Posted on: October 23, 2017

Persian Recipes for Fall!

Now that fall is officially upon us, we decided to share some great Persian recipes to go with the weather!


(Eggplant and Kashk Dip)

Makes 4 servings
Preparation time: 50 min
Cook time: 30 min



3 pounds. large eggplants
¼ cup olive oil
2 large onions, peeled and thinly sliced
4 garlic cloves, chopped
1 teaspoon turmeric
1 tablespoon dried mint flakes crushed
1 ½ teaspoons sea salt
1 teaspoon freshly ground black pepper
½ cup walnuts or pistachios, powdered
½ cup liquid kashk*

Garnish Ingredients

½ cup toasted walnuts
¼ cup oil
2 large onions, peeled and thinly sliced
4 garlic cloves, peeled and thinly sliced
1/2 teaspoon turmeric
2 tablespoons dried mint flakes, crushed
2 tablespoons liquid kashk
½ cup fresh mint or tarragon leaves
Lavash or flat bread


1. To cook the eggplant: Preheat the oven to 400°. Rinse the eggplants and prick in several places with a fork to prevent bursting. Place them on a rack on a rimmed baking sheet and bake in the oven for 1 hour. Allow them to cool. Peel the eggplants, place on a cutting board, and finely chop.

2. Heat 2 tablespoons oil in a wide deep skillet, add the onion and garlic, and sauté until golden brown. Add turmeric, crushed mint flakes, salt, pepper, walnuts and roasted eggplants. Stir well.

3. Add the kashk and mash until pureed. If making ahead, refrigerate, and bring to room temperature before garnishing.

4. To prepare garnish: Walnuts: Roast the walnuts in a preheated 350° oven on a baking sheet for 10 minutes. Watch carefully as they burn quickly. Use a food processor to pulse until powdered. Onions: heat 2 tablespoons oil over medium heat and fry the onion until golden brown. Remove onion with a slotted spoon and set aside. Garlic: Add the garlic to the skillet and fry until golden brown. Remove with a slotted spoon and reserve.

4. Add turmeric to the oil and remove from heat. Add the crushed mint flakes. Stir well and allow to cool.

5. To serve: Transfer eggplant onto a serving plate and garnish with kashk and the rest of the garnish. Just before serving, decorate with fresh mint leaves!

Fresh Herb Khoresh

Makes 6 servings
Preparation time: 25 minutes
Cooking time: 3 hours



6 tablespoons oil, butter, or ghee
2 large onions, peeled and thinly sliced
2 pounds lamb shank or 1½ pounds boned leg of lamb cut into 2-inch pieces
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon tumeric
½ cup dried kidney beans, soaked in warm water for at least 30 minutes, drained
4 whole limu-omani (dried Persian limes)
4 cups finely chopped fresh parsley, or 1 cup dried
1 cup finely chopped fresh chives, or spring onions or ¼ cup dried chives
1 cup finely chopped fresh cilantro
3 tablespoons dried fenugreek leaves, or 1 cup chopped fresh fenugreek
¼ cup freshly squeezed lime juice
1 teaspoon ground cardamom
½ teaspoon ground saffron dissolved in 2 tablespoons rose water


1. In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and meat. Add salt, pepper, and tutmeric, and sauté for 1 minute.

2. Pour in 4½ cups water. Add the drained kidney beans and the whole limu-omani. Bring to a boil, cover, and simmer for 30 minutes over low heat, stirring occasionally.

3. Meanwhile, in a wide skillet, heat 3 tablespoons oil over medium heat and sauté parsley, chives, cilantro, and fenugreek for about 20 to 25 minutes, stirring frequently until the aroma of frying herbs rises (this stage is very important to the taste of the khoresh. Be careful not to burn the herbs).

4. Add the sautéed herbs, lime juice, cardamom, and saffron-rose water to the pot. Cover and simmer for another 2½ hours over low heat, stirring occasionally.

5. Check to see if meat and beans are tender. Taste the khoresh and adjust seasoning, adding more salt or lime juice to taste. Transfer to a deep casserole. Cover and place in a warm oven until ready to serve.

6. Serve hot from the same dish with chelow (saffron-steamed rice).

Raisin Cookies

Makes 32 cookies
Preparation time: 15 minutes
Cooking time: 10-15 minutes



1¼ cups oil or unsalted butter, softened
1 teaspoon vanilla extract
2 tablespoons rose water
¼ teaspoon sea salt
1¼ cup sugar
4 large eggs
1¼ cups raisins
2 cups unbleached all-purpose flour


1. Place the oven rack in the center and preheat oven to 350°. Line several cookie sheets with parchment paper or baking mats.

2. In a large mixing bowl whisk together the oil, vanilla, rose water, salt, and sugar until smooth. Then whisk in the eggs one at a time. Stir until the mixture is creamy.

3. Stir in the raisins. Fold in the flour using a rubber spatula until a thick batter forms.

4. Use a small ice cream scoop to pick up spoonfuls of the batter and place on the lined cookie sheets, leaving about 2 inches between each scoop.

5. Bake for 10 to 15 minutes until the edges of the cookies are golden brown.

6. Remove cookie sheets from the oven and place on a cooling rack. When cool, loosen the cookies from the parchment paper with an offset spatula.

7. Transfer the raisin cookies to a serving platter. To store, place them in an airtight glass container and refrigerate until ready to serve.

All of these recipes are adapted from Najmieh Batmanglij’s Food of Life! Enjoy cooking!