Khoresh Aloo Esfenaj is a delicious Persian stew typical of Iran made with prunes and spinach. You will love this dish!
Vegan Persian Food: How to Eat Vegan in Iran While today many people worldwide know about Iran and its culture, art, philosophy, and architecture, few know about Persian cuisine, much less vegan Persian food. This Middle Eastern cuisine is full of unique, tasty dishes. It’s rich in flavor and incomparable to any other type of […]
Vegan Fesenjan is a delicious plant-based version of the famous Persian dish Fesenjan, also known as Fesenjoon. This hearty stew has a rich walnut-based gravy which has a very unique flavor.
Persian culture offers a large number of stews, of which we are familiar with only a handful. The importance of a stew in Persian culture is tremendous, it brings out the skills of the home chef in providing a nutritious and delicious meal to sustain the family. Most of old Persia is a very harsh land, rocky, mountainous and arid, the extreme climate making it hard to grow vegetables. Those that were grown were cherished and cooking techniques, including stews and soups, were developed to maximi
Mirza Ghasemi is a Persian dip that will make your taste buds dance! Made with charred smoky eggplants, a vibrant tomato sauce and silky eggs
I hope you enjoyed this ultimate guide to the best traditional Persian recipes, plus an intro to the spices & flavors that define Persian cooking. This recipe for doogh is delicious drink that many enjoy to help with digestion after a Persian meal.
Explaining and breaking stereotypes of Persian language and culture (and sharing my travels in Iran along the way)
Discover the most beautiful places in Iran, from the most breathtaking mosques to the most unique desert castles!
To convince you of how amazing Iran is, I narrowed this list down to a top 10 of the best things to do in Iran, so you will want to book a flight to Iran too!
Serves 8 Temperature: Preheated 400 F oven, the lowest rack Bake time: 1 hour 15 minutes You will need one 9 x 13 x 2 glass baking dish and one rectangular platter larger than the baking dish
Kotlet are delicious meat patties, the Persian version of meat cutlets, and can be made with either ground beef, lamb, or turkey. You'll find variations in the spices used depending on which part of Iran your family is from.
Can't travel to Iran? This is where to learn Persian outside Iran — in Tajikistan, in Afghanistan, or at home. Comparing dialects, accents, and teachers.
koofteh tabrizi is one of the traditional dishes of Iran, which is prepared from a combination of rice, meat ,vegetables, is the size of a tennis racket.
Backpacking Iran: A Persian food guide for travellers about what to eat in Iran and where to find the best Persian food in the country.
Persian Jeweled rice (Javaher polo), also known as Bride’s rice, or Morasah rice, is a popular dish across all Iran. Traditionally served in large amounts at weddings, festivals, family gatherings, and new year’s celebrations. It usually served on a big round white copper tray by placing the steamed
Welcome to Passport To Eden, a travel blog filled with cozy locations, coffee shop guides, and books recs (all with a dose of storytelling).
I owe every ounce of my obsession with Persian food to my best friend’s mom, who is one of the most amazing cooks I’ve ever met. She introduced me to a world of saffron, dried limes, sumac, kashk, rose water . . . so many ingredients and spices that I just love. I’m sure everyone […]
In case someone ever tries to argue that ancient human civilizations were less advanced when compared to modern-day humanity, we've gathered some examples
Read here everything you should know before traveling to Iran. Including money tips, visa tips, dresscode for women and men tips and much more...
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
Borani Laboo is a dreamy, creamy Persian recipe of beetroot in yoghurt. It can be eaten as a dip or a condiment in a meal, much like raita.
Keen to try the basics of Persian (Iranian) cuisine? Kav Dadfar takes us through some of the most popular dishes, from aubergine dips and sabzi polo, to a host of rich koreshts (stews)...
Pistachio nougat has a robust pistachio flavor and a delicate green color to compliment the chewy sweet nougat.
Hast du dich jemals gefragt, was die Persische Küche so zu bieten hat? Lass mich dich auf eine visuelle Tour zu den köstlichsten, klassischen und außergewöhnlichsten Speisen aus dem Iran mitnehmen, die du auf jeden Fall probieren solltest, wenn du die Chance dazu hast.
Here’s a list of the best 19 Persian desserts that are traditional, authentic, and modernized to suit everyone!
I'm giving you the full rundown of all the dishes traditionally served in a Persian breakfast, as well as the recipes you can make to recreate this delicious morning feast.
Zeytoon Parvardeh or Iranian olives is the ideal recipe for all your aperitifs with friends Try this recipe!
Kuku sabzi, whole fish, pilaf and other Persian recipes for the Iranian New Year or whenever you want to eat well.
The tourist track may be busy, but getting off the beaten track in Iran is easy! 8 highlights off the beaten track in Iran, and 5 places not worth the trip.
There are some many reasons to visit Iran! Here are Michaël and Sara Nicolaï's top 10 reasons why you should definitely visit Iran!
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.
Experience the sights, smells, sounds, and unique traditions of a seder in Iran of the 1950s.
