by Ahu Shahrabani
on June 2, 2016
Is a rose a rose by any other name? Is a delicious salad still delicious whether you call it a Salad Shirazi, Israeli Salad or Choban Salad? Yes, yes and yes! Welcome, Salad Shirazi or Shirazi Salad. It’s such an easy salad yet also a staple of Persian and Middle Eastern cuisine. Cucumbers, tomatoes and onions mellow out in a tangy dressing of lime and olive oil for a fresh salad which is as beautiful as it is healthy and tasty!
Salad Shirazi is a simple, colorful salad of cucumbers, tomato and onion which is a staple of Persian cuisine! Vegan and gluten free.
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by Ahu Shahrabani
on April 28, 2016
Doogh is a classic Iranian drink – refreshing, minty and bubbly! Perfect to cool you down or to wash down a big Persian meal.
Doogh. The word should conjure instant visions of a large Persian meal including mounds of beautiful rice and kabobs. Doogh is a fizzy, yogurty and minty drink – everything that makes it perfect for washing down a heavy meal or cooling you off.
Doogh (Iranian or Persian Yogurt Drink)
Although unusual, this drink is simple and satisfying. The combination of yogurt with fizzy water and mint makes it a light counter-balance to a carb-laden meal. It’s also a refreshing drink to sip on during warmer weather – load it up with ice cubes for a cold treat!
And while the idea of a salty, carbonated drink may seem unfamiliar to some, it is actually very similar in components to a salty Indian lassi drink! And I couldn’t imagine anything going better with a savory meal than a savory drink!
I can see you thinking ‘beer!’ right now, but trust me. If you’re having Persian food, you’ll want doogh. You just will.
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by Ahu Shahrabani
on April 23, 2016
Piment d’Espelette Roasted Carrots: this vegan carrot side dish has a warm kick from a Basque spice.
Piment d’espelette spice roasted carrots
Let me introduce you to one of my favorite spices, which you’ve probably never heard of: Piment d’Espellete. It’s essentially a chili powder made from the Espellete Pepper, which is cultivated in the Basque region. It is a beautiful spice – while it gives your food a definite kick that you would normally associate with chili powder, it also has an underlying warmth that makes it great to use in pretty much anything. In fact in the Basque region it’s pretty much used in place of black pepper! I was introduced to it during my first visit to family in Biarritz, in the heart of the Basque country in France and discovered all the wonderful culinary treats of this region including the espelette pepper. Bon Appetit recommends it as a more ‘delicate alternative to cayenne powder’.
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