. Then place in the oven to cook for about 30 to 40 mins (or until a knife poked into the middle of the kuku comes out clean)
  • To make the dip, blend all the dip ingredients in a food processor and pour into a serving bowl. Feel free to adjust seasoning and lemon juice to taste. Scatter a little finely chopped mint on top and drizzle with a little olive oil.
  • Serve the kuku warm or cold with the dip, flatbreads and other antipasti type dishes or as part of a mezze-style meal.

Rose Harissa Aubergines & Hummus

This is one of my ‘inspired by…’ recipes. In other words it is dish I have developed but one that has been inspired by all that I have learnt from the rich tapestry of living in a time where we can tap into many different cultures across the world by the people we meet, the restaurants we have eaten at, the ever expanding offerings from supermarkets, and / or the information and education we can access.

It is a really easy dish to prepare and one that can easily be cooked up after work. It is vegan so a great option for a ‘Meat Free Monday’ meal. Served with other mezze-style offerings such as bread, olives or, as pictured, a fresh herb and feta cheese platter, this dish can generously feed 4 people and more if offered up as a dip. It keeps well, if there are any leftovers, for a few days so we often make wraps or sandwiches with it too.

The aubergine mixture is simply aubergines and onion cooked in vegetable oil with the addition of rose harissa, garlic, tomato purée, balsamic vinegar and fresh coriander to create an aromatic dish with a little heat. The aubergine mixture, which you can either have cold or warm, is then layered on hummus and served with some bread to dip into it. You can buy your favourite brand of hummus as opposed to making it from scratch but the recipe for hummus below is so easy, resulting in a beautifully creamy and smooth hummus, I can’t recommend it enough.

For those of you who may not know, harissa originates from North Africa, while every region has its own variation and take on the paste, it’s particularly associated with Tunisia. It is a hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil. Rose harissa contains dried rose petals, and, usually, rosewater too. This softens the heat and adds a subtle floral note to the dishes it is added to.

Hummus is a savoury Middle-Eastern dip made from cooked, chickpeas blended with olive oil, tahini (sesame paste), lemon juice, and garlic. It is difficult to pinpoint the exact origins of hummus as multiple different theories and claims of origins exist in various parts of the Middle-East but apparently the earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo, Egypt in the 13th century.

This dish is becoming one of our family favourites and I hope you find it as delicious as we do! Please do tag me in your Instagram pictures of this or any of my other recipes you cook.


Rose-Harissa Aubergines & Hummus

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Appetiser
Cuisine: Middle-Eastern, Cross-cultural
Keyword: vegetarian, vegan
Servings: 4 (as part of a mezze-style meal or appetiser)
Author: Mersedeh Prewer

Ingredients

For the Rose Harissa Aubergines

  • 3 tbsp vegetable oil
  • 2 large aubergines (chopped into 2 inch chunks. If you have time salt them and leave them for 30 mins to extract water - this will reduce the amount of oil needed to cook them)
  • 1 large onion (finely diced)
  • 2 cloves garlic (crushed or minced)
  • 2 tbsp rose harissa paste
  • 2 tbsp tomato purée
  • 250 ml water
  • 20 g fresh coriander (finely chopped including stems)
  • 1 tbsp balsamic vinegar
  • Salt and Pepper (to taste)
  • Olive oil (to drizzle on top before serving)
  • Finely chopped fresh herbs (to garnish - you can use any herb you like including coriander or parsley)

For the Hummus

  • 720 g large chick peas in a jar (drained weight approx. 400g)
  • 2 cloves garlic
  • Juice of 1 lemon
  • 4 tbsp tahini
  • 40 ml olive oil
  • 40 ml ice cold water
  • Salt and Pepper (to taste)

Instructions

For the Rose Harissa Aubergines

  • Place a large frying pan on a medium / high heat and add 2 tbsp of oil. Add the aubergines and cook until soft all the way through. After 5 minutes of cooking the aubergine, add the remaining 1 tbsp of oil. Stir occasionally to ensure all sides of the aubergine cook through.
  • Add the onions to the pan. The pan may be dry as aubergine has a tendency to absorb oil. Do not be tempted to add more oil as the rose harissa paste contains oil. Stir and cook the mixture until the onions are translucent. Add the garlic and stir until evenly distributed.
  • Add the rose harissa and stir into the mixture. Then add the tomato purée and stir in. Follow with the water, then the fresh coriander and finally the balsamic vinegar. Cook and stir until the liquid reduces and you have a lovely sticky mixture - some of the aubergine chunks will be mashed into the mixture and that is absolutely fine. Reduce the heat to the lowest setting and season to taste. You can turn the heat off and leave in the pan until ready to serve the dish. Alternatively you can leave it on a low flame but make sure the mixture does not dry out / burn - add more water if necessary.

For the Hummus

  • Add all the hummus ingredients, except the water, salt and pepper to a food processor / nutribullet. Blend until it is smooth. Then add the water and blend further until you have creamy texture. Season to taste.
  • Spoon the hummus onto a serving dish and top with the rose harissa aubergine mixture. Drizzle with olive oil and a sprinkle of fresh herbs. Serve as part of a mezze-platter with bread.

Sholeh Zard Overnight Oats

This healthy overnight oats recipe, inspired by a Persian dessert, is made with chia seeds, almonds, pistachios, strawberries and is flavoured with cinnamon, saffron and rose water.

Inspiration for this Recipe

Sholeh Zard is a Persian rice pudding dessert flavoured with saffron, rose water, sugar and decorated with almonds, pistachio and cinnamon. It is a delicious and comforting dessert and loved by Iranians.

After a light bulb moment, I decided to experiment with the flavours of Sholeh Zard with the concept of overnight oats. Overnight oats have become very popular over the last decade. A quick, healthy and delicious way of preparing rolled oats. With no cooking required, it is prepared by mixing rolled oats, liquids and other ingredients and leaving them in the fridge overnight.

How to Make this Breakfast Delight?

The process is simple. Soak oats and chia seeds in milk, Greek yogurt, saffron, rose water and honey. Leave in the fridge overnight. Add flaked almonds and some strawberries the next day and give it a good stir. Serve it in a bowl topped with more strawberries, crushed pistachios and a sprinkle of cinnamon. The resulting breakfast dish is fresh, light and delicious. My family love it and it is one of our regular breakfast options. It’s so low maintenance to knock up and washing up is easier than the mess cooked porridge creates!

