Persian Rugs – What’s In a Name? – What’s In a Name?

“We acquired one of the oldest and most valuable domains in the industry,, registered in 1995. It is currently the world’s most valuable premium Iranian domain name after Persian Rugs are one of the largest exports of Iran. These rugs have attained an elite status as the best in the world. Some private appraisal services have evaluated the domain alone to be worth over $500,000 dollars.”

Excited to present this interview with Yashar Zhalehdoust, the owner of


1. What’s in a name?

Millions and billions! There are millions of dollars in an unestablished name and billions in an established one, which have become popular brands.

Can you have Vegan Ghormeh Sabzi?! Yes!

Excited to bring back one of our guest bloggers, Taji Mortazavi from We’re Talking About Food.

When she told me she has a Vegan version of Ghormeh Sabzi I was pretty surprised we could do that! Never say never… Below is her post. Enjoy the meal!


Vegan Ghormeh Sabzi (Persian Herbed Stew with Beans)Ghormeh Sabzi

Ghormeh what?! Often one of the most marveled foods in Persian cuisine, ghormeh sabzi is by far my favorite Iranian dish. Traditionally, ghormeh sabzi is made with beef or chicken, and you can totally make it that way if you choose. I opted to a vegetarian/vegan version of ghormeh sabzi that packs all the flavor and nutrition of the herbs without a ton of saturated fat from the beef.

The Origins of Ghormeh Sabzi

I could easily write a book about Persian food (and probably will one day).

Delicious Summer Recipe…Salad Olivieh!

Thank you Taji Mortezavi and We’re Talking About Food for posting this recipe!

I just love the recipe so much, and even though we have posted it before, it is due to be shared again as summer approaches!

Let me know how this goes for you and I hope you enjoy it!!

Salad-e Olivieh

Check out her Facebook page!


3 Easy Persian Dishes That Taste Great AND Are Healthy

Hi everyone! I’m so happy that Shirin has invited me back to The Saffron Life! Despite having never met, she and I have become great contacts, and shall I say friends?! Shirin and I wanted to write about another healthy spin on Persian food, so today I’ve got three super healthy dishes anyone can indulge in. Whether you’re new to Persian cuisine or eat it on a regular basis, these sumptuous dishes have your name written all over it!

Mast-O-Khiar: Plain Yogurt and Cucumber Sauce


I talked in my previous post about the wonderful health benefits of yogurt. Rich in probiotics, protein, and calcium, yogurt is definitely a food to incorporate in your diet.

Presenting Leyla Shams: A Story Of An Iranian-Preneur (11)

Whenever someone asks me if I speak Farsi, I wish I could say “100% yes!”. Unfortunately, I am not fluent in Farsi. I speak Azeri, which is obviously also cool, however, most Iranians speak Farsi.

And so, when I came across this company, Chai & Conversation, I was excited to see something that I could use. They are the only free online resource made exclusively for those wanting to learn conversational Persian via online podcasts. 

Happy to share my interview with Leyla Shams, the Founder of Chai & Conversation.

leyla shams

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1. What is your business – what do you offer?

Learn Persian with Chai and Conversation- it’s a podcast for learning conversational Persian.

“Alone in Iran – What Was I Thinking?” Guest Blogger (6)

I came across this post on “Heart My Backpack”  about Silvia Lawrence traveling to Iran for the first time. The apprehensions she heard from others before she went, compared to her own reactions when she got there could not be more different.Here is her story!
——————————————————–silviaI have never had people express so many opinions about my travels as when I decided to backpack through Iran for two weeks. Everyone seemed to have something to say about it, with responses ranging from “That is amazing, I would totally join you if I didn’t have a U.S. passport,”

2 weeks before Norouz…yup, Party Time!

March arrives and typically one thought comes to my mind: “It is almost time to PARTY!” Ok, that is not the only thought. Really its about Iranian New Year approaching and the hope of some weather in which I can actually breathe without feeling like the antarctic has entered my mouth.

But the next very close thought is that the Annual Iranian New Year celebration will be coming soon. Each year, the Iranian Association of Boston hosts this party at a local hotel in Boston, flies in a famous Iranian performer, as well as includes other dance performances throughout the night.

This however is not just a party.

Why is there “Grass” on your table?!

I have received this question more than once. Anytime I am either explaining the “Haft-seen” (our table set up for Iranian New Year) and I get to the part about the “grass looking object” I get blank stares and confused expressions. But that is all part of the fun. Confuse them… and then surprise them!

The “grass” looking object on our table during the time of Persian new year are sprouts that are grown out of Lentils and it is called “Sabzeh”. (They can also be ground out of wheat but we have always used Lentils)

Here are step by step instructions. Its simple and I have faith that you can do this!

1. Place the lentils into a bowl and soak them in water for about 2-3 days. Watch them carefully because if the water is absorbed, add more water.

Yes, You CAN Eat That Tadigh: 5 Ways to Make Persian Food Healthier! Guest Blogger (5)

Ok, let’s face it. There is NO chance I am ever going to stop eating persian food. No..No..No. However, am I open to learning how I can make it healthier? YES!  And so, I was excited to have recently received an introduction to Taji Mortazavi, the founder of We’re Talking About Food. Devoted to democratizing health, Taji believes that anyone CAN live a healthy lifestyle regardless of medical condition, career, budget or other secondary factors. Excited to share her guest post with you below! 



Greetings! Let me start off by thanking Shirin for letting me guest post on her blog. I’m super excited to share a few tips and tricks with everyone about making Iranian food healthier. Although I’m only half-Iranian, I have a full love for Persian cuisine. I’ve noticed it’s not so much the ingredients that are unique, but rather the innovative and delicious flavor combinations that intrigue me. As much as I love this traditional cuisine, I’ll admit it doesn’t always go hand in hand with a healthy lifestyle.

“Building Bridges with Friendship, Culture, and Humor: My Life as an Iranophile” by John Henry Silva, Guest blogger (4)

Screen Shot 2014-01-18 at 1.34.18 PMAs a non-Iranian Iranophile my friends who are Iranian often are surprised that I know a thing or two about t’aarofing. So I’ll start off with a joke.

A woman is ready to give birth to twins. She is waiting, and waiting, and past her due date. So she goes to the doctor for an examination. The doctor uses his stethoscope and hears the twins communicating. They are saying, ‘please, you first.’ The other one says, ‘no, no, you first, please.’ The other one says, ‘no, no, no, please, go ahead.’