Persian Food

20/03/2026

May the arrival of spring bring peace, serenity, and love. May all our loved ones who are far away, and those who are no longer with us, rest in God’s compassion and mercy. Happy Nowruz.🌺نوروز مبارک🌺
#نوروز

11/11/2025

Hey friends! It’s been a long time since I’ve been here, and I’ve missed sharing food and stories with you all. 💛
Before I start cooking again, tell me — what do you enjoy most? Recipes, spice tips, or learning more about ingredients and their benefits? 🍲✨

28/03/2024

We have achieved an incredible milestone of 10,000 members in our group! I am grateful for the unwavering support and dedication of each member. Let's continue to work together towards a brighter future.

19/03/2024

Nowruz Mobarak🌺 نوروز مبارك
Wish you a happy , prosperous and healthy year ahead. May this Spring bring joy and happiness all across the globe 💐🌼

24/03/2022

Happy Nowruz
#نوروز #نوروز۱۴۰۱مبارک #نوروز

28/06/2021

Paloudeh, Persian cantaloupe smoothie.

There is simply no shortage of creative and pleasing beverage choices in Persian cuisine. Sharbat, Doogh, Paloudeh are to name a few!

In this refreshing drink, cantaloupe is instantaneously elevated with a splash of rosewater syrup and crushed ice, making it an irresistible treat for hot summer days. 🔥🔥

I personally prefer to grate the cantaloupe pieces by hand so that I get a full experience of the texture. Maybe that's why I love bubble tea so much 🤷🏻‍♂️

But if you prefer a smoother and quicker result, you can put the cantaloupe with ice cubes and the rose syrup right into the blender and make a slushie out of it.

Bottom line:

Say no to the excessively sugary and processed sodas and say a big loud YES to the traditional Persian beverages 👍

Recipe: https://thecaspianchef.com/2020/08/22/paloudeh-cantaloupe-smoothie/

21/03/2021

Polo & &

The new year tradition always tastier with Sabzi polo and Mahi and Koko Sabzi. Nooshe Jan!

19/03/2021

Happy NowRuz!

Nowruz is the national New Year festivity celebrated in Iran, Afghanistan, and the Kurdish regions of Iraq, Turkey and Syria, and throughout Central Asia.It ...

03/03/2021

Khoresh Karafs is an Iranian celery and herb stew, that is patiently cooked with a ton of parsley, mint and Persian dried limes.

The celery stems and the herbs are slowly cooked until the celery is completely transformed into a soft, flavorful and delightfully aromatic vegetable.

I made mine with beef, but you can switch to lamb or chicken. As always you can eliminate the meat altogether and either leave it out or substitute your favorite chewy vegetables in its place.

Recipe link in bio.

10/02/2021

Lubia Polo: Persian rice with green beans and beef cooked in a seasoned tomato sauce.

Ask an Iranian what their favorite rice dish is, and they’ll likely say it’s Lubia Polo. They’ll then proceed to tell you how they make their version and why it’s the best!

Though quite simple in composition, this dish has such richness because of the way the ingredients are cooked and the integration of lots of umami flavors such as tomato paste, turmeric, and cinnamon!

Essentially, all the familiar and favorite ingredients and flavors packed into one dish😋

Alternatively Lubia Polo can be made with lamb or chicken or have the meat completely eliminated to create a vegan dish.

Lubia Polo is often served with a handful of fresh herbs, pickled vegetables and yogurt and butter 😋

Recipe on the blog.

07/02/2021

✨🆕 blog post ✨

Sabzi Polo ba Mahi is one of the more popular herb-rice mixture dishes in Persian cuisine, known not only for its use of abundant fresh herbs but also for its close ties to the Persian New Year celebration, Nowruz.

Sabzi Polo is traditionally served with a whole white fleshed fish. The type of fish used is also dependant on each region of Iran. In the Caspian Sea region of Iran, we use a type of fish aptly called white fish (Mahi-Sefeed). Locally in Seattle, I tend to use sea bass, trout, rock fish or branzino.

Iranians love and adore herbs in large quantities, fresh or dried. You will find many dishes – ranging from yogurt, to stews, to soups and rice dishes – that incorporate at least one herb, or more often a whole medley of them.

Sabzi Polo is truly a celebration of herbs! Mounds of dill, parsley, cilantro, and chives are chopped and blended into the rice as it cooks. The end result is beautifully aromatic and visually pleasing: a dish that has won the heart of many!

As always, different traditions display variations in amounts and ratios, and in some cases the addition of another herb called fenugreek.

Fenugreek gives off a strong yet sweet smell and you may be surprised to learn that it’s bitter in taste. When used in rice dishes or stews, it adds a very distinct depth and flavor that is anything short of magic!

Recipe at: https://thecaspianchef.com/2021/02/07/sabzi-polo-ba-mahi-herbed-rice-pilaf-with-fish/ -7628

The Caspian Chef, Omid Roustaei

29/01/2021