Fesenjān, is an Iranian stew from Gilan province, Iran. It is flavored with pomegranate paste and ground walnuts and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. It is traditionally made with eggplant and poultry.
Cooking Herbs, Vegetables, And Baghali Polo.
Baghali polo is a popular Iranian dish of rice, fava beans and dill. In Persian, baghali means fava bean while polo is pilaf, a style of cooked rice.
The Secret To Making Saffron
Saffron adds seductive aroma and gorgeous colour to Persian fare. Chef Hoss shares his methods of blooming saffron in the most efficient, economical and effective way.
How To Best Use Barberries In Your Cooking
Chef Hoss explains the importance and utility of barberries (“zereshk”) in Persian cuisine. And the best way to hydrate and bloom them for use in various dishes.
How To Best Use Sumac In Persian Cuisine
Chef Hoss shows us the surprising ways in which sumac can be used in various forms of Persian cuisine, and even as a substitute for salt.
Easiest Way To Make Perfect Limo Amani (Dried Lime)
Chef Hoss explains how to create perfect limo amani (dried limes) – so often found in Persian cuisine – using fresh limes and following some easy steps at home.
How To Best Make Ghalieh Mahi Sauce (Spicy Tamarind Fish) For Nowruz
Chef Hoss explains the best way to make ghalieh (spicy tamarind) sauce at Nowruz time. And different ways you can use it.
We are on a mission to build a new audio/visual encyclopedia of Iranian diaspora identity.