Just imagine your kitchen filled with the warm, aromatic scents of saffron, pomegranate, and fresh herbs. Iranian cuisine is a vibrant world of comfort food, blending rich history with incredible flavors that are surprisingly accessible. Whether you’re craving a cozy stew or a festive rice dish, this collection brings authentic Persian cooking right to your home. Let’s explore these 20 recipes and discover your new favorite meal!
Persian Jeweled Rice
Holiday tables deserve something spectacular, and Persian Jeweled Rice delivers exactly that. This fragrant dish combines fluffy basmati rice with sweet dried fruits, crunchy nuts, and warm spices for a stunning centerpiece. It’s surprisingly simple to make at home.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of cups of basmati rice
– A generous pinch of saffron threads
– A splash of boiling water
– A couple of tablespoons of olive oil
– One large yellow onion, finely chopped
– A handful of slivered almonds
– A handful of shelled pistachios
– A small handful of dried barberries or cranberries
– A small handful of chopped dried apricots
– A teaspoon of ground cinnamon
– Half a teaspoon of ground cardamom
– A couple of tablespoons of orange zest
– A couple of tablespoons of butter
– A splash of water
– A good pinch of salt
Instructions
1. Rinse 2 cups of basmati rice under cold water until the water runs clear to remove excess starch.
2. Soak a generous pinch of saffron threads in 2 tablespoons of boiling water for 10 minutes to bloom the flavor.
3. Heat 2 tablespoons of olive oil in a large pot over medium heat.
4. Add 1 finely chopped large yellow onion and cook for 8-10 minutes until soft and golden brown.
5. Stir in a handful of slivered almonds and a handful of shelled pistachios, toasting for 2-3 minutes until fragrant.
6. Add a small handful of dried barberries, a small handful of chopped dried apricots, 1 teaspoon of ground cinnamon, and half a teaspoon of ground cardamom, cooking for 1 minute.
7. Mix in 2 tablespoons of orange zest and the bloomed saffron with its liquid.
8. Add the rinsed rice to the pot, stirring to coat it with the spice mixture for 1 minute.
9. Pour in 3 cups of water and add a good pinch of salt, bringing it to a boil.
10. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
11. Remove the pot from the heat and let it sit, covered, for 10 minutes to steam.
12. Fluff the rice gently with a fork, then dot the top with 2 tablespoons of butter, letting it melt over the hot rice.
Oozing with buttery richness, each bite offers a delightful contrast between the fluffy rice, chewy fruits, and crunchy nuts. The warm spices and citrus zest create a complex, aromatic flavor that’s both comforting and elegant. Serve it alongside roasted chicken or lamb for a complete meal, or enjoy it as a stunning standalone vegetarian dish.
Ghormeh Sabzi Herb Stew
Dive into this vibrant Persian herb stew that’s packed with earthy greens and tender meat. Ghormeh Sabzi balances tangy dried limes with rich, slow-cooked flavors for a truly comforting meal. It’s a staple that’s worth the simmer.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours
Ingredients
– 2 pounds of beef stew meat, cut into 1-inch cubes
– A good glug of olive oil (about 2 tablespoons)
– 2 large yellow onions, finely chopped
– 4 cloves of garlic, minced
– A big bunch of fresh parsley (about 4 cups chopped)
– A big bunch of fresh cilantro (about 4 cups chopped)
– A handful of fresh fenugreek leaves or 2 tablespoons dried
– 1 can (15 ounces) of red kidney beans, drained and rinsed
– 4 dried Persian limes (limoo amani), pierced with a fork
– A couple of cups of beef broth
– A pinch of ground turmeric
– Salt and black pepper, as you like
Instructions
1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat the beef cubes dry with paper towels, then add them to the pot in a single layer without crowding—work in batches if needed.
3. Sear the beef for about 4-5 minutes per side until deeply browned on all sides, then remove and set aside on a plate.
4. Tip: Don’t skip searing; it builds a flavorful fond for the stew.
5. Add the chopped onions to the same pot and cook for 8-10 minutes, stirring occasionally, until soft and golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add all the chopped parsley, cilantro, and fenugreek to the pot, cooking for 10-15 minutes until the herbs darken and their aroma intensifies.
8. Tip: Sautéing the herbs well is key to developing the stew’s signature deep green color and robust flavor.
9. Return the seared beef to the pot, along with any accumulated juices.
10. Add the dried limes, kidney beans, turmeric, and enough beef broth to just cover everything.
11. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours until the beef is fork-tender.
12. Tip: Pierce the dried limes before adding so they release their tangy essence fully into the stew.
13. Season with salt and pepper, then simmer uncovered for another 10 minutes to thicken slightly if desired.
14. Remove the dried limes before serving—they’ve done their job.
Enjoy this stew over fluffy basmati rice for the classic pairing. Expect a thick, herb-packed texture with a tangy kick from the limes and savory depth from the beef. For a creative twist, serve it with a side of yogurt or crusty bread to soak up every last bit.