I have included chia seeds in the recipe due to the nutritional benefits including adding fibre and protein. Feel free to leave them out if you are not a fan. You can also make this with non-dairy milk and yogurt and replace the honey with maple syrup if you are vegan. If you would prefer to substitute the honey / maple syrup with a wholesome way to sweeten the oats, then grate pear or apple into the oat mixture prior to leaving in the fridge overnight.

Other Breakfast Recipes


Sholeh Zard Overnight Oats

Overnight oats flavoured with saffron and rose water
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: Persian, Iranian, Cross-cultural
Servings: 1
Author: Mersedeh Prewer

Ingredients

  • 50 g rolled oats
  • 1 tsp chia seeds
  • 200 ml milk or non-dairy alternative
  • 1 tbsp Greek yoghurt or non-dairy alternative
  • 2 tbsp rose water (use only 1 tbsp if you want it less floral)
  • 1/8 tsp ground saffron
  • 2 tbsp honey or maple syrup
  • 2 tsp flaked almonds
  • Strawberries (to mix through and garnish when ready to serve)
  • Small pinch of cinnamon (to garnish)
  • 1 tsp ground pistachios (to garnish)

Instructions

  • Mix oats, chia seeds, milk, yoghurt, rose water, saffron and honey in a bowl. Cover and leave in fridge overnight to soak.
  • Prior to serving, add and stir through flaked almonds and some chopped strawberries. Spoon into your bowl and top with more chopped strawberries, a sprinkle of cinnamon and ground pistachios.

Maast O’Moosir (Yoghurt & Persian Shallot Dip)

 A relative of the garlic but milder and a ittle sweeter, moosir makes for an extraordinary and delicious dip. Perfect for dipping flatbread, crackers or crisps.

What is Maast O’ Moosir?

Maast O’Moosir is a yoghurt dip commonly served as an appetizer or accompaniment in Persian cuisine. You may have eaten this dip at a Persian restaurant as it is usually offered as part of our mezze-style appetiser platters.

Moosir is described in English as a Persian shallot and similar to a Solo or Elephant garlic. It has a flavour profile similar to garlic but slightly sweeter and softer in its spiciness. They grow wild in the foothills of the Zagros Mountains. Moosir have to be found and dug out of the earth – a similar process to truffles. It adds an amazingly distinctive flavour to dishes. You can buy moosir from most Middle-Eastern food shops or online. It is available in its dried form and needs to be rehydrated by soaking in water overnight.

How to Serve this Dip?

Serve this dip alongside Persian main meals. It goes particularly well with kababs (Persian or other cuisines). Alternatively serve it as a dip with crudités, or crisps, or flatbread. I have served the one in the picture above with pitta chips (cooked by drizzling olive oil and toasting in a hot oven). We Iranians often just sit with a bowl of this dip and crisps, happily dunking away and it is loved by the young and the wise in our families.

If you are going to make this dip, remember that you will need to soak the moosir over night and also to leave the dip, once made, for no less than an hour for the flavours to fully infuse and intensify.

Storing Maast O’Moosir

Store this dip in an airtight container and in the fridge up to 5 days.

Other Great Dip Recipes


Maast O'Moosir

Yoghurt dip with Persian shallot
Prep Time10 mins
Resting time1 hr
Total Time1 hr 10 mins
Course: Appetiser, Accompaniment
Cuisine: Persian, Iranian
Keyword: dip, musir
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 8 heaped tbsp Greek yoghurt (preferably 5% fat)
  • 8 discs dried moosir (rehydrated in water overnight)
  • Salt and pepper (to taste) (pepper is optional)
  • Drizzle of olive oil, dried rose petals and dried mint (to garnish - optional)

Instructions

  • Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts.
  • Take a bowl, add yoghurt and the moosir. Stir, add salt and pepper (pepper is optional) to taste. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the yoghurt (no less than 1 hour).
  • When you are ready to serve the Maast O'Moosir, decorate with dried rose petals, a sprinkle of dried mint and a drizzle of olive oil. Serve with pitta chips as pictured, crisps, vegetables or part of a mezze-style spread.

Zeytoon Parvardeh (Persian Marinated Olives)

Green olives are marinated in a herb, garlic, walnut and pomegranate paste to create an incredible and deliciously tangy appetiser.

Origins of Zeytoon Parvardeh

This delightful appetiser heralds from Gilan Province in the North of Iran, a region I visited in my mid twenties and one my family has become more familiar with over the last 20 years. Gilan Province lies along the Caspian Sea bordering Russia. The Province is lush and green with many delicious dishes, particularly vegetarian, originating from the Province, including Mirza Ghasemi (smoked aubergines and eggs) and Baghali Ghatogh (eggs with broad beans and dill).

What are the Ingredients?

The North of Iran loves walnuts and pomegranates and a number of their dishes use this combination including Zeytoon Parvardeh.

The ingredients are olives; pomegranate juice, molasses and arils; walnuts; garlic; and a herb called chuchagh. Chuchagh is a rare herb and is found in certain areas In Iran. In order to emulate its flavour for this dish we replace it with mint in the UK. I have also added a bit of coriander and parsley to my recipe.

I use large pitted green olives like gordal  or karyatis olives. By using pitted olives, it allows for the marinade to seep into the olives and also makes it easier to eat them.T he flavour profile of this dish is sweet and sour and incredibly moreish.

How to Serve Zeytoon Parvardeh

It is an easy and quick dish to prepare and ideally made the night before so that the flavours blend and intensify. I often make a small bowl of this appetiser and slowly work my way through it with cheese and crackers – I hasten to add that eating it as an accompaniment with cheese is not authentically Iranian but it works!

Zeytoon Parvardeh can be eaten with pre-dinner drinks (wine, cocktails or hard liquor – whatever you fancy), as part of a mezze-style platter or array of dishes, or with cheese and crackers which is my favourite way to eat it.


