Persian

his delicious vegetarian soup is a take on the Persian dish ash-e reshteh.

This adaptation of a Persian dish is a perfect party recipe because it is so seductive — and it can be done ahead.

Here, you only boil the rice briefly before combining it with the dried fruit and cooking it without water. We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan — later the crust is served with the rice. Usually you have to dip the pot in cold water at the end of cooking to release the crust, but a happy kitchen accident occurred when we tested this recipe. Food editor Ruth Cousineau let the rice stand for almost an hour (things can get hectic when you're preparing a holiday meal), and the crust came right out without the dipping. Using a heavy pot helps keep the rice hot, too.

Can be prepared in 45 minutes or less.

(Haj Pesteh) Peeling the pistachios really enhances the green color of these cookies—pistachio skins can be dark purple and may muddy the resulting color. Active time: 1 1/2 hr Start to finish: 2 1/2 hr

Nuts, lemon juice, and fresh herbs punch up this terrific side dish.

Tah-dig—the crunchy crust of rice on the bottom of the pot—is considered by many to be the prize of Persian rice. Here it is rivaled by the surprise of pistachios, whose natural sweetness is brought out by the dill.

(Ghotab) After trying several kinds, we concluded that Iranian and Turkish pistachios* have the best flavor. Active time: 1 1/4 hr Start to finish: 4 hr

Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.

Khoresht Gheimeh This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It's a terrific main course, which she pairs with chelo (steamed rice with melted butter). Active time: 30 min Start to finish: 2 hr

If you are using salted pistachios, omit the 1/4 teaspoon salt in the ingredient list.

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love.

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt. 

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

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

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

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