Thanksgiving Recipe Exchange


Niki Tehranchi
by Niki Tehranchi

I thought it would be fun to exchange recipes in anticipation of the Thanksgiving cookfest coming up on Thursday.  I know there are a lot of shekamoos like me on this site, some amateur cooks, other professional chefs, whom I would love to hear from.  I am always excited to try something new.  It doesn't have to be your great-great-great grandmother's secret recipe or something totally original.  Hey, I usually start my recipe search on or and then i experiment with it a few times, changing or adding ingredients and measurements until i find something to my liking.  And it doesn't have to be traditional Thanksgiving fare either.  After all, Iranian Thanksgiving is all about mixing the turkey with a side of baghali polo, and the pumpkin pie with a scoop of Basstani Akbar Mashti, no? At least that's how my family has always been celebrating it.  The recipe I would like to share here is something that I have actually gotten requests for by a few friends and family members so hopefully you will enjoy it too:



1 frozen pre-made pie plate (For those in Southern Cali, I like to use Marie Callendar, deep dish brand)

2 large apples (any kind will do really, depending on your taste)

3/4 c melted butter

1 c flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

1 tsp. sugar 

1 c. sugar

half a lemon, squeezed

1 c. heavy whipping cream

Pinch of salt



Pre-heat oven to 350 F

Bring pie plate out of freezer and let defrost.  When defrosted, gently prick it with a fork.  Butter it with some soft butter

Peel and slice apples, and arrange in pie plate.  Sprinkle apples with 1 tsp each cinnamon, nutmeg, ginger, sugar and freshly squeezed lemon juice

In a mixing bowl, whisk flour, sugar (1 cup or even less, if you are watching your sugar, it will still be good), heavy whipping cream and melted butter. Make sure there are no lumps.  Add a pinch of salt.  Pour mixture over the apples.

Bake at 350 F for 45 minutes approx.

Let it cool down.  Then, serve with a scoop of your favorite ice cream and/or some nice Cool Whip!

There, wasn't it so simple?  Let me know what you are planning for Thanksgiving :o) 


Recently by Niki TehranchiCommentsDate
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Aug 15, 2012
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Jan 31, 2012
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Nazy Kaviani


by Nazy Kaviani on

Beh is Quince. I would gladly mail you some Souri Jan! Just give me the address.

Of course you don't really have to have the quince for the recipe to work. Just add another variety of apples.

I also forgot to mention that you need a large onion, chopped and slightly fried, in the recipe.


Aakh yadam naboud !

by Souri on

Nazy jan,

ma ke inja "beh" nadarim to Canada :-(

Pas lotfan mitouni 2/3 ta Beh vaseh man post koni ta Christmass be dastam bereseh? lol

What is Beh in English?



Nazy Kaviani


by Nazy Kaviani on

Zireh = Cumin Seed

But I am talking about the powder, not the actual seeds.



by capt_ayhab on

Baghali polo and sineyeh boghalamon. 

I have learned how to love that one....




by HollyUSA on

If it is the longish gray/beige/brownish seeds yes then that's it :)
I'm going to try Nazy's stuffing too. It sounds very good. Thanks Nazy.


Holly and Nazy aziz

by Souri on

Merci Nazy joon, dastet dard nakoneh. Printesh kardam :0)

I will try it soon. For TG we are invited, so I don't do anything. BUt I will try to make it for Christmass.

Holly joon: Thank you. I think the other one should mean "Zireh" ast the recipe shows (?)

Nazy Kaviani

سلام سوری جان،

Nazy Kaviani

با کمال میل!

یک به بزرگ یا دو تا کوچک تر ورقه شده و کمی در کره تفت داده شده
دو تا سیب سفت سبز (که ترش تره) به اندازهء بند انگشت خرد شده
حدود 150 گرم برگهء زردآلو
یک سوم فنجان کشمش
یک فنجان گردوی درشت خرد شده
دو فنجان برنج آبکش شدهء زنده
یک قالب کره (یک فنجان) یا روغن زیتون
کمی زرشک سرخ شده با شکر
پیاز داغ فراوان

