Iran recipes
Recipes from Iran: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Borani Recipe: Iranian Roasted Eggplant and Yogurt Dip
Borani is an Iranian small dish of roasted eggplant bound with yogurt. How to roast and drain the eggplant, build the aroma of spices and walnuts, fold in yogurt without splitting it, substitutes, storage, shopping priorities, serving with rice and meat, and fixes for common problems.
Chelow Kabab: Iran's Grilled Skewers on Saffron Rice
Chelow kabab (چلوکباب) at home: basmati rice, saffron, koobideh skewers, grilled tomatoes, and sumac onions. Why the meat falls off the skewer, parboiling for non-sticky rice, substitutes for flat skewers, pulling the skewer at the plate, and storage.
Fesenjan: Persian Pomegranate and Walnut Stew
Fesenjan is an Iranian stew that brings the oil of walnuts and the sourness of pomegranate to rice. Covers the sour Gilan-style way of eating it, duck versus chicken, choosing pomegranate molasses, a heat that doesn't scorch the bottom of the pot, substitutes, and storage.
Khoresh Gheymeh: Iranian Lamb and Yellow Split Pea Stew with Dried Lime
Iranian home cooking: khoresh gheymeh with lamb or beef, yellow split peas, tomato paste, dried lime and turmeric. Why the tomato paste is fried first, preparing dried lime, keeping the peas from breaking down, serving with fried potatoes on top, and its background as a dish shared during Muharram.
Kuku Sabzi: Iran's Herb-Packed Nowruz Frittata
How to make kuku sabzi, the Persian herb frittata served at Nowruz, with parsley, garlic chives, and spinach: why the herbs are chopped fine, what barberries and walnuts add, a covered low-heat bake, and the cut-then-flip trick.
Tahchin: Persian Saffron Rice Cake with Chicken and a Crispy Crust
A thorough recipe for Iranian tahchin, the golden saffron rice cake made with yogurt and egg yolk: every step from choosing ingredients to baking in the oven, flipping, and the barberry topping, written for a home kitchen.
Tahdig: How to Make Persian Crispy Rice from the Bottom of the Pot
A home guide to tahdig, the crisp golden crust of Iranian chelow: parboil basmati, steam it, and flip the pot. Learn to read the rice, the heat, and the color of the crust, plus potato and flatbread variations, short-grain rice adjustments, serving, and storage.
Ash-e Reshteh: Iranian Noodle, Bean and Herb Soup
Ash-e reshteh (آش رشته) is an Iranian soup of beans, plenty of greens and wheat noodles. Learn its place at the Nowruz table and on mountain roads, then make a 4-serving version with canned beans and dried udon: fried onion, mint oil, kashk substitutes, when to add the noodles, and storage.
Baghali Polo: Persian Rice with Fava Beans and Dill
How to make Iran's baghali polo, rice with fava beans and dill, in a home kitchen. Walks through soaking and parboiling basmati, the green beans, saffron and the tahdig at the bottom of the pot, in an order that is hard to get wrong. Covers handling frozen fava beans, regional differences, storage, and choosing ingredients and equipment.