Tag: fariba’s own recipes

Fespinach Egg Dish

An easy Sunday Breakfast at Fariba’s!



Tomo is a dear girl from Japan who lives in Vancouver. She is a  friend of my daughter, Farnaz, and comes to our house to visit regularly. Last weekend, she was our guest and on Saturday morning Farnaz came to me with a request for breakfast.

Well, I told her that a good breakfast needs an excellent list of fresh ingredients! Without grocery shopping, it is not going to turn out a pretty and tasty breakfast! She hopped onto her car and came back with a bag of things I have listed as ingredients! And you can guess the happy ending! I served them this delicious breakfast that I am going to give you the recipe just down below!



8 fresh whole eggs

2 bunches baby spinach

250g  feta cheese, cubed

2tsp sumac

Salt and pepper

1Tbsp butter

Toasted bread slices for serving


Grease the bottom of an oven-proof dish with butter. Warm up the oven to 350F.

Meanwhile, blanch the spinach in boiling water for max 1 minute. Drain and rinse with cold water. Squeeze the water out and chop up. Mix spinach with feta cheese and sumac. Arrange the mixture in the pan into four sections.

Crack the eggs in the pan and season with salt and pepper.

Bake in the oven for max 10 minutes until the eggs are slightly set. Let cool for 5 minutes. And serve with toasted bread and a green salad if desired! My choice for greens are mixed greens we buy from grocery stores and simply toss them in a large bowl first with olive oil and then with some vinaigrette of your choice! Enjoy every bit! Cheers!




Young Green Almond Mutton Stew

It is nothing tastier than crunching on the spring green almonds in Spring.  If you were born and raised in Iran, your mouth waters as you are reading this text! It is absolutely the most delicious and freshest thing you can start off the season of rebirth!

However today, I did something different with my green almonds. I turned it into a stew made with lamb shank. The recipe was a great success. Simply make sure not to overcook the Green Almonds! A simple rule, in this case, is that it is better to serve undercook than overcooking. Remember, serve it Al Dente!




2 medium onions, minced and divided

3Tbsp vegetable oil

1 pound Mutton stew shanks, cleaned and cut

1 teaspoon saffron, ground

1/2 tsp turmeric

1/4tsp white pepper, ground

300g Young almonds, cleaned and stemmed

3 cups Chicken broth



In a skillet heat oil and sauté meat pieces until brown on all sides. Set aside. Sauté onion in on Tbsp oil until fragrant. Add pepper and turmeric and cook for 30seconds. Add the meat and two cups of chicken broth. Let cook on medium-low heat and cook for about 2 hours until tender. Add saffron.

Meanwhile, sauté the rest of the onion and green almonds until fragrant. Add one cup of chicken stock and cook until al dente.

Cook rice and mix 3Tbsp with ground saffron. Set aside.

At the end mix almonds with meat and cook for 15 minutes. Serve with saffron rice.


Our Garden Zuccini Flowers

My dad had bought me some zucchini seeds to plant last year when I was coming back to Vancouver. And I did plant them in the spring! Soon my zucchini plants grow so big and started to flower on a regular basis. Some would fall off and turned into zucchini but some flowers just stayed flowers!

stuffed zucchini

I knew from my last summer’s travel to Sicily that they stuffed and fried them. They were served as an afternoon snack fresh. I was inspired by Sicilians taking advantage of falling flowers! So, I decided to transform my beautiful flowers into a yummy recipe!




The recipe I prepared is a simple and clean deep fried zucchini flowers. The ingredients I used are borrowed from Italian cuisine. Feel free to change the into your own culture’s taste bud and enjoy them your way! There is absolutely no end to how you can be creative and trans formative when we get to cooking!



Stuffed Zucchini Flowers


10-15 Zucchini Flowers

½ cup Ricotta cheese

½ cup Parmesan cheese, grated

1 garlic clove, minced

2 egg yolks

Salt and pepper

1 cup all purpose flour

½ cup cornstarch

1 ½ teaspoon baking powder

3 cups vegetable oil


  • In a medium bowl, mix together ricotta, Parmesan, garlic, egg yolks and salt n pepper.
  • Gently open the blossoms and fill with about a tablespoon of filling with a small spoon. These blossoms are very fragile; so make sure they are not ripped in the filling process.
  • Twist the tip of the flowers to close and encase the filling.
  • Sift the flour, cornstarch, salt n pepper, and baking powder.
  • In a small pot, heat oil to reach 350F. Then, fry flowers for about 5 minutes or until light golden color and crispy (Make sure not to fry too many at the same time, since this makes the oil temperature to decrease which makes the flowers less crispy and soggy. It is best to fry them in small batches and bring oil to 350F before next batch).
  • Place flowers on a paper towel and serve while hot!

