Persian kuku is a versatile and flavorful dish that in many ways resembles a frittata or omelet. However, despite the similarities, there are key differences between these egg dishes. In short, kuku primarily features a medley of ingredients bound together with eggs, while frittatas contain various ingredients but primarily focus on the eggs themselves. Kukus... Read More The post Kuku Megyoo – Prawn Kuku appeared first on The Caspian Chef - Omid Roustaei ..read more

Kibbeh or Kibbet, a cherished Arabic dish, has found its way into many countries’ culinary traditions, each adding its unique twist. One such variation is found in Iran, where it is known as Kobeh. The phonetic spelling changes slightly, with the ‘h’ almost silent, reflecting local linguistic nuances. Traditionally, Kibbeh is made from fine bulgur... Read More The post Kobeh – Saffron rice and potato croquettes with tempeh and barberries appeared first on The Caspian Chef - Omid Roustaei ..read more

Last weekend I celebrated Sizdeh Bedar, the 13th day of Nowruz (Persian New Year) with friends. As is traditional in Iran, we headed outdoors for a picnic and the ceremonial release of Sabzeh (sprouted wheat) into a stream along with a wish. My contribution to the picnic was freshly-baked lavash bread, with which I created... Read More The post Lavash flatbread appeared first on The Caspian Chef - Omid Roustaei ..read more

Bamieh is a mouth-watering Persian dessert famous for its distinctive textures and flavors. Deep-fried to perfection, these doughnut-like treats have a crispy exterior but are soft and juicy inside. They are soaked in syrup infused with rosewater, saffron, and lemon juice, creating a perfect balance of sweetness, tanginess, and floral notes. I’m showcasing Bamieh here... Read More The post Bamieh – bite-sized “donuts” soaked in saffron-rosewater syrup appeared first on The Caspian Chef - Omid Roustaei ..read more

Naan Nokhodchi, also known as Shirini Nokhodchi, are among the many delicious Persian cookies that are associated with celebration and hospitality. Flavored with cardamom and rose water, they are perfect with a cup of black tea or coffee, and are a great treat at any time of day. These small, delicate, and melt-in-your-mouth cookies are... Read More The post Naan Nokhodchi – Cardamom chickpea cookies appeared first on The Caspian Chef - Omid Roustaei ..read more

Cooking demonstration and Fundraiser in association with Seattle-Isfahan Sister City Advocacy (SISCA) Two chefs–one Iranian and one Italian–will join forces at 10 a.m. Pacific Time, Saturday, December 10, for an online cooking demonstration to help increase awareness of the extraordinary uprising underway in Iran and to raise funds in support of underprivileged Iranian children and... Read More The post Build Longer Tables: Risotto and Polow appeared first on The Caspian Chef - Omid Roustaei ..read more

The Persian Pantry A well-stocked and well-organized pantry is the heart of the kitchen in many if not all cuisines. It is also the gateway to exploring and experimenting with new flavors, ingredients, and dishes. Cooking is simply more efficient and more enjoyable when the necessary ingredients are readily accessible. Persian cuisine is no exception... Read More The post The Persian Pantry appeared first on The Caspian Chef - Omid Roustaei ..read more

Kebabs are ground meat or pieces of chicken, beef, or lamb that are skewered and typically cooked on hot glowing charcoal. One of the key signatures of kebabs is the lengthy marination process in which ingredients such as yogurt, fresh citrus, onions, and spices build in flavors and tenderize the meat.   Joojeh Kabob is a... Read More The post Joojeh Kabob – Grilled saffron chicken kebabs appeared first on The Caspian Chef - Omid Roustaei ..read more

While traditional and simple ice creams such as vanilla, strawberry, and chocolate are familiar and comforting, these days there is great demand for new flavors and more combinations of them, such as blueberry Earl Grey, strawberry balsamic, and lavender honey. Perhaps what has been missing from this creative list has been Persian ice cream with... Read More The post Bastani Sonati – Saffron and rosewater ice cream appeared first on The Caspian Chef - Omid Roustaei ..read more

Earlier this year, in April of 2022, I had the great privilege of having an in-depth conversation with Leyla Shams of Chai and Conversation about growing up Iranian. This discussion was indeed one of the most engaging, authentic, and transparent conversations I have ever had and one that I am most excited to share with... Read More The post Growing up Irooni (Iranian) appeared first on The Caspian Chef - Omid Roustaei ..read more