What are your favourite recipes? What are your favourite dishes?
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My favourite dish I make is Kuku Sabzi
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Kuku Sabzi? Iām more of a ZaSu Pitts fan myself. 
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I donāt know what that is!
Well, ZaSu Pitts was an old actress (she died the year I was bornā¦1963!) and Iāve always just liked to throw her name in for laughs because it sounds so funny! Sorry to throw you and your post off my weak attempt at humor.
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Lol, good to know!
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This looks interesting https://www.thecaspianchef.com/2020/04/08/kalam-polo-shirazi-cabbage-and-rice-pilaf-with-meatballs/
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I make a yellow squash khoresh. Itās Persian inspired, but Iām not even sure what the source of the inspiration was, possibly an eggplant khoresh recipe. I use more turmeric and less tomato flavor than eggplant khoresh would probably have and use boneless, skinless chicken thighs for the protein.
I like fesenjen, both meatball and chicken, so Iāll order that if I see it on a Persian restaurant menu, but when I make it, I use the Azeri meatball fesenjen recipe from Anya von Bremzenās Please to the Table cookbook. I may or may not add walnuts to the recipe.
Khoresh geymeh is another I like.
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Persian Wedding Rice with Squab or Quail
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Thanks!
I will try a winter squash borani this week.
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I really enjoyed Kuku Sabzi when I made it (Kuku was DOTM on a chowhound), but I never seem to remember how much and so I have rarely made it after that.
It was very easy with frozen spinach, scallions, parlsey, and cilantro. I made I think 2 eggs in an eighth pan.
Loved it even more with adjika (Kachka recipe) and some yogurt.
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I grew up with our family spanakopita, which contains spinach, endive, dill , green onion, parsley, cooking onion,often arugula, sometimes leeks, eggs and feta. The Kuku has beena quicker variation on that, without the filo and feta. I use whichever herbs I have on hand, often itās a way to use a lot of parsley or cilantro before I go shopping.
Last week I used escarole and Tuscan kale. One of the people I cook for has an aversion to frozen spinach so I tend to only buy fresh spinach for spinach dishes.
I hadnāt tried kuku sabzi until my cousin made it for us while we stayed at a cabin in Maui 5 years ago.
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No recipes to share (sorry) but Iām also a fan of Kashk bademjan and Fensenjan (lamb or with chicken thighs). The latter is a slow cooker staple too.
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This was in the NYT today (gift link), and I thought it looked promising:
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I ordered chicken Fesenjoon and Kashk-e Badamjoon from Pomegranate Restaurant in Toronto tonight.
I havenāt tried these recipes.
Iām adding them for reference.
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HA! I had forgotten Iād brought her name up in February of last year!
