With the weather warming up in Turkey, we have naturally changed our dinners to reflect the changing weather. Less on the heavy, hot dishes, more on the light and refreshing. This includes a Persian staple: mast-o khiar – which, if my Farsi is correct, translates to yogurt with cucumbers.
My mom and I decided to try making this sesame brittle, or shirini konjedi (literally: sesame candy) as it's called in Farsi. It was so simple and came together quickly and easily! I found myself meandering back to my parents' pantry throughout the day to sneak a few pieces.
This simple and refreshing Persian salad is a great way to use up those fresh summer vegetables and makes a tasty light side dish to any meal!
Many countries have claimed dolma, rolled grape leaves, as their own. During a trip through Greece a few years ago, my sister and I took a Greek cooking class where we learned how to make dolma and our teacher proudly exclaimed this food originated in Greece. But Iran, Iraq, Armenia, and Turkey all have their own version of dolma too. This recipe below is how my Iranian mother-in-law makes her dolma, or dolmeh barge mo.
Carrots for breakfast!? Yes, you heard that right. This wonderfully easy carrot jam is traditionally served at Persian breakfasts alongside a warm slice of bread and some butter and cheese. Morabaye Haveej is a simple recipe with only 6 ingredients and under an hour cooking time. The bursts of cardamom and rose water make the flavor of this jam unique.