ادویه ها:
زیرهء کوبیده
یک فنجان رب انار

همهء مواد را مخلوط می کنیم و در شکم و در سوراخ گردن بوقلمون پر می کنیم. مخلوط اضافی را هم می توانیم در ظرف نسوز دیگری بگذاریم. بوقلمون را باکرهء آب شده و نمک و فلفل ماساژ می دهیم و با پوشاندن آن با ورقهء آلومینیومی در فر می گذاریم. به ازای هر پوند وزن بوقلمون (هر 2.2 پوند یک کیلو است) 20 دقیقه بوقلمون را در فر می پزیم. سه یا چهار بار در طول پخت آب بوقلمون را روی پوست آن می ریزیم تا خشک نشود. اگر مخلوط اضافه را در ظرف نسوز گذاشته ایم از این آب روی آن هم می ریزیم و 45 دقیقه قبل از اتمام کار پخت آن را هم داخل فر می گذاریم. نیم ساعت آخر پخت بوقلمون، ورق آلومینیومی را از روی بوقلمون بر می داریم تا پوستش برشته و خوش رنگ شود. بعد از پخت کامل، آن را از فر در می آوریم و بین 30 تا 45 دقیقه می گذاریم در حرارت اتاق خنک شود تا بریدنش آسان تر شود.

نوش جان!



by HollyUSA on

turmeric is zardchoobeh. Baghiyaro Farsisho nemidoonam but I can tell u what they look like lol


Nazy joon

by Souri on

Toro be khoda in recipe ro be man bedeh. Man stuff balad nistam...

mitouni lotfan inha ro be Farsi tarjomeh koni?

: turmeric, ground caraway

man hanouz esme sabzi ha o advieh jaat ro be Englishi nemidounounam. Merci yek donia :)

Nazy Kaviani

Persian Stuffing

by Nazy Kaviani on

Niki Jan:

I always stuff my Thanksgiving and Christmas turkeys with my own Persian rice stuffing, which is sweet and full of fruit and spices. Fresh quinces and apples are added next to dried fruits such as apricots, raisins, walnuts, and even a small amount of zereshk. I also add saffron, cinnamon, turmeric, ground caraway, and a tiny speck of curry. To mesh it all together, I add pomegranate paste and voila! Persian rice stuffing.

Happy Thanksgiving to you and your lovely family.  I am delighted for the news of another baby on the way. Now, that's what I call a real reason to give thanks. Best of life and bon appetit sweet Niki!


Best Thanksgiving turkey is to order it at your local BBQ place.

by Anonymouse on

After trying, sweating and making the whole house like a steam house and dozens of cooks in the kitchen, for the past 2 years I've come to the conclusion of ordering it through your local BBQ place.

It's easy and they have many ways of cooking it.  Usually their best way is deep fried, although if you know the place and can trust them, smoked turkey is good too.  Sometimes the store gets too busy and cook your turkey half-hazardly and that's why I say deep fried is better.

So then you take hour cooked turkey home, either the night before or sometimes on Thursday around noon and put the cooked turkey in the oven just to warm it up.

You can add your side dishes as necessary but the BBQ store method is the way (my way or highway ;-)

Everything is sacred.

Niki Tehranchi

Bon Appetit

by Niki Tehranchi on

Thank you everyone for contributing to this recipe exchange and may i wish you, not merely a good Thanksgiving, but also a Bon Appetit for all your future family and holiday gatherings :o)


The Perfect Thanksgiving Turkey

by Faramarz on

Niki Khanoom,

The best way to get the ultimate moist turkey (not dry) is to brine the turkey overnight. This is totally different from what most Iranian chefs do, but trust me, you will have the greatest turkey ever, especially if you have Iranian guests who always come late!

Just brine the turkey per the instructions by my good buddy Tyler Florence, then towel dry the bird and cook it as you normally do. Here is the instructions for a simple brine.



khaleh mosheh

Caramel bread pudding

by khaleh mosheh on

"There is an error in this recipe. The sugar will never carmelize with a 1/2 cup of water added.  " 

Please see below for source.


Thanks for finding the recepie on the net- I'm off to check it out anyhow. 



by Souri on

Don't worry, it's not a big deal! I'm doing this every year since 20 years fire so far :)

You just have to be careful.




by HollyUSA on

"I am thinking maybe I will put this mixture in some ramekins and cook them in the oven, a la creme brulee, whaddya'all think?"


