I made some really delicious meals during the last couple of weeks using my new cookbook Die persische Küche. I started with Abdugh Xiar, a dessert with yoghurt, cucumber, raisins and walnuts and for the main meal I made Adas Polou, which consists of Basmati rice with dates and black lentils.

Last friday I made Kabab Tabei, which basically is minced meat made in a pan. Also very delicious.

But the highlight was clearly my cooking session on saturday, which resulted in Borani Badenjan, eggplant yoghurt (with a bit too much garlic), Shirin Polou, a feastful meal with stewed chicken and sweet orange rice and for dessert Sholeh Zard, golden rice pudding.