I love preparing the gnocchi with my son Rumi. We always have a lot of fun making pasta and gnocchi at home. I hope you enjoy making them with your love ones and the dish bring you some joy in these difficult days.
Read moreA Twist to The Traditional Persian Kohlrabi Polow | کلم قمری پلو غیرسنتی و بدون گوشت
A twist to traditional Persian Kohlrabi polow that commonly served with meatballs.
I instead prepared a vegan/vegeterian version of it with black lentils, lots of fresh herbs and brewed saffron, delicious and very aromatic. Hope you enjoy.
Read moreFocaccia Barese | فُکاچا شهر بَرِزه
Who doesn't love Puglia?
Read moreVegan Persian Cabbage Roll (Dolmeh) | دلمه کلم پیچ ایرانی بدون گوشت
In fact the most important ingredient that made the Persian/Iranian Cabbage Roll (Dolmeh) different from other middle eastern varieties is the use of Saffron. It’s important to add good amount of it in the sauce and in the filling of Dolmeh. Feel free to use your favorite amount of sweetness (sugar) and sourness (lime & vinegar). That’s what we do in Iran. Every city, house and family has its own favorite seasoning. In north of Iran sour is more popular and as you go towards the south, the sweetness.
Read moreFarro, Roasted Pumpkin & Kalette Salad |سالاد گندم، كدو حلوايي تنوري و كَلِت
First time I prepared this autumn salad I had Kalette in hand, I cooked them
in salted boiling water for 2 minutes, then I rinsed them with cold water, pat dried them and mix them with all the other ingredients. If you don’t have Kalette in hand, use raw kale, green or purple, wash and clean them well, then cut them in julienne and add them into the salad. You can also go for Brussels sprouts, steamed or oven cooked. Both works great. This time I had baby spinach so I used them raw of course, I love their delicate taste and crunchiness. Black Riviera olives are essential for this recipe, but I think you can add any other black olives if you like, even if I must say it’s not going to be the same salad!
I used the orange because it’s the season and I love the delicate taste and the perfume of it
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