I'm thinking I'm coming to YOUR house for thanksgiving. Here's something else to add to the table:

Martha Stewart's Caramel Bread Pudding: (serves 8-10)


  • 8 large eggs
  • 2 cups milk
  • 2 cups heavy cream
  • 1 1/2 cups sugar
  • 1 vanilla bean, split lengthwise and scraped
  • 1/4 teaspoon salt
  • 1/4 cup dark rum or brandy
  • 1 baguette (1 pound), cut into 1-inch pieces
  • 1/2 teaspoon distilled white vinegar
  • 3 tablespoons unsalted butter

  1. In a large bowl, whisk eggs until combined.
    Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt and rum. Add
    bread and let soak 45 minutes to 1 hour, pushing bread down
    occasionally until most of liquid has been absorbed.
  2. Meanwhile, in a medium saucepan over high heat stir together, remaining 1 cup
    sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook,
    without stirring until sugar is dark amber in color, 7 to 10 minutes.
    Remove from heat and carefully add 1/4 cup water (mixture will sputter)
    swirl pot until combined.
  3. Working quickly, pour caramel
    into a 9-inch round baking pan, carefully rotating the pan so caramel
    covers the bottom and some of the sides; set aside until cool.
  4. Preheat
    the oven to 350. Put a kettle of water on to boil. Rub cooled pan with
    butter and spoon in bread mixture packing bread tightly to fit. Cover
    with a parchment round.
  5. Place pan in a roasting pan and
    pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours
    or until a knife inserted in the center comes out barely clean. Do not
    overbake. Let stand 5 minutes then run a metal spatula around the edges
    and invert the pudding onto a large rimmed plate.


Let's do some non-ordinary salads next!




by statira on

Suri khanum,

 Just mention that before making ur Thanksgiving recipe,the host needs to call firestation and 911, and have all the guests read and sign a disclaimer!


For Nikki khanom: Flambée turkey

by Souri on


این دستور غذای کریسمس برای درست کردن مرغابی فلامبه (فرانسوی) هست (البته تاکنون من استقبال زیادی از این غذا از طرف مهمونهای ایرانیم ندیدیم،) ولی‌ به هر حال خودمون خیلی‌ دوست داریم. فکر می‌کنم که ایرانیها زیاد با الکل توی غذا میونه خوبی ندارند. شما میتوانید به جای مرغابی از همون بوقلمون استفاده کنید.

۱) بوقلمونتون رو بگذارید توی اجاق سرخ بشه، به همون طریقی که همیشه خودتون می‌کنید

یک قوتی بزرگ کنسرو شاه بلوت (بدون شکر) باز کنید

در یک قابلمه کوچیک مقدار ۵۰۰ گرم آلوی سیاه (برقانی) با هسته، بگذارید

روش ۳ لیوان شراب قرمز (شراب شیرین باشه بهتره) بریزید

۱ لیوان پر شکر به این مخلوط اضافه کنید و هم بزنید بگذارید واسه ۳/۴ ساعت  مرینت بشه

وقتی‌ که بوقلمنتون حاضر شد و توی دیس چیدید، قابلمه آلو رو بگذارید روی چراغ با حرارت متوسط

بعد از ۵ دقیقه، (وقتی‌ که مخلوط فقط یک جوش خورد) قابلمه رو از روی چراغ بردارید

آلو هارو از توش به آرومی بیرون بیارید و دور تا دور بوقلمون تزیین کنید

شاه بلوت‌ها رو در همون قابلمه  شراب قرمز و شکر بریزید و بگذارید روی گاز که گرم بشه ، بعد شاه بلوط هارو از توی قابلمه در بیارید و بین آلو‌ها تزیین کنید

دیس بوقلمون رو روی میز پذیرای بگذارید

در یک قابلمه دیگه حدود ۲ لیوان (بستگی به بزرگی بوقلمونتون داره) رم (یا برندی) بریزید و بگذارید روی حرارت زیاد که زود گرم بشه

توجه کنید که مشروب نباید بجوشه، فقط خوب خوب داغ بشه

گاز رو خاموش کنید (خیلی‌ مهمه)

قابلمه رو از روی گاز بردارید (خیلی‌ مهمه، لول)

دور از هر شعله و چراغ گاز، یک فندک توی قابلمه روشن کنید

به محض اینکه قابلمه شعله ور شد، مشروب رو روی بوقلمون بریزید

یادتون نره که چراغ‌های سالنتون رو قبلا خاموش کرده باشید که شعله‌های آبی‌ رنگ روی بوقلمون، قشنگ تر جلوه کنند، مهمون‌ها خیلی‌ ایمپرس میشن (بازم لول)

۲) بجای آلو میتوانید از پرتقال استفاده کنید (مرغابی با پرتقال یکی‌ از غذا‌های معروف فرانسویست برای کریسمس)

برای اینکار، باید پرتقال‌ها ر به صورت حلقه‌ای ببرید

در یک ظرف نسبتا مسطح (لارج) کنار هم بچینید و روشون رو کاملا با شکر بپوشونید

بعد هر حلقه پرتقال رو روی یکی‌ دیگه بگذارید،  وقتی‌ که دو ردیف پرتقال داشتید، ۱ لیوان ابلیمو رو با احتیاط روی همه برش‌های پرتقال  بریزید بطوری که همه حلقه‌ها بطور نسبتا مساوی کمی‌ آبلیمو به خودشون بگیرند

