Persian cuisine, also known as Iranian cuisine, is a rich and vibrant culinary tradition that has been shaped by centuries of cultural exchange and trade. With its unique blend of Middle Eastern, Mediterranean, and Central Asian flavors, Persian cooking offers a wide range of delicious and exotic dishes perfect for any occasion. From hearty stews and flavorful rice dishes to refreshing salads and sweet treats, the following 20 recipes showcase the best of Persian cuisine.
In this article, we’ll take you on a culinary journey through Persia, exploring classic dishes like Ghormeh Sabzi (Herb Stew) and Fesenjan (Pomegranate Walnut Stew), as well as modern twists on traditional favorites. Whether you’re looking for a comforting weeknight dinner or an impressive dish to serve at your next dinner party, these flavorful Persian recipes are sure to impress.
Persian Jeweled Rice
A vibrant and flavorful side dish, Persian Jeweled Rice is a staple of Iranian cuisine. This recipe showcases the beauty of saffron-infused rice, topped with a medley of colorful vegetables and nuts.
Ingredients:
– 1 cup long-grain white rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/4 cup toasted almonds and pistachios
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
3. Add the garlic, mixed vegetables, and soaked saffron to the pan. Cook for 2-3 minutes.
4. Add the rice to the pan and stir to combine with the vegetable mixture.
5. Add 2 cups of water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Fluff the rice with a fork and garnish with toasted nuts.
Cooking Time: 25-30 minutes
Ghormeh Sabzi (Herb Stew)
A classic Persian dish, Ghormeh Sabzi is a flavorful and aromatic herb stew made with lamb or beef, herbs, and beans. This hearty recipe is perfect for a cold winter’s night.
Ingredients:
– 1 pound lamb or beef, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh cilantro, chopped
– 1/4 cup dried lima beans, soaked and drained
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add lamb or beef and cook until browned, about 5 minutes.
3. Add onions, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Cook for an additional 5 minutes.
4. Add lima beans and 2 cups water. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Serve hot with steamed rice or flatbread.
Cooking Time: 1 hour 15 minutes
Fesenjan (Pomegranate Walnut Stew)
Fesenjan (Pomegranate Walnut Stew) – A rich and flavorful Persian dish made with pomegranate juice, ground beef, and walnuts.
Ingredients:
– 1 lb ground beef
– 2 cups pomegranate juice
– 1 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1 tablespoon turmeric powder
– 1 teaspoon cumin powder
– Salt and black pepper, to taste
– 1/2 cup chopped walnuts
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add the pomegranate juice, parsley, mint, turmeric, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
5. Stir in the chopped walnuts.
6. Continue to simmer for an additional 30 minutes or until the stew has thickened slightly.
7. Serve hot over rice or with naan bread.
Cooking Time: 1 hour 30 minutes
Tahdig (Crispy Rice)
A classic Iranian dessert, Tahdig is a sweet and crispy rice dish that’s perfect for special occasions or everyday treats.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 1/4 cup granulated sugar
– 1/4 cup ghee or vegetable oil
– 1/2 teaspoon cardamom powder
– Pinch of salt
Instructions:
1. Heat the ghee or oil in a large non-stick skillet over medium heat.
2. Add the cooked rice and stir until it’s evenly coated with the oil.
3. Cook for about 5 minutes, stirring frequently, until the rice starts to brown and crisp up.
4. Add the sugar, cardamom powder, and salt. Stir well to combine.
5. Continue cooking for another 2-3 minutes, stirring occasionally, until the Tahdig is golden brown and crispy.
6. Remove from heat and let cool slightly before serving.
Cooking Time: Approximately 8-10 minutes
Kebab Koobideh (Grilled Ground Meat Kebabs)
A classic Persian dish, Kebab Koobideh is a flavorful and aromatic grilled ground meat kebab. This recipe yields tender and juicy kebabs with a perfect balance of spices.
Ingredients:
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp cumin
– 1/4 tsp paprika
– 2 tbsp olive oil
– 1/4 cup breadcrumbs (optional)
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, combine ground beef, chopped onion, minced garlic, salt, black pepper, cumin, and paprika. Mix well with your hands until just combined.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove from refrigerator and shape into small meatballs (about 1 1/2 inches in diameter).
5. Brush the grill with olive oil. Place kebabs on the grill and cook for 3-4 minutes per side, or until cooked through.
6. Serve hot, garnished with fresh parsley or cilantro. If desired, serve with a side of grilled tomatoes and cucumbers.
Cooking Time: Approximately 10-12 minutes total.
Zereshk Polo (Barberry Rice with Chicken)
A classic Persian dish that combines the tangy flavor of barberries with the savory taste of chicken and aromatic rice.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup barberry powder (or fresh barberries)
– 2 tablespoons vegetable oil
– Salt and black pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
3. In a separate pot, combine the soaked rice, 2 cups of water, and salt to taste. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until the rice is cooked and fluffy.
