Sholeh Zard – Saffron and rosewater rice pudding

Sholeh Zard is a beloved and popular rice pudding that has all the quintessential flavors of a Persian dessert. Fragrant Persian rice is slowly simmered in a large body of water until it begins to soften. One by one, saffron, rosewater, and sugar find their way into the pot and diligently do their part to…

Javahar Polo – Jeweled rice with saffron chicken

Javahar Polo (jeweled rice in Farsi), also known as Morasa Polo, is truly the ultimate rice dish that is often served at Persian New Year celebrations or at weddings. But you certainly don’t need to wait for spring equinox or a marriage proposal to treat yourself to this gem (all puns intended!) of a dish….

Kufteh Pesteh – Meatballs with pistachios and pomegranate

Yes indeed, this is another Kufteh (meatballs in Farsi) in the long line of meatballs in Persian cuisine. Except this one is just jam-packed with incredible and unique flavors that are enhanced with the addition of fresh herbs and sparkling arils of pomegranate and the crunch of the much-beloved emerald green colored Iranian pistachios.

Dast Peech-e Gusht – Persian meatloaf with fresh herbs and barberries

You thought only your grandmother made the best meatloaf? Well, who knew, Persians make meatloaf too and they are not shy about stuffing lots of flavors into them. The main component that remains consistent is the signature Persian flavor profile; a touch of sweet that is balanced with sour and the refreshing company of fresh…

Cayk-e sheer berenji – Cardamom and rose water rice cake

It’ll be no surprise that rice dishes are cherished and consumed in Persian cuisine. Rice found its way to Iran from China via the silk road, and took root in the Caspian Sea region, where the climate and landscape are very hospitable to rice production. Recently I’ve been reading about the wide variety of rice…

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…

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…

Khoresh Pesteh-ye Kermani – Kerman region chicken and pistachio stew with fresh dill

  خورشت پسته کرمانی  با مرغ This tasty stew is from the city of Kerman in the southeastern region of Iran, showcasing the use of pistachios in a unique way.