Fesenjan Pomegranate Walnut Stew
Just in time for cozy winter nights, this Persian Fesenjan stew transforms humble ingredients into something magical. Its rich, tangy-sweet sauce clings beautifully to tender chicken or vegetables.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A couple of pounds of boneless chicken thighs or a mix of root vegetables
– A good glug of olive oil
– A large yellow onion, finely chopped
– 2 cups of walnut halves
– 1 cup of pomegranate molasses
– 2 cups of chicken or vegetable broth
– A pinch of ground turmeric
– A generous sprinkle of salt
– A splash of water if needed
Instructions
1. Heat a large Dutch oven over medium heat and add a good glug of olive oil.
2. Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until soft and golden brown.
3. While the onion cooks, pulse the walnut halves in a food processor until they form a coarse meal, but stop before they turn into paste—this adds texture to the stew.
4. Add the ground walnuts to the pot with the onions and toast for 5 minutes, stirring constantly, until fragrant and lightly browned.
5. Stir in the pomegranate molasses, broth, turmeric, and a generous sprinkle of salt, then bring to a simmer.
6. Add the chicken thighs or chopped root vegetables, ensuring they’re submerged in the liquid.
7. Reduce heat to low, cover, and simmer for 1 hour 15 minutes, checking halfway to stir and add a splash of water if the sauce thickens too much—this prevents burning.
8. After simmering, uncover and cook for an additional 15 minutes to slightly reduce the sauce until it coats the back of a spoon.
9. Taste and adjust salt if necessary, then remove from heat and let rest for 10 minutes before serving to allow flavors to meld.
What you get is a velvety, nutty sauce with a perfect balance of tart and sweet, ideal over fluffy basmati rice. For a creative twist, top it with pomegranate arils and fresh herbs to add brightness and crunch.
Tahdig Crispy Rice
Kick off your holiday feast with this crispy Persian rice dish that transforms simple ingredients into a golden, crunchy masterpiece. Known for its irresistible texture, tahdig requires patience but rewards with every crackling bite. Let’s get straight to it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of basmati rice
– A big pinch of salt
– A splash of vegetable oil
– A couple of tablespoons of butter
– A quarter cup of water
Instructions
1. Rinse 2 cups of basmati rice under cold water until the water runs clear to remove excess starch, which helps prevent mushiness.
2. Fill a large pot with water, add a big pinch of salt, and bring it to a boil over high heat.
3. Add the rinsed rice to the boiling water and cook for 6 minutes, stirring occasionally, until it’s parboiled but still firm.
4. Drain the rice in a colander and rinse it briefly with lukewarm water to stop the cooking process.
5. In the same pot, heat a splash of vegetable oil and a couple of tablespoons of butter over medium heat until the butter melts and bubbles slightly.
6. Spread the parboiled rice evenly over the bottom of the pot, pressing it down gently with a spatula to form a compact layer.
7. Pour a quarter cup of water around the edges of the pot to create steam, which is key for achieving that crispy crust without burning.
8. Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 30 minutes without peeking to build up steam pressure.
9. After 30 minutes, check the bottom by lifting an edge with a spatula; it should be golden-brown and crisp—if not, cook for 5 more minutes.
10. Remove the pot from heat and let it sit, covered, for 10 minutes to allow the rice to set and release easily.
11. Invert the pot onto a large plate or platter to reveal the tahdig, tapping the bottom if needed to loosen it.
Enjoy the contrast of the crunchy bottom layer with the fluffy rice above, perfect for scooping up stews or topping with herbs. Experiment by adding saffron or yogurt to the rice mixture for a colorful twist, or serve it as a standout side at gatherings.
Zereshk Polo Barberry Rice
Dazzling with vibrant color and tangy flavor, this Persian jeweled rice transforms simple ingredients into a stunning centerpiece. Barberries add a tart pop against fluffy saffron rice, while caramelized carrots and almonds bring sweetness and crunch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups of basmati rice, rinsed until the water runs clear
– A big pinch of saffron threads, soaked in a splash of hot water
– 1 cup of dried barberries, soaked for 10 minutes and drained
– A couple of carrots, julienned into thin matchsticks
– Half a cup of slivered almonds
– 3 tablespoons of butter, divided
– A tablespoon of sugar
– Salt to season the rice water
– A drizzle of vegetable oil for the pot
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rinsed basmati rice and cook for 6–8 minutes until al dente, then drain immediately.
3. Heat a drizzle of vegetable oil in the same pot over medium heat, then swirl to coat the bottom evenly.
4. Spoon half the cooked rice into the pot to form a base layer.
5. Drizzle half the saffron water over the rice layer for a golden hue.
6. Melt 1 tablespoon of butter and mix it into the remaining rice in the bowl.
7. Add the buttered rice on top to create a second layer in the pot.
8. Cover the pot with a clean kitchen towel and a tight-fitting lid to trap steam.
9. Reduce heat to low and cook for 30 minutes to develop a crispy bottom crust, known as tahdig.
10. While the rice steams, melt 1 tablespoon of butter in a skillet over medium heat.
11. Add the julienned carrots and sauté for 5–7 minutes until softened and lightly caramelized.
12. Stir in the sugar and cook for another 2 minutes until glossy, then set aside.
13. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
14. Add the drained barberries and sauté for 3–4 minutes until plump and shiny.
15. Toast the slivered almonds in the skillet for 2–3 minutes until golden and fragrant, then remove from heat.
16. Fluff the steamed rice gently with a fork to separate the grains without breaking the tahdig.
17. Transfer the rice to a serving platter, scraping the crispy tahdig from the pot bottom to place on top.
18. Garnish generously with the sautéed barberries, caramelized carrots, and toasted almonds.
Just as vibrant as it looks, each bite balances fluffy saffron rice with the tart zing of barberries and sweet, crunchy carrots. Serve it family-style with grilled chicken or lamb for a festive meal, or enjoy the crispy tahdig as a savory treat on its own.
