Posts from @samiram8996

How to Make the Smoothest Homemade Hummus with Minimal Effort

samiram8996 — Thu, 22 Oct 2026 08:07:51 GMT

"I wanted to make a delicious appetizer for my guests. It’s one of the best dishes that almost everyone loves! But the best part is that it’s incredibly packed with energy and high nutritional value, making it super satisfying and filling."

Chickpeas: 2 cups (cooked)
(نخود: ۲ پیمانه پخته‌شده)
Garlic: 2 cloves (minced)
(سیر: ۲ حبه رنده‌شده)
Tahini (Sesame paste): \frac{1}{3} cup
(ارده: یک‌سوم پیمانه)
Lemon juice: 3 tablespoons (freshly squeezed)
(آبلیمو: ۳ قاشق غذاخوری، ترجیحاً تازه)
Olive oil: 3 tablespoons (extra virgin)
(روغن زیتون: ۳ قاشق غذاخوری)
Salt and Black pepper: To taste
(نمک و فلفل سیاه: به میزان لازم)
Ice water: 2–3 tablespoons (optional, for an extra creamy texture)
(آب یخ: ۲ تا ۳ قاشق غذاخوری - اختیاری، برای بافت لطیف‌تر و کش‌دارتر)
Rinse and drain the cooked chickpeas. For an ultra-smooth and silky texture, you can gently remove the skins, though this is optional.

Add all the ingredients together into a food processor: cooked chickpeas, minced garlic, tahini, fresh lemon juice, olive oil, salt, and black pepper.

If you find the mixture too thick, add a tablespoon or two of ice-cold water while blending to reach your desired light and velvety consistency.
Transfer the hummus to a serving bowl. Use the back of a spoon to create a few shallow swirls on top, drizzle with extra olive oil, and serve with warm bread or fresh vegetables!

Traditional Shirazi Kalam Polo: Crispy, Herbaceous & Heavenly Delicious

samiram8996 — Tue, 13 Oct 2026 16:54:12 GMT

Today, I felt like making Shirazi Kalam Polo for lunch—a delicious, easy, and complete meal. But first, let me check the kitchen to see if I have all the ingredients at home.

The first and most important thing for Kalam Polo, as is clear, is cabbage. Then oil, salt, black pepper, and turmeric, which are used for almost all dishes. I also need dill and good-quality rice. Alright, now with these ingredients, let's see what we can do!

First, we chop the cabbage and wash it. Once the water drains off completely, we put it into a skillet and start dry-sauteing it without oil. I let the cabbage release its moisture and cook down. After it softens a bit, we add the oil, salt, black pepper, and turmeric, and fry the cabbage until nicely browned.

Once it's fully fried, we add a little bit of lemon juice, which gives the dish a great flavor.

Now, we put the rice in the pot, and when layering it for steaming, we add the dill and the cabbage. Then, we let it steam completely. This usually takes about an hour and a half.

Now, we mix the ground meat with onion, salt, black pepper, and turmeric, and shape it into small meatballs. I placed them in the air fryer without any oil to cook and brown nicely.

Then we place the meatballs on top of the rice. Now we are ready to enjoy this delicious meal, along with a side of salad or yogurt!

Guilt-Free Crispy Chicken: Easy, Fast, and Packed with Flavor!

samiram8996 — Fri, 09 Oct 2026 19:00:24 GMT

Tonight, I gathered my family together. Everyone was really craving fried chicken, but since I prioritize healthy eating and prefer to keep oil consumption to a minimum, I suggested a delicious, healthy chicken alternative—and they all happily agreed!
Ingredients:
Chicken thighs (or your preferred chicken cut)
Onion
Garlic
Olive oil
Salt and black pepper
Gloria hot sauce (or any hot sauce)
Mustard sauce

First, I thoroughly wash and clean the chicken. Then, I mix it with sliced onions, mustard sauce, salt, black pepper, turmeric, Gloria hot sauce, and minced garlic, massaging everything together to ensure all the flavors blend perfectly into the chicken.

Next, I add some small potatoes alongside the chicken, place the pan on the stove, add the olive oil, and pour in about three-quarters of a cup of water. I let it simmer until the liquid is fully absorbed. This allows the chicken to cook thoroughly while achieving a delicious, crispy, roasted flavor. The taste is absolutely incredible—you definitely need to give this recipe a try!

Mom’s Secret Recipe: Delicious Homemade Eggplant & Vegetable Pickle

samiram8996 — Tue, 06 Oct 2026 20:24:30 GMT

Today, I want to make a homemade pickle (Torshi) that goes perfectly with almost any meal!
Step 1:
First, chop the eggplants with their skin on and let them boil in a mixture of water and vinegar for about 20 minutes.
Step 2:
Next, place the red cabbage, peppers, carrots, and garlic into a blender/food processor and chop them up finely.
Step 3:
Finally, add all the blended vegetables to the cooked eggplants, season with salt, angelica powder (Golpar), and black pepper, and mix well.
After just 2 to 3 days, your delicious pickle is ready to serve! I hope you enjoy it!

A Taste of Persia: Cooking Iran’s Most Beloved Comfort Food At Home

samiram8996 — Mon, 05 Oct 2026 07:10:57 GMT

Hello my dear friends!

Today, I’m so excited to share the recipe for a deeply cherished and iconic Persian dish. It’s easily one of the most popular comfort foods in Iran, traditionally served alongside fragrant, aromatic rice.

Step 1: Preparing the Base

To start, I finely dice the onions and sauté them slightly. Then, I add a splash of oil along with turmeric and black pepper to bring out those warm, fragrant flavors. Finally, I add the meat and sauté it for a few minutes until it changes color and absorbs all the beautiful spices.