Zeytoon Parvardeh

Prep Time15 mins
Course: Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 7 whole walnuts (or 14 halves)
  • 2 cloves garlic
  • 10 g fresh mint
  • 10 g fresh coriander
  • 10 g fresh parsley
  • 2 tbsp pomegranate molasses
  • 1 tbsp olive oil (extra virgin preferably)
  • 2 tbsp pomegranate juice (squeeze this out of the pomegranate or use 2 tbsp of the arils)
  • 350 g large pitted green olives (drained weight approx 160g)
  • 1 to 2 tbsp pomegranate arils (to stir through and garnish)
  • Ground walnuts (to sprinkle as a garnish)

Instructions

  • Add walnuts and garlic to a food processor and blitz until walnuts are finely ground.
  • Remove mint leaves from the stems. Remove the tougher parts of the stems from coriander and parsley. Then add herbs to walnut and garlic and pulse in the food processor until finely chopped.
  • Add pomegranate molasses, olive oil and the pomegranate juice. Pulse in the food processor until it is a coarse paste.
  • Mix the paste with the olives in a bowl. Stir through some pomegranate arils, reserving some for a garnish. Cover and leave in the fridge to marinate (preferably overnight).
  • Serve with ground walnuts and pomegranate arils sprinkled on top.

Kateh-e Estamboli (Persian Easy Cook Tomato Rice)

A simple and comforting vegetarian dish made by steaming rice layered with an aromatic tomato, onion and potato mixture. A great mid-week meal option when served with fried eggs and yoghurt.

What is Kateh-e Estamboli?

This recipe is an adaptation of the dish ‘Estamboli Polo.’ A rice dish that comes in many different iterations. Some do a vegetarian version. Others include meat. Some include green beans. Some don’t use potatoes. My version is a vegetarian version with onions, potatoes and tomatoes layered through the rice. In addition, as found in most Persian cooking, turmeric and saffron provide the rich flavour to this rice dish. I have added some extras to my version including garlic, parsley and coriander for extra flavour.

I wanted a quick version of this dish for my family. Instead of using the traditional method of cooking Estamboli Polo by draining the rice after par-boiling, I used the kateh method. Simply boiling and steaming the rice without draining the water. The resulting rice is delicious, quick and involves less washing up. Also it still creates tahdig – the crispy rice at the bottom of the pot.

How to Serve this Dish

Perfect when accompanied with a salad like Salad Shirazi, or Maast O’Khiar (Persian yoghurt, mint and cucumber dip), or torshi and/or fried eggs.

How to Store Leftovers

Make sure the rice has completely cooled down, then store in an airtight container in the fridge up to 5 days.


Kateh-e Estamboli

An easy-cook vegetarian rice with potatoes, tomatoes, onions
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Side Dish, Rice Dish, Accompaniment
Cuisine: Persian, Iranian
Keyword: vegetarian, vegan option
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 2 tbsp vegetable oil
  • 200 g potatoes (peeled and diced into small cubes)
  • 1 medium onion (finely diced)
  • 2 cloves garlic (crushed) (optional)
  • 1 tsp turmeric
  • 1 tbsp tomato purée
  • 350 g fresh tomatoes (chopped)
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • 15 g each of fresh chopped parsley and coriander (optional)
  • Salt and pepper (to season potato and tomato mixture)
  • 2 cups white long grain basmati rice (approximately 400g of rice)
  • 650 ml vegetable stock
  • 1 tsp salt (for the rice)
  • 1 tbsp butter / ghee / vegetable oil

Instructions

  • Gently wash rice in cold water until water runs clear. Place in a bowl and fill with cold water to 2 inches above the rice. Let the rice soak for a minimum of 30 mins (preferably overnight).
  • Take a saucepan and add 2 tbsp vegetable oil and place on a medium / high heat. Add diced potatoes and fry until they turn golden and a little crispy. Then add onions and fry until they soften and turn translucent.
  • Then add the garlic, turmeric and tomato purée and stir until evenly distributed in the mixture. Add chopped fresh tomatoes, the bloomed saffron, fresh herbs and seasoning. Stir and cook for a few minutes. Turn heat off and leave mixture until you are ready to add to rice.
  • Drain and put rice in a saucepan and add vegetable stock and 1 tsp salt (I use a standard UK 20 cm saucepan with a glass lid, 2.5 litre capacity).
  • Put the saucepan on high heat until water starts to boil. Once water comes up to the boil, turn heat to medium and add butter /ghee / oil and stir gently to mix. 
  • Once you start to see holes forming in the rice (as the water is evaporating), take the temperature down to the lowest setting. Take potato and tomato mixture and pour into the rice. Gently stir into the rice mix whilst trying to avoid breaking the rice grains.
  • Take a clean tea towel and wrap the lid of the saucepan, making sure it is not a fire hazard. Place the lid on the saucepan. The tea towel will help the steaming process and soak up the water, preventing it from falling back into the rice and making it mushy. Leave the rice cooking for 45 mins or more. The longer you leave it, the better the crispy layer that forms at the bottom of the pot (tahdig).
  • Once you have come to the end of the cooking time (45 mins or more with the lid on), turn off heat and dish up the rice on to your plates or serving dish. Plate up your tahdig as well. Serve with salad or yoghurt, and / or eggs.

Borani Laboo (Beetroot, Yoghurt and Feta Dip)

A delicious and vibrant pink Persian dip made with cooked beetroot, grated into yoghurt with crumbled feta and flavoured with garlic. Serve with flatbread as part of a Mezze offering or as a side to a Persian feast.

What is Borani?

Borani is an Iranian appetiser, which is a dip made with yoghurt. The most well-know of these dips are Borani Esfenaj (spinach, garlic and yoghurt dip) and Borani Laboo. But you can make borani with any vegetable you want including roasted aubergines and courgettes.

Borani Laboo Ingredients

This dip is made using cooked beetroot, Greek yoghurt, garlic, nigella seeds, dried mint, feta, toasted argan oil and red wine vinegar. My go-to Greek Yoghurt is Total by Fage – 5%. It is thick and creamy which is perfect for Persian dips.

Beetroot is of exceptional nutritional value with it being an excellent source of folic acid and a very good source of fibre, manganese and potassium. But it can taste too earthy to some or as my husband puts it – ‘It’s like eating soil.’ In fact, beetroot isn’t the most loved vegetable in my family unless I make it into this dip. Then it gets devoured at a rate of knots with me barely getting a look in! The combination of ingredients brings out the best in beetroot.

