Recipe – Advieh (Persian Spice Blend)

Advieh (Persian Spice Blend) Advieh, Persian cuisine’s all-purpose spice mix, is a blend of equal quantities of earthy warm spices, with the aromatic lift of dried rose petals. Cooks usually grind up a batch from whole spices and store it in an airtight jar to have on hand for seasoning dishes from soups to stews. […]

Recipe – Paloudeh Talebi (Persian Rockmelon Slushie)

Paloudeh Talebi (Rockmelon Slushie) Paloudeh talebi are rockmelon slushies sold by street vendors and made in homes throughout summer in Iran; paloudeh is a variation of the word faloodeh, Persia’s famous rose water, lime and noodle granita. These Persian rockmelon slushies can be simply fresh rockmelon chunks blitzed up with ice and a little sugar […]

Recipe – Persian Halva

Persian Halva Halva, meaning ‘sweet’ in Arabic, is popular throughout the Middle East and Indian subcontinent. Unlike the tahini version often seen, Persian halva is made from a flour and butter dough, flavoured with two of Persia’s most popular ingredients: saffron and rose water. It’s always made for special occasions including weddings and funerals and […]

Recipe – Gulab Jamuns

Gulab Jamuns Many years ago a friend’s parents owned an Indian restaurant in Parramatta. His Dad did most of the cooking, but it was his Mum who taught me to make the classic Indian sweet gulab jamuns. This is very close to the recipe Mrs D’Souza gave me, though the addition of pomegranate is my […]

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