Since 1984, Ali and Ati Tavassoli have been offering traditional Persian cuisine at Mazeh, the oldest Iranian restaurant in Paris. Their son, Sam Tavassoli, a graduate of the Ferrandi cooking school, joined the family institution.
Sabzi polo, rice with herbs
Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: Medium
Ingredients for 4 persons
- 200 gr of basmati rice
- 1 bunch of parsley
- 1 bunch of chives
- 1/2 bunch of coriander
- 1 clove of garlic
- 30 gr of butter
- 2 tablespoons of oil
- Salt
Rinse the rice several times with lukewarm water until the water runs clear. Put a large pot of salted water on the heat. Once brought to a boil, blanch the rice for 5 minutes. Drain and let cool. Wash and hull all the aromatic herbs, then roughly chop them. Also chop the garlic clove. Very gently mix the herbs with the garlic and rice. Put oil in a saucepan then place the rice mixed with the herbs and garlic. Cook covered in a stew for 45 minutes over low heat. Mix with a little melted butter and serve.
Koukou sabzi, omelet with herbs
Preparation time: 20 minutes
Difficulty: Medium
Cooking time: 25 minutes
- 150 gr of parsley
- 50 gr chives
- 25 g dill
- 25 g coriander
- 4 eggs
- 5 g of salt
- 1 onion
- Oil
- A few walnut kernels
Ingredients for 6 people
Zereshk polo, barberry rice
Chop the herbs and onions separately then put them in a bowl. Add the eggs and salt then mix. Place the mixture in a baking dish, well oiled beforehand. Garnish with walnut kernels then put the dish in the hot oven for 25 minutes at 180 °. Once cooking is complete, unmold and serve hot or cold.
Preparation time: 10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Ingredients for 4 persons
- 200 gr of basmati rice
- 75 gr of barberry
- 25 gr of raisins
- 15 gr of sugar
- 1 pinch of saffron
- 2 tablespoons of oil
- 30 gr of butter
- Salt
Rinse the rice several times with lukewarm water until the water runs clear. In a rice cooker or a saucepan, put the rice, salt and oil then add water to the first knuckle of your finger on the flat rice. Cover and cook for 45 minutes. Meanwhile, rinse the barberries and raisins. In a frying pan, put the butter and the sugar and let melt, then add the barberries, the raisins and the saffron and let confuse for 5 minutes. In a dish, serve the rice first, then garnish with the barberry jam.