Mirza Ghasemi Smoky Eggplant Dip
Ready to ditch the same old dips? This smoky Persian eggplant spread is a flavor bomb that’s surprisingly simple. Roast the eggplant until it’s silky, then fold it into a spiced tomato base for a dip that’s perfect with warm pita or as a sandwich spread.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large eggplants (about 2 lbs total)
– A generous glug of olive oil (about 3 tbsp)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced
– A 14.5-oz can of diced tomatoes, drained
– 4 large eggs
– A couple of teaspoons of turmeric
– A big pinch of salt
– A few cracks of black pepper
– A splash of fresh lemon juice (about 1 tbsp)
Instructions
1. Preheat your oven to 425°F. Prick the eggplants all over with a fork, place them on a baking sheet, and roast for 35–40 minutes until the skins are charred and the flesh is completely soft.
2. Let the eggplants cool until you can handle them, then peel off and discard the charred skin. Tip: Scoop the flesh with a spoon to avoid any bitter bits clinging to the skin.
3. Roughly chop the eggplant flesh and set it aside.
4. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 8–10 minutes, stirring often, until golden and soft.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the drained diced tomatoes, turmeric, salt, and pepper. Cook, stirring frequently, for 5–7 minutes until the tomatoes break down and the mixture thickens slightly.
7. Fold in the chopped roasted eggplant. Cook for another 5 minutes, mashing it a bit with your spoon to help it blend.
8. Crack the eggs directly into the skillet. Tip: Create small wells in the mixture for the eggs to nestle into for more even cooking.
9. Stir gently but continuously for 3–4 minutes until the eggs are fully cooked and scrambled into the mixture. Tip: Keep the heat at medium to avoid curdling the eggs.
10. Remove from heat and stir in the fresh lemon juice.
Now, you’ve got a dip with a wonderfully creamy, chunky texture from the eggplant and a deep, smoky-sweet flavor from the roasted tomatoes. Serve it warm with toasted pita triangles, or spread it on crusty bread for a hearty open-faced sandwich.
Ash Reshteh Noodle Soup
Just discovered this Persian noodle soup that’s perfect for chilly evenings. It’s hearty, packed with herbs and beans, and surprisingly simple to make. You’ll love the comforting blend of textures and flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large onion, chopped
– Four cloves of garlic, minced
– A teaspoon of ground turmeric
– Six cups of vegetable broth
– A can (15 oz) of chickpeas, drained and rinsed
– A can (15 oz) of kidney beans, drained and rinsed
– A big bunch of fresh spinach, roughly chopped
– A cup of fresh parsley, chopped
– A cup of fresh cilantro, chopped
– A cup of fresh dill, chopped
– Eight ounces of reshteh or linguine noodles, broken in half
– A splash of fresh lemon juice
– Salt and black pepper to season
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and turmeric, cooking for 1 more minute until fragrant.
4. Pour in the vegetable broth and bring to a boil over high heat.
5. Add the chickpeas and kidney beans, then reduce heat to medium-low and simmer for 10 minutes.
6. Stir in the spinach, parsley, cilantro, and dill, cooking for 5 minutes until wilted.
7. Add the broken noodles to the pot, ensuring they’re submerged in the liquid.
8. Simmer for 10-12 minutes, stirring occasionally, until the noodles are al dente.
9. Tip: Don’t overcook the noodles—they’ll soften further as the soup sits.
10. Remove from heat and stir in the lemon juice.
11. Season with salt and black pepper, tasting and adjusting as needed.
12. Tip: Let the soup rest for 5 minutes off the heat to allow flavors to meld.
13. Ladle into bowls and serve immediately.
14. Tip: Garnish with extra herbs or a dollop of yogurt for added creaminess.
Ladle this soup into deep bowls to enjoy its rich, brothy base studded with tender beans and herbs. The noodles add a satisfying chew, while the lemon brightens each spoonful. Try serving it with warm flatbread for dipping, or top with crispy fried onions for extra crunch.
Kebab Koobideh Grilled Minced Meat
Originally from Persian cuisine, Kebab Koobideh features seasoned minced meat grilled to perfection. Our version delivers juicy, flavorful skewers with minimal effort. Get ready for a crowd-pleasing meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of ground lamb or beef (or a mix of both)
– 1 large yellow onion, grated
– 2 cloves of garlic, minced
– 1 teaspoon of ground turmeric
– 1 teaspoon of ground sumac
– A couple of tablespoons of olive oil
– Salt and freshly ground black pepper
– A splash of lemon juice
– Metal or soaked wooden skewers
Instructions
1. Grate the onion into a large bowl, then squeeze out and discard the excess liquid using your hands.
2. Add the ground meat, minced garlic, turmeric, sumac, 1 teaspoon of salt, and ½ teaspoon of black pepper to the bowl.
3. Mix everything together with your hands for about 3 minutes until well combined and slightly sticky.
4. Cover the bowl and refrigerate the mixture for at least 30 minutes to let the flavors meld and firm up.
5. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates.
