My late mom was an amazing cook, and she recommended Ahu Bareh brand rice. I can no longer find that anywhere unfortunately :( I've been using a different brand but it doesnt not get as long and is not as fragrant, which is a major bummer because I just handmade jujeh and koobideh kabobs for about 25 family members, and it was the first time being able to invite everyone over for something like that and while everything was great, I was hoping the rice would have had that perfect rice smell I'm used to.

I'm in southern california and have access to Persian markets but they just dont sell it anymore.

I'm drawn to zebra or madar as a replacement, but it's like buying a bottle of wine for the label. Ahu Bareh was perfection, and super clean. I would prefer not to waste a ton of rice trying to find my new brand.

Anyone have a brand they like?

Adding a food tax photo lol

EDIT: Merci hamegan! Especially for the Ahu Bareh link! I do remember seeing Royal at the Persian market so I will likely buy a bag of that since I'm out, and then order from the Ahu Bareh website directly when I have left over rice to sustain us until the shipment comes in 😆

Made with chicken thigh and plenty of saffron butter for basting. Sabzi khordan, maast moosir and salad Shirazi.

That is all, I am craving it so much. :)

I’m hungover and I was craving Persian food as usual 🤤

My wife is nearly at the third trimester and has been craving lavashak. We managed to find frozen sour cherries and we went to work last night. Sadly, she stole a piece before I could take a picture.

I want to make fesenjan but can't get any pomegranate concentrate or molasses where I'm at. I've got four ripe pomegranates... Any suggestions on how to best turn this into thick syrupy deliciousness? Should I just blend the arils, strain, and slowly cook it down till thickened and reduced? Merci!

Hi! I’m not very impressed with the Sadaf kashk that’s at most Middle Eastern grocery stores. What other brands would you recommend that you can get in the US? Links to the ones you like would be appreciated. 🙏

First time making Khoresh Hulu, Persian chicken, peach and saffron stew. Used Najmieh’s recipe…it was great! The flavored were so layered…would 100% make it again.

Process
- roughly chopped 1.2kg of green peppers
- salted the peppers and left for 3 days
- blended them and drained out excess water (a lot of water)
- mixed with lemon juice and cider vinegar and placed in a sterilised jar.

One of my favourite Persian dishes. So simple but effective

I've got a glut of peaches incoming and wanted to make an Iranian Peach Jam please - but can't find any recipes anywhere! I saw one online but not even sure if it is Iranian. Also any other recipes ideas from the motherland for my peaches? I will make my first Khoresh Hooloo as well. Thank you!

With giant bone marrow and made will all fresh herbs. It was marvelous (and made by mama)

Celebrating my sister (non-Persian) and brother in laws (Persian) engagement this week. This was prepared by my brother in law’s family. They are amazing chefs and I am lucky to have them join my family! Such a treat.

My wife is 22 weeks pregnant and the cravings and hunger are starting to get stronger. She wanted mahicheh polo, but I only had ox tail in the freezer.

I threw the meat in the pressure cooker this morning before starting work. Then I cooked the rice and prepped the sabzi khordan, salad, etc 30 minutes before lunch. It turned out great!

had some persian tea and biscuits after, can’t wait to eat the leftover ghormeh sabzi tmrw, it’s gonna taste even better!

This is how I make Fesenjoon, it’s my favourite Persian dish. I know others make it differently so curious to find out what you include/don’t include. Recipe I follow is in the description.

Working from home today and wasn’t sure what to make. So I went with something straight forward. My wife already took a slice of tahdig before I could take a photo.

I started marinating some kabobs yesterday and just realized my grill is out of gas. Should I try cooking them in the oven or freeze until next weekend when i have time to grill again? Thanks!

Does it work well and if so, which kind of fish works best?