I recommend buying raw beetroot and boiling them yourself. But if you do want to use pre-boiled ones then avoid the ones cooked in vinegar. Otherwise your borani will be too tart. You can make a vegan version by substituting the yoghurt and feta below with a plant-based alternative.

How to Serve Borani Laboo

The recipe for Borani Laboo below is an add-on recipe to my Kuku Sabzi post (seen pictured around the borani dip bowl). You can, of course, make and eat this dip without Kuku Sabzi. It is delicious with crisps or flatbread and makes a great addition to a mezze-style meal. The colour of the borani is stunning and has an eye-catching presence on your table of appetisers or other Persian delights.

Storing Leftovers

Keep leftovers in an airtight container in the fridge and this dip can last up to 5 days.


Borani Laboo

Betroot Borani
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dip, Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, beetroot, yoghurt, vegan option
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 4 small raw beetroot
  • 5 tbsp Greek yoghurt (heaped tablespoon)
  • 1 clove garlic (crushed)
  • 50 g feta crumbled
  • 1 tsp dried mint
  • 1 tbsp red wine vinegar
  • 1 tbsp toasted argan oil or olive oil (plus extra for drizzling)
  • 1 tbsp nigella seeds (plus extra for sprinkling on top)
  • Salt and pepper (to taste)

Instructions

  • Wash beetroot, put in a pan (unpeeled), cover with water and bring to the boil. Cook until tender (approx. 40 mins), topping up water, if necessary. The beetroot is ready when a sharp knife goes through easily.
  • Drain and leave to cool. Peel beetroot and grate using the coarse side of a grater.
  • Transfer to a bowl, add yoghurt, garlic, oil, mint, vinegar, feta, nigella seeds, salt and pepper and mix well.
  • Top with a sprinkling of nigella seeds and a drizzle of oil. Serve with Flatbread.

Kuku Sabzi (Persian Herb Frittata )

A traditional Persian frittata dish, densely packed with fresh herbs with a crunch provided from walnuts and a little tartness from barberries in each mouthful. This delightful dish is commonly eaten during Persian New Year celebrations (Norooz).

What is Kuku Sabzi?

Kuku Sabzi is a frittata-style dish traditionally made with eggs, turmeric, coriander, parsley, dill, chives, barberries and crushed walnuts. It is usually fried and then sliced into triangles. You can serve it either hot or cold as a starter, side dish or a main course. It can be accompanied with bread or rice and either yogurt or salad.

The key difference between a kuku and a frittata is the egg to vegetable ratio, with the kuku favouring the latter.

Kuku Sabzi and Norooz

Kuku Sabzi is eaten during the celebrations for Persian New Year (‘Norooz’). Norooz is the day of the vernal equinox, and marks the beginning of spring in the Northern Hemisphere. It usually falls on 21 March each year. This festival dates back over 3000 years and is rooted in the ancient Persian religion of Zoroastrianism.

It is estimated that Norooz is celebrated by over 300 million people including communities in Afghanistan, the Kurdish regions of Iraq and Turkey, Parsis in India, and their related diaspora around the world.

The herbs in Kuku Sabzi symbolise rebirth, and the eggs symbolise fertility. We serve it alongside Sabzi Polo ba Mahi (Persian herbed rice and fish).

How this Recipe Differs

  • This version of Kuku Sabzi is baked, which makes for a healthier dish.
  • British chives are not as spicy as Iranian chives so replace these with the green ends of spring onions.
  • The addition of baby spinach leaves results in a bright green kuku.

As with the traditional recipe, barberries are added to the kuku mixture. This gives a tart burst of flavour from the berries with each bite. You can buy barberries from most Middle-Eastern food shops or, alternatively, buy them online. I also add coarsely ground walnuts to the mixture to give a little crunch to the kuku.

Some Tips for cooking Kuku Sabzi

To prepare the herbs, wash them and remove the toughest parts of the stems. There is no need to remove all the leaves from all the stems if you have a food-processor to chop the herbs finely for you. Dill and parsley will require a bit more time removing the tough stems unlike coriander which you can usually chuck in and blitz.

Silicon baking moulds are excellent for baking kuku but if you don’t have any, use a standard muffin tin but make sure you grease and line it properly.

How to serve Kuku Sabzi

Serve alongside vibrant Beetroot Borani (yoghurt and beetroot dip) as pictured. You can find the recipe for this delicious dip here.


Kuku Sabzi Instagram Reel

 

 

 


Kuku Sabzi

Persian herb frittata
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, egg recipes
Servings: 12 (mini kuku)
Author: Mersedeh Prewer

Ingredients

  • 100 g fresh parsley (washed and tough stems removed)
  • 100 g fresh coriander (washed and tough stems removed)
  • 100 g fresh dill (washed and tough stems removed)
  • 5 spring onions (green ends only)
  • 1 handful baby spinach leaves
  • 3 tbsp olive oil (1 tbsp for greasing your muffin tin, 2 tbsp for the kuku mixture)
  • 1/2 tsp turmeric
  • 2 cloves garlic
  • Zest of 1 lime
  • 6 large free range eggs
  • Salt and pepper (to taste)
  • 1 tbsp self-raising flour (heaped tbsp)
  • 1 tbsp dried barberries (optional)
  • 1 tbsp ground walnuts (to garnish - optional)

Instructions

  • Pre-heat oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a 12-hole muffin tin, grease (using 1 tbsp olive oil) and line holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until ready to use.
  • Put herbs, spinach and spring onion ends into food processor and pulse until the herbs are finely chopped. Then add eggs, turmeric, garlic, lime zest, olive oil, self-raising flour, salt and pepper and pulse food processor until fully incorporated.
  • Add barberries and coarsely chopped walnuts (if using) to the mixture and stir.
  • Take muffin tin and spoon the mixture evenly between the 12 holes.
  • Place in oven for 25 mins. To check if  the kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
  • Serve warm or cold, sprinkled with ground walnuts and barberries alongside a salad, dips and bread as part of a mezze-style meal.

 

Kuku Sibzamini ba Laboo (Potato & Beetroot Mini Frittatas)

These Persian mini frittatas made with potatoes, beetroot and feta are full of flavour and incredibly easy to make. Serve either warm or cold with flatbread and yoghurt as part of a mezze platter.

What is Kuku?