6. Divide the meat mixture into 8 equal portions and mold each onto a skewer, pressing firmly into a 1-inch thick, 6-inch long log shape.
7. Place the skewers on the hot grill and cook for 5-7 minutes per side, turning once, until browned and cooked through with an internal temperature of 160°F for beef or lamb.
8. Brush the kebabs with olive oil halfway through cooking to keep them moist and prevent sticking.
9. Remove from the grill and immediately drizzle with lemon juice for a bright finish.
10. Let the kebabs rest for 5 minutes before serving to allow juices to redistribute.
Juicy and aromatic, these kebabs boast a tender texture with a smoky char from the grill. Serve them over fluffy rice with grilled tomatoes and onions for a traditional touch, or stuff into warm pita with fresh herbs and yogurt sauce for a handheld feast.
Baghali Polo with Lamb
Let’s make a comforting Persian classic that’s perfect for gatherings. This fragrant rice dish with tender lamb and dill delivers complex flavors with straightforward techniques. You’ll love how the crispy tahdig crust contrasts with the fluffy layers.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
- 2 cups basmati rice, rinsed until water runs clear
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup fresh dill, chopped (or a generous handful if measuring loosely)
- 1 cup frozen fava beans, thawed
- 3 tbsp olive oil
- 2 tbsp butter
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp black pepper
- 4 cups water or broth
- A splash of saffron water (steep ¼ tsp saffron threads in 2 tbsp hot water for 10 minutes)
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
- Add lamb cubes and sear for 5 minutes until browned on all sides, stirring occasionally.
- Remove lamb and set aside, leaving drippings in the pot.
- Add chopped onion to the pot and sauté for 6 minutes until translucent.
- Stir in minced garlic, turmeric, cinnamon, salt, and pepper, cooking for 1 minute until fragrant.
- Return lamb to the pot and add 4 cups water or broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes until lamb is fork-tender.
- While lamb cooks, rinse 2 cups basmati rice in cold water until water runs clear—this removes excess starch for fluffier rice.
- Bring a separate large pot of salted water to a rolling boil.
- Add rinsed rice and parboil for 6 minutes until grains are slightly softened but still firm in the center.
- Drain rice thoroughly in a fine-mesh colander.
- In the empty rice pot, heat 2 tbsp olive oil and 1 tbsp butter over medium heat.
- Spread a thin layer of parboiled rice in the pot to create a tahdig crust, pressing down gently.
- Mix remaining rice with chopped dill, thawed fava beans, and cooked lamb mixture (including liquid).
- Mound the rice-lamb mixture over the tahdig layer in a pyramid shape.
- Using the handle of a wooden spoon, poke 4-5 holes through the rice mound to the bottom for steam circulation.
- Drizzle saffron water over the top and dot with remaining 1 tbsp butter.
- Cover pot with a clean kitchen towel under the lid to absorb excess moisture—this prevents soggy rice.
- Cook over medium-low heat for 30 minutes until steam rises consistently from the sides.
- Reduce heat to low and cook for 15 more minutes to develop the tahdig crust.
- Remove from heat and let rest, covered, for 10 minutes to settle the layers.
- To serve, gently spoon rice onto a platter, then invert the pot to reveal the golden tahdig crust on top.
Buttery rice grains separate beautifully, each infused with aromatic dill and tender lamb. The fava beans add pops of texture against the crispy tahdig—serve it family-style with a side of mast-o-khiar (yogurt with cucumber) to balance the richness. Leftovers reheat wonderfully wrapped in damp paper towels in the microwave.
Shirin Polo Sweet Rice
Craving something festive yet simple? This Persian jeweled rice, called Shirin Polo, transforms basic ingredients into a stunning centerpiece. It’s sweet, savory, and perfect for holiday gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of basmati rice, rinsed until the water runs clear
– A good glug of vegetable oil, about 3 tablespoons
– 1 large yellow onion, thinly sliced
– A couple of carrots, julienned
– A handful of slivered almonds
– A handful of pistachios
– A generous 1/2 cup of dried barberries (zereshk), rinsed
– A big pinch of saffron threads, steeped in 2 tablespoons of hot water
– 3 tablespoons of sugar
– 2 tablespoons of butter
– 4 cups of water
– A splash of orange blossom water (optional, but lovely)
– Salt to taste
Instructions
1. Rinse 2 cups of basmati rice in cold water until the water runs mostly clear, then soak it in fresh water for 15 minutes—this helps it cook evenly and prevents stickiness.
2. Heat 3 tablespoons of vegetable oil in a large pot over medium heat.
3. Add 1 thinly sliced yellow onion and cook for 8-10 minutes, stirring occasionally, until golden brown and caramelized.
4. Stir in the julienned carrots and cook for another 5 minutes until they soften slightly.
5. Drain the soaked rice and add it to the pot with the onions and carrots.
6. Pour in 4 cups of water and add salt to taste, then bring to a boil.
7. Once boiling, reduce heat to low, cover the pot tightly, and simmer for 20 minutes until the rice is tender and the water is absorbed.
8. While the rice cooks, melt 2 tablespoons of butter in a separate skillet over medium heat.
9. Add the slivered almonds and pistachios, toasting for 2-3 minutes until fragrant and lightly golden—watch closely to avoid burning.
