Persian-Inspired Quinoa with Smoked Trout

How about a Persian-inspired warm quinoa recipe today? Only a few years ago I hadn’t even heard the name of quinoa but now I regularly cook with it. What makes it really great to cook with is that it can be used pretty much in the same way as rice.

On a recent visit to Sweden I saw a beautiful chubby smoked trout in the deli section of a supermarket and just couldn’t go home without it. My gorgeous trout had to sit in the fridge for a couple of weeks while I sorted other stuff and waited for me to make up my mind how to give it the star role in a dish because it deserved nothing less.


Yesterday I decided it was time to say hello to the my Swedish trout. I put it on a plate and it looked so pretty I wanted to eat it with my eyes! It smelled wonderfully smokey and had nice firm flesh that flaked easily with a fork. How about having it with quinoa? “We’ll give it a try”, said Critic No.1 & Critic No.2.

Iranians usually eat fish with herby green rice. One green rice dish, baghali polo, combines the flavours of dill and broad beans. Another, sabzi polo, is made with lots of herbs (coriander, parsley, Persian chives, fenugreek greens and dill) and baby garlic.

Rice with dill and broad beans (baghali polo) is often eaten with fish.
Persian green rice (sabzi polo) with pan-fried sea bass.

Some smoked trout (and other fish) I had eaten in Iran I can really describe as fabulous. In the Caspian Sea regions of Iran they know how to smoke their fish. They even know how to smoke their rice!

I will write about smoked rice soon but not now. Writing about smoked rice to me is like writing poetry. You can’t do it between sorting the laundry and keeping up with the news of the nuclear talks going on between Iran and the world powers in Vienna now. So the story has to wait for a better day.

Since I had no rice at home I decided to go Persian with quinoa that I had, well, a little Persian. I cooked it in stock flavoured with dill and new garlic.

My Persian-style flavouring for Quinoa
My Persian-style flavouring for Quinoa – Note the gorgeous fresh garlic.

Using new garlic was a good idea because I didn’t want the garlic flavour to overpower the fish but I also needed it to balance the aroma and flavour. I used almost the whole head and the scent was still mild and subtle.

Broad beans would have worked very nicely in this dish but I didn’t have any. Plain quinoa and dill wouldn’t look that good. I needed more green. I love to balance colours in my dishes, as much as I can. Petit pois could do the job and I always have a bag or two in the freezer. So petit pois it was!

Double-shelled baby broad beans that I didn't have!
Double-shelled baby broad beans that I didn’t have!

Critics No.1 & 2 both gave very favourable reviews. Both are very picky and will tell me very frankly if something doesn’t work in a dish so I always ask their opinion when I make something new. Sometimes I have to wait for a while because they are too busy eating and won’t speak up!

This recipe will work very nicely with any kind of flaky smoked fish. Salmon will be just as good, if not better.

To serve 4 – 6 you will need the following ingredients:

  • 1 large whole smoked trout (about 600g)
  • 300g white quinoa
  • 1 litre water or stock (fish or vegetable)
  • 1/2 tsp salt
  • 11/2 tbs dried dill
  • 2 tbsp olive oil
  • 20g butter
  • 1 head fresh garlic (or three or four cloves of dry garlic), cloves peeled and thinly sliced
  • 60g fresh dill, stalks removed and roughly chopped
  • 250g petit pois or double-shelled baby broad beans


  1. Bring the water/stock to the boil with the dried dill and salt.
  2. Rinse quinoa in a fine sieve and drain well if it isn’t already washed. Unwashed quinoa can sometimes taste soapy. Add the quinoa to the boiling water/stock with the oil (and butter if using) and stir well. Cook over medium-low heat for five minutes. Add the garlic and cook for a further ten minutes or until water or stock has completely been absorbed. Don’t forget to give it a gentle stir now and then while it is cooking.
  3. Meanwhile, gently pull away the skin from the fish. Use a fork to lift off chunks of flesh from the bones.
  4. Stir the dill and petit pois (or double-shelled baby broad beans) into the quinoa and transfer to a lidded frying pan. Arrange the chunks of fish on top of the quinoa. Wrap the lid in a clean tea towel and cover the pan. Let the quinoa steam for ten to fifteen minutes on very low heat. Uncover and garnish with a sprig of mint. Serve warm or cold with lots of lemon or lime to squeeze over the dish.

Meatball Soup with Pasta & Herbs (Cheat’s Gushbara) – updated

This meatballs and pasta soup recipe is probably very different from any you’ve ever tried so get yourself prepared for a whole new flavour combination! There is a lot of coriander, garlic and mint in the broth for this soup that give it it’s fabulous aroma and set it apart from other meatball and pasta soups.

This is my cheat’s version of a moreish soup called by a myriad of names all over Iran, Central Asia and the Caucasus.  Each one of these soups is a bit different from the others but they are all made with pasta shaped like tortellini or ravioli. My version is close to one made in northwest Iran and the neighbouring Azerbaijan.

