Khoresh Seeb – Beef and yellow split pea stew with apples

خورش سیب

Khoresh Seeb is a highly adaptable stew whose stars are the firm and tart apples (Seeb in Farsi) that are gently sauteed in butter or ghee and then placed on top of the stew as it finishes cooking.

The base of this dish is made with beef and yellow split peas, patiently cooked in a turmeric and tomato sauce which by itself is often called Gheymeh. Gheymeh is not only served alongside fried or roasted potatoes, but is also used as a decorative topping on various dishes such as Aash.

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Albaloo Polo – Sour cherry rice with meatballs

آلبالو پلو

Albaloo Polo has it all: sweet, sour, salt, carbohydrates, protein, soft, crispy, and bright uplifting colors – all packed into one surprisingly humble dish. It is a delicious and flavorful meal and a true gastronomic experience that satisfies all the different taste buds in your palate. Albaloo is the Farsi word for Morello cherries, which with their distinctive dark red skins and intense flavor are highly prized in Persian culture and cuisine.

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Adas Polo – Turmeric rice with lentils

عدس پلو

So much of this dish is familiar and comforting, not just to Iranians but also in many cultures around the world. This definitely makes it to most Persians’ top 10 list of favorite rice dishes, albeit under different regional names and slightly different cooking methods.

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Zereshk Polo – Saffron barberry rice pilaf

زرشک پلو

This is Zereshk Polo, a distinguished Persian dish.

The popular Zereshk Polo features many of the elements of Persian cooking. Barberries, which are quite tart and bright in color, are layered within the fluffy Basmati rice and served with succulent chicken, or if you prefer with lamb or beef .

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Saffron and pear cake with Seville orange and pistachio frosting

Cayk-e Golabi ba zaferoon

کیک گلابی با زعفرون

There is so much to this cake, but not in the way you might think. It’s a simple cake, even if it does have some unique flavors.

This cake tells the story of my life. Every ingredient, every choice, every combination, and every approach in the cooking method results from the experiences I have had in my life.

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Khoresh Zereshk – Barberry and saffron lamb stew

خورش زرشک

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.

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

خورشت قیمه با به

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.

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Havij Polo -Saffron rice and carrots

هویج پلو

Havij polo is not just another Persian rice dish. It’s rather an experience and a destination, much like getting a stamp in your passport at the end of an exotic journey!

Though there’s quite a variety of rice pilaf dishes in Persian cuisine, there are probably 10 that most Iranians would be able to list without even thinking. Havij polo is in my top 5.

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Tahchin – Savory rice pilaf cake

ته چین

Rice is at the front and center of the Persian table, and there are quite a few techniques for preparing it, from simple steamed rice to more complex rice dishes in which various ingredients are layered into the rice to create a one-pot meal.

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Khoresh Albaloo – Sour cherry and chicken meatballs in saffron broth

خورشت آلبالو

I can’t help but smile when I think of sour cherries! They are a highly prized fruit that has found its way into many parts of Persian cuisine, both as a savory and as a sweet ingredient. This dish is another Caspian Sea regional specialty that integrates sour cherries into a stew in the company of small chicken meatballs, all in a gloriously beautiful and tasty saffron broth.

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