Celery and Herb StewMany traditional Persian stews are difficult to make, but I find this one great for beginners. Believe me when I say it does not taste beginner at all. The celery gets fried with mint and parsley, making it very fragrant and tender. You can use any kind of meat you like for this stew. I used beef. You could also make it vegetarian. Serve with a bed of basmati rice.
Noodle Rice (Reshteh Polo)Reshteh polo is a fragrant noodle and rice dish often served for Nowruz (Iranian New Year). The dish combines toasted noodles, basmati rice, raisins, and dates. Saffron rice is also an optional version. Here a bit of saffron flavored rice is sprinkled on top. A recipe for this lovely dish can be seen below.
Egg-Stuffed Pomegranate MeatballsIf you are looking for an unusual main dish, try these pomegranate and spice flavored meatballs that contain a hard boiled egg inside. This Persian inspired main dish is severed in its own broth.
Making Lamb and Eggplant DipStart with lamb, eggplant, and lentils to begin preparing this delicious Middle Eastern dish. It can be served as an appetizer or the main course.
Making Potato Tahdig (Crispy Potato Cake)The crispy potato crust that sticks to the bottom of the pan is a traditional Persian treat, in its own right. Follow the specific directions below and its sure to become a household favorite. The carrot slices and parsley initial layer make for a beautiful presentation.
Lamb and Herb Stew (Ghormeh Sabzi)A family Persian stew recipe with wonderful herbs and spices flavoring the lamb. It uses dried limes and is best served over basmati rice.
Persian RecipesOne of Iran's ethnic groups, the Persians flourished in the 11th to 15th centuries, and were influenced and traded with many Mediterranean and Asian cultures. Kebabs, khoreshes, rice pilaf, yogurt soup and hummus are just a few of their flavor filled dishes.
Making Persian Rice with Potato TadigThis delicious basmati rice with a potato crust dish is fairly easy to make. This variation does not call for saffron. The recipe is found on this page. Serve with a your choice of meat or a rich stew.
Shallot Yogurt Dip (Mast Moosir)Make this traditional Persian yogurt dip, using Greek yogurt and dried Persian shallots (if available) or fresh shallots. Mast moosir may become one of your favorite dips. Refrigerate overnight for best flavor and serve with chips, crackers or bits of bread, rice, or kabob.
Making FesenjoonFesenjoon is an Iranian/Persian dish served in the fall and winter. The recipe can vary a little, but the main ingredients are finely chopped walnuts and pomegranate molasses. This delicious stew can be made with duck, chicken, small meatballs, and even pumpkin. The recipe for a version made with chicken follows. You will love the rich, sweet and sour, flavor.
Split Pea and Eggplant Stew (Gheimeh Bademjan)Gheimeh Bademjan is a hearty Persian stew of eggplant, split peas and small pieces of meat. It is traditionally made with lamb or mutton, but in this version, beef is substituted.
Making Persian Lamb KabobsIn Iran, lamb and mutton are used more often than chicken or beef. These delicious lamb kabobs are perfect as a main course or as appetizers.
Beef and Green Bean Rice (Loobia Polo)Loobia Polo has been one of my favourite Persian rice dishes since I was a little kid. Its ingredients are rather simple to put together, but it's truly an all-in-one kind of dish. I love it with a side of chutney or a big scoop of greek yogurt.