At the heart of Persian cuisine lies a profound respect for the bounty of nature, with each dish celebrating the union of carefully selected ingredients, meticulously prepared and artfully combined. It is a cuisine that transcends mere sustenance, elevating the act of dining to a realm of sensory indulgence and shared communal experience.
At the heart of Persian cuisine lies a profound respect for the bounty of nature, with each dish celebrating the union of carefully selected ingredients, meticulously prepared and artfully combined. It is a cuisine that transcends mere sustenance, elevating the act of dining to a realm of sensory indulgence and shared communal experience.
Sabzi polo is a delicious, aromatic, and fluffy herbed rice dish encased in a crunchy saffron layer called tahdig. It’s traditionally eaten by Iranians during Nowruz (Persian New Year).
Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken
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.
Lentil Soup always brings back memories of hiking in the Tehran mountains, like "Darakeh", "Azghal Chal", and "Palang Chal". What I adore about Iran is the guarantee of finding a café or a little shop wherever you wander. It's hilarious how Iranians sometimes hike just
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
Makaroni is basically Persian Style Spaghetti its hearty and rich flavors, consists of a rich ground beef and tomato sauce cooked with al dente spaghetti noodles.
Persian Chicken Kabob , This 30 minute dinner for juicy Persian-inspired Chicken Kabobs will be a crowd favorite, especially when served with basmati rice and a refreshing salad!
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.
Today's recipe is related to a delicious dolmeh called Persian stuffed onions or dolmeh piaz. Onion slices are used for all seasons of the year
Kalam Polo is a flavourful Persian rice dish with white cabbage and ground meat. The rice is steamed together with the white cabbage, onions, garlic, meat and spices, so that it soaks up all the goodness. I used beef in this recipe but you could also use lamb or a vegan ground meat alternative. You
At the heart of Persian cuisine lies a profound respect for the bounty of nature, with each dish celebrating the union of carefully selected ingredients, meticulously prepared and artfully combined. It is a cuisine that transcends mere sustenance, elevating the act of dining to a realm of sensory indulgence and shared communal experience.
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.
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
Shole Zard is an aromatic Persian Saffron Rice Pudding. The floral fragrance of saffron and rose water, combined with the warmth of cinnamon and cardamom make this dessert a treat for all senses.
At the heart of Persian cuisine lies a profound respect for the bounty of nature, with each dish celebrating the union of carefully selected ingredients, meticulously prepared and artfully combined. It is a cuisine that transcends mere sustenance, elevating the act of dining to a realm of sensory indulgence and shared communal experience.
Mast-o Khiar is a Persian side dish made from yogurt, cucumbers, and other ingredients. With this simple, 5-minute recipe, you'll learn how to make a creamy and refreshing side dish with a few pantry staples.
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.
This Persian Omelette is a breakfast delight. It combines eggs, tomatoes, and onions sautéed with turmeric for a unique and delicious flavor.
