20 Flavorful Persian Recipes for Every Occasion

Kickstart your culinary adventure with the vibrant, aromatic world of Persian cuisine! From quick, satisfying weeknight dinners to celebratory feasts, these 20 recipes bring the heart of Iran to your kitchen. Get ready to explore a treasure trove of flavors that will delight your family and impress your guests. Let’s dive into these delicious dishes—your next favorite meal is waiting!

Persian Jeweled Rice

Packed with vibrant colors and complex flavors, this Persian jeweled rice transforms simple ingredients into a stunning centerpiece. You’ll love how the sweet dried fruits, crunchy nuts, and aromatic spices create a dish that’s as beautiful as it is delicious. It’s the kind of meal that makes ordinary dinners feel like celebrations.

Ingredients

– 2 cups basmati rice, rinsed until water runs clear
– 1/4 cup clarified butter
– 1 large yellow onion, finely diced
– 1/2 cup dried barberries, soaked in cold water for 15 minutes and drained
– 1/4 cup dried apricots, julienned
– 1/4 cup golden raisins
– 1/4 cup slivered almonds, toasted
– 1/4 cup pistachios, coarsely chopped
– 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1 teaspoon fine sea salt
– 4 cups filtered water

Instructions

1. Place the rinsed basmati rice in a large bowl and cover with 4 cups of filtered water mixed with 1 teaspoon fine sea salt; soak for 30 minutes to ensure fluffy grains.
2. Heat 2 tablespoons clarified butter in a heavy-bottomed pot over medium heat until shimmering.
3. Add the finely diced yellow onion and sauté for 8-10 minutes until translucent and lightly golden, stirring frequently to prevent burning.
4. Drain the soaked rice completely and add it to the pot with the onions, stirring to coat each grain with butter.
5. Pour in 4 cups of filtered water and bring to a vigorous boil over high heat, which should take about 4-5 minutes.
6. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes until all liquid is absorbed.
7. While rice cooks, heat remaining 2 tablespoons clarified butter in a skillet over medium heat.
8. Add the soaked barberries, julienned apricots, and golden raisins; sauté for 3-4 minutes until fruits are plump and glossy.
9. Stir in the toasted slivered almonds, chopped pistachios, ground cardamom, and ground cinnamon; cook for 1 minute until fragrant.
10. Fluff the cooked rice with a fork and gently fold in the fruit-nut mixture and saffron water until evenly distributed.
11. Cover the pot again and let rest off heat for 5 minutes to allow flavors to meld. Keep this tip in mind: soaking the rice prevents it from becoming gummy during cooking.
12. For the perfect crust (tahdig), press a portion of rice firmly against the bottom of the pot before the final steaming. Another pro tip: toast nuts separately to maximize their crunch before adding to the dish. Final tip: dissolve saffron in hot water to release its full color and aroma throughout the rice.
Know that you’ll achieve a beautiful contrast between the fluffy, saffron-scented rice and the jewel-like fruits and nuts. The barberries provide a tart counterpoint to the sweet apricots, while the clarified butter adds a rich, nutty depth. Serve it alongside grilled lamb or as a stunning vegetarian main course garnished with extra pistachios and fresh pomegranate seeds for added brilliance.

Ghormeh Sabzi (Herb Stew)

Tired of the same old stews? This Persian classic will completely change your herb game. You’re about to make Ghormeh Sabzi, a deeply flavorful stew that’s been warming Persian households for generations.

Ingredients

– 1 lb beef chuck, cut into 1-inch cubes
– 2 bunches fresh parsley, finely chopped
– 1 bunch fresh cilantro, finely chopped
– 1 bunch fresh scallions, finely chopped
– 1 cup dried fenugreek leaves
– 2 yellow onions, finely diced
– 4 cloves garlic, minced
– 1 cup dried red kidney beans, soaked overnight
– 3 tbsp clarified butter
– 2 cups beef broth
– 1 cup water
– 2 tbsp fresh lime juice
– 1 tsp ground turmeric
– 1/2 tsp ground black pepper
– 1 tsp kosher salt

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add beef cubes and sear for 3-4 minutes per side until deeply browned on all surfaces.
3. Transfer beef to a plate, leaving rendered fat in the pot.
4. Add diced onions to the pot and sauté for 8-10 minutes until translucent and lightly golden.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Return beef to the pot along with any accumulated juices.
7. Sprinkle turmeric and black pepper over the meat mixture, stirring to coat evenly.
8. Add soaked kidney beans, beef broth, and water to the pot.
9. Bring to a boil, then reduce heat to maintain a gentle simmer.
10. Cover and cook for 1 hour and 30 minutes until beef is fork-tender.
11. Meanwhile, heat 2 tablespoons of olive oil in a separate large skillet over medium heat.
12. Add chopped parsley, cilantro, scallions, and dried fenugreek to the skillet.
13. Sauté herbs for 15-20 minutes, stirring frequently, until deeply darkened and very fragrant.
14. Tip: This herb sautéing step is crucial—it develops the complex, earthy flavor base that defines authentic Ghormeh Sabzi.
15. After the stew has cooked for 1 hour and 30 minutes, stir the sautéed herb mixture into the pot.
16. Add kosher salt and fresh lime juice, stirring to incorporate.
17. Tip: The lime juice provides the essential sour note—don’t substitute with lemon juice as it lacks the distinctive Persian flavor profile.
18. Continue simmering uncovered for another 30 minutes until the stew has thickened slightly.
19. Tip: The final consistency should coat the back of a spoon but still be saucy—if it becomes too thick, add 1/4 cup of hot water.
20. Remove from heat and let rest for 10 minutes before serving.

You’ll love how the tender beef melts against the intensely herbal, slightly tangy sauce. The kidney beans add wonderful texture contrast, making each spoonful interesting. Try serving it over saffron rice with a side of thick yogurt for the ultimate Persian comfort meal experience.