4. Stir in the barberry powder (or fresh barberries) into the cooked rice.
5. Serve the chicken on top of the zereshk polo, garnished with parsley or thyme if desired.
Cooking Time: 45-50 minutes
Mirza Ghasemi (Smoky Eggplant Dip)
This smoky eggplant dip is a popular Iranian appetizer that’s both flavorful and addictive. With its creamy texture and robust aroma, it’s perfect for serving with pita bread, crackers, or vegetables.
Ingredients:
– 2 large eggplants
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika (or regular paprika)
– Salt and black pepper, to taste
– 1/4 cup plain Greek yogurt (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the vegetable oil over the eggplants and sprinkle with garlic, onion, tomato paste, smoked paprika, salt, and black pepper.
4. Roast the eggplants for 30-40 minutes, or until they’re tender and charred.
5. Scoop out the flesh of the eggplants and blend it in a food processor until smooth.
6. If desired, stir in the Greek yogurt to give the dip a creamy texture.
Cooking Time: 45 minutes
Ash Reshteh (Persian Noodle Soup)
A hearty and comforting soup originating from the Persian cuisine, Ash Reshteh is a flavorful blend of noodles, vegetables, and herbs. This recipe serves 4-6 people.
Ingredients:
– 1 cup dried Persian noodles (or substitute with egg noodles)
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 large carrot, peeled and sliced
– 2 cups mixed vegetables (such as peas, corn, and green beans)
– 4 cups chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, potatoes, carrot, and mixed vegetables. Cook until the vegetables are tender, about 10 minutes.
3. Add chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in cooked noodles and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 30-40 minutes
Khoresh Bademjan (Eggplant Stew)
A classic Persian dish that showcases the tender sweetness of eggplants, cooked in a rich and aromatic stew.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 1 cup chicken broth
– 1 cup water
– 2 tablespoons tomato paste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, salt, and black pepper. Cook for 1 minute.
3. Add eggplant slices and cook, stirring occasionally, until they release their moisture and start to brown, about 10-12 minutes.
4. Add chicken broth, water, and tomato paste. Stir well, then bring to a simmer.
5. Reduce heat to low and let stew cook, uncovered, for 20-25 minutes or until eggplants are tender.
6. Garnish with parsley or cilantro. Serve hot over rice or with crusty bread.
Cooking Time: 40-45 minutes
Shirin Polo (Sweet Persian Rice with Chicken)
Experience the rich flavors of Iran with this sweet and savory rice dish, perfect for special occasions or everyday meals.
Ingredients:
– 1 cup long-grain white rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper to taste
– 1 cup sugar
– 1/4 cup raisins
Instructions:
1. Rinse rice and soak it in water for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, cumin, coriander, salt, and pepper. Cook until onion is translucent.
3. Add chicken to the pan and cook until browned and cooked through.
4. Drain rice and add it to the pan with 2 cups of water. Bring to a boil, then reduce heat to low and cover for 20-25 minutes or until rice is tender.
5. In a small bowl, mix sugar and raisins. Stir into the cooked rice and chicken mixture.
6. Serve warm or at room temperature.
Cooking Time: Approximately 45-50 minutes
Persian Cucumber Yogurt Salad
Persian Cucumber Yogurt Salad Recipe
This refreshing salad is a staple of Persian cuisine, perfect for hot summer days or as a light and revitalizing side dish. The combination of cool yogurt, crunchy cucumbers, and tangy herbs creates a flavorful and texturally appealing salad that’s sure to please.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 cup plain Greek yogurt
– 2 tablespoons freshly chopped cilantro
– 2 tablespoons freshly chopped dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 teaspoon ground cumin (optional)
Instructions:
1. In a large bowl, combine the sliced cucumbers and salt. Let it sit for 10-15 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber slices and rinse them under cold running water.
3. In a separate bowl, whisk together the yogurt, lemon juice, cumin (if using), cilantro, and dill until well combined.
4. Add the drained cucumber slices to the yogurt mixture and gently toss to combine.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 15-20 minutes (including chilling time)
Baghali Polo (Dill Rice with Fava Beans)
This traditional Persian dish is a staple in many Iranian households, particularly during special occasions and celebrations. Baghali polo is a flavorful and aromatic rice dish infused with the freshness of dill and the creaminess of fava beans.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1/4 cup fava beans, cooked and mashed
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh dill
– Salt, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
3. Add garlic, dill, and fava beans. Cook for 2-3 minutes, stirring occasionally.
4. Add rice to the saucepan and stir to combine with the mixture. Cook for 1 minute.
5. Add water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 25-30 minutes
Kashk-e Bademjan (Eggplant and Whey Dip)
Kashk-e Bademjan, a classic Iranian dip, combines roasted eggplant with the tanginess of whey to create a flavorful and refreshing snack.
Ingredients:
– 2 large eggplants
– 1 cup whey (or substitute with buttermilk or yogurt)
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplants and sprinkle with salt and minced garlic.
4. Roast the eggplants for 30-40 minutes, or until they are tender and collapse.
5. Let the eggplants cool slightly before scooping out the flesh and placing it in a bowl.
6. Add the whey (or substitute) to the bowl and mash the mixture with a fork until smooth.
7. Stir in chopped parsley and adjust seasoning if needed.
8. Serve warm or at room temperature.
Cooking Time: 40-50 minutes
Enjoy your delicious Kashk-e Bademjan!
