Soup-e Pesteh – Pistachio soup with barberries

Iran is the world’s largest producer of pistachios, so it’s no wonder that pistachios are mandatory at any Persian table for celebrations and offerings to guests. Pistachios are roasted, salted, and typically flavored with various acidic ingredients that are a signature of the Iranian palate for sourness. They are often colored with saffron, another of…

Kuku Bademjan – Eggplant Kuku with barberries

Here is another dish in the Kuku series. But this Kuku is quite special, as it highlights a vegetable that has been called the potato of Iran: none other than eggplant. Eggplant is such a unique vegetable, and – as my beloved cooking teacher would say – eggplant is a prima donna ingredient, and I…

Kabab Torsh – Kebabs marinated in pomegranate and herbs

کباب ترش Kebabs are a quintessentially Iranian (and Middle Eastern) dish that’s widely available at Persian restaurants in Iran and abroad. It also takes center stage at dinner tables in Persian homes. Iranians have both a tendency and a capacity to elevate their dishes according to the availability of specific regional ingredients, and kebabs are…

Khoresh Karafs – Celery and beef stew with fresh herbs

Khoresh Karafs, a popular stew in Persian cuisine is remarkably flavorful with very few ingredients. Celery is sauteed on its own to enhance its flavor, then combined with herbs, beef, and Limu Omani which brings magic to this dish! Celery, oh celery! Let’s face it, celery probably isn’t the kind of vegetable that makes you…

Naan-e Berenji – Rice flour cookies with poppy seeds, pistachios, and rosewater

For as long as I remember these delicate and brittle little cookies were present at the tables and spreads of a Persian home. Most significantly these cookies would have their place at the Nowruz table (Persian New Year), which would also meet the company of a variety of other sweet treats, dried nuts, and fruits….