Fesenjan (Pomegranate Walnut Stew)

Getting ready to try something truly special? Fesenjan is that magical Persian stew where tangy pomegranate molasses and toasted walnuts create a sauce so rich and complex, you’ll want to savor every bite. It’s the kind of dish that feels both comforting and exotic at the same time.

Ingredients

– 2 lbs bone-in chicken thighs, skin removed
– 2 cups raw walnut halves
– 1 cup pomegranate molasses
– 1 large yellow onion, finely diced
– 3 tbsp clarified butter
– 4 cups chicken stock, preferably homemade
– 1 tsp ground turmeric
– 1/2 tsp ground cinnamon
– 1/4 tsp ground saffron threads, steeped in 2 tbsp hot water
– 1 tbsp granulated sugar
– Kosher salt to taste
– Cooked basmati rice for serving
– Fresh pomegranate arils for garnish
– Fresh mint leaves for garnish

Instructions

1. Preheat your oven to 350°F. 2. Spread the walnut halves in a single layer on a baking sheet. 3. Toast the walnuts for 8-10 minutes until fragrant and lightly golden, watching carefully to prevent burning. 4. Transfer the toasted walnuts to a food processor and pulse until finely ground but not pasty. 5. Heat the clarified butter in a large Dutch oven over medium heat until shimmering. 6. Season the chicken thighs generously with kosher salt on both sides. 7. Sear the chicken thighs for 4-5 minutes per side until deeply golden brown. 8. Remove the chicken from the pot and set aside. 9. Add the diced onion to the same pot and cook for 6-8 minutes until translucent and softened. 10. Stir in the ground turmeric and cinnamon, cooking for 30 seconds until aromatic. 11. Add the ground walnuts to the pot and cook for 2 minutes, stirring constantly. 12. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. 13. Whisk in the pomegranate molasses and steeped saffron liquid until fully incorporated. 14. Return the seared chicken thighs to the pot, nestling them into the sauce. 15. Bring the stew to a gentle simmer, then reduce heat to low. 16. Cover the pot and simmer for 90 minutes, stirring occasionally to prevent sticking. 17. Uncover the pot and stir in the granulated sugar to balance the tartness. 18. Continue simmering uncovered for another 30 minutes until the sauce has thickened to a velvety consistency that coats the back of a spoon. 19. Taste and adjust seasoning with additional kosher salt if needed. 20. Serve the stew over fluffy basmati rice. 21. Garnish generously with fresh pomegranate arils and mint leaves. Ultimately, what makes this dish unforgettable is how the velvety walnut sauce clings to tender chicken while the pomegranate provides that perfect sweet-tart counterpoint. Try serving it with a side of crisp Persian cucumber salad to cut through the richness, or spoon it over saffron rice for an extra layer of fragrance.

Tahdig (Crispy Rice)

Oh my goodness, have you ever had that magical crispy rice from the bottom of the pot? Tahdig is that glorious Persian treasure—crispy, golden, and utterly addictive. Once you master this technique, you’ll want to make it for every rice dish.

Ingredients

– 2 cups basmati rice, rinsed until water runs clear
– 3 tablespoons clarified butter (ghee)
– 1/2 cup plain whole-milk yogurt
– 1 large pasture-raised egg, lightly beaten
– 1/4 teaspoon saffron threads, crushed and bloomed in 2 tablespoons hot water
– 1 1/2 teaspoons Diamond Crystal kosher salt
– 4 cups filtered water

Instructions

1. Rinse 2 cups basmati rice under cold running water until the water runs completely clear, about 3-4 minutes.
2. Bring 4 cups filtered water and 1 1/2 teaspoons Diamond Crystal kosher salt to a rolling boil in a heavy-bottomed pot.
3. Add rinsed rice to boiling water and cook for exactly 6 minutes until grains are tender on the outside but still firm in the center.
4. Drain rice immediately in a fine-mesh strainer and rinse with cool water to stop the cooking process.
5. In a medium bowl, whisk together 1/2 cup plain whole-milk yogurt, 1 lightly beaten pasture-raised egg, and 3 tablespoons clarified butter until fully emulsified.
6. Fold in 1/4 of the cooked rice and the bloomed saffron mixture until every grain is evenly coated.
7. Heat a 10-inch non-stick skillet over medium heat for 2 minutes until a water droplet sizzles upon contact.
8. Spread the yogurt-rice mixture evenly across the bottom of the skillet, pressing firmly with a spatula to create a compact layer.
9. Gently mound the remaining rice over the base layer in a pyramid shape to allow steam to circulate evenly.
10. Using the handle of a wooden spoon, create 5-6 steam vents through the rice mound down to the bottom layer.
11. Cover the skillet with a clean kitchen towel placed under the lid to absorb excess moisture.
12. Cook over medium-low heat for 35 minutes until you hear a consistent faint sizzling sound.
13. Reduce heat to low and continue cooking for 15 minutes until the edges pull away from the skillet.
14. Remove from heat and let rest covered for 5 minutes to allow the crust to release naturally.
15. Invert the tahdig onto a serving platter by placing the plate over the skillet and flipping quickly in one confident motion.

Gorgeous golden crust with an audible crackle—that’s your reward. The contrast between the crispy bottom and fluffy top rice is pure texture heaven. Serve it flipped crust-side up as the star of your table, or break it into shards to garnish stews and kebabs.

Zereshk Polo (Barberry Rice)

Haven’t you been looking for that perfect sweet-and-savory rice dish that feels both exotic and comforting? Zereshk Polo brings together fluffy basmati rice with tart barberries in a way that will make your taste buds dance. You’ll love how the crispy tahdig crust at the bottom adds that irresistible crunch.

