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Iranian

Lamb and White Bean Stew with Spinach, Parsley, and Dill

This unusual Iranian stew is served hot at the table from the casserole in which it has been cooked. The lid is lifted, and the delicious aromas of rich tender lamb, fresh herbs, spinach and beans fill the room. Serve with rice or orzo.

Shirmal

This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.

Cucumber Sekanjabin Sharbat

Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.

Butternut Squash and Green Bean Stew

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

Yellow Curry Chicken With Vegetables

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

Yogurt-Marinated Chicken With Borani

Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.

Nan-e Berenji

A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.

Tahdig With Cranberries and Herbs

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

Khoresh Bademjan

This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.

Beans and Green Soup With Salted Yogurt and Sizzled Mint

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

Barbari Bread with Nigella and White Sesame Seeds

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.
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