10. Remove the nuts from the skillet and set aside.
11. In the same skillet, add the rinsed barberries and 3 tablespoons of sugar, cooking for 2-3 minutes until the sugar dissolves and the barberries plump up.
12. Fluff the cooked rice with a fork and gently fold in the toasted nuts, barberry mixture, and the steeped saffron water.
13. Drizzle with a splash of orange blossom water if using, then cover the pot and let it steam off the heat for 10 minutes to meld the flavors.
14. You’ll know it’s ready when the rice is fluffy and aromatic.
You’ll love the fluffy texture of the rice paired with the sweet-tart pop of barberries and crunchy nuts. For a creative twist, serve it alongside roasted chicken or as a standalone vegetarian delight—it’s as versatile as it is beautiful.
Adas Polo Lentil Rice
Tired of the same old rice dishes? This Adas Polo Lentil Rice brings cozy Persian flavors to your table with minimal fuss. It’s a one-pot wonder that’s both hearty and healthy, perfect for a busy weeknight or a casual gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup of basmati rice, rinsed until the water runs clear
– 1 cup of brown lentils, picked over for any debris
– 1 large onion, finely chopped
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– 4 cups of vegetable broth
– A couple of bay leaves
– A splash of lemon juice
– A pinch of ground turmeric
– Salt and black pepper to your liking
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it turns golden brown and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the rinsed basmati rice and brown lentils to the pot, tossing them with the onion and garlic for 2 minutes to coat lightly.
5. Pour in the vegetable broth, ensuring it covers the rice and lentils by about an inch.
6. Drop in the bay leaves and a pinch of turmeric, then season with salt and black pepper.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the pot tightly.
8. Simmer for 20-25 minutes without lifting the lid, allowing the rice and lentils to absorb the liquid and cook through.
9. After 20 minutes, check if the liquid is fully absorbed and the rice is tender; if not, cook for another 5 minutes.
10. Remove the pot from heat and let it sit, covered, for 5 minutes to steam and fluff up.
11. Discard the bay leaves, then drizzle with a splash of lemon juice and gently fluff the rice with a fork to separate the grains.
12. Serve immediately while hot.
Now, enjoy the nutty lentils mixed with fluffy rice, offering a comforting texture and earthy flavor. Not just a side dish, try topping it with a fried egg or a dollop of yogurt for a complete meal that’s sure to impress.
Sabzi Khordan Herb Platter
Whip up a vibrant Sabzi Khordan Herb Platter, a fresh Persian staple perfect for grazing. This colorful spread of herbs, cheese, and nuts makes a stunning appetizer or light meal that’s endlessly customizable. Keep it simple with seasonal finds or go all out for a feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A big bunch of fresh mint
– A big bunch of fresh basil
– A big bunch of fresh tarragon
– A big bunch of fresh cilantro
– A couple of Persian cucumbers, sliced
– A handful of radishes, thinly sliced
– A block of feta cheese, crumbled
– A cup of walnuts
– A splash of olive oil
– A pinch of salt
Instructions
1. Rinse all the fresh herbs—mint, basil, tarragon, and cilantro—under cold water. Tip: Gently pat them dry with a clean kitchen towel to prevent wilting.
2. Trim any tough stems from the herbs and arrange them in loose piles on a large platter.
3. Slice the Persian cucumbers into thin rounds and scatter them around the platter.
4. Thinly slice the radishes and add them to the arrangement.
5. Crumble the block of feta cheese over the herbs and vegetables.
6. Roughly chop the cup of walnuts and sprinkle them evenly across the platter.
7. Drizzle a splash of olive oil over the entire platter. Tip: Use a good-quality extra virgin olive oil for the best flavor.
8. Finish with a pinch of salt scattered over the top. Tip: Flaky sea salt adds a nice texture and burst of flavor.
9. Serve immediately at room temperature.
Perfectly crisp and herbaceous, this platter offers a refreshing crunch from the cucumbers and radishes balanced by creamy feta. The walnuts add a toasty depth that complements the bright, leafy greens. Try scooping it all up with warm flatbread or pairing it with grilled meats for a fuller meal.
Khoresh Bademjan Eggplant Stew
Just imagine a cozy winter evening with a pot of this Persian eggplant stew simmering away. Khoresh Bademjan combines tender eggplant, savory meat, and tangy tomatoes into a deeply comforting dish. It’s surprisingly simple to make and fills your kitchen with incredible aromas.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1.5 lbs of beef stew meat, cut into 1-inch cubes
– 2 large eggplants, sliced into ½-inch rounds
– 1 large yellow onion, finely chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– ¼ cup of tomato paste
– 4 cups of beef broth
– 2 tbsp of olive oil
– 1 tsp of turmeric
– 1 tsp of ground cinnamon
– A big pinch of salt and black pepper
– A splash of lemon juice
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F. Arrange the eggplant slices on a baking sheet in a single layer.
2. Brush both sides of the eggplant slices lightly with 1 tbsp of olive oil. Roast for 20 minutes until golden and tender, flipping halfway through.
3. Heat the remaining 1 tbsp of olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and sear for 5–7 minutes until browned on all sides. Remove and set aside.
4. In the same pot, add the chopped onion and cook for 5 minutes until softened. Tip: Scrape up any browned bits from the beef for extra flavor.