Ingredients

• 2 cups premium basmati rice, rinsed until water runs clear
• 1 cup dried barberries, carefully picked over
• 4 tablespoons clarified butter, divided
• 1 large yellow onion, finely diced
• 1 pound boneless chicken thighs, trimmed of excess fat
• 1/2 teaspoon ground saffron threads, bloomed in 2 tablespoons hot water
• 1/4 cup granulated sugar
• 2 tablespoons slivered blanched almonds, lightly toasted
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 cups filtered water

Instructions

1. Bring 8 cups filtered water and 1 teaspoon kosher salt to a rolling boil in a large stockpot.
2. Add 2 cups rinsed basmati rice and cook for exactly 6 minutes until grains are elongated but still firm at the center.
3. Drain rice immediately through a fine-mesh strainer and rinse with cool water to stop the cooking process.
4. Heat 2 tablespoons clarified butter in a non-stick pot over medium heat until shimmering but not smoking.
5. Sprinkle a thin layer of par-cooked rice across the bottom to form the tahdig crust.
6. Mound remaining rice into a pyramid shape, creating steam vents with the handle of a wooden spoon.
7. Drizzle 2 tablespoons bloomed saffron water over the rice mound for golden coloration.
8. Wrap pot lid in a clean kitchen towel to absorb condensation and prevent sogginess.
9. Cook over medium-low heat for 45 minutes until fragrant steam emerges from the vents.
10. Meanwhile, sauté 1 finely diced yellow onion in remaining clarified butter until translucent and lightly caramelized, about 8 minutes.
11. Season 1 pound chicken thighs with 1/4 teaspoon black pepper and sear until golden brown on both sides, approximately 4 minutes per side.
12. Soak 1 cup barberries in cool water for 5 minutes, then drain thoroughly to remove any grit.
13. Sauté drained barberries with 1/4 cup granulated sugar in a separate pan until plump and glossy, about 3 minutes.
14. Fold in 2 tablespoons toasted slivered almonds to the barberry mixture for textural contrast.
15. Remove rice pot from heat and place on a damp towel for 5 minutes to loosen the tahdig crust.
16. Invert pot onto a serving platter to reveal the golden crust, then fluff remaining rice with a fork.
17. Arrange saffron chicken around the rice perimeter and sprinkle barberry mixture over the top.

Glistening barberries pop against the golden rice, their tartness perfectly balancing the savory chicken. That crispy tahdig crust provides the most satisfying crunch with every bite. Try serving it family-style with a dollop of thick yogurt and fresh herb salad for a complete Persian feast experience.

Kebab Koobideh (Grilled Ground Meat Kebabs)

You know those days when you’re craving something grilled, flavorful, and incredibly satisfying? Kebab Koobideh delivers exactly that—juicy, perfectly spiced ground meat kebabs that are surprisingly simple to make at home. Your grill (or broiler) is about to become your new best friend.

Ingredients

• 1 lb freshly ground lamb shoulder, 80% lean
• 1 large yellow onion, finely grated and moisture squeezed out
• 2 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 tsp ground turmeric
• 1/4 cup clarified butter, melted
• 4 metal or soaked wooden skewers

Instructions

1. Combine the ground lamb, grated onion, sea salt, black pepper, and turmeric in a large stainless steel bowl.
2. Knead the mixture vigorously with your hands for 5 full minutes until it becomes a sticky, homogenous paste that pulls away from the sides of the bowl. Tip: This extended kneading develops the necessary protein bind for the kebabs to hold their shape on the skewers.
3. Cover the bowl with plastic wrap and refrigerate the meat mixture for 1 hour to allow the flavors to meld and the texture to firm.
4. Divide the chilled meat mixture into 4 equal portions.
5. Wet your hands with cold water to prevent sticking, then mold one portion of meat around a skewer, forming a 6-inch long, 1-inch thick cylinder, pressing firmly to adhere.
6. Repeat the molding process with the remaining meat portions and skewers.
7. Preheat your grill to medium-high heat (400-450°F) or set your oven broiler to high with the rack positioned 6 inches from the heat element.
8. Brush the formed kebabs lightly with the melted clarified butter.
9. Place the kebabs on the hot grill grates or a broiler pan.
10. Grill for 4-5 minutes until the bottom develops prominent, dark brown grill marks and releases easily from the grates.
11. Rotate the kebabs 180 degrees using tongs and grill for another 4-5 minutes. Tip: Avoid over-handling; let each side develop a proper sear before turning to achieve the ideal caramelized crust.
12. Check for doneness; the internal temperature should register 160°F on an instant-read thermometer, and the exterior should be deeply browned with some slightly charred edges.
13. Transfer the cooked kebabs to a clean platter and let them rest for 3 minutes before serving. Tip: This brief rest allows the juices to redistribute, ensuring a moist, tender bite.

Lamb kebabs emerge from the grill with a wonderfully charred, slightly crisp exterior that gives way to a remarkably juicy, finely textured interior. The subtle sweetness from the onion beautifully balances the earthy turmeric and robust black pepper. For a stunning presentation, slide the hot kebabs directly onto a warm platter of saffron-infused basmati rice and garnish with a sprinkle of sumac and fresh mint leaves.

Mirza Ghasemi (Smoky Eggplant Dip)

Just imagine a dip that captures the essence of smoky, savory comfort in every bite. You’ll love this Persian-inspired Mirza Ghasemi, where roasted eggplant meets rich tomatoes and eggs for a cozy spread. It’s perfect for scooping up with warm flatbread or pita chips on a relaxed evening.

Ingredients

• 2 large globe eggplants (about 2 lbs total)
• 3 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 ½ cups canned crushed tomatoes
• ½ tsp ground turmeric
• ½ tsp smoked paprika
• 3 large pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• 2 tbsp fresh flat-leaf parsley, chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pierce the eggplants several times with a fork to allow steam to escape during roasting.
3. Place the eggplants on the prepared baking sheet and roast for 45–50 minutes, turning once halfway, until the skins are charred and the flesh is tender.
4. Remove the eggplants from the oven and let them cool until they are safe to handle, about 10–15 minutes.
5. Peel away the charred skins from the eggplants and discard them.
6. Chop the roasted eggplant flesh finely and set it aside.
7. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until it shimmers.
8. Add the finely diced onion and sauté for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Add the chopped roasted eggplant to the skillet and cook for 5 minutes, stirring to combine.
11. Pour in the canned crushed tomatoes and sprinkle with ground turmeric, smoked paprika, fine sea salt, and freshly cracked black pepper.
12. Simmer the mixture over medium-low heat for 15 minutes, stirring occasionally, until it thickens slightly.
13. Create wells in the eggplant mixture with a spoon and pour the lightly beaten pasture-raised eggs into them.
14. Let the eggs set for 1–2 minutes without stirring, then gently fold them into the mixture until just incorporated.
15. Stir in the unsalted butter and remaining 1 tablespoon of extra-virgin olive oil until melted and well blended.
16. Cook for an additional 2–3 minutes, until the eggs are fully cooked but still tender.
17. Remove the skillet from the heat and garnish with chopped fresh flat-leaf parsley.