بذارید مرینت بشه (۲ ساعت )

موقع سرو بوقلمون، پرتقال‌ها رو آهسته بردارید و در یک ظرف بزرگ حرارت بدید

(میتونید حتا اگر فرتون هنوز داغ هست برای ۵ دقیقه اونهارو توی فر بذارید)

حلقه‌های پرتقال رو دور تا دور بوقلمون بچینید و مثل قبل بوقلمونتون رو شعله ور کنید


Niki khanum

by Omid B on

Yummy! I bet your Thanksgiving table will be well attended. And yes, the pumpkin recipe is very easy. You can even use ginger spice (powdered) if you don't want to juice it. Putting it in a ramekin and then in the oven sounds dreamy. Make sure to really toast it! Shekamam ghargul mikone!




Niki Tehranchi


by Niki Tehranchi on

Keep them coming, please!  Who says you can have only one type of stuffing?  I think I may need to make a few this year!  I'll do my apple, onion and cornbread one which i will let cook inside the turkey.  But I think I definitely have to have the pomegranate and goat cheese combo, the vegetarian rice, and the dried fruit on the table as well!  I am thinking not only to use dried fruit but mix them with some walnuts, almonds and peanuts too actually.  As for pumpkin, that sounds like the easiest pumpkin recipe ever.  I am thinking maybe I will put this mixture in some ramekins and cook them in the oven, a la creme brulee, whaddya'all think?



by HollyUSA on

I really don't care for the traditional Turkey stuffing myself so I usually stuff the Turkey Iranian style!

Last year though a friend had a traditional turkey and also a different stuffing on the side and I tried an altered version of it a while ago as a test and loved it! It is super east too. Basically just toss some coarsely chopped dride fruits (I used apricots, figs, prunes and cranberries) in melted butter and sautee for a couple of minutes so the butter soaks in and then throw in some croutons and chopped herbs ( I used Tarragon) and cooked wild rice. You can serve it beside the Turkey and it is a delicious complement to the Turkey as well as a very nice looking presentation.


Rice stuffing

by IRANdokht on


Niki jan

I found this Persian kitchen blog on Facebook and there are a few recipes for thanksgiving side dishes there. 

This one is with rice, pomegranade paste and goat cheese. I haven't tried it yet, but I like pomegranade paste a lot! I even add it to my ash sometimes.




Pumpkin Pudding: College Recipe

by Omid B on

Excellent subject.

Preface: In any recipe, zafarun is always a possible ingredient.

1 can pumpkin, one inch of fresh ginger root,  shekar, darchin and nutmeg.

Take a can of pumpkin, which you'll find at any grocery store. Put it in a sauce pan and stir over medium-low heat. Add sugar, to taste. And then add the fresh juice of ginger root in half teaspoons, to taste. WARNING: you're not likely to need much ginger. Then add cinnamon and nutmeg, to taste.

Holy shit, it tastes like pumpkin pie! Enjoy!




Red Wine


by Red Wine on

As i said before i am vegetarian (semi ! because sometimes i eat sushi and the other fish!).. this is what i think is the best one and is from south of Spain .

200 g. rice

150 g. olives stuffed anchovies

1 small scallion

3 tomatoes

125 g. red peppers

2 cloves of garlic

1 tablespoon of parsley

4 tablespoons oil

2 tablespoons vinegar

1 onion

1 pinch of salt

Prepare rice follows, puts two tablespoons oil in a pan and fríe therein tablespoon minced onion. When it is fried to add rice and salt.

Stir rice, lower the heat and leave 25 minutes. Leave to cool.
Cold once placed in a source surrounding with minced scallion, parties sliced tomatoes and peppers to strips. Sprinkle on top with parsley, very chopped garlic and salt.

Add decorative way, olives and irrigate with oil and vinegar very beaten.

Serve very cold.


And red wine ... spanish red wine you said ...

We are now in winter and my choice for you is Maderos de San Juan Tannat 2005 Riveras del Río San Juan.

This is the best of the best !

I hope you like it

Niki Tehranchi


by Niki Tehranchi on

Can't wait to hear from you, I am expecting a good Spanish recipe :o)  If not, at least recommend a good Spanish red wine to go with a holiday feast. I think I can indulge in ONE glass despite my condition!

Red Wine


by Red Wine on

And of course a good red wine ...

Thank you .