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 create a creamy, aromatic and vibrant rice pudding that is as familiar to Iranians as apple pie is to Americans.
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.
Persian food is a complex balance of abundance, color, flavor, design and presentation. No other dish matches the sophistication and elegance of this dish and the care given to its presentation. The sparkling ruby color of the barberries is enhanced with glistening, exquisite saffron. Accompanied by emerald green Iranian pistachios, sweet and tenderized carrots and caramelized orange peel, this dish is truly a visual and gastronomic feast.
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.
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 herbs.
Disclaimer: my grandmother did not make us meatloaves!
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 that exists in Iran, and have been reminded of the distinctive characteristics of the rice we encountered when we traveled north to the Caspian Sea. I’ve been quite homesick for those familiar scents and flavors! Here in the US, the Basmati rice that I purchase at the Persian grocery store is the closest I’ve found to the rice I remember eating as a child in Tehran, with its signature flavor and texture.
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 visual feast, it is then topped with lightly sauteed slivered almonds and pistachios and rose petals.
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 Iran’s precious offerings to the world.