Category Archives: cooking

Cake Yazdi

Cake Yazdi

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CakeYazdiHere’s the recipe I used to make these yummy Persian Cake Yazdi Cupcakes (recipe by Najmieh Batmanglij)

I slightly tweaked the recipe by increasing the amount of butter to 3/4 cup instead of the original 1/2 cup and they are absolute perfection! Also, this is a cupcake that is not overly sweet, so if you favor more sweetness, just add a little more sugar.


4 eggs, separated (room temp) 
1 c sugar 
* 3/4 cup unsalted butter, melted 
1 c plain yogurt
1 tsp baking powder 
1 tsp baking soda
1/4 tsp salt 
1 tsp ground cardamom 
1 Tbs rose water (optional) [I used it] 
1/4 c rice flour
2 c sifted all-purpose flour 
2 tbs ground pistachios 


Preheat over to 350.

Blend egg yolks and sugar in a mixing bowl for 5 minutes until creamy. And then add all the remaining wet ingredients (melted butter, yogurt,  rose water) to the mixture and mix.  Sift all the dry ingredients together (flour, baking soda, baking powder, ground cardomom, and salt). And slowly add them to the wet ingredients while stirring.

Beat the egg whites until they form soft peaks and fold them slowly into the mixture using a rubber spatula.

Pour the batter into individual cupcake molds, greased or lined with papers.

Sprinkle each cupcake with ground pistachios.

Place the cupcake pan in the center of the oven and bake for 20-35 minutes, or until golden.

Remove the cupcakes from the oven and allow to cool a little. Remove the cupcakes from the pan, and cool them on a wire rack. Store them tightly in an airtight container.

Number of Servings: 24 cupcakes

Kotlet – Persian Beef Patties

Kotlet – Persian Beef Patties

I remember as a child that whenever my non-Persian friends wanted to come over my mom would resort to making Kotlet for us because my friends loved it so much. It seems to satisfy all palates, even for the most picky eaters. It makes a great food to pack for school lunches and picnics since they taste equally delicious hot or cold. You can even heat one up in the middle of the day for a filling midday protein snack. So without further ado, here’s my Persian Momma recipe:

Serves 8-10

2 pounds Ground Beef (you can substitute Ground Turkey for a leaner patty or mix 1 lb of Beef with 1 lb of Turkey)
3 large Potatoes, cooked, peeled and grated
2 Eggs
1 large Onion, finely grated (I use a food processor)
1/4 teaspoon Cinnamon
1/2 teaspoon Turmeric
Salt and Pepper to taste (make sure to always start with a little salt and adjust accordingly)
1/2 teaspoon Garlic Powder
1 tablespoon Chickpea Flour (optional but I like to add it in because it prevents the mixture from falling apart)
Plain Bread Crumbs (If your bread crumbs are salted, make sure not to over-salt the beef mixture)



  1. In a mixing bowl combine all the ingredients except the bread crumbs (those will be used for coating) and mix well.
  2. Take a scoop of the mixture, flatten into an oval the size of your palm. Make the patties equal sizes for equal cooking times.
  3. Cover both sides of each patty in dried breadcrumbs.
  4. Fry the patties in hot oil in a frying pan, until brown on both sides.
  5. Remove from pan and allow the patties to cool on a paper towel to absorb the excess oil.

Kotlet tastes delicious all in itself but is usually served with tomatoes, pickles, cucumbers, onions, bread, and ketchup. Noosheh jan konid (Bon a petit)!

Pool Party Cake

Pool Party Cake


If you like baking your children’s cakes or are looking for inspiration for a pool or beach party, here are some ideas. I made beach cupcakes by cutting the tops off the cupcakes and frosting them with blue frosting. I used a food processor to create the sand from graham crackers and dipped half the cupcake into the “sand”. I then cut up strips of fruit roll up and added a teddy graham that’s obviously having a better time than I 😉 Add a few umbrellas and voila, you will be your kid’s favorite mom! Oh, ok, you already were. Fine.

