Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Abgoosht (Dizi) – Persian Chickpea Stew
Nov 28, 2025
✅ Description
Abgoosht, also known as Dizi, is one of Iran's oldest dishes. This hearty stew is made with lamb, chickpeas, tomatoes, potatoes, and spices, then pounded and served – a taste of culture in a pot.
🥣 Ingredients:
300g lamb or beef with bone
1 cup chickpeas (soaked overnight)
2 potatoes
2 tomatoes
1 onion
1 tbsp tomato paste
Turmeric, salt, pepper, Limu Omani (dried lime)
👨🍳 Preparation:
Sauté the meat with onions and turmeric.
Add tomatoes, tomato paste, chickpeas & limes.
Add water and simmer for 2-3 hours.
Add potatoes after 1 hour.
Finally, drain the soup, mash the ingredients and serve separately.
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Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Sholeh Zard – Persian Saffron Rice Pudding
Nov 28, 2025
✅ Description
Sholeh Zard is a creamy, sweet rice pudding with an intense saffron flavor. This dessert is prepared for religious festivals, weddings, or as a thank offering – and smells heavenly of rosewater and cardamom.
🍚 Ingredients:
1 cup of rice
1.5 liters of water
1 cup of sugar
1 tsp ground saffron
3 tablespoons rose water
1 tsp cardamom
Almond flakes, cinnamon & pistachios for decoration
👨🍳 Preparation:
Wash the rice and cook it in water until soft.
Add sugar, saffron, and cardamom.
Simmer slowly until it becomes creamy.
Stir in rose water at the end.
Pour into bowls and decorate with cinnamon and pistachios.
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Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Tahdig – The crispy rice crust from Persia
Nov 28, 2025
Tahdig is a specialty of Persian cuisine: a crispy rice crust that forms on the bottom of the pot during cooking. It is made from rice, saffron, yogurt, or potatoes and is a highlight of any Persian meal.
📝 Ingredients:
2 cups of basmati rice
2 tablespoons of yogurt (for the crust mixture)
2 tablespoons of oil or butter
1 tsp salt
1 pinch of ground saffron
Optional: thin potato slices or lavash bread
👨🍳 Preparation:
Wash the rice thoroughly and soak for about 30 minutes.
Cook in plenty of salted water until it is half-cooked (al dente), then drain.
Heat oil in a pot, mix saffron with yogurt.
Add potato slices or rice mixture to the pot – that's your tahdig layer.
Pile the remaining rice into a pyramid shape.
Cover with a cloth and steam over a low flame for approximately 40 minutes.
💡 Tip: The perfect tahdig comes off the bottom of the pot easily and has a golden color!
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Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Black cumin in Persian cuisine – effects & uses
Nov 28, 2025
Black cumin (Nigella sativa, in Persian: سیاهدانه) is an ancient spice used in Persian cuisine both as an ingredient and as a medicinal remedy. Its black, slightly bitter seeds have a flavor reminiscent of a mixture of pepper, thyme, and oregano – intense, yet pleasant.
🧂 Use in Persian cuisine
Black cumin is often used in Iranian cuisine:
for sprinkling on flatbread (e.g., Barbari or Taftoon)
in traditional spice blends
for rice dishes, stews and meat marinades
as a tea or infusion to aid digestion
🌱 Healing effects according to traditional use
Black cumin has been valued in Persian folk medicine for centuries. Among other things, it is attributed with the following effects:
anti-inflammatory
Strengthening for the immune system
helpful for digestive problems
supportive in respiratory diseases
The Persian proverb is famous: Black cumin heals everything – except death.
Of course, this does not replace medical advice, but many swear by black cumin as a daily natural remedy.
🍽 Tip for everyday life:
A teaspoon of black cumin in warm water with a little honey – a tried and tested way to start the day in many Iranian households.
Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Nov 28, 2025
Joojeh Kabab (جوجه کباب) is one of the most popular grilled dishes in Iran. Tender chicken is marinated in an aromatic saffron and lemon marinade and grilled over charcoal – a true classic of Persian cuisine.
🧄 Ingredients for 4 people:
800g chicken breast or leg (cut into pieces)
1 large onion (grated)
3 tablespoons of yogurt
3 tablespoons lemon juice
1 generous pinch of ground saffron (dissolved in 2 tablespoons of warm water)
Salt, pepper
3 tablespoons of vegetable oil
🔥 Preparation:
Mix all ingredients well and marinate the meat for at least 4 hours (preferably overnight).
Place the chicken pieces on skewers and grill on a grill or in a pan over medium heat until golden brown.
Brush with a little butter or oil occasionally.
Serve with grilled tomatoes and saffron rice or lavash bread.
💡 Tip:
For extra flavor, you can also add some garlic or turmeric to the yogurt. Important: Do not grill at too high a temperature , otherwise the meat will dry out.
Haftsin Blog – Persian Recipes, Spices & Food Knowledge
What is Gaz? – The Persian sweet from Isfahan
Nov 28, 2025
Gaz (گز) is a traditional Persian sweet from the city Isfahan , often compared to Western nougat, has much more to offer. It consists mainly of sugar, egg whites, rose water, and pistachios or almonds. Its unique flavor and soft texture make it a popular gift and festive treat.
