easy
Khaviar (Iranian Caviar)
A Caspian side dish of persian black caviar, cracker and parsley, made without cooking.
Rice-growing cooking of Iran's Caspian shore, with buttery kateh rice, bean and dill stews, grilled aubergine bound with egg, and fish from the sea.
Caspian cooking belongs to northern Iran, above all the provinces of Mazandaran, Gilan, Alborz and Golestan, where coast, plains and forest give it local fish, Caspian rice, citrus and wild herbs. Coastal kitchens cook fish and rice with vegetables, while mountain kitchens use native herbs.
Rice here is cooked as kateh, with more water, butter and salt, rather than as the polo of the rest of Iran, and stews such as baghali ghatogh, made with local beans, dill and eggs, are served with it.
Authentic dishes and home cooking from Caspian & Gilan.
A Caspian side dish of persian black caviar, cracker and parsley, made without cooking.
A Caspian meze of aubergine, tomatoes and egg whites, cooked in a pan.
A Caspian (Gilani) specialty: fire-roasted eggplant mashed with garlic, tomato, and egg into a smoky, garlicky, soft scramble — proof that northern Iran's herb-and-garlic table is a cuisine of its own.
Aubergine and tomatoes come together in this Caspian dip, grilled. It comes to the table with iranian style bread.
Grilled aubergine with garlic, tomato and butter, bound together with eggs and eaten with bread or rice.
Stew of herbs, garlic and eggs from the Caspian provinces.