Posts Tagged ‘Parisa’

Taleby ~ An Inventive new way to serve Melon!

August 27, 2009

Last night we were at Khaleh Parisa’s for dinner and the creative goddess that she is served us a really beautiful and inventive Melon dessert. It was spectacular to look at and we all stared at it for a while trying to figure out how she got the Jello to that! Yes that really is Jello on top of the melon! 




So here’s the secret…I feel guilty giving it away but I’m sure you would have figured it out eventually. She took the whole rounded melon and cut a small part of the top off so she could get in there and scoop out the seeds. Once she emptied out the seeds she peeled the skin and added the Jello mix and filled it to the top. To set the Jello she put the melon back in the fridge and once it was ready she cut it into 4 pieces. 

Remember it’s all in the presentation so add strawberries, blueberries around the plate for added flavor and variety and you’re done! Nice one Khaleh Parisa! : ) 

Noosh e Jan!  


Sabzi Khordan ~ Traditional Herb Side Dish

August 27, 2009
Traditional Persian Herb Dish

Traditional Persian Herb Dish

My parents and my brother and his family are in town for the week and whenever they are in town the entire clan gets together every night for dinner and general hanging out. Our family unit is about 30 people which is pretty amazing. So last night we were at Khaleh Parisa’s house and she made and amazing dinner …Bagali Polo (Fava bean Rice)…Zereshk Polo (Barberry Rice)…Chicken Stroganoff….Salad…(I’ll get to these recipes at some point I promise!)

Tonight though, I’m choosing to highlight a side dish that she had that most Persians have on the table to accompany their meal. It’s called Sabzi Khordan which is variety of herbs I’m presuming is abundant in Iran. Our food is pretty heavy duty so having this on the side I thinks makes us feel less guilty about all the Polo (rice) we eat! 


Traditional Persian Herb Dish Top View

Traditional Persian Herb Dish Top View


These are the herbs, veg, nuts and cheese typically included: 

Geeshneez ~ Cilantro

Torobcheh ~ Radish

Jafarey ~ Parsley

Rayhan ~ Basil

Tarkhun ~ Tarragon

Piazcheh ~ Scallions

You can also add the following which is not pictured above: 

Paneer Irooni ~ Feta

Gerdu ~ Soaked Walnuts

Badam ~ Soaked Almonds

Gather all these elements and make sure you rinse and dry them. If you’re having a dinner party and you’re prepping a bit early you can lay it out but take a paper towel and make it a bit damp with water and put that over the dish to help keep all the herbs stay nice and fresh and moist. 

Noosh e Jan! 

Recipe ~ Khoreshteh Bademjoon

August 23, 2009

Eggplant Heaven…

On Friday we had a dinner party and it was the first time I cooked Persian food for guests. The good news is that they survived and the reviews were really good! So there is hope for me yet and for you too if you try this recipe. It’s really worth the effort and the taste is truly like eggplant heaven! : ) This recipe was given to me by my aunt Khaleh Parisa who is an amazing cook and has fed me a hundred times over. A Khoresht is akin to a stew and is typically served with white rice. You could also eat it with bread and salad if you wanted to. 

Kat’s Tip…
I think the secret with this one is to really give it the time it needs to cook and allow the flavors to really get in there
(but that’s really the case with all Persian food)


Staples: Oil, Salt & Pepper, 1 Onion, 2 cloves of Garlic
Spices: Turmeric, Saffron
Meat: 6 pieces of chicken thigh on the bone
Veggies: 6 Asian Eggplants 
Other: 1 Jar of Ghureh / Sour Grapes 


Feeds 4-6
Takes about 2.5 hours of prep and cooking time


Asia Egglant

Asian Eggplant

1. Peel your eggplants. Rince with water and dry with a paper towel. Place a paper towel down and add salt on both sides and set aside for 20 minutes. This reduces any bitterness. 


