Persian-Style Green Lentil, Tomato & Coriander Soup/Stew
The Persian Fusion
by Maryam Sinaiee
3y ago
Do you always plan your meals, find recipes and buy all your ingredients in advance? If you are, I envy you! I’ve never been able to do that, I’m just too spontaneous. I usually decide what to cook when I/others are getting hungry and after checking my fridge and cupboards for ingredients. It’s how I came up with this green lentil, tomato and coriander soup/stew recipe yesterday. I had never made this before but I will make it again and again because it turned out totally delicious. My ad hoc cooking experiments don’t always turn out so good I must confess, I’m no magician, and not every made ..read more
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Persian Quince & Plum Stew with Chicken (khoresht-e beh aloo)
The Persian Fusion
by Maryam Sinaiee
3y ago
Autumn is almost upon us and as usual when it’s getting colder I’ve begun craving the comfort of a rich sweet and sour quince stew spooned over steaming mounds of fluffy rice, Kkhoresht-e beh aloo to be exact. Last autumn I meant to share the recipe for my quince, plum and chicken stew with you but other commitments left me no time to write a proper blog post. Before I knew autumn and winter had passed by and spring come again. I had to put writing the recipe post on the back burner till the season for golden, fragrant quinces came again. I’m lucky quinces are abundant here in E ..read more
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Persian-Inspired Cauliflower Rice & Steak
The Persian Fusion
by Maryam Sinaiee
3y ago
These Persian-inspired cauliflower ‘rice’ and cauliflower ‘steak’ recipes are the first ones I’ve been writing in quite a while. A major house move recently meant I had very little time to cook, let alone to write blog posts. Probably after announcing the publication of my cookbook in the previous post some of you thought that would put an end to my recipe blog. But no, I promise it’s not the end of it because the book and this blog where I started my food-writing journey are two completely different things, one doesn’t exclude the other. So let’s talk about my new cauliflower rice and caulifl ..read more
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Exciting News About My Persian Cookbook and Thank you!
The Persian Fusion
by Maryam Sinaiee
3y ago
  My dear friends, I’m thrilled to announce that the cookbook I had been working on during the past couple of years will be out soon and is available for preorder on Amazon now. Writing Nightingales & Roses was a long and sometimes bumpy journey for me. It took very long to write about 150 recipes, test every recipe several times and to take photos of every single dish (I did the styling and photography myself). With the help of the brilliant Head of Zeus team (my UK publisher), we made the book into what I believe is a very comprehensive collection of authentic Persian recipes. I’ve ..read more
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Persian Chicken, Barberry and Saffron Kookoo (kookoo-ye morgh)
The Persian Fusion
by Maryam Sinaiee
3y ago
Hey, I’m back again! This time I’ve come with a delicious chicken and barberry kookoo (frittata, omelette) recipe and some good news. You’ve probably noticed that I’ve been posting fewer recipes recently. That’s because it’s been really hectic for a few months completing the work on my cookbook. It’s going to be called Nightingales and Roses: Recipes from the Persian Kitchen. Hopefully now that the work is done I will have more time to post recipes here. Writing the book was a very enjoyable experience. It was fun cooking and styling the food for photos. I did all the photography mys ..read more
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Persian Mulberry Marzipan (Tūt/Toot) Recipe and a Little About Nowruz & Haft Seen
The Persian Fusion
by Maryam Sinaiee
3y ago
Spring is in the air even in cold, rainy England. Days are longer now, plum blossoms look like snow on their branches and birds sing at the top of their heads. My tulips, hyacinths and narcissus bulbs have sprung up their emerald leaves and soon there will be lots of flowers to fill the air with their sweet smell. Ah, spring! The most beautiful of all seasons,  I’ve been waiting for you so long… The beginning of new beginnings, a new cycle of life… Iranians will celebrate Nowruz, the Persian New Year, on the 20th of March this year and the next day will be the first day of the first month ..read more
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Persian Turmeric Rice with Split Fava Beans (dampokhtak)
The Persian Fusion
by Maryam Sinaiee
3y ago
I wasn’t a big fan of dampkhtak when I was a child probably because it didn’t have meat in it or come with a stew as most other Persian rice dishes do. Grown-ups had it with sharp, vinegary pickles (torshi) which are not a child’s thing. The more I grew, the more I came to appreciate the earthy flavour of dampokhtak. I like it even better now because it’s one of the easiest, most flavourful meatless rice dishes I know. Many Iranians will remember their mums or grandmas making this golden rice dish when they were too busy to make elaborate stews but have never made it themselves. It’s one ..read more
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Persian Rosewater & Cardamom Rosette Cookies (nan panjereh)
The Persian Fusion
by Maryam Sinaiee
3y ago
There are hundreds of rosette cookie recipes out there so why another one, you may ask. Well, this is a Persian version “traditionally” made with a rosewater-flavoured batter and dusted with cardamom-scented icing sugar. Ask any Iranian and they will swear that nan panjereh (as they are called in Persian) are traditional Persian cookies but rosette cookies are originally from Scandinavia. Iranians consider rosette cookies traditional because many of them remember their mums and grandmas making them for the Persian new year holidays (Nowruz) and other festive occasions such as we ..read more
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Yellow Lentil Stew With Mushrooms & Courgettes (Vegetarian/vegan Gheymeh)
The Persian Fusion
by Maryam Sinaiee
3y ago
Colder days call for comfort food and this vegetarian version of the iconic Persian khoresht-e gheymeh is one of my go-to comfort foods. This vegetarian gheymeh recipe is quite quick to make and perfect for weeknights. My son, though not fully vegetarian, always prefers meatless dishes on ethical grounds. He loves this meatless gheymeh and we enjoy eating it too, a winning solution that keeps everybody happy. Khoresht-e gheymeh, which was the inspiration for my vegetarian gheymeh, is made with yellow lentils (split peas), small cubes of lamb (or beef) and dried limes with a ..read more
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How to Use Rose Petals in Cooking
The Persian Fusion
by Maryam Sinaiee
3y ago
Have you ever wondered how to use fresh or dried rose petals in cooking and baking? Or whether you can use the petals from the roses in your garden in food? When I was growing up some dishes in our house were always flavoured or garnished with dried rose petals. Rosewater was a regular pantry ingredient too and was added to sweets, desserts and even the thick coffee my grandma made. Rose petal jam made from fresh rose petals often made an appearance on the breakfast table to be eaten with bread and butter or clotted cream. I must confess, the sophisticated floral flavour of rose petal jam was ..read more
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