Fluffy and richly textured, this dip boasts a deep smokiness from the roasted eggplant, balanced by the tangy tomatoes and creamy eggs. Serve it warm with crusty bread or as a standout side for grilled meats, and watch it disappear in minutes.

Ash Reshteh (Persian Noodle Soup)

Venturing into Persian cuisine reveals some truly comforting treasures, and this hearty noodle soup is no exception. You’ll find it’s the perfect bowl for chilly evenings when you crave something deeply satisfying yet surprisingly light. Let’s dive into making this traditional dish that balances earthy legumes with fresh herbs in a way that feels both exotic and familiar.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 teaspoon ground turmeric
– 8 cups vegetable broth
– 1 cup dried chickpeas, soaked overnight
– 1 cup dried kidney beans, soaked overnight
– 1 cup dried green lentils
– 1 bunch fresh spinach, stems removed
– 1 bunch fresh parsley, finely chopped
– 1 bunch fresh cilantro, finely chopped
– 1 bunch fresh mint, finely chopped
– 1 bunch fresh dill, finely chopped
– 8 ounces reshteh noodles
– 1 cup kashk (whey protein)
– 2 tablespoons clarified butter
– 1 large yellow onion, thinly sliced
– 1 teaspoon dried mint

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large stockpot over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 8-10 minutes until translucent and lightly golden.
3. Stir in 4 cloves minced garlic and 1 teaspoon ground turmeric, cooking for 1 minute until fragrant.
4. Pour in 8 cups vegetable broth and bring to a rolling boil.
5. Drain 1 cup soaked chickpeas and 1 cup soaked kidney beans, then add to the boiling broth.
6. Reduce heat to maintain a gentle simmer and cook for 45 minutes until legumes begin to soften.
7. Add 1 cup dried green lentils and continue simmering for 30 minutes more.
8. Stir in 1 bunch spinach, 1 bunch parsley, 1 bunch cilantro, 1 bunch mint, and 1 bunch dill, allowing greens to wilt completely.
9. Break 8 ounces reshteh noodles into 3-inch segments and add to the soup.
10. Cook for 10-12 minutes until noodles are al dente, stirring occasionally to prevent sticking.
11. Whisk 1 cup kashk into the soup until fully incorporated and heated through.
12. Meanwhile, heat 2 tablespoons clarified butter in a small skillet over medium-high heat until bubbling.
13. Fry 1 large thinly sliced yellow onion for 6-8 minutes until deeply caramelized and crisp.
14. Stir 1 teaspoon dried mint into the fried onions during the final minute of cooking.
15. Ladle the hot soup into bowls and top generously with the minted onion garnish.

Gorgeously textured with tender legumes and silky noodles, this soup delivers complex earthy flavors balanced by bright herbal notes. The crispy onion topping adds wonderful contrast to the creamy broth base. For an elegant presentation, serve with extra kashk drizzled over the top and warm flatbread for dipping.

Baghali Polo (Dill and Lima Bean Rice)

Sometimes you stumble upon a dish that feels both comforting and special, and Baghali Polo is exactly that. This Persian classic combines fluffy rice with fresh dill and creamy lima beans in a way that will make you wonder why you haven’t been making it all along. It’s the kind of meal that feels fancy enough for guests but simple enough for a cozy weeknight dinner.

Ingredients

• 2 cups basmati rice, thoroughly rinsed
• 1 cup dried lima beans, soaked overnight
• 1 cup fresh dill, finely chopped
• ½ cup clarified butter, divided
• 1 large yellow onion, thinly sliced
• 1 teaspoon ground turmeric
• ½ teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
• 1 teaspoon sea salt
• 4 cups filtered water

Instructions

1. Place the soaked lima beans in a medium saucepan and cover with 2 inches of fresh water.
2. Bring the beans to a boil over high heat, then reduce to a simmer and cook for 45 minutes until tender but not mushy.
3. Drain the cooked beans and set aside to cool completely.
4. Heat 2 tablespoons of clarified butter in a large skillet over medium heat until shimmering.
5. Add the thinly sliced onion and sauté for 8-10 minutes until golden brown and caramelized.
6. Sprinkle the turmeric over the onions and cook for 30 seconds until fragrant.
7. Combine the rinsed basmati rice with 4 cups filtered water and 1 teaspoon sea salt in a large pot.
8. Bring the rice to a rolling boil over high heat, then cook for 6 minutes until grains are elongated but still firm.
9. Drain the par-cooked rice immediately using a fine-mesh strainer.
10. Return the empty pot to medium heat and add 2 tablespoons of clarified butter, swirling to coat the bottom.
11. Spread ½ cup of the par-cooked rice evenly across the bottom of the pot to form a protective layer.
12. Gently mix the remaining rice with the cooked lima beans, caramelized onions, and chopped fresh dill.
13. Spoon the rice mixture into the pot, mounding it slightly in the center to create a dome shape.
14. Using the handle of a wooden spoon, create 5-6 steam vents through the rice mound down to the bottom of the pot.
15. Drizzle the remaining clarified butter and the saffron water evenly over the rice surface.
16. Place a clean kitchen towel over the pot, then secure the lid tightly to prevent steam escape.
17. Reduce heat to low and steam the rice for 45 minutes without lifting the lid.
18. Remove the pot from heat and let it rest, covered, for 10 minutes to settle the flavors.

