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.
By Sheryl London and Mel London
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.
By Misha Sesar
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.
By Homa Dashtaki
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.
By Meherwan Irani
Yellow Curry Chicken With Vegetables
Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.
By Meherwan Irani
Yogurt-Marinated Chicken With Borani
Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.
By Andy Baraghani
Nan-e Berenji
A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.
By Andy Baraghani
Tahdig With Cranberries and Herbs
This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.
By Sohla El-Waylly
Khoresh Bademjan
This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.
By Andy Baraghani
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.
By Andy Baraghani
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.
By Andy Baraghani
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