Iranian ghormeh sabzi
An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
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Iran cuisine
Explore the culinary traditions currently represented in the recipe collection.
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Iranian cuisine: rice, herbs, stews, and much more than kebab
A guide to navigating Iranian cuisine through its ingredients, dishes, and ways of combining rice, bread, vegetables, pickles, and stews—without reducing regional diversity to one formula.
Iranian Chicken and Walnut Fesenjan
An Iranian chicken stew with ground walnuts and pomegranate molasses, finished with a thick sweet-and-sour sauce for four.
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Iranian Mirza Ghasemi
An Iranian starter of roasted, smoky eggplant with tomato, garlic, turmeric, and egg, cooked until creamy.
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Saffron bastani sonnati
Traditional Iranian ice cream with milk, egg yolks, saffron, rosewater, pistachios, and pieces of frozen cream.
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Iranian Ghormeh Sabzi
An Iranian stew of lamb, red kidney beans and plenty of fresh herbs, with dried lime and a citrus note. Serves 4.
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Zereshk polo ba morgh (Iranian rice with barberries and chicken)
Iranian steamed rice with saffron and tart barberries, served with braised chicken.
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