Persian Saffron Ice Cream
Experience the exotic flavors of Iran with this unique and creamy ice cream infused with the world’s most expensive spice, saffron.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in vanilla extract and saffron threads with their soaking liquid. Let steep for 10-15 minutes to allow the flavors to meld.
3. Strain the mixture into a clean container and refrigerate for at least 2 hours or overnight.
4. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes + refrigeration time
Sabzi Polo (Herb Rice with Fish)
A flavorful and aromatic Persian dish that combines the simplicity of rice with the richness of fish, all wrapped up in a fragrant herb sauce.
Ingredients:
– 1 cup uncooked white basmati rice
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons vegetable oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 pound fish fillet (such as cod or tilapia), cut into small pieces
– 2 cloves garlic, minced
– 2 tablespoons dried sumac
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, heat oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add fish pieces and cook until opaque and flaky, about 4-5 minutes per side.
4. Stir in parsley, dill, salt, and pepper. Cook for an additional minute.
5. Combine cooked rice with the herb and fish mixture. Mix well to combine.
6. Garnish with sumac and serve hot.
Cooking Time: 20-25 minutes
Persian Lamb Shank Stew
Persian Lamb Shank Stew Recipe
This hearty stew is a staple of Persian cuisine, perfect for a cozy night in with friends and family. Tender lamb shanks slow-cook in a rich broth infused with aromatic spices, resulting in fall-apart meat and a flavorful sauce.
Ingredients:
– 4 lamb shanks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried barberries (zereshk)
– 1 cup chopped fresh parsley
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 2 cups lamb or beef broth
– 1 cup red wine
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown lamb shanks on all sides (about 5 minutes). Remove and set aside.
3. Add onions, garlic, cumin, coriander, cinnamon, salt, and pepper to the pot. Cook until onions are translucent (about 8 minutes).
4. Add broth, wine, browned lamb, and barberries to the pot. Bring to a boil, then cover and simmer for 2-3 hours or overnight.
5. Stir in parsley and serve hot with crusty bread.
Cooking Time: 2-3 hours or overnight
Adas Polo (Lentil Rice with Dates)
A classic Persian dish, Adas Polo is a flavorful and nutritious rice-based meal made with red lentils, saffron-infused dates, and aromatic spices. This comforting recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked red lentils
– 2 cups cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1/4 cup pitted dates, chopped and soaked in 1 tablespoon saffron-infused water
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– Salt to taste
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the cooked lentils, rice, parsley, cilantro, and cumin. Stir until well combined.
3. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through.
4. Add the chopped dates and stir gently to combine.
5. Season with salt to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Persian Pistachio Cookies
Rich with the flavors of Iran, these sweet treats combine crunchy pistachios with a hint of rosewater and cardamom.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon rosewater
– 1/2 teaspoon ground cardamom
– 1 cup chopped pistachios
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, cream butter and egg until smooth. Add rosewater and cardamom; mix well.
4. Gradually add the dry ingredients to the wet mixture; stir until combined.
5. Fold in pistachios.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 15-20 minutes or until lightly golden.
Cooking Time: 15-20 minutes
Khoresh Gheymeh (Yellow Split Pea Stew)
This hearty Iranian stew is a staple of Persian cuisine, made with tender yellow split peas, aromatic spices, and fragrant herbs. Serve it over fluffy basmati rice or with crusty naan bread for a comforting meal.
Ingredients:
– 1 cup dried yellow split peas
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 4 cups water
– Fresh parsley or cilantro, for garnish
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, salt, and black pepper. Cook for 1 minute, stirring constantly.
4. Add the soaked split peas and 4 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the peas are tender.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
Persian Rosewater Pudding
This sweet and fragrant pudding is a classic Persian dessert, infused with the delicate flavor of rosewater. A perfect treat to end a meal or serve at a special occasion.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 teaspoon rosewater
– 1/4 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and salt.
2. Whisk until the sugar is dissolved, then add the cornstarch and whisk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Reduce heat to low and simmer for 5 minutes, or until the pudding has thickened.
5. Remove from heat and stir in rosewater and vanilla extract.
6. Pour into individual serving cups or a large baking dish.
7. Refrigerate until chilled and set, about 2 hours.
Cooking Time: 10-12 minutes
Serves: 4-6 people
Summary
Discover the rich flavors and aromas of Persian cuisine with these 20 recipes, perfect for every occasion. From classic dishes like Ghormeh Sabzi (herb stew) and Fesenjan (pomegranate walnut stew), to crispy rice and grilled meat kebabs, there’s something for everyone. Try your hand at making fragrant desserts like Persian Saffron Ice Cream or Rosewater Pudding. Explore the many uses of ingredients like saffron, sumac, and pomegranate, and learn how to prepare traditional dishes like Ash Reshteh (Persian noodle soup) and Khoresh Bademjan (eggplant stew). With these recipes, you’ll be transported to the vibrant streets of Tehran.
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