Kuku is a Persian frittata-style dish. Usually vegetarian, it is made with beaten eggs, herbs or vegetables folded in. The main difference between kuku and its western counterparts is the ratio of egg to vegetables, with kuku favouring the latter.

Types of Kuku

The two most well known kuku recipes are Kuku Sabzi (made with herbs, barberries and walnuts); and Kuku Sibzamini (made with potatoes). We also have Kuku Kadoo (made with courgettes). There are no hard and fast rules about what you should put in your kuku. I have made ones with curried mushrooms; kale and red pepper; cheese and tomatoes; and the list goes on.

What is in Kuku Sibzamini ba Laboo?

The traditional Kuku Sibzamini recipe is made using mashed potatoes, grated onion, turmeric, saffron, dried mint and egg. The mixture is then made into patties and fried.

This recipe is my variation to Kuku Sibzamini. I have added beetroot, garlic and feta to the recipe. The resulting kuku has a vibrant colour and delicious depth to the flavour. I also bake the kuku instead of frying.

Always use fresh and good quality ingredients. Make sure the feta you use is block feta in brine and not crumbled. My favourite brand is Aytac.

How to Serve Kuku Sibzamini ba Laboo

It is a great addition to a mezze platter or a sandwich filler. You can serve it either hot or cold; as a starter, side dish or a main course. Serve kuku with flatbread, yoghurt and/or salad. The picture below is one of our kuku platters.


Kuku Sibzamini ba Laboo

Potato & Beetroot Mini Frittatas
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, egg recipes
Servings: 12 (mini kuku)
Author: Mersedeh Prewer

Ingredients

  • 3 tbsp olive oil (1 tbsp for greasing the muffin tin and 2 tbsp for the kuku mixture)
  • 500 to 600 g potatoes (peeled, boiled and mashed - use potatoes suitable for mashing such as Desiree or Maris Piper)
  • 1 medium / large beetroot (boiled, peeled and grated with excess water squeezed out)
  • 80 g feta or equivalent (crumbled or cut into small chunks)
  • 1 small / medium onion (grated with excess liquid squeezed out)
  • 2 cloves garlic (minced)
  • 1 to 2 tsp dried mint
  • 1 tsp turmeric
  • 4 large free-range eggs
  • Salt and pepper (to taste)

Instructions

  • Pre-heat oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a 12-hole muffin tin, grease (using 1 tbsp of olive oil) and line holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until you are ready to use.
  • Mix all ingredients for the kuku (mashed potato, grated beetroot, grated onion, crumbled feta, garlic, mint, turmeric, eggs, remaining 2 tbsp olive oil, salt and pepper) in a mixing bowl.
  • Take muffin tin and spoon mixture evenly between the 12 holes.
  • Place in oven for 25 mins. To check if kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
  • Serve warm or cold with salad, dips and flatbread as part of a mezze platter / meal.

Sosis Bandari (Spicy Sausage Sandwich with Saffron Roasties)

A famous street-food sandwich from the South of Iran made with beef sausages, peppers and onions cooked in a spicy and rich tomato sauce. This recipe comes with a side of saffron tatties served with harissa mayo!

What is Sosis Bandari?

This dish is basically the Persian equivalent of a sausage sandwich! Beef sausages are cooked with onions and peppers in spicy tomato sauce and it is commonly served in a baguette-style bread.

Sosis Bandari translated is sausage from the port or port-style sausage. ‘Sosis’ is the Persian word for sausage, and ‘Bandar’ means port. Apparently this dish was invented in one of the northern ports of Iran, called Bandar Anzali where the first sausages were introduced from Iran (probably from Turkey). However, it became trendy amongst southern port residents, and the dish is now associated with Southern Iran. Iranians who live in the south of Iran mostly eat spicy foods and this dish packs a punch due to their revisions to the original recipe. 

Ingredients in Sosis Bandari

I love this dish as it is so easy to cook and, other than the sausage, all other ingredients are available at your local supermarket.

You will need:
  • Sucuk / Sujuk: a Turkish fermented sausage consisting of ground beef, garlic and other spices. they are encased in a red skin, which you peel off before cooking. You can buy them from most Middle Eastern supermarkets or online. If you cannot find sujuk, then use any other sausage you fancy including vegetarian or vegan varieties. Sujuk has a fair bit of oil in it and the heat of the pan should release sufficient amounts to cook the sausage and other vegetables. Add a dash of olive oil to your pan if required.
  • Garlic, turmeric and red chilli flakes: aromatics to flavour the dish.
  • Red onion, yellow pepper and cherry tomatoes: vegetables used for the dish.
  • Tomato puree and water: used to make the sauce for the Sosis Bandari.
  • Salt & Pepper: to season the dish.
  • Parsley: added as a garnish.

If you are using your local supermarket raw sausages then cook them first (as per the instructions on the packet) before slicing them up and adding to the recipe below.



Ingredients in Saffron Roasties and Harissa Mayo

Traditionally Sosis Bandari includes potatoes in the mixture itself, however my recipe extracts the potatoes and cooks them separately by making them into saffron flavour roasties to be eaten as a side dish and dipped into harissa mayonnaise. 

You will need:
  • Olive Oil: used to roast the potatoes.
  • New Potatoes: you can use any potatoes suitable for roasting. I use this variety as they are small, no need to peel and they cook quickly.
  • Saffron: used to flavour and colour the roasties.
  • Water: used to boil the potatoes. 
  • Salt & Pepper: to season the tatties.
  • Mayonnaise, Harissa Paste and Lime Juice: combined to make the Harissa may to dip the roasties in. I use Belazu Harissa paste either the rose or the standard version is fine.

How to Serve this Dish

I serve this dish as a sandwich using a rustic roll with a side of saffron roasties. I also love to put pickled cucumbers and some fresh herbs in the Sosis Bandari Sandwich. A cousin of mine recently mooted adding cheese to the sandwich which would also be an excellent addition.

