The Art of the
Persian Sofreh

Another one of my favorite Persian recipes! Tah-chin-e Morgh (Tah-chin with chicken). You can make this Tah-chin by cooking it on stove top or in the oven, but here I share the oven version. Also, at times I like to add some zereshk (barberries) to the Tah-chin, but this time I made it simple. Appetizer Idea: You can use a regular or jumbo cupcake pan to create smaller personal sized Tah-chin servings! To bake set oven temperature to 350°F and bake for 40–50 minutes. Enjoy your Tah-chin!

Zereshk Polo is one of my FAVORITES!!! And I really mean that! I just love this Zereshk Polo dish. Good thing its also one of my husbands favorites… except he likes to add loads of sugar to his Zereshk Polo. Note: Some people don’t like the barberries to be too sweet, so if you just add about 3 or so spoonfuls of sugar to them that should be good. Then if anyone desires they can add more sugar to their plate… that’s pretty much what my husband ends up doing to his Zereshk Polo 😀

A very sweet and delicious Persian recipe for shole zard! This vibrant saffron rice pudding is flavored with rose water, cinnamon, and slivered almonds, and is a beloved centerpiece for celebrations and gatherings.

Many people (typically not Persians) think of kabab as something on a tiny stick with bell peppers and onions in between small beef pieces. Here I will explain my recipe (or rather one passed down by my dad) for Kabab Koobideh! Note: You may want to grill some tomatoes as well since they go really good with the kabab!

This is one of my favorite Persian recipes! I just love Fesenjoon with koofteh (meatballs). In my family it was always made with meatballs, though the majority of people make it with chicken. This specific Fesenjoon recipe is with meatballs, but for those who prefer chicken you can basically make a few adjustments and use chicken instead.

This is a stew that goes with rice (polo) and is mainly made up of many green vegetables. Saute the chopped up onions in oil until slightly changing color. I typically cut my stew meat into smaller pieces (not huge chunks)... and don't forget that secret touch of shanbalileh (fenugreek) for that incredible aroma!