Zesty dill and earthy saffron create an aromatic symphony in this dish, while the lima beans add creamy texture against the separate, fluffy rice grains. The golden tahdig crust at the bottom provides a satisfying crunch that contrasts beautifully with the tender upper layers. Serve it family-style with grilled lamb chops or as a vegetarian main alongside a crisp cucumber and mint salad for a complete Persian feast.

Shirin Polo (Sweet Persian Rice)

Gosh, you know those dishes that just make your kitchen smell incredible? Shirin Polo is exactly that—a stunning Persian sweet rice layered with jewel-toned fruits and aromatic spices that will have everyone asking what’s cooking. It’s the perfect balance of sweet and savory that feels both festive and comforting.

Ingredients

– 2 cups basmati rice, rinsed until water runs clear
– 1/4 cup clarified butter, divided
– 1/2 cup granulated sugar
– 1/2 cup slivered almonds, toasted
– 1/2 cup dried barberries, rinsed and drained
– 1/4 cup orange zest, finely grated
– 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon kosher salt
– 4 cups filtered water

Instructions

1. Rinse 2 cups basmati rice under cold running water until the water runs completely clear, about 3-4 minutes.
2. Bring 4 cups filtered water and 1/2 teaspoon kosher salt to a rolling boil in a large pot over high heat.
3. Add rinsed basmati rice to the boiling water and cook for exactly 6 minutes, stirring occasionally.
4. Drain the par-cooked rice immediately through a fine-mesh strainer.
5. Heat 2 tablespoons clarified butter in a non-stick pot over medium heat until shimmering.
6. Spread half of the drained rice evenly across the bottom of the pot.
7. Sprinkle 1/4 cup granulated sugar, 1/4 cup slivered almonds, 1/4 cup dried barberries, 2 tablespoons orange zest, and 1/4 teaspoon ground cardamom over the rice layer.
8. Top with remaining rice, spreading it into an even layer.
9. Create 5-6 steam holes through the rice layers using the handle of a wooden spoon.
10. Drizzle remaining 2 tablespoons clarified butter and the saffron-water mixture evenly over the top layer.
11. Cover the pot with a clean kitchen towel, then place the lid firmly on top to create a tight seal.
12. Cook over low heat for 45 minutes, resisting the urge to lift the lid during this time.
13. Remove the pot from heat and let it rest, covered, for 10 minutes to allow the rice to settle.
14. Gently fluff the top layer of rice with a fork, being careful not to disturb the crispy bottom layer (tahdig).
15. Invert the entire contents onto a large serving platter to reveal the golden tahdig crust.

So that beautiful golden crust you get from the clarified butter? It’s pure magic against the tender, fragrant rice. The barberries add this lovely tart contrast to the sweet orange zest, making each bite surprisingly complex. Try serving it alongside grilled lamb chops or roasted chicken—the sweet and savory combo is absolutely unforgettable.

Khoresh Bademjan (Eggplant Stew)

Craving something cozy and deeply flavorful? You’ve stumbled upon khoresh bademjan, a Persian eggplant stew that’s like a warm hug in a bowl. It’s the kind of dish that fills your kitchen with the most incredible aromas and satisfies every comfort food craving.

Ingredients

• 2 large globe eggplants, peeled and sliced into ½-inch rounds
• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups crushed San Marzano tomatoes
• ¼ cup clarified butter
• 1 tsp ground turmeric
• ½ tsp ground saffron threads, dissolved in 2 tbsp hot water
• 2 cups beef stock
• 2 tbsp fresh lime juice
• 1 tsp dried mint
• Sea salt to season

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the prepared baking sheet.
3. Brush both sides of each eggplant slice with clarified butter using a pastry brush.
4. Roast the eggplant for 25 minutes until golden brown and tender, flipping halfway through.
5. While the eggplant roasts, heat a Dutch oven over medium-high heat and add the remaining clarified butter.
6. Sear the lamb cubes for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
7. Transfer the seared lamb to a clean plate, leaving the rendered fat in the pot.
8. Add the diced onion to the hot fat and sauté for 8 minutes until translucent and lightly caramelized.
9. Stir in the minced garlic and ground turmeric, cooking for 1 minute until fragrant.
10. Return the seared lamb to the pot along with any accumulated juices.
11. Pour in the crushed tomatoes and beef stock, scraping the bottom of the pot to incorporate any browned bits.
12. Bring the stew to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid.
13. Simmer for 1 hour and 15 minutes until the lamb is fork-tender.
14. Gently fold in the roasted eggplant slices, being careful not to break them apart.
15. Drizzle in the saffron water and fresh lime juice, stirring once to distribute evenly.
16. Season with sea salt, then simmer uncovered for 15 more minutes to allow flavors to meld.
17. Sprinkle with dried mint just before serving.

Nothing compares to the silky texture of the melted eggplant against the tender lamb. The saffron lends an elegant floral note that balances the rich tomato base beautifully. Try serving it over saffron rice with a side of mast-o-khiar for the ultimate Persian feast experience.

Persian Cucumber and Yogurt Salad

Sometimes you just need something cool, crisp, and refreshing to balance out a rich meal. This Persian cucumber and yogurt salad, known as mast-o-khiar, is exactly that—a creamy, tangy side that comes together in minutes. You’ll love how the fresh herbs and crunchy walnuts transform simple ingredients into something special.

Ingredients

– 2 cups full-fat Greek yogurt
– 4 Persian cucumbers, finely diced
– 1/4 cup fresh mint leaves, finely chopped
– 2 tbsp fresh dill, finely chopped
– 1/4 cup toasted walnuts, roughly chopped
– 2 tbsp extra virgin olive oil
– 1 tbsp dried rose petals
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Place 2 cups of full-fat Greek yogurt in a medium mixing bowl and whisk vigorously for 30 seconds until smooth and creamy.
2. Add 4 finely diced Persian cucumbers to the yogurt, folding gently with a spatula to combine.
3. Incorporate 1/4 cup of finely chopped fresh mint and 2 tbsp of finely chopped fresh dill into the mixture.
4. Fold in 1/4 cup of roughly chopped toasted walnuts, reserving 1 tbsp for garnish.
5. Drizzle 2 tbsp of extra virgin olive oil over the salad and mix until evenly distributed.
6. Sprinkle 1 tbsp of dried rose petals, 1/2 tsp of kosher salt, and 1/4 tsp of freshly ground black pepper, stirring to combine all elements.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
8. Transfer the chilled salad to a serving dish and garnish with the reserved toasted walnuts and an additional pinch of dried rose petals.

