This month the Eat the World bloggers are turning their focus on Iran. Read more about the Eat the World project here. And click here to see One Hundred Months of #EattheWorld. The Other Posts Ash Reshteh by Pandemonium Noshery Keto Khoresh Bamieh With Beef Mince by Sneha's Recipe Khoresht Gheymeh Nesar by Culinary Cam (you're here) Sālād-é-Shirāzi by A Day in the Life on the Farm Sohan-e Qom (Saffron Brittle) by Amy's Cooking Adventures Iran Through Various Memoirs Apparentl

Last summer I had two tickets to a lunch in the vineyards of Popelouchum. Jake was busy and couldn't join me, so I had R come with me as my plus-one. It supported my goal of making wine-drinkers of my Gen Z kids; he is great company and has a fairly sophisticated palate for a kid who routinely drank Pabst Blue Ribbon Beer with his roommates. I never posted about it. So I thought this month's theme of adventures in the vineyard was the perfect time to dig up the photos, dust o

Gheysavah, a Persian omelette with dates and cinnamon, was exactly what we needed fora speedy dinner. I had a cluster of Khalal dates from Pato's Dream Date Gardens in southern California just waiting for inspiration. This dish was it. Ingredients 1/2 cup dates, pitted and halved a couple of pinches of cinnamon a small pinch of ground ginger 3 Tablespoons water 3 eggs, beaten a pinch of salt 1 Tablespoon butter Procedure Place the dates, 1 pinch of cinnamon, ground ginger, an

I was intrigued by a comforting Persian soup and looked at different versions of the recipe. Aash-e Reshte is a healthy, flavorful soup. It's filled with aromatic herbs, warming spices, hearty beans, and delicious noodles. My version also includes meatballs, but I saw some recipes that were strictly vegetarian, too. While my Aash-e Reshte uses canned beans and dry pasta, I added in my homemade chicken stock and home-canned heirloom tomato sauce. Ingredients Soup 6 cups chicke

This is another Iranian recipe I have made multiples times. For today, I'm sharing my version of Iranian Kubideh or Koobideh, ground meat kebabs. I have seen it spelled multiple ways. Though this wasn't specifically mentioned in the book, it is something that I envision Layla packing on a picnic to go meet Malachy. And because I remember eating fresh herb salads at my Iranian friend's table, I decided to serve my kebabs with a thick herb paste, similar to Argentinian chimichu

Last month - September 2026 - I invited the Movies & Munchies crew to watch either Sisterhood of the Traveling Pants I or II. My end of the month got a little crazy, so I am late rounding us up. Apologies! This month the group was small, but mighty. An Ice Cream Concoction by Eliot's Eats Debra shared, "I would not have been intrigued by the characters in the film without having read the book. I really can’t stress that enough. This is one of those franchises that is totally

I used to have a friend from Iran. And whenever we ate dinner at her house, I remember her platters of clipped herbs. They were always so crisp and refreshing. I loved it! Where we have our green salads, they have their sabzi khordan. Use whatever herbs or greens you have. Tonight I used fresh mint, fresh dill, and baby lettuces. Ingredients feta cheese olive oil fleur de sel freshly ground pepper ground cumin 2 bunches of whole herbs or greens nuts (traditionally, they serve

The more I dig in to Iranian cuisine, the more I realize how much I love it! I mean, I love food in general, but there are certain traditions that resonate with my palate or my food sensibilities. This is a speedy dish that I have made several times for dinners on busy evenings. This is the Iranian equivalent of shakshuka which is called Omlet-e Gojeh Farangi. Ingredients 4 servings 2 Tablespoons olive oil 1 Tablespoon harissa (you can use more if you want it more spicy) 1 Ta

My exploration of Iranian cuisine continues. I wanted to try my hand at Tahdig, but I also wanted a complete meal, not just a side dish. So, I found a recipe that I thought was just tahdig with chicken. Turns out, it's got a completely different name. So, I actually made Tacheen... In any case, Tahdig is a Persian rice dish, cooked in two stages, with a distinctive crispy bottom. The word tahdig itself is Persian for "bottom of the pot." The crusted rice that is found at the

