Persian Cuisine
Persian Cuisine
Rice, stews, saffron and the table: dishes, regions and recipes.
7 stories
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Recipe -
Recipe Fesenjan: walnut and pomegranate stew
A dark, glossy stew of ground walnuts and pomegranate, sweet and sour at once, served at celebrations. 14 November 2026 -
Recipe Ghormeh sabzi: the slow herb stew
Dark green, sour and deeply savoury, this stew of herbs, beans and dried limes is often called the national dish. 14 November 2026 -
Recipe Kuku sabzi: the herb frittata
A deep green, herb-packed omelette cut into wedges: a Nowruz staple and a good picnic dish. 14 November 2026 -
Recipe Sabzi polo ba mahi: herb rice with fish for Nowruz
Fragrant green rice with fried fish is the traditional dish on the eve of the Persian new year. 14 November 2026 -
Recipe Tahdig: the crisp golden crust of Persian rice
The best part of the pot is the crust at the bottom. A simple method, with a note on why it works. 14 November 2026 -
Recipe Zereshk polo: barberry rice with saffron chicken
Jewel-like red berries on saffron rice with chicken: a dish for guests. 14 November 2026