Light and creamy with a delightful crunch from the walnuts, this salad offers a cool contrast to spicy grilled meats or hearty stews. The floral notes from the rose petals make it feel elegant enough for special occasions, while the tangy yogurt base keeps it refreshingly simple. Try serving it in lettuce cups for a low-carb appetizer or alongside flatbread for scooping.

Sabzi Polo (Herb Rice with Fish)

Finally, let’s talk about a Persian New Year tradition that deserves a spot in your regular rotation. You’ll love how the fragrant herbs and delicate fish come together in this stunning one-pot meal. It’s way easier to make than it looks, I promise!

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1 ½ pounds white fish fillets (such as cod or halibut)
• ½ cup clarified butter, divided
• 1 cup fresh dill, finely chopped
• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• ½ cup fresh chives, finely chopped
• ¼ cup fresh fenugreek leaves, finely chopped
• 1 large yellow onion, thinly sliced
• 2 teaspoons sea salt
• ½ teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
• 4 cups filtered water

Instructions

1. Place rinsed basmati rice in a large bowl and cover with 4 cups filtered water mixed with 1 teaspoon sea salt; soak for 2 hours.
2. Heat 2 tablespoons clarified butter in a large non-stick skillet over medium heat until shimmering.
3. Add thinly sliced yellow onion and sauté for 8-10 minutes until golden brown and caramelized.
4. Pat fish fillets completely dry with paper towels and season both sides with remaining sea salt.
5. Add fish to skillet with onions and cook for 4 minutes per side until lightly golden but not fully cooked through.
6. Drain soaked rice thoroughly in a fine-mesh strainer.
7. Bring a large pot of water to a rolling boil and add drained rice; parboil for 6-8 minutes until grains are elongated but still firm.
8. Drain parboiled rice and rinse with cool water to stop the cooking process.
9. Mix all finely chopped fresh herbs together in a medium bowl.
10. Heat remaining clarified butter in the same large pot over medium-low heat.
11. Create a layer of rice mixed with herb blend at the bottom of the pot.
12. Arrange partially cooked fish fillets over the rice-herb layer.
13. Cover fish with remaining rice-herb mixture, building a pyramid shape.
14. Drizzle saffron water over the rice pyramid and cover pot with a clean kitchen towel under the lid.
15. Cook over low heat for 45-50 minutes until a golden crust forms on the bottom.
16. Remove from heat and let rest for 10 minutes before serving.

Aromatic and visually stunning, this dish offers contrasting textures from the fluffy herb-infused rice to the crispy golden tahdig crust. The delicate white fish becomes incredibly tender while absorbing all the herbal flavors. Serve it family-style straight from the pot, making sure everyone gets some of that prized crispy bottom layer.

Persian Saffron Ice Cream

Craving something exotic and creamy? You’ve got to try this Persian saffron ice cream—it’s unlike any frozen treat you’ve tasted before. With its floral aroma and rich texture, this dessert will transport your taste buds straight to a Middle Eastern bazaar.

Ingredients

– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large pasture-raised egg yolks, lightly beaten
– ½ teaspoon saffron threads, finely crushed
– 1 tablespoon rosewater
– 2 tablespoons chopped pistachios
– 1 tablespoon clarified butter

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar in a heavy-bottomed saucepan.
2. Heat the mixture over medium heat until it reaches 170°F, stirring constantly with a wooden spoon.
3. Temper 6 large pasture-raised egg yolks by slowly pouring ½ cup of the hot cream mixture into them while whisking vigorously.
4. Pour the tempered yolk mixture back into the saucepan, stirring continuously.
5. Cook the custard over low heat until it thickens enough to coat the back of a spoon, about 8-10 minutes.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
7. Steep ½ teaspoon finely crushed saffron threads in the hot custard for 15 minutes to develop maximum flavor.
8. Stir in 1 tablespoon rosewater until fully incorporated.
9. Chill the custard in an ice bath until it reaches 40°F, then refrigerate for 4 hours.
10. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency.
11. Toast 2 tablespoons chopped pistachios in 1 tablespoon clarified butter over medium heat for 3 minutes until fragrant.
12. Fold the toasted pistachios into the churned ice cream.
13. Transfer the ice cream to an airtight container and freeze for at least 6 hours until firm.

Zesty saffron and floral rosewater create an unforgettable flavor combination in this luxurious ice cream. The creamy base gets delightful crunch from buttery pistachios, making each spoonful a textural adventure. Serve it scooped over baklava or drizzled with pomegranate molasses for an extra Persian twist.

