Disclaimer required by Federal Law: This post may contain affiliate links. This means that if you purchase an item from a product link, we’ll receive a small commission. This is at no extra cost to you and helps us keep this blog running. Rest assured that if we include a link, it’s because we trust and/or recommend the product. Read our full disclosure for more information.If you follow our page on Facebook, then you already know that I’ve been struggling cooking for our household of two. It’s been especially difficult now that we’re blogging and I cook more often. I’m starting to experience that we’re wasting a lot of fresh produce. My heart breaks every time I throw out a sad carrot that I had promised I would use.
And it just so happens that I’m having trouble cooking consistently lately. Workload has been forcing me to work a bit later on the weekdays, which pushes my school study time later, and…come on…honestly? Do I really want to cook tonight? Yes, I hope my new Instant Pot will help to solve or–at least mitigate–some of this struggle.
My latest obsession: Persian Food
This becomes kind of a problem as my cookbook addiction continues. While I still primarily lean on Google to find new recipes, I can’t get the inspiration that can be gleaned from a well-written and expertly photographed cookbook, such as Naomi Duguid’s Taste of Persia.
Taste of Persia is more than just a cookbook
Her beautiful escape to the culinary diaspora of the ancient Persian empire, including modern day Iran, is inspirational. The recipes alone are, indeed, quite wonderful, but as a travel journal and sneak-peek into the people and places associated with this region are where it excels. It is no wonder that this book was named as a best cookbook by so many, including the esteemed The New York Times, Food and Wine, and The Boston Globe.
After falling in love with this book, I decided it was time I try to cook the book, so to speak. I picked out three recipes that sounded relatively easy and accessible. Some ingredients are difficult to find where we reside, so I had to make modifications. Additionally, due to the problem mentioned above of cooking only for two, I substituted frozen or canned produce where I could. Here I’ll share one of my favorites that also happens to be easy enough to make.
Azerbaijani-style Kofta Soup
This soup is probably one of the most interesting recipes I’ve recreated in a long time. It’s easy, especially with a few tweaks I made to ingredients. We found the unique aspect to be that the meatballs are stuffed with dried apricots. I wasn’t sure at first that I liked it, but after awhile we could see that it did add something to the meatballs. If you don’t think you’d like the apricots in the meatball, just omit it. The beans and potato make this incredibly filling.