Makaroni is a Persian Spaghetti made using a bolognese style sauce, layered with pasta then cooked to create a crispy bottom called tahdig
Discover the unique flavors of Persian Fesenjan - a delicious chicken stew cooked in a rich sauce of walnuts and pomegranate molasses.
Advertisements Meatballs, I love you. I vividly remember the first time I tried Persian-style meatballs (or beef Kofte). I was in London visiting friends and they suggested we head to their favourite spot for dinner. I’d never had proper, legit Persian food before, so I was beyond stoked. I was blown away. Vibrant, aromatic, fragrant,
In Persian cuisine, foods are either classed as garmi (warming) or sardi (cooling) & balanced dishes complement the two. Read to learn more!
You'll wonder how you ever lived without these traditional Persian recipes. From rice to stew to kebabs, these dishes bring a true taste of Persia!
Tahdig means: "the crust of rice at the bottom of the pot" and there are 2 ways of preparation.
Kuku Sabzi is a light, flavor-packed Persian baked omelet. This is an all-star, easy recipe with loads of fresh herbs! Perfect for your next brunch!
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
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
Morasa Polo is a gorgeous Persian jewelled rice dish with a delightful sweet and sour taste. This fragrant and beautiful dish doesn’t only look stunning, it tastes heavenly too! A variation of this jewelled rice dish is Shirin Polo, which translates to “sweet rice”. The only difference is that Mora
Crack out your muffin tin and basmati rice for a miniature recipe of tahchin, a traditional Persian rice cake perfumed with saffron and stuffed with chicken.
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
Makaroni is a Persian Spaghetti made using a bolognese style sauce, layered with pasta then cooked to create a crispy bottom called tahdig
Chelo is Iran’s culinary gift to rice lovers worldwide. This is the traditional two-step method of rice preparation - parboil the rice and drain, add enough oil to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig, add the rice back to the pot and steam. The result has the tell-tale signs of lovingly prepared Persian rice: long, individual, fragrant, saffron-stained grains of rice, scattered like jewels across a platter with pieces of golden, crispy tahdig shining alongside. I save this method of rice preparation for the weekend and when entertaining.
This quick-to-assemble flatbread is wonderfully crisp and chewy, with terrific flavor from nutty nigella and sesame seeds.
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.
Tahchin is one of the loveliest Persian foods. There are many recipes for Tahchin, you can cook it with chicken, meat, or vegetables.
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
One of the Persian dishes we enjoy greatly at our home is a rice - meatball dish called "Kufteh". Rice and ground beef are mixed with split peas and wonderful aromatic spices and all is slowly cooked in a tomato sauce until all flavors blend. Yum - I am getting hungry just thinking about "Kufteh". Anyhow, here is the recipe, which I hope you will try out.
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.
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
This aromatic Persian Chicken with Pomegranate and Walnuts is packed with flavour thanks to turmeric, cinnamon, walnuts, pomegranate and pom
This Cantaloupe Rose Sorbet is inspired by a Persian ice cream I had eaten growing up. It only has 3 ingredients, is completely vegan, dairy free and refined sugar free and you won’t believe how creamy and delicious it is! This recipe is actually a very personal story as to why I love it so much....Read More
A spread of jams, fruits, and cheeses to start the day.
Pomegranate Tahchin does not stand among the traditional variations of the Persian classic (e.g. chicken , spinach , or red meat ) . Pers...
Ghormeh sabzi is a classic traditional Persian herb stew with beef or lamb, fresh herbs, and kidney beans, that's slowly cooked, developing so much flavor.
Aash reshteh is a Persian bean and noodle soup that is pure comfort in a bowl, enjoyed during Nowruz, or anytime of year.
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
Tahdig is a classic Persian rice dish. With a crispy, golden saffron crust and a mound of fluffy rice, this recipe is more than your average side dish.
Are you going vegan, but can't quit Persian flavors? We got you covered with this list of 6 vegan Persian recipes for you to try!
Pomegranate Tahchin does not stand among the traditional variations of the Persian classic (e.g. chicken , spinach , or red meat ) . Pers...
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
This Persian Chicken recipe is so flavorful and comforting! The savory, tender chicken and basmati rice are infused with fragrant Baharat spice - a delightful one-pan dinner that comes together quickly and easily!
Persian Slow Roasted Lamb. Moreish and divine is the best way to describe this slow cooked lamb. The exotic scents that fill the kitchen while cooking this dish are incredible.
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