To add variety I made some seashells using white chocolate that I melted and put into molds. I added some edible gold luster for some shine.



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Lentil Butternut Squash Soup

Lentil Butternut Squash Soup

With Fall here and the weather getting chillier, nothing like a bowl of soup and some sabzi polo mahi to warm the soul. My soup is a made-up concoction inspired by the internet, and nothing I claim to be Persian, but I promise you it’s super healthy and oh so delicious! You can even make it fully vegetarian by substituting the chicken broth with vegetable broth.


Lentil Butternut Squash Soup

  1. 1 cup lentils
  2. 1 qt of chicken broth or vegetable broth
  3. 1/2 cup of quinoa, oats and a little flax
  4. 3-4 cups of peeled, cut-up butternut squash (I buy up cut up packages from Costco because I’m too lazy to chop it up myself)
  5. a handful of spinach
  6. diced onions, celery, and carrots for the mirepoix
  7. 1 tsp Cumin
  8. Salt & Pepper as desired
  9. 1/4 tsp of ginger
  10. 1 lemon (optional)


Saute the mirepoix (celery, carrots, and onions) in cooking oil (I use grape seed or Avocado oil) until onions become translucent. Add all the other ingredients and let simmer until the lentils are fully cooked (usually 1/2 hour). If the soup is too thick, add some water. Use an immersion blender to purée the soup to desired texture. I don’t fully puree it because I like a little texture to my soup. Drizzle some freshly squeezed lemon juice on each plate of soup and noosheh jan konid! Let me know how you like it 🙂

Pick-me-up Protein Smoothie

Pick-me-up Protein Smoothie

If you’re anything like me and have a big sweet tooth, you are digging every corner of your house looking for something sugary and sweet in the afternoon as a pick-me-up. Most times I will allow myself a treat. But today, after realizing that the scale is not working to my favor recently (damn thing must be broken 😉 ), and after a super hard workout at the gym, I decided to be good. So I satisfied that sweet tooth without going crazy on carbs with a healthy chocolate protein shake.


1. 1 cup of unsweetened Almond Milk

2. Half a cup of ice

3. 2 scoops of Organic Protein (I got this from Costco)

4. A teaspoon of Chia seeds (again, purchased from Costco)

5. A sprinkle of Goji berries on top

Blend ingredients 1-4 and sprinkle with Goji Berries and enjoy (Noosheh jan konid)! I usually add a handful of spinach as well, but I forgot today 🙂

Healthy Fast Food

Healthy Fast Food

Looking for a fast, healthy, and easy lunch/dinner recipe? Well look no further! This easy, and healthy fast food was inspired from a Coscto sample. Thanks Costco!

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Just heat the salmon fillets in a skillet for 4-5 mins on each side. I added a pinch of salt and pepper to the fillets. Then I assembled them on the sandwich thins with cheese, lettuce, and tomato with a side of cucumbers. No mayo or frills needed. This tasted so delish and was ready in 10 mins!

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Best part was that my kids gobbled it up and asked me to make it again tomorrow. I call that a Persian Momma success story. Happy weekend folks 🙂


Soup-e-Jo (Persian Barley Soup)

Soup-e-Jo (Persian Barley Soup)

Soup-e-jo Ingredients



  1. ½ cup Barley Pearls (jo-e poost kandeh جو پوست كنده) (soaked in advance for 1-2 hours)
  2. 2 cups Water
  3. 3 cups Chicken Stock
  4. 1 cup Milk
  5. 2 small Carrots (not pictured) (grated) Continue reading “Soup-e-Jo (Persian Barley Soup)” »

Persian Love Cake

Persian Love Cake

I thought it would only be fitting if a Persian momma make a Persian love cake. I only discovered that there is such a thing by googling Persian and cake. I followed this recipe I found on the web. I mistakenly made the cake a bit sweeter than the recipe called for so I decided to omit the frosting. In fact, I like it a lot this way, it tastes similar to cake Yazdi which used to be my favorite cupcake to eat in Iran.

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