When it comes to cuisine, few cultures can rival the rich flavors and aromas of Persian cooking. With its roots dating back thousands of years, Persian cuisine has evolved over time to incorporate a wide range of influences from neighboring countries, including Turkish, Arab, and Indian cuisines. The result is a unique and delicious blend of spices, herbs, and ingredients that are sure to tantalize the taste buds.
From hearty stews and rice dishes to refreshing salads and sweet treats, Persian cuisine has something for every occasion. In this article, we’ll be exploring 20 flavorful Persian recipes that are sure to become new favorites in your kitchen. Whether you’re looking for a special dish to serve at a dinner party or just want to try something new, these recipes are sure to impress.
In the following pages, we’ll be sharing some of our favorite Persian recipes, including classic dishes like Tahdig (crispy rice) and Ghormeh Sabzi (herb stew), as well as more modern twists on traditional favorites. So sit back, relax, and get ready to taste the flavors of Persia!
Persian Jeweled Rice
This aromatic rice dish is a staple of Persian cuisine, infused with the flavors of saffron, rose water, and pistachios. A perfect side dish for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 1/4 cup chopped pistachios
– Salt to taste
– Fresh parsley or dill for garnish
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 mixed vegetables, saffron mixture, and salt. Cook for 2-3 minutes.
4. Add the drained rice to the saucepan and stir to combine with the vegetable mixture.
5. Add 2 cups of water to the saucepan 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 tender.
6. Fluff the rice with a fork and garnish with chopped pistachios and fresh herbs.
Cooking Time: 25-30 minutes
Ghormeh Sabzi (Herb Stew)
A flavorful and aromatic stew originating from the Persian cuisine, Ghormeh Sabzi is a hearty dish made with tender lamb or beef, fragrant herbs, and spices.
Ingredients:
– 1 pound lamb or beef, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup fresh parsley leaves
– 1/2 cup fresh cilantro leaves
– 1/4 cup dried fenugreek leaves (optional)
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic, parsley, cilantro, and fenugreek (if using). Cook for 5 minutes, stirring occasionally.
3. Add lamb or beef, cumin, turmeric, salt, and pepper. Stir well to combine.
4. Reduce heat to low and simmer, covered, for 1 hour and 30 minutes, or until meat is tender.
5. Serve hot over rice or with naan bread.
Cooking Time: 1 hour 30 minutes
Fesenjan (Pomegranate Walnut Stew)
This Persian-inspired stew is a perfect blend of sweet and savory, featuring the deep flavors of pomegranate, walnuts, and chicken. It’s a hearty and comforting dish that’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups pomegranate juice
– 1 cup beef broth
– 1/4 cup walnut halves
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Stir in pomegranate juice, beef broth, walnuts, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Return the chicken to the pot and simmer for an additional 10-15 minutes or until cooked through.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Tahdig (Crispy Rice)
A classic Persian dish, Tahdig is a crispy, golden-brown rice that’s perfect as a side or main course. This recipe yields a deliciously crunchy exterior and fluffy interior.
Ingredients:
– 2 cups uncooked white basmati rice
– 4 cups water
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: saffron threads, rose water, or cardamom powder for added flavor
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 30 minutes. Drain the water and set the rice aside.
2. In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat the grains evenly.
3. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
4. Increase the heat to medium-high and cook for an additional 2-3 minutes, stirring constantly, to achieve the crispy exterior.