This is a dish I made while I was trying my hand at some Iranian recipes. That is the focus of our October #EattheWorld and I realized just how much I love their cuisine. I picked up a bunch of graffiti eggplants, pink Italian garlic, and shallots from Borha Farms at the farmers' market on Friday. Then a friend gave D some peppers and other veggies while he was cat-sitting for them. I have tried Lebanese Baba Ghanoush and Greek Melitzanosalata, so I was excited to try the Ira

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. Wendy is hosting and wrote: "Fall has officially arrived. Goodbye, Zucchini, Pattypan, and Yellow Squash. Hello, Pumpkins, Acorn, Hubbard, and Butternut Squash. Share any recipe you like using any hard squash of choice." The Winter Squash Line-Up Apple & Butternut Squash

Here we are at the twentieth installment of our 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! Can you believe we only have six more letters to go this year! Here we are with the letter 't'... T is for... Butternut Squash, Thyme, Ham, & Wild Rice Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplic

This weekend my mom and I attended a tea and olive oil tasting at The Quail & Olive with two friends Jenn and Connie. Though I am well-acquainted with Anni's store and inventory, Josias and his Split Tea Co. were new to me. What a fun, delicious, and educational afternoon. photo by Jenn For each pairing, we tried the tea, then the olive oil, then tasted them both again and observed how the two changed together. I have been wine tasting for decades. And tea tasting has been a

This is a treat I developed for a tea and olive oil tasting event at local-to-me The Quail & Olive. Though it wasn't my event, Anni had given me some of the components and I was inspired into the kitchen. Per usual. Then I shared them with the guests. I also had the tasting notes from Josias of Split Tea Co., so I had a starting point that got my culinary creativity flowing. For the Down to Earth Pu'er tea, he had mentioned aromas of burnt hay, grass, and what he called "barn

This is a treat I developed for a tea and olive oil tasting event at local-to-me The Quail & Olive. Though it wasn't my event, Anni had given me some of the components and I was inspired into the kitchen. Per usual. Then I shared them with the guests. I also had the tasting notes from Josias of Split Tea Co., so I had a starting point that got my culinary creativity flowing. For the green tea, he had mentioned aromas of seaweed with flavors of umami and green leaves. I alread

This week the Sunday Funday writers are sharing recipes made with rice. Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. The Rice Line-Up Arroz de Pato by Culinary Cam (you're here) Bhuga Chawal by Mayuri's Jikoni Cheesy Rice by Amy's Cooking Adventures Crab Sushi Bowl by A Day in the Life on the Farm Crispy Rice Cereal

This is a treat I developed for a tea and olive oil tasting event at local-to-me The Quail & Olive. Though it wasn't my event, Anni had given me some of the components and I was inspired into the kitchen. Per usual. Then I shared them with the guests. I also had the tasting notes from Josias of Split Tea Co., so I had a starting point that got my culinary creativity flowing. For the English Breakfast Tea, he had mentioned aromas of honey, hay, and wheat with flavors of guava

This is a treat I developed for a tea and olive oil tasting event at local-to-me The Quail & Olive. Though it wasn't my event, Anni had given me some of the components and I was inspired into the kitchen. Per usual. Then I shared them with the guests. I also had the tasting notes from Josias of Split Tea Co., so I had a starting point that got my culinary creativity flowing. For the Oolong Tea, he had mentioned aromas of jasmine with flavors of honey. I already knew that Anni

This is a treat I developed for a tea and olive oil tasting event at local-to-me The Quail & Olive. Though it wasn't my event, Anni had given me some of the components and I was inspired into the kitchen. Per usual. Then I shared them with the guests. I also had the tasting notes from Josias of Split Tea Co., so I had a starting point that got my culinary creativity flowing. For the Purple Beauty Black Tea, he had mentioned aromas of stone fruit with flavors of guava and eart

This month I invited the Movies and Munchies group to watch either or both: The Sisterhood of the Traveling Pants 1 and 2. I had never seen either and happily watched them both. I will say that at one point or other, all of my boys walked through the living room. Their collective response: Ugh. Really? Yes, really. On the Screen You can read my thoughts on the first movie in my post Creamy Lemon Spot Prawns. The Sisterhood of the Traveling Pants 2 - made in 2008 - finds the