Persian Recipes
Elegant and aromatic, Persian cooking pairs fragrant rice with herb-laden stews, dried fruits, and delicate spices. These recipes reveal the balance of sweet, sour, and savory at the heart of the cuisine.
History, culture, core ingredients, techniques, and signature dishes.
Persian Kuku Sabzi (Herb Frittata)
A vivid green Persian herb frittata packed with parsley, cilantro, dill, and chives, bound with just enough egg — served warm or cold for Nowruz, picnics, or a light vegetarian supper.
Persian Herb & Bean Stew (Vegetarian Ghormeh Sabzi)
A vegetarian take on Iran's iconic herb stew — mountains of parsley, cilantro, and fenugreek slow-cooked with kidney beans and dried lime for a tangy, deeply green stew.
Persian Fesenjan (Walnut & Pomegranate Chicken)
A jewel of the Persian table: chicken gently braised in a velvety sauce of ground toasted walnuts and tart-sweet pomegranate molasses until deep mahogany and luxuriously rich. Served with saffron rice for a special-occasion meal.
Persian Zereshk Polo (Barberry Saffron Rice)
Fluffy saffron basmati studded with jewel-like tart barberries and a crisp golden tahdig crust — a festive Persian centerpiece.
Persian Ghormeh Sabzi
Iran’s beloved herb stew — lamb slow-cooked with a deep tangle of sauteed herbs, kidney beans, and dried lime for a signature tangy, savory depth.
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