Peeled Eggplant

Peeled Eggplant

2. While your eggplants are doing it’s thing…chop your onions and garlic and and start frying them. Add a dash or two of  Turmeric. 


Fry your onions with Turmeric

Fry your onions with Turmeric

3. Rinse you chicken thighs and add them to the onions. Add salt & pepper and a dash more of Turmeric to both sides. Make to flip the chicken to cook both sides.


Add the chicken thighs

Add the chicken thighs

4. Add half a jar of Ghureh which are sour unripened grapes. To me this is what makes it taste like an authentic Khoreshteh Bademjoon. The Ghureh gives it a bit of a sour edge which is just awesome. 


Ghureh - Unripe Grapes

Ghureh - Unripe/Sour Grapes

5. Add a whole bottle of V8 juice and 2 tbs of tomato paste. Then add 1/2 tsp of Saffron powder and some more salt & pepper. 

The beginnings of a Khoresht

The beginnings of a Khoresht

6. Let the Khoresht simmer for about 25 minutes.

7. While that’s cooking you can get started on the eggplant. Rinse off the salt from the eggplant. Use a paper towel to soak up an excess water.

8. Add a generous amount of oil making sure the bottom of your pan is covered. When the oil is hot start frying the eggplant until it’s soft and brown. Have a small stack of paper towels on the side to move the fried eggplant so that you soak up the oil. 


Soak up the oil with a paper towl

Soak up the oil with a paper towel

9. Set your oven to 350 degrees 

10. After the Khoresht has cooked for 25 minutes and your eggplants are all ready add the stew to a Pyrex and arrange the eggplant around the edges of the dish. Make sure there is enough sauce covering the chicken so it doesn’t dry out. If there isn’t enough sauce you can add some more V8 juice and salt & pepper. Cover the Pyrex with foil and move to the oven. My Pyrex wasn’t big enough so I split them into two. 


Add stew to Pyrex

Add stew to Pyrex

11.  After 30 minutes remove the foil and leave to cook for another 15-20 minutes. Serve with white rice and then you’re done!  


Khoreshteh Bademjoon

Khoreshteh Bademjoon

Noosh e Jan! 

Welcome to Mimi’s Kitchen!

August 18, 2009

My name is Kat and as a new bride and a girl that can make ‘eating out’ a profession, I’m eager and ready to learn the secret recipes that will one day nourish my family.  In Mimi’s Kitchen we will learn how to cook Persian food from my beloved grandmother Mimi Jan.

Mimi Jan has taught her 5 beautiful daughters Taraneh, Hengameh, Naghme, Parisa and Fariba not just how to cook but how to nourish their families which have enlivened our souls. Persian cooking is by no means simple or easy. It takes creativity, patience and a lot of love to make the perfect dish. If you want to learn how to make some of the most tasty food on the planet stick with me as I embark on my journey into Mimi’s Kitchen.

So with that said, Mimi has invited me, my husband, Sol and G (my cousins) to her house tomorrow night for dinner. I have no idea what she’s going to cook for us. In turn, she has no idea I have started this blog and that she is the star of the show. I think she will love the idea and I’m hoping she will be as willing to share her culinary secrets just as I thought she might. You’re probably thinking I should have checked with her before I started this blog but that’s not really how I roll and plus it’s makes it all the more exciting… 

Saffron Threads

Saffron Threads

Hopefully tomorrow night I can capture some shots of the food she will have made and get some recipes to start us off. No doubt, she will have started preparing last night and used Zaʻfarān (Farsi for Saffron) in all her dishes. Can’t wait to learn more about that staple exotic and expensive ingredient!

Down the road I will be capturing everything with photos and/or video and supplementing with written recipes. One thing I do know about Persian cooking is that there aren’t really recipes but ingredients. If you have the ingredients you just have to feel and taste your way through – don’t worry I’ll make sure to confirm that all with Mimi Jan…no room for assumptions and frankly no need. We’re going to be learning from the Master Grandma. 

Noosh e Jan!


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