RECIPEAbdoogh Khiar: chilled Persian cucumber-yogurt soup
A cold Persian yogurt soup with finely diced cucumber, fresh herbs and raisins. Add chilled water and ice just before serving, with crisp lavash on the side.
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RECIPEAbgoosht (Dizi): Persian beef, chickpea and potato broth
A slow, simple Persian short-rib meal with canned chickpeas, potatoes and dried lime, showing how to serve broth-soaked flatbread separately from the cooked meat and vegetables.
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RECIPEAdas Polo: Persian lentil rice with raisins and dates
A meat-free Persian lentil-and-basmati pilaf with golden onion, gently warmed raisins and pitted dates, using separate lentil and rice cooking to prevent mushy grains.
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RECIPEAdasi: Persian green lentil soup with golden onions
Whole green lentils simmered with onion, turmeric and cumin, then partly mashed for body. This Persian breakfast soup has golden onions on top and needs no blender.
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RECIPEAsh Reshteh: Persian herb, bean and noodle soup
Persian herb-and-bean soup with canned chickpeas and pinto beans, fresh greens and ash reshteh noodles, finished with onion, mint oil and optional plain yogurt.
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RECIPEBaghali Polo: Persian dill rice with frozen fava beans
Persian dill rice with peeled green fava beans, a clear parboil-and-steam method, and practical guidance for choosing the right frozen bean product.
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RECIPEBorani esfenaj: spinach and yogurt dip
Cook the spinach, remove excess moisture, and cool it before mixing with plain yogurt. A small garlic-and-spinach side with no cream cheese or mayonnaise.
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RECIPEBorani Laboo: Persian beet and yogurt dip
Plain cooked beets, yogurt and garlic make this pink Persian dip. Use chilled ready-cooked beets or cook your own, then drain well for a spoonable texture.
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RECIPEDal Adas: southern Iranian spicy red-lentil stew
An approachable southern Iranian red-lentil and potato stew with garlic and turmeric, finished with lemon when tamarind is not on hand.
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RECIPEDolmeh Barg: vegetarian Persian stuffed grape leaves with herbs
Tender jarred grape leaves wrapped around rice, bulgur, yellow split peas and fresh herbs, gently simmered until the grain center is soft and served without a mandatory sweet-sour sauce.
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RECIPEDopiazeh Aloo: Persian potatoes and onions
Tender potato pieces folded into golden onions with turmeric and a little tomato paste. A simple Shirazi-style dish with a separate potato parboil and no eggs or dairy.
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RECIPEEshkeneh: Persian fenugreek, potato and egg-drop soup
A warm Iranian onion-and-potato soup finished with fully set ribbons of egg, using labeled dried fenugreek leaves rather than seeds.
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RECIPEFaloodeh Shirazi: frozen rosewater ice with rice vermicelli
Rosewater ice crystals threaded with fine rice vermicelli, finished with lime. This Shirazi-style home adaptation uses a shallow pan and fork.
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RECIPEFereni: Persian milk and rice-flour pudding with rosewater
A smooth Persian pudding made with milk, fine rice flour and rosewater. Start with cold milk, then stir through a gentle simmer for a simple warm or chilled dessert.
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RECIPEFesenjan: Persian chicken in walnut-pomegranate sauce
Bone-in chicken gently simmered in a thick walnut and pomegranate sauce. This version specifies its concentrate and includes clear poultry-temperature and stirring cues.
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RECIPEGhormeh Sabzi: Persian beef and herb stew with canned kidney beans
A long-simmered dark-green beef-and-herb stew using measured chopped grocery herbs, dried fenugreek and ready-to-use canned kidney beans, with clear dried-lime timing.
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RECIPEJoojeh Kabab: lemon-saffron chicken skewers in the oven
Oven-baked Persian chicken skewers with a yogurt-free lemon, onion and saffron marinade. Marinate in the refrigerator and cook to 165°F.
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RECIPEKalam Polo: Persian cabbage rice with tender beef
A layered cabbage-and-beef Persian rice using grocery-store green cabbage, small beef cubes and parboiled basmati, without a required tahdig crust or cloth-covered lid.
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RECIPEDami Gojeh Farangi: Persian one-pot tomato and potato rice
One-pot Persian basmati rice with crushed tomatoes and small potato cubes. Use a measured canned-tomato amount and adjust water as the grains cook.
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RECIPEPlain kateh rice: a no-soak absorption method
An accessible Persian stovetop rice method using measured water, a close-fitting lid and visible cooking cues. No draining, loose lid cloth or promised tahdig.
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RECIPEKhoresh Bademjan: Persian beef and eggplant stew with lemon
A tomato-beef stew finished with browned Italian eggplant, Roma tomatoes and fresh lemon, with clear eggplant product and souring choices for American home cooks.
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RECIPEKhoresh Gheymeh: beef, split-pea and dried-lime stew with roasted potatoes
Persian beef and yellow-split-pea stew with dried limes and a roasted potato topping. Cook the peas separately to keep their shape.