Step 2: Adding the Fresh Herbs

Next, I add the finely chopped Ghormeh Sabzi herbs with a small splash of oil, sautéing everything together until the herbs turn a deeper, darker green.

A Little Cooking Tip:
Traditionally, many people fry the herbs separately in a generous amount of oil before adding them in. However, to keep this dish lighter and healthier, I prefer sautéing the herbs directly with less oil. It’s much better for you while still keeping all the wonderful flavors intact!

Step 3: Adding Beans & Simmering

Now, I add the red kidney beans to the pot and pour in enough water to cover everything completely. Then, I pop the lid on and let it simmer gently. It takes about an hour or so for all the rich flavors to melt together and for the stew to settle beautifully.

Step 4: Seasoning & Slow Simmering

About an hour before serving, I add salt and dried Persian limes (Limoo Amani) to the pot. This gives the stew its signature savory, tangy flavor and allows all the rich ingredients to harmonize completely.

Bon Appétit! / Nooshe Jan! 😋

Now it's completely ready to be served alongside delicious, aromatic rice! Enjoy your meal!

Sour Herb & Walnut Chicken (Moorgh-e Torsh) - A Taste of Northern Iran! 🍗🌿

samiram8996 — Thu, 01 Oct 2026 13:05:00 GMT

Hello Hive Food community! Today I’m preparing a rich, aromatic, and authentic dish from the northern region of Iran: Moorgh-e Torsh (Persian Sour Herb Chicken). This delicious stew is traditionally served with rice or Kateh.
Here is the step-by-step process of making it today!
Step 1: Preparing the Base (Onion & Garlic)
To start, I peeled a fresh onion and grated it finely into the pan.

Next, I added a clove of fresh garlic, grating it directly over the onion. I then added a bit of oil to sauté the mixture over medium heat until it becomes golden and aromatic.
Step 2: Seasoning & Frying the Chicken
After sautéing the onion and garlic, I added oil, salt, turmeric, and black pepper to the pan and gently roasted the spices to release their rich aroma.
Next, I added the washed chicken pieces to the pan and let them sear nicely with the spices until golden brown.

Step 3: Adding Walnuts, Pomegranate & Northern Herbs
In this step, I added crushed walnuts to the pan along with pomegranate molasses and a bit of tomato paste.
To give it that authentic local flavor, I also added Choochagh (a traditional northern Iranian aromatic herb) and pomegranate powder. I sautéed everything together briefly so the flavors and natural oils blend seamlessly into a rich, fragrant sauce.

Step 4: Simmering & Final Touch
Finally, I added warm water to the pan, lowered the heat, and let it simmer gently for about two hours until the stew thickened, the oils separated, and all the flavors blended together perfectly.
Our authentic Northern Iranian Moorgh-e Torsh is now fully cooked, rich, and ready to be enjoyed with rice or Kateh.
Bon Appétit! 😋

The Secret to Perfect Outdoor Kababs (And a Day in Nature)

samiram8996 — Sun, 27 Sep 2026 20:47:51 GMT

Spent the day outdoors in nature and made fresh kababs over the grill! I mixed ground meat with onion, salt, turmeric, and pepper, kneading it thoroughly so it holds together on the skewers. Grilled it up with tomatoes, chilled it over ice, and enjoyed a delicious meal. Wish you all were here!

New Portrait & Style Session

samiram8996 — Wed, 23 Sep 2026 20:38:45 GMT

Salt in the air, sand in my hair, and good vibes only. Loved posing by the sea today! 🌊💙

Persian Eggplant & Zucchini Stew with Meat (Khoresht Kadoo Bademjan) 🍲🍆

samiram8996 — Mon, 21 Sep 2026 20:08:30 GMT

Step 1: Sauteing the Onions & Searing the Meat
First, chop the onions and let them cook briefly to release their excess water. Then, add a splash of oil and saute until golden. Stir in the turmeric and add the meat, searing it well to lock in all the flavor.

Step 2: Adding Tomato Paste & Simmering the Meat
Add the tomato paste and saute for a few minutes to release its vibrant color and rich flavor. Next, pour in enough water, cover the pot, and let it simmer over medium heat for about 2 hours until the meat becomes completely tender and cooked through.

Step 3: Preparing Zucchini & Eggplants, Frying, and Final Simmering
Peel the zucchini and eggplants. A crucial tip for removing the bitterness of eggplants is to soak them in saltwater before frying. Once soaked and dried, fry them until golden and add them to the stew along with sliced fresh tomatoes.
Finally, season with a pinch of salt and a splash of fresh lemon juice or sour grape juice (Abghooreh) for that signature tangy taste. Let everything simmer together on low heat for about 30 minutes until all the flavors meld together perfectly.

Persian Herb Rice with Garlic & Soy Marinated Shrimp 🌿🍤

samiram8996 — Sat, 19 Sep 2026 12:10:51 GMT

Hi everyone! 👋
Today I made a classic Persian favorite with a twist: Sabzi Polo (Herb Rice) with Pan-Seared Shrimp.
Ingredients:
Fresh shrimp (cleaned & deveined)
Minced garlic & olive oil
Salt, black pepper, turmeric & Gloria hot sauce
Soy sauce
Persian Herb Rice (Sabzi Polo)
Instructions:
Clean the shrimp thoroughly and remove the dark vein.
Marinate with minced garlic, olive oil, spices, Gloria hot sauce, and soy sauce.
Rest in the refrigerator for 1 hour to absorb all the flavors.
Pan-fry the shrimp on medium-high heat without adding extra oil.
Mix or serve hot alongside fresh herb rice!
It turned out super flavorful and tender 😋. Let me know what you think in the comments! 👇