5. Remove from heat, fluff with a fork, and season with salt and any desired flavorings.
Cooking Time: 20-25 minutes
Zereshk Polo (Barberry Rice)
This classic Persian dish combines the sweetness of barberries with the savory flavor of saffron-infused rice, making it a staple at many Iranian celebrations.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1/2 cup barberries (zereshk), rinsed and drained
– Salt to taste
– Fresh parsley or tarragon leaves for garnish
Instructions:
1. Rinse the rice and soak it in water for 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, about 3-4 minutes.
3. Add the soaked saffron threads to the pan and stir for 1 minute.
4. Add the rice to the pan and stir to combine with the onion and saffron mixture.
5. Add the water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
6. Fluff the rice with a fork and stir in the barberries. Season with salt to taste.
7. Garnish with fresh parsley or tarragon leaves and serve.
Cooking Time: 30-40 minutes
Kebab Koobideh (Grilled Ground Meat Kebabs)
A classic Persian dish, Kebab Koobideh is a flavorful and tender kebab made with ground meat, spices, and herbs. This recipe yields juicy and aromatic kebabs that are perfect for any occasion.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh parsley
Instructions:
1. In a large bowl, combine ground beef, chopped onion, minced garlic, salt, black pepper, and paprika. Mix well with your hands until just combined.
2. Divide the mixture into 4-6 portions, depending on desired kebab size. Shape each portion into a cylindrical shape.
3. Brush the kebabs with olive oil and sprinkle with chopped parsley.
4. Preheat grill to medium-high heat. Cook kebabs for 4-5 minutes per side, or until cooked through.
5. Serve hot with your favorite accompaniments.
Cooking Time: 8-12 minutes
Mirza Ghasemi (Smoky Eggplant Dip)
This Persian-inspired dip is a flavorful and savory treat that’s perfect for snacking or as an accompaniment to grilled meats, pita bread, or vegetables. The smokiness from the eggplants adds depth and complexity to this delicious spread.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with garlic, smoked paprika, salt, and pepper.
4. Roast for 30-40 minutes or until the eggplants are tender and charred.
5. Let cool, then peel and mash in a bowl.
6. Stir in lemon juice and parsley.
7. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Ash Reshteh (Persian Noodle Soup)
This hearty soup is a staple of Persian cuisine, perfect for warming up on a chilly day. Ash Reshteh is a comforting and flavorful dish that combines tender noodles with a rich broth filled with vegetables and herbs.
Ingredients:
– 1 cup ash reshteh noodles
– 4 cups vegetable broth
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. In a large pot, sauté the onions, garlic, carrots, and celery in a little oil until tender.
3. Add the vegetable broth, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the cooked noodles to the pot and cook for an additional 5-7 minutes or until heated through.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 30-40 minutes
Baghali Polo (Dill and Lima Bean Rice)
This classic Persian dish is a flavorful and nutritious combination of saffron-infused rice, dill, and lima beans. Perfect as a side or main course, Baghali Polo is sure to please.
Ingredients:
– 1 cup long-grain rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 small onion, finely chopped
– 1 cup lima beans, cooked and drained
– 1/4 cup fresh dill leaves, chopped
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Rinse rice thoroughly and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, combine soaked saffron and its liquid with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Add chopped onion to the saucepan and cook until translucent.
4. Add cooked lima beans and rice to the saucepan. Stir well to combine.
5. Cover the saucepan and cook on low heat for 15-20 minutes or until rice is tender and water has been absorbed.
6. Fluff rice with a fork, then stir in chopped dill leaves and salt to taste.
7. Serve hot, garnished with additional fresh dill if desired.
Cooking Time: 30-40 minutes
Shirin Polo (Sweet Persian Rice)
A classic Persian dessert, Shirin Polo is a sweet and fragrant rice dish infused with rose water and cardamom. This aromatic treat is often served at special occasions and gatherings.
Ingredients:
– 1 cup basmati rice
– 3 cups water
– 1/4 cup granulated sugar
– 2 tablespoons rose water
– 1 teaspoon ground cardamom
– 1 tablespoon unsalted butter, melted
– 1 tablespoon chopped pistachios (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, combine the sugar, rose water, and cardamom. Heat over medium heat until the sugar dissolves.
3. Add the melted butter and soaked rice to the saucepan. Stir well to combine.
4. Cook the rice mixture over low heat for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
5. Fluff the Shirin Polo with a fork and garnish with chopped pistachios, if desired.
Cooking Time: 20-25 minutes
Khoresh Bademjan (Eggplant Stew)
A rich and flavorful Iranian stew made with tender eggplants, aromatic spices, and a hint of sweetness.