5. Stir in the minced garlic, turmeric, and cinnamon, cooking for 1 minute until fragrant.
6. Add the tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
7. Pour in the diced tomatoes and beef broth, then return the seared beef to the pot. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 45 minutes until the beef is fork-tender.
9. Gently fold in the roasted eggplant slices and simmer uncovered for 10 more minutes. Tip: Add the eggplant last to keep it from turning mushy.
10. Stir in a splash of lemon juice and season with salt and pepper. Tip: Taste and adjust seasoning before serving.
11. Garnish with chopped fresh parsley.
Creamy eggplant melts into the rich, spiced tomato broth, creating a velvety texture that clings to the tender beef. The hint of cinnamon adds a warm, subtle sweetness that balances the tang from the tomatoes. Serve it over a bed of fluffy basmati rice or with warm flatbread for scooping up every last bit.
Morasa Polo Jeweled Rice
Every holiday table deserves a showstopper, and this Persian jeweled rice delivers. Expect a fragrant, colorful dish with sweet and savory notes that pairs beautifully with roasted meats or stands alone as a vegetarian main.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of basmati rice, rinsed until the water runs clear
– A generous pinch of saffron threads, bloomed in a couple of tablespoons of hot water
– A big glug of olive oil (about ¼ cup)
– 1 large onion, finely chopped
– A handful of slivered almonds
– A handful of chopped pistachios
– A handful of dried barberries or cranberries
– A couple of carrots, julienned into thin matchsticks
– 1 orange, you’ll need the zest and a splash of the juice
– 1 teaspoon of ground cinnamon
– ½ teaspoon of ground cardamom
– 4 cups of water or vegetable broth
– Salt to season throughout
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until deeply golden and caramelized.
3. Stir in the julienned carrots and cook for another 5 minutes until they begin to soften.
4. Add the slivered almonds and chopped pistachios, toasting them in the oil for 2-3 minutes until fragrant. Tip: Toasting the nuts unlocks their flavor and adds crunch.
5. Stir in the dried barberries (or cranberries), orange zest, cinnamon, and cardamom, cooking for 1 minute until aromatic.
6. Pour in the rinsed basmati rice and stir to coat every grain in the spiced oil for about 2 minutes.
7. Carefully pour in the 4 cups of water or broth and add a big pinch of salt. Bring to a boil.
8. Once boiling, reduce the heat to the lowest possible setting, cover the pot tightly with a lid, and let it simmer undisturbed for 20 minutes. Tip: Resist the urge to peek; this builds crucial steam for fluffy rice.
9. After 20 minutes, remove the pot from the heat. Drizzle the bloomed saffron water and a splash of orange juice over the top of the rice.
10. Place a clean kitchen towel or a few paper towels under the lid to absorb moisture, re-cover the pot, and let it steam off the heat for 10 minutes. Tip: The towel trick prevents soggy rice and ensures perfect separation.
11. Fluff the rice gently with a fork to mix in the saffron and distribute the jeweled ingredients.
12. Taste and adjust the salt if needed before serving.
Complex textures make each bite exciting, from the fluffy rice and soft carrots to the crunchy nuts and chewy berries. Its sweet, spiced, and savory flavor profile is incredibly versatile. Consider serving it warm in a large platter, garnished with extra nuts and fresh pomegranate seeds for a festive touch.
Kuku Sabzi Herb Frittata
Mixing fresh herbs with eggs creates this vibrant Persian-inspired frittata that’s perfect for any meal. Kuku Sabzi packs a flavorful punch while keeping prep straightforward. You’ll love how the herbs shine through in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 large eggs
– A couple of cups of finely chopped fresh parsley
– A couple of cups of finely chopped fresh cilantro
– A couple of cups of finely chopped fresh dill
– 1 cup of chopped scallions
– A splash of olive oil (about 2 tbsp)
– A pinch of baking powder (about 1/2 tsp)
– A pinch of salt (about 1 tsp)
– A pinch of black pepper (about 1/2 tsp)
– A couple of tbsp of chopped walnuts (optional for crunch)
Instructions
1. Preheat your oven to 350°F.
2. In a large bowl, crack 6 large eggs and whisk them until fully combined.
3. Add 2 cups of finely chopped fresh parsley, 2 cups of finely chopped fresh cilantro, 2 cups of finely chopped fresh dill, and 1 cup of chopped scallions to the eggs.
4. Stir in 1/2 tsp of baking powder, 1 tsp of salt, and 1/2 tsp of black pepper until everything is well mixed. Tip: Finely chop the herbs to ensure they distribute evenly and cook properly.
5. Heat 2 tbsp of olive oil in a 10-inch oven-safe skillet over medium heat for 2 minutes until shimmering.
6. Pour the egg and herb mixture into the hot skillet, spreading it evenly with a spatula.
7. Cook on the stovetop for 5 minutes without stirring until the edges start to set. Tip: Avoid moving the frittata too much to help it form a firm base.
8. Sprinkle 2 tbsp of chopped walnuts over the top if using for added texture.
9. Transfer the skillet to the preheated oven and bake for 20 minutes until the center is set and a toothpick inserted comes out clean.
10. Remove from the oven and let it cool in the skillet for 5 minutes before slicing. Tip: Letting it rest makes it easier to cut and enhances the flavors.
