Saffron For Health

By November 1, 2018Uncategorized

Some time ago I got a remark on my blog from a peruser getting some information about an Iranian potato formula. She composed that she had recently returned from a trek to Iran and she delighted in a superb potato dish in Shiraz. In the wake of cooking and eating Persian nourishment for a long time she had not gone over this dish previously and she realized that it wasn’t a potato kookoo or cutlet. This potato dish was served at breakfast and lunch and a server revealed to her that it was a neighborhood dish. In the wake of perusing this remark I solicited one from my Shirazi companions about the formula and with no wavering she said it’s dopiazeh aloo! Dopiazeh is a conventional dish from Shiraz and it very well may be made with cubed or ground sheep/hamburger, chicken, shrimp, potatoes and a bounteous measure of cut onions. Aloo in Farsi/Persian means plum and it’s additionally a term utilized in Shiraz to mean potatoes. Here’s the connection for my ground meat Dopiazeh (two onions).

Dopiazeh Aloo – Shirazi Style – دوپیازه آلو شیرازی


Serves 2

1 pound little potatoes, bubbled, peeled and cubed

2 substantial onions, cut

1/2 teaspoon turmeric powder

1 tablespoon tomato glue (discretionary)

A touch of dried fenugreek clears out

A touch of red pepper

Salt and dark pepper to taste

Vegetable oil or olive oil

1 tablespoon new lime juice (discretionary)


Place potatoes in a pot, cover with chilly water by a few inches. Heat to the point of boiling over medium-high warmth. Diminish warmth and cook revealed on low for 15-20 minutes or until delicate and not breaking apart. Put aside to cool.

Peel the potatoes and cut into little blocks.

Warmth 3 tablespoons oil in an expansive griddle. Include the onions and sear over medium-high warmth until delicate. Include turmeric powder, mix.

Mix in the tomato glue and cook for 2-3 minutes.

Include the cubed potatoes, salt, pepper, a touch of fenugreek, red pepper, mix delicately until the point that all around mixed, cover and cook for 7-10 minutes until the point when flavors meet up. Include a little crisp lime squeeze and serve.

Present with warm bread, pickles, plate of mixed greens shirazi and pole o khiar.


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Marks: Breakfast, Dopiaza, Dopiazeh, lunch, Potatoes, Snacks, Vegan, Vegetarian, دوپیازه, دوپیازه آلو

Blemish 20, 2018

Haft Seen Table – Nowruz 2018!

Persian New Year Celebration

Persian New Year (Spring equinox) has authoritatively arrived! It doesn’t exactly feel like it where I live since it is as yet cool and the blossoms still can’t seem to sprout yet I recall how the glow of spring should feel, with the crisp emerald green grass making the progress and dynamic blooms all over the place. I am thankful that I had encountered Nowruz back home in Iran where I grew up. The energy and eagerness that I felt observing Eid-e Nowruz in Iran has remained with me every one of these years and moves me to reproduce what I have realized and to impart it to my family and every one of you! We should commend the reestablishment and the revival of nature with our friends and family and set the Haft Seen table with things speaking to wellbeing, flourishing, resurrection, fruitfulness, excellence, light and love.

Sabzeh symbolizes resurrection and spring

Seeb (apple) symbolizes excellence

Senjed symbolizes love

Somagh (sumac) symbolizes the zest of life

Soothsayer (garlic) symbolizes wellbeing and to avert awful signs

Samanoo (wheat pudding) symbolizes the reward of tolerance

Serkeh (vinegar) symbolizes age

Tokhm-e Morgh Rangi (Colorful Eggs) symbolizes fruitfulness

Mahi Ghermez (Goldfish) symbolizes life

Flame symbolizes Light

Spring Flowers

Ayneh (reflect) symbolizes reflection

Divan-e Hafez

Glad Nowruz! Upbeat Spring!سال نو مبارک

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Marks: Eid-e Nowruz, Norooz, Norouz, Nowruz, Persian Celebrations, Sabzeh, Samanoo, Sofreh Haft Seen, Spring Equinox, سمنو, هفت سین

Jan 26, 2018

Khagineh – Iranian Sweet Omelet from Sofreh At’ameh – A Qajar Dynasty Cookbook

I as of late got a duplicate of سفره اطعمه Sofreh At’ameh, an awesome cookbook written in 1881 by Mirza Ali Akbar Khan Kashani, the imperial go to the court of ناصرالدین شاه قاجار Naser al-Din Shah Qajar (1831-1896), the fourth ruler of the Qajar tradition. The French Dr. Joseph Desire Tholozan was the main doctor to the lord for over 30 years. He asked the آشپزباشی ashpazbashi (gourmet specialist) of the regal court to assemble a guide enumerating the lord’s eating regimen, dietary patterns, and his normal every day menu, with an end goal to have the capacity to serve him better. Sofreh At’ameh is loaded up with odds and ends of data that gives one a look into the past. This book is a gathering of formulas, fixings, and for all intents and purposes everything that was served in the regal royal residence for breakfast, lunch and Kesar Price including sharbats (sweet beverages), khoresh (stew), slag (soup), polow (rice), moraba (stick), and torshi (pickles).