Other Handheld Pockets of Deliciousness

Check out our other recipes:


Sosis Bandari

Persian spicy sausage with saffron roasties
Prep Time20 mins
Cook Time45 mins
Course: Main Course, lunch
Cuisine: Persian, Iranian
Keyword: easy recipe, sujuk, sucuk, spicy
Servings: 4
Author: Mersedeh Prewer

Ingredients

For the Saffron Roasties

  • 600 g new potatoes (halved – approx 150 grams per person)
  • 1/8 tsp ground saffron
  • Water to boil the potatoes
  • 2 tbsp olive oil
  • Salt and pepper (to taste)

For the Sosis Bandari

  • Approximately 300 grams of Sucuk Turkish sausages (remove outer skin / casing and slice diagonally) – see note above re: alternatives to sucuk
  • 2 cloves garlic (crushed)
  • 1 tsp turmeric
  • 1/2 tsp dried red chilli flakes
  • 1 large red onion (finely sliced)
  • 1 yellow pepper or red or green (finely sliced)
  • 1 heaped tbsp tomato purée 
  • 100 g cherry tomatoes (halved)
  • 100 ml water
  • Salt and pepper (to taste)
  • Fresh chopped parsley (to garnish)

For the Harissa Mayonnaise

  • 8 tbsp mayonnaise
  • 2 tbsp Harissa paste
  • A squeeze of a fresh lime

To Serve

  • 4 crusty rolls / mini baguettes
  • sliced gherkins or Persian pickled cucumbers and / or cheese can also be included in the sandwich

Instructions

Harissa Mayo

  • Combine mayo, harissa paste and lime juice in a small bowl. Cover and place in fridge until you are ready to serve the dish.

Roasties

  • Take a saucepan and fill with water, add halved new potatoes and saffron. Turn the heat to high and bring to a boil. Boil potatoes for approximately 8 to 10 minutes - you want them cooked through but not too soft as they will fall apart in the roasting stage.
  • While potatoes are cooking in the saucepan, pre-heat oven to 180°C (fan) / 200°C (conventional) / Gas Mark 6.
  • Turn the stove off and drain potatoes. Take a baking tray and place potatoes on it. Add oil, salt and pepper and toss potatoes until evenly coated. Place tray in oven and roast the potatoes for 30 minutes or until crispy to your liking.

Sosis Bandari

  • While potatoes are roasting, take a frying pan (about 30 cm diameter) and place on medium-high heat.
  • Add sliced sausages to pan, cook until they release oil and start to curl. Then add garlic, turmeric and chilli and stir until evenly distributed. Add sliced onions and pepper and stir until they start to soften.
  • Add tomato purée and stir. Add halved cherry tomatoes. Then add water and stir and lower heat to let the sosis bandari cook gently for about 5 minutes. Season to taste and scatter some chopped fresh parsley over the top.

Serving the dish

  • Turn oven and stove off. Remove the potatoes from the oven and place them on a paper towel to soak up any excess oil.
  • Fill rolls / baguettes with the sosis bandari (sliced gherkins or Persian pickled cucumbers and / or cheese can also be included in the sandwich).
  • Serve the sosis bandari sandwiches with a side of roasties and some harissa mayo to dip them in.

Omelette Gojeh Farangi (Persian Tomato Omelette)

Although called an omelette, this beloved Persian breakfast dish is closer to scrambled eggs due to the silky texture from the amount of tomatoes used. Sometimes referred to as Omelette Irani (The Iranian Omelette), it is the most commonly eaten egg-based breakfast in Iran whether in people’s homes or in cafes. 

The Persian Equivalent of Shakshuka

Omelette Gojeh Farangi is made by cooking eggs in a rich tomato sauce. The sauce is flavoured with aromatics and spices – garlic, cumin, turmeric and chilli. The tomato to egg ratio is quite high so the resulting texture is creamy.

It is usually eaten at breakfast or as a brunch option but can also be eaten as a lunch or dinner option. 

How to Serve Omelette Gojeh Farangi

Serve this dish with flatbread; feta; a sprinkle of fresh herbs, such as coriander or parsley; and Persian pickled cucumbers for an authentic Persian breakfast experience. You can also eat it with rice or chips when serving it at lunch or dinner.

Other Breakfast Recipes…


Omelette Irani

Persian tomato omelette
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Main Course, Brunch
Cuisine: Persian, Iranian
Keyword: tomatoes, vegetarian, egg recipes, omelette gojeh farangi
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion (finely diced)
  • 4 cloves garlic (crushed / minced)
  • 1 tsp turmeric
  • 1 tsp dried red chilli flakes
  • 1 tsp cumin seeds
  • 10 g fresh coriander (leaves and stalks chopped finely)
  • 1 tbsp tomato purée
  • 500 g cherry tomatoes (halved)
  • 125 ml water
  • 2 tsp balsamic vinegar
  • Salt and pepper (to taste)
  • 8 free range eggs
  • Chopped fresh coriander leaves to sprinkle as a garnish

Instructions

  • Take a large frying pan, add the olive oil and place over medium-high heat.
  • Add onions and cook until they turn golden.
  • Add garlic, all the spices and herbs and stir until their aromas are released.
  • Then add tomato purée, stir into the mixture and cook for a few more minutes.
  • Add the halved cherry tomatoes, followed by 125 ml of water and stir. Once the mixture starts to bubble, reduce heat to low-medium to allow to simmer, stirring occasionally. Once the cherry tomatoes have broken down and the mixture is looking like a sauce, add the balsamic vinegar and season with salt and pepper to taste.
  • Take 4 of the eggs and crack them into a bowl and beat them. Then pour into the tomato mixture in the pan and stir in gently to distribute evenly. You want the beaten eggs to be mixed into the tomatoes but not completely scrambled or cooked through.
  • Make 4 holes evenly distributed in the tomato mixture. Crack the remaining eggs into the holes.
  • Cover the pan and cook over medium-low heat for about 5 to 7 minutes, depending on how runny or cooked you prefer the eggs. Once the eggs are cooked to your liking, turn the heat off.
  • Season the eggs with a pinch of salt and pepper and sprinkle some chopped fresh coriander leaves on the dish prior to  serving with flatbreads, Persian pickled cucumbers and / or fresh herbs.

Panir Bereshteh (Persian Scrambled Eggs with Feta & Dill)

Delicious, silky scrambled eggs cooked with spring onions, turmeric, feta and dill. A light and healthy cooked breakfast option which pairs brilliantly with smoked salmon. 

What is Panir Bereshteh?

Panir Bereshteh is a delicately flavoured old recipe from Gilan Province, in northern Iran, which lies along the Caspian Sea bordering Russia. Feta is cooked with spring onions, garlic and turmeric before eggs are folded in. The name of the dish translated means ‘crispy cheese’ (Panir – cheese, and Bereshteh – crispy), but the actual dish is not crispy as the cheese melts to a creamy sauce while cooking, before the eggs are added.