🏛 Origin & History
Gaz has a long history dating back to the Safavid period dates back to its origins. It was originally made with the resin of the Tamarisk plant (allegedly “Gaz-angabin”) produced , a sweet, natural substance collected from nature.
Today, gas is produced industrially, but high-quality versions still rely on traditional techniques.
🍽 Typical ingredients:
sugar or glucose
protein
Rosewater
Pistachios or almonds
(formerly also: Gaz resin from the wild plant)
🎁 Where & how to enjoy?
Gas is usually cut into small cubes and sold in cans or paper boxes – often as Gift It's perfect for Nowruz or weddings. It tastes best with a glass of Persian tea.
Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Fesenjan – The Persian walnut and pomegranate dish
Nov 28, 2025
Fesenjan (خورش فسنجان) is one of the most exquisite and aromatic dishes of Persian cuisine. It is traditionally prepared with ground walnuts, pomegranate molasses, and often with chicken (sometimes duck or lamb). The sauce is rich, sweet and sour, and nutty – a true taste sensation.
🥄 Ingredients for 4 people:
400 g walnuts (finely ground)
500g chicken breast or drumsticks
4–5 tbsp pomegranate syrup (sharbat-e anar)
1 onion (finely chopped)
2–3 tablespoons of oil
Salt, pepper
Water as needed
Optional: a little sugar if the syrup is very sour.
👩🍳 Preparation:
Lightly toast the walnuts with a little oil until they smell fragrant.
Gradually add water and simmer for about 45 minutes, until the oil from the walnuts is released.
In a second pan, sauté the onion, add the chicken and fry.
Add the meat to the walnut sauce and simmer for another 30–45 minutes.
Season to taste with pomegranate syrup – make it sweeter or more sour depending on your preference.
Serve with saffron rice (polo).
📌 Tip:
Fesenjan tastes best when cooked slowly and for a long time – this allows the flavor and color to develop fully.
Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Sumac – The Persian spice with freshness and acidity
Nov 28, 2025
Sumac is a traditional spice from Persian cuisine, prized for its fruity acidity and deep red color. It is made from dried and ground sumac berries and is a perfect alternative to lemon or vinegar.
What is sumac?
The deep red berries of the sumac shrub are dried and finely ground. The resulting powder has a tangy, fresh aroma that enhances many oriental dishes.
Use in the kitchen
In Persian cuisine, sumac is often used over grilled meats such as... Kabāb It can be sprinkled on top or mixed with onions and herbs as a side dish. It also adds a special flavor boost to salads, rice dishes, or yogurt dips.
Health benefits
Sumac possesses anti-inflammatory, antioxidant, and digestive properties. In traditional medicine, it was used for stomach problems and blood sugar regulation.
Where to buy sumac.
At Haftsin, we offer finely ground, 100% pure sumac from Persia – guaranteed additive-free and of the highest quality. Perfect for your creative oriental cuisine.
Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Sumac – The fruity-sour spice of Persian cuisine
Nov 28, 2025
Sumac – The fruity-sour spice of Persian cuisine
Sumac is a true gem among oriental spices. With its deep red color and pleasantly sour taste, it lends many dishes that certain something – especially in Persian cuisine.
What is sumac?
Sumac is obtained from the dried and ground berries of the sumac tree. In Persia, it has been used for centuries as a natural acidifying agent – similar to lemon, but milder and fruitier in taste.
Use in the kitchen
In Iranian cuisine, sumac is often used with grilled meats (e.g., kebabs), on rice dishes, or in salads. Simply sprinkle it over the finished dish – that's it!
Health effects
Sumac is not only interesting in terms of taste, but also rich in antioxidants. It is said to have anti-inflammatory and digestive properties.
Where to buy sumac
At Haftsin you'll find high-quality sumac from Iran – natural, finely ground, and full of aroma. Order directly online and enjoy authentic Persian flavor!
Haftsin Blog – Persian Recipes, Spices & Food Knowledge
Zereshk: The red treasure of Persian cuisine
Nov 28, 2025
Zereshk, also known as barberries, is an indispensable ingredient in traditional Persian cuisine. The small, ruby-red berries impress with their fruity-tart flavor and bring color and aroma to every dish.
What is Zereshk?
Zereshk are dried barberry fruits. They originally come from Iran and have been used for centuries as an ingredient in rice dishes, stews, and even desserts.
Use in Persian cuisine
The most well-known use is Zereshk Polo ba Morgh Saffron rice with chicken and barberries. The berries are lightly fried in butter or oil and then poured over the rice. They are also popular as a topping for salads or yogurt.
Health benefits
Zereshk is rich in vitamin C, antioxidants, and natural acids. These support the immune system, have anti-inflammatory properties, and aid digestion.
Where to buy Zereshk.
At Haftsin you'll find authentic Iranian barberries of the highest quality – fresh, tart, and bursting with flavor. Ideal for both modern and traditional Persian cuisine!