Iranian Recipes
Iran's ancient cuisine is as complex and captivating as ever. For more on Iranian cooking , see Anissa Helou's article, The Land of Bread and Spice, from SAVEUR issue #145.
Baghali Ghatogh (Lima Beans with Eggs and Dill)
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty. See the recipe for Baghali Ghatogh »
Eggplant and Yogurt Dip (Borani-e Bademjan)
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Veal and Kidney Bean Stew (Ghormeh Sabzi)
Fenugreek, an aromatic dried herb, lends a distinctly floral flavor to hearty veal stew.
Chicken and Walnut Stew (Khoresht-e Fesenjan)
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
Kuku Sabzi (Leek and Herb Frittata)
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. See the recipe for Kuku Sabzi »
Herb Meatballs in Tomato-Plum Sauce (Kufteh)
These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.
Yogurt and Cucumber Dip (Mast-o Khiar)
Topped with rose petals and golden raisins, this simple dip is an elegant mezze.
Shirin Polow (Iranian Rice Pilaf)
This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes. See the recipe for Shirin Polow »
Tah Chin (Baked Rice with Barberries)
This northern Iranian specialty is topped with dried barberries, a tart local fruit. See the recipe for Tah Chin »
These spicy cabbage pickles offset the richness of roasted meat. See the recipe for Torshi-e Kalam »
These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes. See the recipe for Torshi-e Piaz »
Spiced Chicken and Tomato Kebabs (Jujeh Kabab)
A marinade of orange, cumin, and saffron flavors these juicy chicken and tomato kebabs. Get the recipe for Spiced Chicken and Tomato Kebabs (Jujeh Kabab) »
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