Gilan is lush and green with many delicious dishes originating from the province, particularly vegetarian ones, namely Mirza Ghasemi (smoked aubergines and eggs) and Baghali Ghatogh (eggs with broad beans and dill).

Serving Panir Bereshteh

This recipe is a great addition to your breakfast or brunch catalogue of recipes with the dill and feta resulting in fresh and light flavours. Serve with flatbread and a side of smoked salmon. For a veggie option, serve with tomatoes and cucumbers as pictured.

Other Breakfast Inspiration


 

Panir Bereshteh

Scrambled Eggs with feta & dill
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Brunch
Cuisine: Persian, Iranian
Keyword: egg recipes, easy recipe
Servings: 2
Author: Mersedeh Prewer

Ingredients

  • 1 tbsp olive oil
  • 1 tsp butter or ghee
  • 1 garlic clove (crushed) (optional)
  • 80 g feta cheese
  • 2 spring onions (finely sliced)
  • 1/2 tsp turmeric
  • 4 large free-range eggs (beaten)
  • 1 tbsp fresh dill (chopped and a further pinch to garnish)
  • Salt and pepper (to taste)

Instructions

  • Add olive oil and butter to a frying pan and heat on a medium heat until the butter has melted. Add crushed garlic and stir until aroma released.
  • Add feta cheese and let it cook down until it has melted into a creamy mixture.
  • Reduce heat to low, add spring onion and stir gently.
  • Add turmeric and stir gently pushing the creamy mixture evenly across the pan, ready for the egg mixture.
  • Add dill to beaten eggs, then pour into the frying pan, tilting the pan slightly from side to side so the mixture spreads equally. Increase the heat to medium.
  • As the eggs start to firm, take a spatula and stir gently to the preferred consistency. Turn heat off and serve on its own or with smoked salmon, flat bread or toast.

 

Eshkeneh (Persian Onion & Egg Drop Soup)

This traditional soup from Iran is simple to make and packed full of flavour from the aromatics, turmeric and fenugreek. Comforting with gooey eggs to dip into with the bread of your choice, this soup is a winter warmer.

What is Eshkeneh?

Eshkeneh is a soup made with the primary ingredients of onion, potato, fenugreek, turmeric and egg. There are many variations of the recipe for Eshkeneh. If you have tried it before, you may be more familiar with the version that results in a golden soup with flecks of green from the fenugreek leaves. One of the many variations is made with the addition of tomatoes and this is the recipe I have shared below.

Eshkeneh originates from the Khorasan region of Iran – the east side. My mother and her family are from Mashhad, which is sometimes referred to as the ‘capital of Khorasan’, so this soup was a regular feature in my childhood.

Ingredients in Eshkeneh

Onions and potato are cooked with fresh and dried aromatics in a broth made with tomatoes and tomato purée. Eggs are added to make an egg-drop soup and a lemon and chive oil is drizzled over before serving.

  • Onions. The soup should feel like onion is one of the major ingredients so use a very large onion or two medium onions. See it as the Persian equivalent of a French onion soup.
  • Garlic. Used as an aromatic to enhance the flavour.
  • Potato. Use either an all-rounder potato like a Maris Piper or a waxier potato like a red potato. You want the potato cubes to keep their shape.
  • Fenugreek. You need the dried leaf variety not the seeds.
  • Tomatoes and Tomato Purée. Flavours, thickens and gives a rich red colour to the soup.
  • Water or Vegetable Stock. The cooking liquid for the soup.
  • Turmeric. Used to flavour the soup.
  • Lemon Juice. Used both to flavour the soup and the chive oil drizzled over before serving.
  • Salt and Pepper. To season the soup.
  • Eggs. Cooked in the soup to your preference (I like mine to have a soft yolk to dip my bread into). Use good quality eggs such as organic free-range.
  • Olive Oil. Used for cooking the soup and for the chive oil drizzle.
  • Chives. Used for the chive oil.
Serve with flatbread such as Nan-e Barbari (traditional Persian flatbread) or Sesame and Nigella Seed Flatbread
Try another loved Persian Soup: Soupe Jo – Persian Cream of Barley and Chicken Soup

Eshkeneh

Persian onion and egg-drop soup
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: Persian, Iranian
Keyword: tomatoes, vegetarian, eggs, fenugreek
Servings: 2
Author: Mersedeh Prewer

Ingredients

For the Soup

  • 2 tbsp olive oil
  • 1 large onion (finely diced)
  • 1 clove garlic (crushed)
  • 1 tsp turmeric
  • 1 tbsp tomato purée
  • 1 tbsp dried fenugreek leaves (crush a little if the leaves are large)
  • 1 large potato (finely diced - 1 cm cubes)
  • 1 medium tomato (chopped)
  • 600 mls water or vegetable stock
  • Salt and pepper (to taste)
  • A squeeze or two of fresh lemon juice
  • 2 large free range eggs

For the Chive Oil Garnish

  • 1 tbsp olive oil
  • A handful of fresh chives
  • A squeeze of lemon juice

Instructions

  • Take a medium size saucepan and place on medium-high heat. Add olive oil and then onion. Cook onion until translucent and starting to turn golden. 
  • Add garlic and turmeric and stir into the mixture. Add tomato purée. Then add dried fenugreek leaves and stir into mixture.
  • Add diced potato and stir gently for a few minutes, making sure the potatoes do not stick to the pan.
  • Add chopped tomatoes and then water or stock. Once soup starts to bubble, lower heat to low and let simmer for 20 minutes minimum. Check in now and again to stir occasionally.
  • Season according to taste.
  • Place olive oil, finely chopped fresh chives and lemon juice in a bowl and mix and put to one side to garnish the soup when ready to serve.
  • Prior to serving, and when the soup is simmering, crack eggs into soup as far away as possible from each other so they don't merge. Poach 2 mins for soft; 4 mins for medium; and above 5 mins for hard. Turn off heat and serve in bowls with lemon and chive oil drizzled on top and flatbread to dip.

Kabab Tabei (Pan-Cooked Kofte Kebabs with Roasted Tomatoes)

These Persian kofte kebabs can be cooked anytime of the year with no need for a BBQ or skewers. They are easy to make and retain all the juiciness you expect from a kebab.