Sholeh Zard (Saffron Rice Pudding)

Wondering about a dessert that feels both exotic and comforting? Sholeh Zard is a Persian saffron rice pudding that’s surprisingly simple to make at home. You’ll love its golden color and delicate floral notes.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 4 cups whole milk
• 1 cup granulated sugar
• ½ teaspoon saffron threads, crushed and bloomed in 2 tablespoons hot water
• 2 tablespoons clarified butter
• 1 teaspoon rose water
• ½ cup slivered almonds, toasted
• ½ cup golden raisins
• 1 teaspoon ground cardamom
• ¼ teaspoon fine sea salt

Instructions

1. Combine rinsed basmati rice and 4 cups whole milk in a heavy-bottomed saucepan.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally with a wooden spoon.
3. Reduce heat to low and cook for 45 minutes, stirring every 5 minutes to prevent scorching on the bottom.
4. Add 1 cup granulated sugar and ¼ teaspoon fine sea salt, stirring until completely dissolved.
5. Continue cooking for another 30 minutes over low heat until the rice is completely broken down and the mixture thickens to a pudding consistency.
6. Stir in 2 tablespoons clarified butter until fully incorporated into the pudding.
7. Add the bloomed saffron mixture (½ teaspoon saffron threads crushed and soaked in 2 tablespoons hot water), stirring until the pudding turns golden yellow.
8. Mix in 1 teaspoon rose water and 1 teaspoon ground cardamom, stirring for 1 minute to distribute flavors evenly.
9. Fold in ½ cup golden raisins and ½ cup toasted slivered almonds, reserving some for garnish.
10. Remove from heat and let cool for 15 minutes before transferring to serving dishes.
11. Chill in the refrigerator for at least 4 hours, or until fully set and cold.
12. Garnish with remaining toasted almonds before serving.

Now you can enjoy this luxurious dessert that’s both creamy and aromatic. The texture should be velvety smooth with occasional bites of chewy raisins and crunchy almonds. Nothing beats serving it chilled with extra rose petals sprinkled on top for an elegant presentation.

Persian Love Cake

Sometimes you need a dessert that feels like a warm hug, and this Persian Love Cake delivers exactly that. You’ll love how the floral notes from the rosewater and cardamom create this magical, aromatic experience that fills your kitchen with the most incredible scent while it bakes. It’s the perfect treat when you want something special but not overly complicated.

Ingredients

– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup clarified butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 cup full-fat Greek yogurt
– 1 teaspoon pure vanilla extract
– 2 teaspoons rosewater
– 1 teaspoon ground cardamom
– ½ teaspoon baking powder
– ¼ teaspoon fine sea salt
– ¼ cup sliced almonds
– 1 tablespoon dried edible rose petals

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan with clarified butter.
2. Whisk together the all-purpose flour, baking powder, ground cardamom, and fine sea salt in a medium bowl until fully combined.
3. Cream the softened clarified butter and granulated sugar in a separate large bowl using an electric mixer on medium speed for 3 minutes until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing on low speed until fully incorporated after each addition.
5. Stir in the full-fat Greek yogurt, pure vanilla extract, and rosewater until the wet ingredients are completely blended.
6. Tip: Scrape down the sides of the bowl with a spatula to ensure no unmixed ingredients remain.
7. Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing just until no white streaks remain.
8. Tip: Avoid overmixing to prevent developing gluten, which would make the cake dense rather than tender.
9. Pour the batter into the prepared cake pan and smooth the top with an offset spatula.
10. Sprinkle the sliced almonds evenly over the batter surface.
11. Bake at 350°F for 35-40 minutes until the edges pull away from the pan and a toothpick inserted into the center comes out clean.
12. Tip: Rotate the pan halfway through baking to ensure even browning if your oven has hot spots.
13. Cool the cake in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
14. Garnish the cooled cake by sprinkling dried edible rose petals evenly over the top.
Gorgeously moist with a delicate crumb, this cake offers subtle floral notes that pair beautifully with the warmth of cardamom. Try serving it alongside cardamom-spiced tea or crumbling it over vanilla bean ice cream for an extra special dessert experience.

Kashk-e Bademjan (Eggplant and Whey Dip)

Perfect for your next gathering or cozy night in, this Persian eggplant dip brings incredible depth with its creamy texture and tangy notes. You’ll love how the smoky eggplant pairs with rich whey and warming spices—it’s surprisingly simple to make yet tastes completely gourmet.

Ingredients

• 2 large globe eggplants (about 2 pounds total)
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 3 tablespoons clarified butter
• 1/2 cup kashk (Persian whey)
• 1 teaspoon ground turmeric
• 1/2 teaspoon dried mint
• 2 tablespoons extra virgin olive oil
• Kosher salt, to season
• Freshly cracked black pepper, to season
• 1/4 cup toasted walnuts, roughly chopped
• 2 tablespoons fresh mint leaves, finely chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pierce each eggplant 8-10 times with a fork to allow steam to escape during roasting.
3. Place the eggplants directly on the oven rack and roast for 45-50 minutes until the skins are charred and the flesh collapses when pressed.
4. Transfer the roasted eggplants to a colander and let them drain for 15 minutes to remove excess moisture.
5. While the eggplants cool, heat clarified butter in a skillet over medium heat until shimmering.
6. Add the finely diced onion and cook for 8-10 minutes, stirring frequently, until deeply caramelized and golden brown.
7. Stir in the minced garlic and ground turmeric, cooking for 1 minute until fragrant.
8. Peel the cooled eggplants and discard the skins, placing the flesh in a medium bowl.
9. Mash the eggplant flesh with a fork until smooth but with some texture remaining.
10. Combine the mashed eggplant with the onion-garlic mixture in the skillet.
11. Stir in the kashk until fully incorporated and heat through for 2-3 minutes.
12. Season generously with kosher salt and freshly cracked black pepper.
13. Transfer the dip to a serving bowl and drizzle with extra virgin olive oil.
14. Sprinkle with dried mint, toasted walnuts, and fresh mint leaves as garnish.

Enjoy this dip warm or at room temperature—the creamy eggplant base contrasts beautifully with the crunchy walnuts and aromatic mint. Earthy turmeric and tangy kashk create layers of flavor that deepen as it sits, making it even better the next day. Try serving it with warm flatbread or as a sophisticated topping for grilled meats.

Persian Pistachio Cookies

Perfectly crisp yet tender, these Persian pistachio cookies deliver an exotic treat that will transport your taste buds straight to a Middle Eastern bakery. You’ll love how the fragrant cardamom pairs with the buttery pistachios in these delicate, melt-in-your-mouth delights that come together surprisingly easily.