Crisp on the outside and tender within, this frittata bursts with herbal freshness. Serve it warm with a dollop of yogurt or wrap slices in flatbread for a quick lunch. Its vibrant green color makes it a stunning centerpiece for brunch or a light dinner.
Sholeh Zard Saffron Pudding
Finally, a Persian dessert that’s as stunning as it is simple. Sholeh Zard is a creamy saffron pudding, fragrant with rosewater and topped with crunchy almonds. It’s the perfect make-ahead sweet for any gathering.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– A cup of white rice
– 4 cups of water
– A cup and a half of sugar
– A generous pinch of saffron threads
– A splash of rosewater (about a tablespoon)
– A couple of tablespoons of butter
– A handful of slivered almonds
– A sprinkle of ground cinnamon
Instructions
1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. In a heavy-bottomed pot, combine the rinsed rice with 4 cups of water.
3. Bring to a boil over medium-high heat, then reduce to a simmer.
4. Cook for 30 minutes, stirring occasionally to prevent sticking, until the rice is very soft and broken down. Tip: Use a wooden spoon to help break up the grains as it cooks.
5. While the rice cooks, steep a generous pinch of saffron threads in 2 tablespoons of hot water for 10 minutes to release its color and flavor.
6. Add 1.5 cups of sugar to the cooked rice, stirring until fully dissolved.
7. Pour in the saffron water, stirring to distribute the golden hue evenly.
8. Continue simmering for another 20 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency. Tip: It should coat the back of a spoon without dripping off quickly.
9. Stir in 1 tablespoon of rosewater and 2 tablespoons of butter until the butter melts and incorporates.
10. Remove from heat and let it cool slightly for 5 minutes.
11. Pour the pudding into a serving dish or individual bowls.
12. Sprinkle the top with a handful of slivered almonds and a light dusting of ground cinnamon. Tip: Toast the almonds in a dry pan for 2-3 minutes first for extra crunch and flavor.
13. Cover and refrigerate for at least 4 hours, or overnight, to set completely.
Golden and aromatic, this pudding sets into a smooth, creamy texture with a subtle floral note from the rosewater. Serve it chilled, garnished with extra almonds or edible rose petals for a festive touch. It’s a dessert that improves with time, making it ideal for preparing a day ahead.
Gheimeh Split Pea Stew
Hearty and comforting, Gheimeh Split Pea Stew is a Persian classic that transforms simple ingredients into a rich, satisfying meal. Perfect for chilly evenings, it’s a one-pot wonder that simmers to perfection with minimal fuss. You’ll love the way the flavors meld together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– A pound of beef stew meat, cut into 1-inch cubes
– A teaspoon of turmeric
– Half a teaspoon of ground cinnamon
– A couple of cups of yellow split peas, rinsed
– Four cups of beef broth
– A 14.5-ounce can of diced tomatoes
– Two tablespoons of tomato paste
– A splash of lemon juice
– Salt and black pepper
Instructions
1. Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add one large diced yellow onion and cook, stirring frequently, until softened and golden brown, about 8 minutes.
3. Add a pound of beef stew meat cubes and sear until browned on all sides, about 6 minutes total.
4. Stir in a teaspoon of turmeric and half a teaspoon of ground cinnamon, coating the meat and onions for 30 seconds until fragrant.
5. Add a couple of cups of rinsed yellow split peas, four cups of beef broth, a 14.5-ounce can of diced tomatoes, and two tablespoons of tomato paste to the pot.
6. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally to prevent sticking.
7. After simmering, uncover and cook for an additional 15 minutes to thicken the stew slightly.
8. Stir in a splash of lemon juice, then season generously with salt and black pepper, tasting and adjusting as needed.
9. Remove from heat and let the stew rest, covered, for 10 minutes before serving to allow the flavors to deepen.
Buttery split peas break down to create a luxuriously thick, velvety base that clings to tender beef. The hint of cinnamon adds a warm, subtle sweetness that balances the tangy tomatoes and bright lemon. Serve it over fluffy basmati rice or with warm flatbread for scooping up every last bit.
Halim Bademjan Eggplant Stew
Just discovered this Persian eggplant stew that’s become my winter comfort food obsession. Halim Bademjan combines tender eggplant with rich meat in a tomato-based sauce that simmers into something magical. It’s surprisingly simple to make at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 1 pound of stew beef, cut into 1-inch cubes
– 2 large eggplants, peeled and sliced into 1-inch rounds
– 1 large yellow onion, diced
– 4 cloves of garlic, minced
– 2 cups of canned crushed tomatoes
– 1 cup of beef broth
– 2 tablespoons of olive oil
– 1 tablespoon of tomato paste
– 1 teaspoon of turmeric
– 1 teaspoon of cinnamon
– A couple of pinches of salt
– A splash of lemon juice
Instructions
1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes and sear until browned on all sides, about 8 minutes total. Tip: Don’t crowd the pan—work in batches if needed for proper browning.
3. Transfer the browned beef to a plate and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same pot.
5. Add the diced onion and cook until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the turmeric and cinnamon, stirring for 30 seconds to toast the spices.
8. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
9. Return the seared beef and any accumulated juices to the pot.
10. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom.