What is Kabab Tabei?

If you have eaten at a Persian restaurant, then you will be familiar with Kabab Koobideh. The long metal skewers of minced lamb cooked to juicy perfection over a charcoal flame. Kabab Tabei is the easy version, cooked in a pan with no skewers required, and accompanied with a side of roasted tomatoes.

Ingredients in Kabab Tabei

With the exception of saffron, the ingredients should be easy to source from your local supermarket. 

  • Minced Lamb or Beef – use mince with a 20% fat content to make the kebabs. This will ensure they are juicy.
  • Onion and Garlic – fresh aromatics for the dish adding to the flavour of the kebabs.
  • Turmeric and Saffron – spices used to flavour the kebabs.
  • Tomato Purée  – my secret ingredient which creates a juicy kebab.
  • Extra Virgin Olive Oil – used to cook the kebabs and to drizzle over the tomatoes before roasting.
  • Tomatoes – for the accompanying roasted tomatoes. Use small tomatoes on the vine like these.
  • Sumac, Salt and Pepper – used to season the kebabs.

Saffron can be found in most supermarkets nowadays. Remember to always grind the saffron strands to a fine powder after purchase because it makes the saffron go further. Bloom the amount of ground saffron directed in this recipe in water before adding to the Kabab Tabei mixture.

What to Serve with Kabab Tabei

Serve with Kateh or Chelo (Persian rice) and Salad Shirazi as pictured. They can also be eaten with flatbreads, salad, chilli and garlic sauce with a side of chips as part of a fake-away style meal!


Kabab Tabei Instagram Reel


Kabab Tabei

Pan-cooked kofte kebabs with roasted tomatoes
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Persian, Iranian
Keyword: lamb, kebabs, easy recipe
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 500 g lamb or beef mince (approx. 20% fat)
  • 1 large onion
  • 3 cloves garlic (crushed)
  • 1/2 tsp turmeric
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • 1 tsp tomato purée
  • 2 tbsps olive oil
  • 2 tsp sumac
  • 500 g small or cherry tomatoes (on the vine)
  • Drizzle of olive oil (for the cherry tomatoes)
  • Salt and pepper (to taste)

Instructions

  • Place mince in a mixing bowl. Grate onion and squeeze most of the juice out. This will ensure the kebab does not fall apart when cooking but will tenderise the meat and be juicy once cooked.
  • Add grated onion, garlic, turmeric, saffron water, tomato purée, salt and pepper to the bowl with mince. Knead mixture well for a few minutes. Cover bowl and leave in fridge for no less than 4 hrs but preferably overnight. Take meat mixture out of fridge about 30 minutes before you want to cook it.
  • Heat oven to 180°C (fan oven). Place tomatoes on a baking dish and drizzle olive oil over them. Season with salt and pepper. Place in oven and roast for 20 minutes.
  • Shape meat mixture into patties of your choice. I shape them into an oval shape about the length and width of my hand (they will shrink a little while cooking).
  • Coat frying pan with oil and place over medium-high heat. After 2 minutes, place kebabs in pan. Sprinkle some sumac on the uncooked side and wait until the meat releases water and the water dries out in the pan before flipping. Sprinkle sumac on the cooked side. Wait until kebabs release further water and it is cooked off. Turn off heat.
  • Serve kebabs with the roasted tomatoes and rice or bread.

Notes

If you like your kababs spicy then try my Kabab Tabei-Tond (‘Tond’ means spicy in Farsi). Follow the recipe and method as set out above but at step 3 replace the tomato purée with 1 tsp of Harissa paste or 1 tsp of biber salcasi (Turkish spicy tomato paste), which you can buy from any local supermarket, and 1 tablespoon of chopped fresh coriander.

Salad Shirazi (Cucumber, Tomato & Onion Salad)

Often referred to as the National Salad of Iran, this juicy lime-dressed salad is a happy accompaniment to all Persian mains from kebabs to koresh (stews).

The National Salad of Iran

As the name gives away, Salad Shirazi originates from Shiraz, which is located in the South West of Iran. The reason it is called the National Salad of Iran is because it is our only salad recipe! It is similar to the Indian Kachumber and Israeli chopped salads. 

Ingredients in Salad Shirazi

Use fresh and high quality ingredients to get maximum flavour from your Salad Shirazi.

  • Cucumber, tomatoes and red onion: are diced into small chunks, as pictured above. You can chop it into bigger chunks, if you prefer.
  • Dried mint, salt, pepper, fresh limes and good quality salad oil, such as extra virgin olive oil or toasted argan oil: create the dressing. I sometimes add sumac to the dressing, which gives another layer of citrus to the final salad.

Tips for Making Salad Shirazi

Scrape some of the the seeds out of both the cucumber and the tomatoes before dicing the salad ingredients. Although you want a juicy salad, you don’t want a water-logged one. Don’t be too obsessive about seed removal because the salad is meant to be juicy. You want to have some delicious dressing to spoon over the other elements on your plate.

Serving Suggestions

Serve it as a side salad with all Persian mains from khoresh to kebabs. Here are some suggestions.

This salad can be eaten with any cuisine so no need to limit it to a side salad for Persian mains only.

How to Store Salad Shirazi

Keep in an airtight container in the fridge and it will last up to 2 days.


Salad Shirazi

Persian cucumber, tomato and onion salad - the National Salad of Iran
Prep Time15 mins
Total Time15 mins
Course: Salad, Appetiser
Cuisine: Persian, Iranian
Keyword: vegetarian, vegan
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 1 medium cucumber
  • 3 medium tomatoes
  • 1 medium red onion
  • 3 tbsp extra virgin olive oil or toasted argan oil
  • 2 limes (zest of one lime, juice squeezed from both for the dressing)
  • 2 tsp dried mint (fresh mint can also be used as an alternative or in addition to the dried mint)
  • Salt and pepper (to taste)

Instructions

  • Halve tomatoes and scrape some of the seeds out. Do the same with cucumber. Finely dice onion, tomatoes and cucumber into small chunks.
  • Make a dressing out of olive oil, lime juice and zest, salt, pepper and mint. Drizzle over salad.
  • Toss salad and taste - adjust seasoning if required and then serve.