Persian Sabzi Polo (rice dish)

Just finished cooking

Type: Side Dish (rice)
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6-8


  • 2 cups long-grain white rice
  • 2 tablespoons vegetable oil
  • 1/2 cup water
  • 1 bunch fresh dill
  • 1 bunch fresh parsley
  • 1 cup fresh or frozen fava beans
  • 1/2 tsp. ground turmeric to taste
  • 1/2 tsp. ground cinnamon to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Kalbi Pork, Sabzi Polo and Garlic Bread


  1. Rinse rice under tap water.
  2. Prepare parsley and dill by chopping them finely
  3. Bring 3 cups of water to a boil (not part of the ingredients above).
  4. Once boiling, put rice into water and boil until rice rises to the surface of the water.
  5. Drain rice of water, then thoroughly stir in oil and the 1/2 cup water from above.
  6. Add parsley, dill, turmeric, cinnamon, salt and pepper.
  7. Place rice back on stove, cook over medium for 4-5 minutes
  8. Cover and simmer rice on low for another 40 minutes.
  9. Eat as much rice as you can. It is optional if you want to have a meat side dish, or just enjoy the tasty tasty rice.

Per Wikipedia: Sabzi polo (Persian: سبزی پلو‎‎) is an Iranian (Persian) dish of rice and chopped herbs, usually served with fish. In Persian, sabz means green, and sabzi can refer to herbs or vegetables. Polo is a style of cooked rice, known in English as pilaf.

The herbs used in sabzi polo vary, but typically include coriander, dill, chives or scallions, fenugreek, and parsley. It can be done from both, fresh and dried herbs.

Iranians traditionally eat sabzi polo with māhi sefid (“white fish”), the Caspian kutum, for lunch on Nowruz, the Iranian new year, with their family and relatives.


Pot Roast with carrots and potatoes (entree)


minus coleslaw and cornbread


Type: entree, meal
Servings: 12
Calories: 231 (approximate)
Prep 20 m

Cook 60 m
Ready In 1 hour 20 minutes


  • 4 tablespoons olive oil, divided
  • 3 pounds beef chuck roast
  • 2 cups beef broth
  • 1 pound baby potatoes
  • 1 1/2 cups baby carrots
  • 1 medium onion, quartered
  • 1 packet dry onion soup mix
  • 1/4 cup water
  • 4 tablespoons cornstarch
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper


  1. Turn on your instapot (pressure cooker of your choice) to saute,
  2. Combine 2 tbsp oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly and set aside to soak.
  3. Add in 2 tbsp of oil and cook roast on hot until browned, turning every 4-5 minutes until all sides are cooked.
  4. Add 2 cups of beef broth to the cooker. Then add the carrot/potato/onion and soup mixture to the hotpot/slow cooker.
  5. Close and lock the lid. Select high pressure and set timer for 60 minutes.
  6. Release pressure carefully after about 5 minutes. Then unlock and remove lid.
  7. Remove roast from pot, along with vegetables and place on a serving platter, leaving drippings in the pot.
  8. Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic powder and pepper.
  9. Shred roast with two forks and serve still warm.


Angel Food Cake (dessert)


Damn tasty, even bottom side up!


Type: dessert, cake
Servings: 8
Calories: 258 (approximate)
Prep 20 m
Cook 60 m
Ready In 1 hour 20 minutes


  • 1 1/4 cups cake flour
  • 1 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


  1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. I found using pre-purchased egg whites works better than separating eggs themselves.
  2. Sift together flour, sugar, and salt. Repeat three or more times.
  3. Gently fold in the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  5. Invert cake, and allow it to cool in the pan.
  6. When thoroughly cooled, remove from pan using a large knife. Otherwise you might accidently hack the top too much and have to display it with bottoms side up (yes, that is what the picture is, but it tastes fantastic).

Basic Lasagna (entree)


basic lasagna


Type: entree, pasta,
Servings: 12
Calories: 499 (approximate)
Prep 15 m

Cook 60 m
Ready In 1 hour 15minutes


1 pound hamburger
1/2 onion
2 cloves of garlic (crushed garlic is fine)
Red Pepper Flakes to taste
Salt and Pepper to taste
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 1/2 teaspoons Italian Seasoning
8+ ounces shredded mozzarella cheese, divided
24 ounces spaghetti sauce
12 lasagna noodles
3/4+ cup grated Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Chop 1/2 an onion, combine with 2 crushed cloves of garlic, red pepper, salt and pepper in skillet and sweat the onions, mixing the ingredients together thoroughly
  3. Add in them hamburger, and cook, but not all the way brown. It will finish cooking in the oven with the lasagna.
  4. Drain the mix and set aside.
  5. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and four ounces of shredded mozzarella. Mix well, and combine with the meat mix. This will allow the meat to be spread evenly and not roll away
  6. At this point I generally split up the ricotta mix into three evenly separated amounts. This makes it easier when I start layering to not go too heavy or too light.
  7. I then break up the tomato sauce (spaghetti, ragu, whatever you want to use) into about four separate amounts as well.
  8. Coat the bottom of a 9×13 baking dish about 1/2 of one of the portioned the spaghetti sauce.
  9. Place three noodles in the bottom of the pan, not touching.
  10. Spread a layer of the ricotta and hamburger mixture, and a layer (one of the four portions) of spaghetti sauce over the noodles.
  11. Then place down another three lasagna noodles, a portion of ricotta/hamburger mixture and sauce for a second layer and third layer.
  12. For the top, place down the final three lasagna noodles, the remainder (usually the second half of the portion put down for the bottom of the pan and spread out the remaining mozzarella cheese, adding any additional cheese needed to evenly coat the top.
  13. They spread out the parmesan evenly across mozzarella layer. Add more parmesan as needed. Repeat three more times.
  14. Cover with foil and bake in a pre-heated oven for 45 minutes, then uncover foil and back another 15 minutes to make the top until it is golden and bubbly goodness.


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