11. Bring the mixture to a boil, then immediately reduce heat to low.
12. Cover the pot and simmer for 45 minutes.
13. While the stew simmers, preheat your oven to 400°F.
14. Arrange the eggplant rounds on a baking sheet in a single layer.
15. Brush both sides of the eggplant with olive oil and sprinkle with salt.
16. Roast the eggplant for 25 minutes until tender and lightly browned. Tip: Roasting eggplant first prevents it from becoming mushy in the stew.
17. After the stew has simmered for 45 minutes, add the roasted eggplant to the pot.
18. Continue simmering uncovered for another 30 minutes until the sauce has thickened slightly.
19. Stir in a splash of lemon juice just before serving. Tip: The acid brightens all the rich flavors.
20. Remove from heat and let rest for 5 minutes.
Eggplant becomes meltingly tender while the beef shreds apart with minimal effort. Expect deep, complex flavors from the cinnamon-turmeric combination against the bright tomato base. Serve it over saffron rice or with warm flatbread for soaking up every last bit of sauce.
Mast-o-Khiar Cucumber Yogurt Dip
Smooth, tangy, and refreshing—this Persian cucumber yogurt dip is a summer staple that comes together in minutes. It’s the perfect cooling companion for grilled meats, flatbreads, or fresh veggies. Keep it chilled for the best texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of plain Greek yogurt
– 1 large English cucumber, grated
– A couple of cloves of garlic, minced
– A handful of fresh mint, chopped
– A splash of extra-virgin olive oil
– A pinch of salt
– A squeeze of fresh lemon juice
Instructions
1. Grate the English cucumber using the large holes of a box grater.
2. Place the grated cucumber in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture—this prevents a watery dip.
3. In a medium mixing bowl, combine the 2 cups of Greek yogurt and the squeezed cucumber.
4. Mince the garlic cloves finely and add them to the bowl.
5. Chop the fresh mint leaves and stir them into the mixture.
6. Drizzle in a splash of extra-virgin olive oil.
7. Add a pinch of salt to season.
8. Squeeze in fresh lemon juice from half a lemon, adjusting to your preference for brightness.
9. Mix all ingredients thoroughly with a spoon until well combined.
10. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld—chilling enhances the taste.
11. Before serving, give the dip a quick stir and taste, adding more salt or lemon if needed.
Tangy and creamy with a subtle crunch from the cucumber, this dip offers a refreshing contrast to spicy or rich dishes. Serve it alongside warm pita chips, as a sauce for kebabs, or dolloped over roasted vegetables for a cool, herby finish.
Shirin Polo with Chicken
Nestled between holiday feasts, this Persian jewel rice with chicken brings vibrant color and sweet-savory balance to any table. Shirin Polo layers fragrant basmati with caramelized carrots, toasted almonds, and tender chicken for a showstopping one-pot meal that’s surprisingly straightforward. Let’s get cooking.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 cups basmati rice, rinsed until water runs clear
– 4 bone-in, skin-on chicken thighs
– 2 large carrots, julienned into matchsticks
– 1/2 cup slivered almonds
– 1/4 cup dried barberries or cranberries
– 1 medium yellow onion, finely chopped
– 3 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1/4 cup sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– A big pinch of saffron threads, steeped in 2 tablespoons hot water
– 3 cups chicken broth
– Salt and freshly ground black pepper
Instructions
1. Season chicken thighs generously with salt and pepper on both sides.
2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add chicken skin-side down and cook undisturbed for 6–8 minutes until skin is golden brown and crispy.
4. Flip chicken and cook for another 4 minutes, then transfer to a plate. Tip: Don’t crowd the pot—cook in batches if needed for even browning.
5. Reduce heat to medium, add chopped onion to the pot, and sauté for 5 minutes until softened.
6. Stir in julienned carrots and cook for 4 minutes until slightly tender.
7. Add sugar and cook, stirring constantly, for 3 minutes until sugar melts and carrots begin to caramelize.
8. Mix in cinnamon and cardamom, cook for 30 seconds until fragrant.
9. Pour in chicken broth and saffron water, scraping up any browned bits from the bottom.
10. Add rinsed basmati rice, stir to combine, and bring to a simmer.
11. Nestle chicken thighs into the rice mixture, skin-side up.
12. Cover pot, reduce heat to low, and simmer for 25 minutes without peeking. Tip: Keep the lid on tight to trap steam for perfectly fluffy rice.
13. While rice cooks, melt butter in a small skillet over medium heat.
14. Add slivered almonds and toast for 3–4 minutes, stirring frequently, until golden brown. Tip: Watch closely—nuts burn quickly once they start to color.
15. Stir dried barberries or cranberries into the toasted almonds, cook for 1 minute, then remove from heat.
16. After 25 minutes, remove pot from heat and let it rest, covered, for 10 minutes.
17. Fluff rice gently with a fork, then fold in toasted almond and barberry mixture.
18. Serve chicken over rice, garnished with extra almonds if desired.
You’ll love the contrast of fluffy, saffron-scented rice against the crispy-skinned chicken and sweet-tart pops from the barberries. This dish pairs beautifully with a simple cucumber-yogurt salad or roasted vegetables for a complete feast.
Summary
Masterfully showcasing Iran’s rich culinary heritage, this roundup offers 20 authentic recipes to bring vibrant, aromatic dishes into your kitchen. We hope you’re inspired to try these flavorful creations! Share which recipes become your favorites in the comments below, and don’t forget to pin this article on Pinterest to save these delicious ideas for later. Happy cooking!
