Tag Archives: Persian cuisine

Karl’s Koobideh Burgers

Adapted from a Persian Mama recipe

For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers (alternate spelling kubideh). In Persia (Iran), this finely ground and seasoned meat is usually grilled on a thick skewer. Forming it into a patty to barbecue is a most California Fusion thing to do. While the burger was international the condiments were all American—well sort of—Japanese mayonnaise, German mustard, tomatoes, sweet onions, Romaine lettuce and the buns of your choice.

Karl’s Koobideh Burgers

Karl’s Koobideh Burgers
(Sorry, I was hungry!)

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Filed under Beef, California Fusion, Lamb, Main Dishes

Karl’s Lemongrass Chicken Soup

When I join my wife for lunch at the university, we sometimes go to Café Pomegranate. While this is primarily a Persian restaurant, sometimes they go a bit wild with their soup of the day. Last week it was lemongrass soup. It was so good that I decided that I would have to deconstruct it.

Karl’s Lemongrass Chicken Soup

Karl’s Lemongrass Chicken Soup

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Filed under Chicken, Main Dishes, Poultry, Soups

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

One thing I like to do is play with my food. I like to take a traditional recipe and do strange things to it. Last week I made an English shepherd’s pie, but I made it with an Indian flare. I was watching a show the other day about how every culture has its own version of meatballs, usually with a sauce. I though why not do Persian kūbide as a meatball with sauce?

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

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Filed under Beef, Lamb, Main Dishes

Karl’s Persian Jeweled Rice (Javaher Polow)

Simplified and adapted from FxCuisine

I needed a rice dish for my Persian feast, for the starch eaters not on Ketogenic diets. I wanted to do something more than plain rice, so I used my trick of looking up “Persian rice” on Google image to see if anything struck my fancy. I found a Persian Jeweled rice recipe that looked good, but produced way too much for my meal. I reduced the quantities and simplified some of the techniques to adapt it to my needs.

Karl’s Persian Jeweled Rice (Javaher Polow)

Karl’s Persian Jeweled Rice (Javaher Polow)

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Filed under Side Dishes, Starches

Advieh

Advieh is a Persian aromatic finishing spice and is usually a blend of five ingredients. Which five depends on the dish you are making. For a good discussion on this visit Persian Cuisine from Javane’s Kitchen.

Advieh

Advieh

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Filed under Sauces and Spices

Karl’s Persian Brussels Sprouts with Mushrooms

This is a side dish that I made to go with my Persian feast. I do not know if any Persian would come up with this dish. I am simply using Persian ingredients in a way that pleases me.

Karl’s Persian Brussels Sprouts with Mushrooms

Karl’s Persian Brussels Sprouts with Mushrooms

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Filed under Side Dishes, Vegan, Vegetables