Ingredients:
– 2 large eggplants, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups beef broth
– 1 cup chopped fresh parsley
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute.
4. Add eggplant cubes and cook, stirring occasionally, until they start to soften, about 10 minutes.
5. Add beef broth and season with salt and black pepper.
6. Simmer, covered, for 30-40 minutes or until the eggplants are tender.
7. Stir in parsley before serving.
Cooking Time: 45-50 minutes
Persian Cucumber and Yogurt Salad
This refreshing salad is a staple in Persian cuisine, perfect for hot summer days or as a light accompaniment to meals. With its simplicity and versatility, it’s no wonder why this salad has been a favorite for generations.
Ingredients:
– 4 large cucumbers, peeled and thinly sliced
– 1 cup plain yogurt
– 2 tablespoons chopped fresh dill
– 1 tablespoon lemon juice
– Salt to taste
– Optional: 1/4 teaspoon cumin powder
Instructions:
1. In a large bowl, combine the cucumber slices and salt. Let it sit for 10-15 minutes to allow the cucumbers to release their excess water.
2. Drain the excess liquid from the cucumbers and add the yogurt, dill, lemon juice, and cumin powder (if using). Mix well until the cucumbers are evenly coated with the yogurt mixture.
3. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
4. Serve cold or at room temperature.
Cooking Time: 10-15 minutes (including sitting time)
Sabzi Polo (Herb Rice with Fish)
Sabzi Polo is a popular Persian dish that combines the flavors of fragrant herbs with tender fish, all wrapped up in a flavorful rice. This recipe is a twist on the classic version, using readily available ingredients to create a delicious and satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried parsley
– 1 teaspoon dried dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 pound fish fillets (such as cod or tilapia)
– 2 tablespoons lemon juice
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 3-4 minutes.
3. Add parsley, dill, salt, and pepper to the saucepan and stir well.
4. Drain and add rice to the saucepan, stirring to combine with the herb mixture.
5. Cook the rice for about 15 minutes or until it is cooked through.
6. Place fish fillets on top of the rice and drizzle with lemon juice.
7. Simmer everything together for an additional 5-7 minutes, or until the fish is cooked through.
Cooking Time: 30-40 minutes
Persian Saffron Ice Cream
Persian Saffron Ice Cream Recipe
This recipe brings together the rich flavors of Iran with a creamy and unique dessert. Persian Saffron Ice Cream is a traditional treat that combines the warmth of saffron with the coolness of ice cream, making it a perfect dessert for any occasion.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the 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 let steep for at least 30 minutes to allow the saffron to infuse its flavor into the mixture.
3. Strain the mixture through a fine-mesh sieve into a clean container. Whisk in the vanilla extract.
4. Cover and refrigerate until chilled, then churn 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: 30 minutes + chilling time
Sholeh Zard (Saffron Rice Pudding)
This traditional Persian dessert is a sweet and creamy delight, infused with the warm, golden flavor of saffron. Sholeh Zard is often served at special occasions and celebrations.
Ingredients:
– 2 cups cooked rice
– 1 cup sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup milk
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 teaspoon rose water (optional)
– Pinch of salt
Instructions:
1. In a medium saucepan, combine cooked rice, sugar, and melted butter. Cook over medium heat, stirring constantly, until the sugar has dissolved.
2. Add milk, soaked saffron, and rose water (if using). Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the pudding thickens.
4. Remove from heat and let cool slightly. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Persian Love Cake
Persian Love Cake: A Sweet Treat from the Land of Perfection
This moist and fragrant cake is a staple in Persian cuisine, made with ground almonds, rose water, and orange blossom water. The combination of flavors will transport you to the exotic streets of Tehran.
Ingredients:
– 1 1/2 cups (190g) ground almonds
– 1 cup (200g) granulated sugar
– 4 large eggs, separated
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup rose water
– 1 tablespoon orange blossom water
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together ground almonds, sugar, and baking powder.
