Persian Recipes
Authentic Persian recipes, step by step: stews, rice dishes, kabobs, ash, appetizers, desserts and drinks — with exact ingredients and tips from Iranian home kitchens.
- Stews (Khoresh)
- Rice Dishes (Polo & Chelow)
- Kabobs
- Ash & Soups
- Sides & Appetizers
- Desserts & Sweets
- Drinks
Stews (Khoresh)
Khoresh is the heart of the Persian table: slow-simmered stews of herbs, fruit, beans or vegetables, always served over fluffy saffron rice.
Ghormeh Sabzi
Fesenjan
Khoresh Gheimeh
Khoresh Bademjan
Khoresh KarafsRice Dishes (Polo & Chelow)
Persian rice is steamed until every grain stands apart, crowned with a golden tahdig crust. Chelow is plain saffron rice; polo is layered with herbs, beans, fruit or meat.
Chelow with Tahdig
Zereshk Polo ba Morgh
Baghali Polo ba Mahicheh
Sabzi Polo ba Mahi
Loobia Polo
Shirin PoloKabobs
From ground-meat koobideh to saffron chicken joojeh, Persian kabobs are marinated simply and grilled hot, then served with chelow, grilled tomatoes and sumac.
Kabab Koobideh
Joojeh Kabab
Kabab BargAsh & Soups
Ash is the thick, herb-packed Persian soup of noodles, beans and grains, finished with kashk, fried mint and onions. Lighter soups and abgoosht round out the bowl.
Ash Reshteh
Abgoosht (Dizi)Sides & Appetizers
Smoky eggplant dips, herb frittatas, yogurt salads and crisp Shirazi salad: the small dishes that make a Persian spread.
Kashk-e Bademjan
Mirza Ghasemi
Kuku Sabzi
Salad Shirazi
Borani Esfenaj
Mast-o MusirDesserts & Sweets
Saffron rice pudding, rosewater ice noodles, halva and chickpea cookies: Persian sweets scented with saffron, rosewater and cardamom.
Sholeh Zard
Faloodeh Shirazi
Persian Halva
Nan-e NokhodchiDrinks
Cooling doogh and sweet-and-sour sharbats, the classic drinks of the Persian table.
Doogh
Sharbat-e Sekanjabin