Persian cuisine has been receiving a lot of well deserved attention in the past few years. I am so incredibly proud, and lucky, to have a platform where I can share our culture! Thank you for keeping me company on this delicious journey. Now, onto today’s recipe: Kuku-ye Goleh Kalam.
I did not grow up eating cruciferous vegetables, therefore, I did not develop an appreciation for them until well into my adulthood. I think that just like cabbage, cauliflower is a bit under appreciated.