3. In a separate bowl, whisk egg whites until stiff peaks form. Set aside.
4. In another bowl, whisk together egg yolks, rose water, orange blossom water, and melted butter.
5. Fold the wet ingredients into the dry ingredients until well combined.
6. Gently fold in the egg whites until no white streaks remain.
7. Pour batter into prepared pan and smooth top.
8. Bake for 45-50 minutes or until a toothpick comes out clean.
Cooking Time: 45-50 minutes
Kashk-e Bademjan (Eggplant and Whey Dip)
This classic Persian dip is a staple of Iranian cuisine, with its rich flavors and creamy texture. Kashk-e Bademjan is often served as an appetizer or side dish.
Ingredients:
– 2 large eggplants
– 1 cup kashk (whey) or substitute with plain yogurt
– 1/4 cup chopped fresh cilantro
– 1 tablespoon garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat 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 with olive oil and season with salt and pepper.
4. Roast the eggplants for 30-40 minutes, or until they are tender and charred.
5. Scoop out the flesh and mash it in a bowl.
6. Mix in kashk (or yogurt), cilantro, garlic, salt, and pepper.
7. Serve warm or at room temperature with flatbread, rice, or as a dip for vegetables.
Cooking Time: 30-40 minutes
Persian Pistachio Cookies
Persian Pistachio Cookies: A Delicious Twist on Traditional Treats
Rich in the flavors of Iran’s ancient spice routes, these chewy cookies are infused with the nutty essence of pistachios. Perfect for snacking or serving at a gathering, they’ll transport you to the bustling markets of Tehran.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 1/2 cup chopped pistachios
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cream butter and sugars until light and fluffy. Add pistachios, vanilla extract, and mix well.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture and mix until just combined.
4. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 12-14 minutes or until edges are lightly golden.
6. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Adas Polo (Lentil Rice)
Adas Polo (Lentil Rice): A hearty, flavorful Persian dish that combines cooked lentils with saffron-infused rice and a blend of aromatic spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 cup uncooked white or brown rice
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Fresh parsley or cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight. Drain and cook according to package instructions.
2. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until softened.
3. Add the cooked lentils, cumin, coriander, turmeric, and salt. Stir well to combine.
4. Add the cooked rice and stir-fry for 2-3 minutes.
5. Add the saffron mixture and stir well to combine.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 30-40 minutes
Persian Stuffed Grape Leaves
A traditional Persian dish, Dolmeh Sabzi is a flavorful and nutritious treat that combines the sweetness of grape leaves with the savory taste of rice and spices.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions
– 2 tablespoons olive oil
– Salt to taste
– Optional: 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin
Instructions:
1. Soak grape leaves in water for at least 30 minutes.
2. In a bowl, mix cooked rice with parsley, mint, scallions, and olive oil.
3. Lay a grape leaf flat, with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture onto the center of the leaf.
5. Fold the stem over the filling, then fold in the sides and roll into a neat package.
6. Repeat with remaining grape leaves and filling.
7. Cook Dolmeh Sabzi by steaming for 20-25 minutes or boiling for 10-15 minutes.
Cooking Time: 20-30 minutes
Summary
Get ready to experience the bold flavors and rich traditions of Persian cuisine with these 20 mouth-watering recipes! From classic dishes like Ghormeh Sabzi (Herb Stew) and Fesenjan (Pomegranate Walnut Stew), to sweet treats like Shirin Polo (Sweet Persian Rice) and Sholeh Zard (Saffron Rice Pudding), this collection has something for every occasion. Impress your guests with exotic flavors like Mirza Ghasemi (Smoky Eggplant Dip) or try a comforting bowl of Ash Reshteh (Persian Noodle Soup). Whether you’re in the mood for grilled meats, savory stews, or sweet treats, these Persian recipes will transport your taste buds to the vibrant streets of Tehran.