Please Note that you can prepare the filling a day a head and flowers stay fresh if wrapped in paper and kept in the fridge.



stufffed zucchini

Baked Fish Fillets in a Bag!


I can call the Monday of last week a fish day! I bought some white fish fillet. The first thing came to me for cooking my fish was poaching it! I used thyme, oregano and spices to diffuse all the flavor into the fish and added as little as oil possible. Poaching is a great way of preparing fish and poultry because meat stays pretty moist with a little juice from vegetables that is so delicious and tasty.
This dish is not only delicious, but also makes zero mess in the kitchen during preparation and after serving. If you make this dish, you don’t have to wash plates! This makes this food a great pick if you are out of time or if you have friends coming over for a night gathering. What else you can ask for? You have a delicious meal ready in minutes, yet hours of fun and laughter!

300 gr fish fillet, cut into two pieces
1Tbsp olive oil
1/2 cup cherry tomatoes, washed
1small red onion, cut into wedges
1 large zucchini, sliced
2 tsp fresh or dry thyme
4 fresh garlic cloves, skinned
2Tbsp lime juice or red wine vinegar
2tsp spice mix: garlic powder, paprika, crushed black pepper, dill seed, and coriander powder
1/2 tsp sea salt
2 pieces of parchment paper, cut into 40 by 40 cm


Warm up the oven to 450 F.
Combine spice mix with olive oil in a small bowl and rub the fillets into the spice on both sides.
Fold the paper in half crosswise. Open the papers and place the fish fillets beside the fold-line. Arrange zucchini, cherry tomatoes, herbs,and garlic at the top of the fish. Drizzle lime juice over the mix. Fold each paper and crimp the edges to seal each pocket.
Bake in the oven for 20 minutes. Serve hot with warm bread.
Note: if parchment paper is not available, you can use aluminum foils instead.


Crème Caramel


This classic recipe is perfect for an afternoon light tea party or a great nutritious substitute for a ruched breakfast; off course if you make them a head of time.


  • 100g sugar for caramel
  • 100g sugar for the egg mix
  • 500g milk
  • 1teaspoon vanilla extract or 2 vanilla strings


 Heat the oven to 325F. Bring 1 liter of water into the boil and put aside.

To make the caramel topping, mix 100g sugar (3/4 cup) with two table of spoon of water in  a sauce pan and boil over medium heat, stirring occasionally, until the caramel turns golden brown and fragrant. Pour the caramel into individual small cake pans, and swirl to coat the bottoms evenly. Set aside.

Pour the milk into the same saucepan used for making the caramel. Add the vanilla extract or vanilla bean (split the bean and scrape the seeds into the milk). Heat until nearly boiling, and turn off the heat. Cover for 10 minutes to infuse with vanilla.

Meanwhile, beat the eggs with 100g sugar. Remove the vanilla rods from the milk and gradually add the milk into the egg mixture.

Strain the custard (egg mixture) over the hardened caramel in baking pans. Fill up to ¾ of the pans. Place the pans in a deep and larger pan, and pour the hot water to cover halfway up the sides of the caramel pans. Transfer to the oven and bake for 45 minutes to 1 hour.

Remove the caramel pans from the water bath. Using a sharp knife, loosen the edges of the caramel to loosen. Place in the fridge to cool completely. To serve, flip the pan onto a plate, and pour over the remaining in the pan. Enjoy!  


Thai Duck Red Curry

Duck Thai Red Curry is one of the yummiest dishes at my home. Whenever I like to treat everyone with a tasty food and pineapples are in season, I grab a fresh one, chop it up into big chunks and prepare this meal in less than an hour. This is also a great dish if you have a group of friends over for dinner. I cooked it once in my party and everyone was in love with this dish. The sweetness of pineapple, the basil flavor, and the creamy sauce make this dish irresistible! 

This is one of the yummiest dishes at my home. Whenever I like to treat everyone with a tasty food and pineapples are in season, I grab a fresh one, chop it up into big chunks and prepare this meal in less than an hour. 

If you did not have boneless duck breast, use boneless chicken thighs. I guarantee that it as yummy as the duck, though slightly different.



