Paneer
This is the South Asian version of the Levantine qarisheh except that once the milk has curdled and been strained of all the whey, it is pressed into a block, which is then cut into squares or rectangles and used in various dishes, such as the Paneer Makhni or the Spinach with Paneer. MAKES 1 […]
Shanklish Salad SALATET SHANKLISH
This salad is one of my favorite mezze, but you need to find really good shanklish for it to be tasty, or you need to make your own shanklish. A few years ago I found a Syrian couple in London who made shanklish the way it should be made, but their venture did not last […]
Quince Stew KHORESHT E BEH
Here is quite a wonderful stew that can be made only when quince are in season as no self-respecting Iranian would consider using frozen or canned quince. I always look forward to the fall when I start seeing quince in the market, as this is one of the first quince dishes I rush to make. […]
Iranian Lamb and Eggplant Stew KHORESHT E BÂDENJÂN
This khoresht is similar to the Moroccan Lamb Tagine with Eggplant, except that the eggplant is fried and added to the lamb at the end. As for the sauce, it is made with tomatoes and not with a lamb stock reduction. Both are delicious, though, and a wonderful way to combine meat with eggplants in […]
Iranian Mixed Herb Lamb Stew KHORESHT E GHORMEH SABZI
Sabzi means “mixed herbs” in Iranian and this khoresht is made with an amazing number of different herbs, greens, and scallions—a mixture that people often buy ready-made in the bazaars in Iran, which they then have the seller chop in a special machine a little like a meat grinder but with a much wider rotating […]
Iranian Yellow Split Pea Stew KHORESHT E GHEIMEH
Khoresht-e gheimeh is one of the most common khoreshts in Iran, mainly because it is economical and can be prepared all year round, given that it does not call for any fresh produce. My first taste of gheimeh was on my last trip to Iran. I was in Isfahan on the day of ‘Ashura, the […]
Pakistani Chicken Curry CHICKEN KARAHI
It is simple to make and I love the concept of cooking the sauce before adding the chicken, which ensures a beautiful consistency not to mention an intense, irresistible flavor. SERVES 4 INGREDIENTS ¼ cup (60 ml) vegetable oil, plus more if needed 3 medium onions (1 pound/450 g total), finely chopped 2 medium […]