Same soup with different type of pasta

I learnt to make the original version of gushbara from my mother-in-law who is a fabulous cook. Her skill in making pasta dough, rolling the dough and filling small dumplings for the soup has always fascinated me. Hers is finger-licking delicious but takes a lot of time to prepare. But I loved this soup and had to find a way to make something that tasted similar but was easier to make so I came up with this recipe.

Herby soups are part and parcel of Persian cooking. No wonder the word for cook in Persian (ashpaz) is derived from the word for soup (ash, a is pronounced as in art). So a cook is one who makes soups! There are literally hundreds of types of soups with all kinds of flavours, from savoury to sweet and sour, completely vegetarian or with different kinds of meat. Some are thickened with flour, others with noodles, rice, whole grains like wheat and barley or bulgur.

A sample of herby Persian soups made with loads of fresh tomatoes.

There are also some soups that are made with pieces of pasta dough like the one from which I’ve taken the inspiration for my cheat’s gushbara. Gushbara translates to “earring” or “like ear lobes” in Persian, because of the shape of the tiny dumplings in the original version.

You may call my gushbara a “deconstructed” version of the real thing. I make it with shop-bought Italian pasta shapes like orecchiette, creste di gallo, farfalle or cappelletti but any kind of pasta shape or even little squares of homemade pasta dough can be used instead. Using dry pasta cuts the preparation time but flavour-wise the end result is quite similar to the original. Critic No 1 (my lovely son and my best food critic) approves of my cheat’s version and is always begging me to make it for him. He is quite a soup expert!

Ingredients for the tiny meatballs
Ingredients for the tiny meatballs
Tiny meatballs ready to be fried
Tiny meatballs ready to be fried
Meatballs almost ready to cook in the broth
Meatballs almost ready to cook in the broth

This curious pasta soup has a long and interesting history too. There are many versions known as gushbarajushpara, jushbaratushbera, dushbara and chuchvara in some regions of Iran, former soviet republics of Central Asia, the Republic of Azerbaijan, Armenia, Georgia and Afghanistan. A friend from Jordan told me her grandmother made jushbara too but had no idea where it came from.

I’m not going to debate the origins of the dish. My best guess is that it was brought to Iran and all adjacent countries by nomadic Turkic tribes centuries ago and they may have adopted that from an earlier Chinese version. I found a recipe in a 16th century Persian cookbook but the book doesn’t say where the soup originated. It’s fascinating how the dish evolved over the centuries in all these places and how each nation now has claims to its origins.

Today many versions are enjoyed in various parts of Iran where the fillings and flavourings can vary hugely. In some places the pasta parcels are filled with lamb, in others with lentils. Some are made with broth, others with sauce, much like ravioli. I made one recently from eastern regions of Iran with spinach and walnut dumplings. If there could be a cheat’s version of that I’d make it all the time.

In our family gushbara is served with torshi (chopped vegetables pickled in vinegar and spices). When there isn’t any torshi we use lime/lemon juice or good wine vinegar flavoured with garlic paste.

To serve four persons you will need the following ingredients:

  • 250g lean beef mince
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tbsp dried mint
  • 1/2 tsp Aleppo pepper or mild chilli flakes
  • 1/4 tsp ground black pepper
  • 1 medium onion, grated
  • 2 cloves of garlic, finely chopped or grated
  • 20g butter (or 4 tbsp of olive oil)
  • 1 1/2 litre boiling water or stock (beef, lamb or chicken)
  • 150g pasta (creste di gallo, farfalle, cappelletti, orecchiette or other pasta shape)
  • 50g coriander, roughly chopped (or more if you love coriander like I do)


  1. Squeeze the grated onion with the back of a spoon to extract most of the juices. Discard the onion juice.
  2. Put the mince, spices, salt, mint, grated onion and grated garlic in a bowl. Mix and knead for a couple of minutes. Take small pieces of the mixture and shape into small meatballs.
  3. Melt the butter in a medium-sized frying pan over medium high heat and add the meatballs. Fry the meatballs until lightly browned.
  4. Transfer the meatballs to a medium-sized saucepan. Deglaze the frying pan with some of the boiling water (or stock) and add the juices to the meatballs. Top up with the rest of the water or stock. Bring to the boil. Taste and add salt if required.
  5. Add all the pasta and stir. Cook for at least 15 minutes. Forget about al dente, the pasta should become very soft and thicken the broth a little. Taste and adjust the seasoning again. If there is too little broth to your liking dilute the soup with a little more boiling water or stock.
  6. Add the chopped coriander and cook for a couple of minutes until the coriander is a little wilted. Serve immediately with lime/lemon wedges or vinegar and more chopped coriander if you wish. Enjoy!