  • 3 cups jasmine rice, uncooked
  • 4.5 cups water
  • 4 garlic cloves, crushed
  • 50 g ginger, shredded
  • 2 tablespoons Thai red curry paste
  • 400 g coconut milk
  • 400 g duck, skinless boneless cut into thin strips
  • 3 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1/5 cups pineapple, cut into chunks
  • 2 tablespoon chopped fresh basil
  • 2/3 cups cherry tomatoes
  • 5 bay leaves
  • Sesame oil (preferable) or vegetable oil
  • Fresh basil leaves, to garnish
  • A pinch of salt

Cooking Instructions 

Mix the rice with water and cook for 20 minutes, until fully cooked.

Heat teaspoon oil in a preheated wok or large heavy-base skillet. Add garlic and ginger. Sauté for 1 minute and set aside. Add the half the duck meat into the skillet and cook for 5 minutes. Sauté the other half. Transfer duck and ginger-garlic mix into a pot.  

Heat a teaspoon oil to the skillet and sauté red curry paste for one minute. Add the coconut milk, fish sauce, bay leaves and sugar. Stir for two minutes until consistent and creamy. Transfer to the pot and mix with duck. Cook for 5 minutes on low heat.

Stir the cherry tomatoes, and pineapple chunks, and basil leaves into the curry and cook for 2 minutes.

Transfer the curry to large serving bowl and garnish with basil leaves for extra flavor. Serve with rice. 




This dish serves 4-6 people. 




Salami Omelet

I serve the omelets with its baking dish with fresh whole-wheat sesame bread. This is a great dish for brunch meals. It is a great source of protein with a good portion of vegetables and fiber. 


salami omelet

  • 300 g Beef Salami, cut into small pieces.
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil 
  • 2 tablespoons butter (optional)
  • ½ each yellow and green bell pepper seeded and cut into cube size pieces
  • 250 g green beans, cut
  • 1 bunch leak or chives, cut for garnish
  • 1-teaspoon oregano, dried or fresh
  • 8 eggs, separated
  • ¼ cup all purpose flour
  • ½ cup milk or cream
  • Black pepper and salt
  • 1/3 cup parmesan cheese, grated
  • 200 g mushrooms
  • ½ cup provolone cheese, grated



Preheat oven to 400 Fahrenheit.

In a medium sauté pan, over medium heat, add a tablespoon vegetable oil and sauté onion and salami pieces until golden. Add the green and red pepper and green beans. Sauté for two minutes. At the end, add mushrooms, lemon juice, and oregano. Remove from heat. 

In a medium bowl, beat the egg whites and add a pinch of salt. A stiff peaks will form. In another bowl beat the egg yolks and add the flour, milk and a teaspoon of black pepper. Mix well.

Fold in the egg whites into yolk mix with a rubber spatula. 

In a baking dish, melt butter and a tablespoon vegetable oil

Melt butter and a tablespoon vegetable oil in the baking dish. Pour half of the egg mixture into the dish. Scatter the salami vegetable fillings on the top, and then sprinkle the provolone cheese over the Salami filling. Then, pour the remaining egg mixture. Bake for 15 minutes.

Remove from the oven and sprinkle Parmesan cheese. Put back into the oven for five minutes until golden brown. 

This dish serve 6 people.





Mini Maple Turkey Burgers

I  am totally in love with these mini turkey burgers since they are made quickly and they taste delicious. But this is not all the goodness, the main point is that it is healthy! Turkey meat is among the healthiest choices for protein with low fat and cholesterol. Substituting turkey meat definitely saves your health and enhances to the taste of your homemade burger. Maple-onion Caramel of course brings more complexity to this dish’s taste. The flavor of shallots mixed with the sweet maple syrup makes just the taste of turkey burgers just too perfect!


This is one of my family regular healthy dishes for dinner. It is quick, easy, healthy, and yummy! Enjoy yours!


  • 1 pound turkey breast, ground 
  • 1 tablespoon Wercestshire sauce
  • 2 Shallots, finely shredded  Salt and Pepper 
  • 2 tablespoon olive oil

Maple-onion Caramel

  • 2 medium onion, finely sliced
  • 1/3 cup Maple syrup 
  • ¼ cup sherry vinagar
  • 20 gram butter
  • 1 table spoon vegetable oil Cooking Instructions


Mix ground turkey with the wercestshire sause, salt and paper.

  Heat the vegetable oil in a grill pan. Form the mixture into small size flattened patties, then grill both sides for 10 minutes.

 Meanwhile, heat the vegetable oil and butter in a saucepan over low heat, add the onions, and cook for 5 minutes. Pour in the maple syrup and cook until the onions are golden brown . Add the vinagar and cook untril the onions are caramelized.

 To serve, place three mini burgers on each individual plate, spoon some of the maple-onion caramel on the top.

This dish serves 3-4 people