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RECIPEPersian Kotlet: crispy beef and potato patties
Thin Persian beef-and-potato patties made with raw grated russets and squeezed onion. Pan-fry gently and check the ground-beef center with a thermometer.
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RECIPEKuku Bademjan: baked Persian eggplant-and-egg frittata
Baked Persian eggplant kuku with softened eggplant, onion, garlic and paprika. A metal baking pan and a checked 160°F center make the oven method clear.
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RECIPEKuku sabzi: fresh-herb patties without a whole-pan flip
Fresh-herb and egg patties with parsley, cilantro, dill and leek greens. Cook small portions rather than turning a whole pan-sized kuku.
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RECIPEKuku Sibzamini: Persian potato-and-egg patties
Persian potato-and-egg patties with a golden pan-fried crust. Use cooked russets, add flour gradually and check one small patty before shaping the batch.
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RECIPELoobia Polo: Persian green-bean and beef rice
Basmati rice layered with tender green beans and a thick tomato-beef filling. Separate boiling and steaming steps keep the grains distinct, without requiring a potato crust.
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RECIPEMast-o-khiar: cucumber, yogurt and dried mint
A simple Persian yogurt-and-cucumber side without walnuts or raisins. Measure the chopped cucumber and keep the dairy cold.
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RECIPEMirza Ghasemi: roasted eggplant, tomato and eggs
An oven-broiler version of northern Iranian eggplant and tomato spread, with a reduced-moisture skillet finish and eggs stirred in until fully cooked.
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RECIPENargesi: Persian spinach and eggs
Whole eggs nestled in garlicky spinach and onions. This Persian skillet breakfast explains how to cook away excess spinach water and finish the eggs with firm yolks.
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RECIPENoon Barbari: grooved Persian flatbread on a baking sheet
Persian barbari with weighed all-purpose flour, instant yeast and a cooked roomal glaze, baked directly on a lightly greased sheet at 425°F without parchment or a pizza stone.
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RECIPEPersian Makaroni: steamed tomato-beef spaghetti
Persian spaghetti finished in a covered pot with a thick tomato-beef sauce. Clear passata measurements and divided oil, with scooped serving and an optional lightly crisp base.
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RECIPESabzi Polo: Persian basmati rice with fresh herbs
Dill-forward Persian herbed rice with parsley, cilantro and chives, parboiled then gently steamed with a measured finishing splash—without requiring fish or promising tahdig.
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RECIPESaffron Rice Tahdig: Persian rice with a golden bottom crust
Parboiled basmati with a saffron rice base, measured blooming water and practical pan, heat and serving guidance for a yogurt-free Persian rice crust.
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RECIPESalad Olivieh: Persian chicken and potato salad with dill pickles
Chilled Persian chicken and potato salad with peas, drained dill pickles and a lemony yogurt-mayonnaise dressing, with clear cooling and cold-assembly steps.
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RECIPESalad Shirazi with lime and dried mint
A finely chopped cucumber, tomato and onion salad, with practical cucumber choices and a lime-and-mint dressing for an American kitchen.
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RECIPESekanjabin: Persian mint-and-vinegar syrup for cucumber drinks
Make a sweet-tart Persian mint syrup, then dilute it with cold water and grated cucumber or serve it as a dip for crisp lettuce.
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RECIPEShirin Polo: Persian sweet rice with candied citrus and nuts
Persian basmati rice with candied orange-tangerine peel, carrots, raisins, almonds and pistachios, with separate syrup and rice stages to keep the sweet topping from scorching.
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RECIPEShirini Keshmeshi: Persian soft-centered raisin cookies
Persian butter-raisin cookies with dark Thompson raisins, pale centers and golden rims. US butter measurements and a 375°F method make the dough easier to follow.
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RECIPESholeh Zard: Persian saffron rice pudding with rosewater
A dairy-free saffron and rosewater rice pudding using jasmine rice, with texture cues before sweetening and a clear chilled-serving method.
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RECIPESoup Jo: creamy Persian barley soup with carrots
Creamy Persian pearl-barley soup with grated carrot, vegetable broth and a milk-based white sauce, starting with dry barley.
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RECIPETahchin Morgh: oven-baked saffron rice with chicken
Persian baked saffron rice with a cooked chicken-and-onion filling, yogurt and eggs, made in a square pan with clear parboiling and doneness checks.
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RECIPEZereshk Polo ba Morgh: saffron chicken with barberry rice
A complete Iranian saffron-chicken and barberry-rice meal using dried unsweetened zereshk, a separate tomato-sauce chicken braise, and short low-heat berry sauté.
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RECIPEZeytoon Parvardeh: Persian green olives with walnut and pomegranate
Green olives coated with walnuts, pomegranate molasses, mint and basil. A refrigerated Persian relish with clear guidance on salt and tartness.
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