Kabuli Pulao – Afghan rice and carrot pilaf with lamb

Kabuli Pulao is considered to be Afghanistan’s national dish, and traditionally was served only on special occasions. As with many popular dishes, there are regional varieties, and the dish is often personalized according to taste and the availability of specific ingredients. Lamb tends to be the primary protein, but it is also customary to cook it with beef or chicken.

Tas Kabob – Meat and vegetable stew

Tas Kabob is the ultimate one-pot comfort food. This dish is as effortless as layering all the ingredients in a pot, covering it, and cooking it until the vegetables have softened and the flavors come together. There are many traditions behind this dish. Once upon a time, this was truly a celebration of the Fall,…

Reshteh Polo – Rice layered with noodles, raisins and dates

Reshteh Polo: another signature Persian dish that blends familiar ingredients and brings them together in an unpredictable and distinctive way! This rice dish has it all! Dates and raisins; onions and toasted noodles; saffron and rose water; cinnamon and turmeric. Finished off with a crispy bread Tahdig, and served with slow-cooked lamb shanks in a…

Aash-e Sholeh Ghalamkar – Hearty beans and rice stew with beef and herbs

What looks like a soup or a stew, but is neither? It is Aash! Aash is a slow-cooked Persian dish that combines a variety of beans, grains, sometimes noodles, herbs, spices, and meat. Its texture most resembles a thick soup. Aash is quite versatile and has many variations. It can be a comfort food, but…

Khoresh Zereshk – Barberry and saffron lamb stew

What are these bright red, tart, sharp, tangy, mouth puckering berries? Well – they’re Iran’s very own barberries! This stew showcases the prized barberries, which are sweetened with grape molasses and paired with lamb that is cooked in a seasoned tomato sauce until the meat falls off the bone. To make this more of a…

Khoresh Nokhodchie – Chickpea and lamb meatballs in tomato-mint sauce

I seem to spend a lot of time thinking about Isfahan these days. So I started searching online and paging through cookbooks for inspiration to see what intriguing and tasty dish I could come up with to share. This is a simple Isfahani stew that once again has familiar elements such as lamb, chickpeas (in…

Dolmeh-ye piaz -Stuffed onions with beef, rice and herbs

Caution: you must be an onion lover to proceed! Name a culture, and you will quickly realize how many dishes start with some member of the onion family. Onions and all of their relatives are cherished and celebrated in Iranian culture. The onion family includes red, white, and yellow onions, green onions, garlic, leeks, garlic…

Khoresh Gheymeh ba Beh – Lamb stew in tomato saffron sauce with caramelized quince

Quince is an ancient fruit that finds its origin in the Mediterranean and Middle East region, which offers the perfect climate for the tree to flourish. Quince is quite tart, dense and aromatic, and is typically not eaten raw; it is rather cooked in stews or baked in desserts or jams.

Havij Polo -Saffron rice and carrots

Havij polo is not just another Persian rice dish. It’s rather an experience and a destination, much like getting a stamp on your passport at the end of an exotic journey! This dish is truly a journey of colors and flavors! Though there’s quite a variety of rice pilaf dishes in Persian cuisine, there are…

Khoresh Bademjan – Eggplant and lamb stew with tangy sour grapes

خورش بادمجان This is one of the many eggplant dishes in Persian cuisine, but perhaps one of the most recognizable and popular ones! There is a playful balance of deep earthy eggplant and tomato flavors and the tartness of the sour grapes.