Ingredients

– 1 cup European-style unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 2 cups all-purpose flour, sifted
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cardamom, freshly ground
– ¼ teaspoon fine sea salt
– ¾ cup raw pistachios, finely chopped
– 2 tablespoons powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for exactly 3 minutes until pale and fluffy.
3. Add the lightly beaten egg and vanilla extract, mixing on medium speed until fully incorporated, about 1 minute.
4. In a separate bowl, whisk together the sifted flour, freshly ground cardamom, and fine sea salt.
5. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until the dough comes together without overworking it.
6. Gently fold in the finely chopped pistachios using a silicone spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Arrange the dough balls 2 inches apart on the prepared baking sheets, flattening each slightly with your palm.
9. Bake for 12-14 minutes until the edges turn golden brown while the centers remain pale.
10. Transfer the cookies to a wire rack and let cool completely for 30 minutes.
11. Dust the cooled cookies with powdered sugar using a fine-mesh sieve.

Out of the oven, these cookies boast a delicate crumb that practically dissolves on your tongue. The buttery base provides the perfect canvas for the cardamom’s floral notes and pistachios’ earthy richness. Try serving them alongside strong Persian tea or crumbled over vanilla bean ice cream for an elegant dessert upgrade.

Adas Polo (Lentil Rice)

Ever find yourself craving something comforting yet sophisticated? You’re about to discover Adas Polo, a Persian lentil rice dish that transforms simple ingredients into pure magic. This one-pot wonder delivers incredible flavor with minimal effort, making it perfect for busy weeknights when you want something special without the fuss.

Ingredients

• 1 ½ cups basmati rice, rinsed until water runs clear
• ¾ cup brown lentils, picked over and rinsed
• 1 large yellow onion, finely diced
• 3 tablespoons clarified butter, divided
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• 3 cups chicken stock, warmed to 120°F
• 1 teaspoon fine sea salt
• ¼ cup golden raisins
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons fresh mint, chiffonade-cut

Instructions

1. Place rinsed lentils in a medium saucepan and cover with 2 inches of cold water.
2. Bring lentils to a boil over high heat, then reduce to a simmer and cook for 15 minutes until al dente.
3. Drain lentils thoroughly and set aside. Tip: Cooking lentils separately prevents them from becoming mushy in the final dish.
4. Heat 2 tablespoons clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
5. Add diced onion and sauté for 8-10 minutes until deeply caramelized and golden brown.
6. Stir in turmeric, cinnamon, and cumin and cook for 30 seconds until fragrant.
7. Add par-cooked lentils to the onion mixture and stir to coat evenly with spices.
8. Spread rinsed basmati rice evenly over the lentil-onion mixture in the pot.
9. Pour warmed chicken stock over the rice and lentils, then sprinkle with sea salt.
10. Bring mixture to a gentle boil, then immediately reduce heat to low and cover tightly.
11. Simmer for 18 minutes without lifting the lid. Tip: Resist peeking to maintain consistent steam and temperature.
12. Remove from heat and let stand covered for 10 minutes to allow steam to finish cooking the rice.
13. Fluff rice and lentil mixture gently with a fork to separate grains. Tip: Fluffing from the edges inward prevents breaking delicate rice grains.
14. Stir in remaining tablespoon of clarified butter to create a glossy finish.
15. Transfer to serving platter and garnish with golden raisins, toasted slivered almonds, and fresh mint.

Creating that perfect crispy bottom layer (tahdig) is part of the magic, but even without it, you’ll love the tender rice mingling with earthy lentils and warm spices. Consider serving it alongside grilled lamb chops or with a dollop of Greek yogurt for contrasting creaminess—either way, it’s comfort food that feels surprisingly elegant.

Persian Stuffed Grape Leaves

Remember those cozy meals that feel like a warm hug? You’re about to discover one of the most comforting dishes from Persian cuisine—tender grape leaves wrapped around a fragrant, spiced filling that’s both elegant and utterly satisfying.

Ingredients

– 1 jar grape leaves in brine, thoroughly rinsed
– 1 cup basmati rice, rinsed until water runs clear
– ½ lb ground lamb, 85% lean
– ¼ cup golden raisins
– 2 tbsp pine nuts, lightly toasted
– ¼ cup extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– ½ tsp ground cinnamon
– ¼ tsp ground cardamom
– 1 tbsp fresh mint, finely chopped
– 2 tbsp fresh dill, finely chopped
– 1 lemon, thinly sliced
– 2 cups vegetable broth
– Salt to season

Instructions

1. Place grape leaves in a large bowl and cover with cold water to remove excess brine, then drain thoroughly.
2. Heat olive oil in a skillet over medium heat until shimmering.
3. Sauté diced onion for 5-7 minutes until translucent and lightly golden.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add ground lamb and cook for 6-8 minutes, breaking it up with a spatula until browned.
6. Stir in rinsed basmati rice, cumin, cinnamon, and cardamom, toasting for 2 minutes.
7. Remove skillet from heat and fold in golden raisins, toasted pine nuts, fresh mint, and dill.
8. Lay a grape leaf vein-side up on your work surface, stem end toward you.
9. Place 1 tablespoon of filling near the stem end of the leaf.
10. Fold the bottom over the filling, then fold in the sides, and roll tightly toward the tip.
11. Repeat with remaining leaves and filling, packing rolls snugly in a single layer in your pot.
12. Arrange lemon slices over the top layer of rolls.
13. Pour vegetable broth over the rolls until just covered.
14. Place a heatproof plate directly on top of the rolls to keep them submerged.
15. Cover pot and simmer over low heat for 45-50 minutes until rice is tender and liquid is absorbed.
16. Remove from heat and let rest for 15 minutes before serving.

Creating these little parcels yields a wonderful contrast—the tender grape leaves give way to a fragrant, spiced filling where the sweet raisins and savory lamb play beautifully together. Consider serving them at room temperature with a dollop of thick Greek yogurt and extra lemon wedges for squeezing over top.

Summary

Journey through these 20 Persian recipes brings vibrant, accessible flavors to your kitchen. We hope you find new favorites to share with family and friends. Try a dish, leave a comment telling us which one you loved, and pin your top picks on Pinterest to save for your next culinary adventure!