Persian cooking is packed with incomparable flavor and spices, using diverse ingredients to create an unforgettable taste.
These easy-to-follow recipes incorporate classic Persian ingredients such as saffron in Saffron Zulbia or green herbs in Ghormeh Sabzi. Definitely try the hearty and filling Gondi recipe, a Persian chickpea dumpling stew.
Kotlet are delicious meat patties, the Persian version of meat cutlets. You'll find variations in the spices used depending on which part of Iran your family is from. My grandmother is Esfanhani, so this version has a good amount of cumin, and I absolutely love it! It is just as delicious cold as it is...
Dishes with stuffed vegetables are called "dolma" and are categorized two ways: served warm as a meal, or served cold as a second course or appetizer. This recipe for dolmeh felfel is meant to be served warm as a meal, but the leftovers make for a great, cold lunch the next day. Why this Recipe...
Looking for the most incredibly juicy and tasty roasted chicken? My mom's amazing recipe is here to save the day. Pop all the ingredients in a pot, marinate the chicken overnight to infuse the flavors, and this juicy Whole Roasted Chicken with Dried Fruit and Red Wine is on the table with ease. Why this...
A Persian stew made with chicken, Japanese eggplant, and sour grapes. This Khoresh Bademjan is one of my mom's staples that I grew up with, and I'm excited to share it with you. "Khoresh" translates to "Stew" and "Bademjan" translates to "Eggplant." If you're interested in learning some more Farsi, check out this post with...
Iranian Adasi is a slow-simmered lentil soup enjoyed for breakfast, often on weekends. Garnish with fresh lime, fried onion, fresh herbs, and Persian Tea Eggs. Why You Should Make this Recipe This Iranian Adasi dish is a slow-simmered lentil soup traditionally enjoyed for breakfast. This recipe works as a filling and tasty meal because lentils...
Filled with fresh herbs and dried limes, this Persian Beef Stew is something I grew up eating almost every week. The aroma this dish brings to the house is incredible and nourishing in itself, and instantly presences us to family Shabbat dinners. Noush-ie-jan! The word "sabzi" means greens, and we use large quantities of fresh...
Khoresh Fesenjan, also known as fesenjoon, is a Persian sweet and sour stew made with walnuts, pomegranate molasses, and chicken. You will find it sweeter in some Perisan homes, and sourer in others. I personally prefer it on the sour side, and I will show you how to make it both ways. Serve with Persian...
My Farsi is probably as good as a 5th grader, and I cannot read or write in the language. A big part of this blog is a way to share and enjoy the recipes I grew up with. In building the Persian recipes section on the blog, I went to my mom and maman joon...
First boiled until al dente, then steamed... This rice is the traditional way to cook Persian rice and is served with all my favorite Persian stews. Boiled, then Steamed To make this rice, you will need the following ingredients: rice, salt, oil, and water. If you would like to take this rice to the next...
A saffron simple syrup soaked crunchy treat that is traditionally served with Persian black tea - it doesn't get better than this! I once surprised my grandma with this recipe, and she was blown away. It's hard to find good zoolbia, but this recipe is really easy and will help you make amazing zoolbia. In...
