Khoresht mast is a traditional dish hailing from Isfahan. Although it's often dubbed yogurt stew, khoresht mast is actually an unusual dessert that's often served as a side dish or an appetizer, made with a combination of sugar, rose water, yogurt, saffron, onions, egg yolks, turmeric, and crushed lamb neck meat.
The combination is boiled and mixed thoroughly before the addition of walnuts, pistachios, or almonds. Once prepared, khoresht mast is cooled and topped with barberries before serving. In the past, it was served as a main dish in massive feasts that were held by kings.
Kuku sabzi is an aromatic Iranian dish resembling an omelet or the well-known frittata. It consists of finely chopped herbs combined with lightly beaten eggs and a variety of spices. The mixture is usually pan-fried on both sides until golden brown.
The herbs, most commonly parsley, cilantro, dill, and chives, play a crucial role and prevail over the amount of eggs used in the dish. Occasionally, plain versions can be complemented with other ingredients such as walnuts and barberries. Even though it is considered to be an everyday treat in Iranian households, slices of this fragrant treat are a staple at special occasions and Iranian holidays.
Kuku is the universal term for a broad group of Iranian dishes that resemble a thick omelet. Typically pan-fried, these dishes are predominately vegetarian, although some varieties occasionally employ meat. Some of the most famous varieties are kuku sabzi, which consists of eggs and various chopped herbs, and the potato-based kuku sib-zamini. Versatile kuku dishes are a staple in Iranian cuisine - they are often served on special occasions, but are also commonly prepared as simple everyday meals.
Easily adapted to taste and preference, they can be eaten hot or cold, as a filling appetizer, quick snack, or a light main course.
VARIATIONS OF Kuku
Mirza Ghassemi is an eggplant specialty that hails from the Gilan province of Iran. The dish is prepared with eggplants that are first grilled or charred on an open flame before they are finely chopped and combined with tomatoes, garlic, and turmeric.
Finally, eggs are added to blend all the ingredients. Mirza Ghassemi can be prepared in a pan, or as a casserole-dish. It was invented by Mohammad Ghasem Khan, who was once the head of the Gilan province and an Iranian ambassador in Russia. This simple but flavorful dish can be enjoyed as an appetizer when it is usually accompanied by flatbread or as a side dish with rice.
Ab doogh Kkhiar is a traditional Iranian savory and cold yogurt-based soup.
It's a refreshing dish often enjoyed in the summer months and is known for its mix of textures and flavors. The basic ingredients for ab doogh khiar include yogurt, cucumbers, herbs (such as dill, mint, and sometimes tarragon or rose petals), water, and occasionally a small amount of carbonated water.
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