Discover the Flavors of Persia: 20 Delicious Recipes for Every Occasion
Persian cuisine, also known as Iranian cuisine, is a rich and flavorful reflection of the country’s history, culture, and traditions. With its unique blend of herbs, spices, nuts, and dried fruits, Persian cooking has gained popularity worldwide, and it’s easy to see why. From hearty stews and fragrant rice dishes to tender kebabs and sweet pastries, there’s something for every taste and occasion.
In this article, we’ll take you on a culinary journey through 20 mouthwatering Persian recipes that showcase the country’s diverse flavors and cooking techniques. Whether you’re looking for a comforting bowl of soup, a flavorful stew to accompany your favorite protein, or a sweet treat to cap off a meal, we’ve got you covered. So, let’s dive into the world of Persian cuisine and explore its many wonders!
Persian Jeweled Rice with Saffron and Barberries
Persian Jeweled Rice with Saffron and Barberries: A fragrant and vibrant dish that’s perfect for special occasions.
Ingredients:
– 1 cup uncooked white basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup barberries (zereshk), rinsed and drained
– Salt to taste
– Fresh parsley or mint leaves for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain the rice and combine it with the soaked saffron, oil, onion, garlic, and barberries in a medium saucepan.
3. Add the water to the saucepan and bring to a boil over high heat.
4. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
5. Fluff the rice with a fork and season with salt to taste.
6. Garnish with fresh parsley or mint leaves before serving.
Cooking Time: 25-30 minutes
Ghormeh Sabzi (Herb Stew with Beef and Kidney Beans)
This flavorful stew is a staple of Persian cuisine, combining tender beef and kidney beans with a medley of fresh herbs. Perfect for a cold winter’s day or a comforting weeknight meal.
Ingredients:
– 1 pound beef cubes (such as shank or brisket)
– 1 cup cooked kidney beans
– 2 tablespoons vegetable oil
– 2 onions, chopped
– 3 cloves garlic, minced
– 1 cup chopped fresh parsley
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped fresh dill
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 cups beef broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, parsley, cilantro, dill, cumin, coriander, salt, and pepper. Cook for 1 minute.
3. Add beef and cook until browned, breaking up with a spoon as needed.
4. Add kidney beans and broth. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until the meat is tender.
5. Serve hot over rice or with crusty bread.
Cooking Time: 1 hour 30 minutes
Fesenjan (Pomegranate Walnut Stew with Chicken)
Fesenjan is a classic Persian stew that combines the sweetness of pomegranate with the earthiness of walnuts, all wrapped up in tender chicken. This hearty dish is perfect for a cold winter’s night or as a special occasion meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups pomegranate juice
– 1 cup chopped fresh pomegranate seeds (optional)
– 1/2 cup walnuts
– 2 tbsp vegetable oil
– 2 onions, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add chicken and cook until browned, about 5-7 minutes.
4. Add pomegranate juice, walnuts, garlic, cinnamon, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sauce has thickened.
6. Serve hot, garnished with additional pomegranate seeds if desired.
Cooking Time: 45-60 minutes
Tahdig (Crispy Persian Rice with Golden Crust)
Tahdig, a classic Iranian dish, is a staple at family gatherings and celebrations. This crispy rice dish is elevated by its golden crust, adding a satisfying crunch to the soft, fluffy rice.
Ingredients:
– 2 cups long-grain white rice
– 1 tablespoon vegetable oil
– 1 cup water
– Salt, to taste
– Optional: saffron threads or yellow food coloring for added color
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a large saucepan over medium-high heat. Add 1 cup of the drained rice to the pan, stirring constantly to coat the rice evenly.
3. Cook for about 5-7 minutes or until the rice starts to brown and form a crispy crust at the bottom of the pan (Tahdig).
4. Reduce heat to low and add the remaining rice and water to the saucepan. Stir gently to combine.
5. Cover the saucepan with a tight-fitting lid and cook for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Remove from heat, fluff the rice with a fork, and serve hot.
Cooking Time: 25-30 minutes
Zereshk Polo (Barberry Rice with Chicken)
This classic Persian dish is a flavorful combination of saffron-infused rice, tender chicken, and the sweet-tart taste of barberries. Zereshk polo is a staple of Iranian cuisine, often served at special occasions.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup barberries (zereshk)
– Salt and black pepper to taste
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add chopped onion and minced garlic; cook until softened.
4. Stir in soaked saffron threads and barberries. Cook for 1-2 minutes.
5. Combine cooked rice with the chicken mixture. Season with salt and black pepper to taste.
Cooking Time: Approximately 30-40 minutes
Kashk-e Bademjan (Eggplant Dip with Whey and Caramelized Onions)
A classic Persian dip that combines the rich flavors of roasted eggplant, caramelized onions, and tangy whey. This simple yet flavorful recipe is perfect for accompanying pita bread or vegetables.
Ingredients:
– 2 large eggplants
– 1 large onion, thinly sliced
– 1/4 cup whey (or plain yogurt as a substitute)
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes, or until charred and collapsed.
3. Caramelize the onions in a pan with oil over medium heat, stirring occasionally, until golden brown (about 20-25 minutes).
4. Peel the roasted eggplants and mash them in a bowl.
5. Add the caramelized onions, whey, salt, and black pepper to the mashed eggplant. Mix well.
6. Garnish with chopped parsley, if desired. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Mirza Ghasemi (Smoky Eggplant and Tomato Dip)
A flavorful and aromatic Iranian dip that combines the sweetness of eggplants with the tanginess of tomatoes, perfect for accompanying pita bread or vegetables.
Ingredients:
– 2 large eggplants
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1/4 cup olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise, place on a baking sheet lined with parchment paper, and roast for 30-40 minutes, or until soft and collapsed.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Add crushed tomatoes, roasted eggplants, salt, and pepper to the skillet. Stir well to combine.
6. Simmer the mixture for 10-15 minutes, stirring occasionally, allowing the flavors to meld together.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh parsley or cilantro before serving.
Cooking Time: 45-60 minutes
Ash Reshteh (Persian Noodle Soup with Beans and Herbs)
Ash Reshteh is a comforting and nutritious soup that originates from the northern regions of Iran, particularly among the Azerbaijani community. This flavorful dish is typically served as a warm and soothing meal during special occasions and everyday gatherings.
Ingredients:
– 1 cup dried reshteh noodles (or substitute with thin spaghetti or angel hair pasta)
– 1 pound dried white beans (such as navy or cannellini), soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups vegetable broth
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Cook the reshteh noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the cumin, paprika, salt, and black pepper. Stir well.
4. Add the soaked and drained white beans, vegetable broth, and cooked noodles to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Khoresh-e Bademjan (Eggplant and Tomato Stew with Beef)
Khoresh-e Bademjan, or Eggplant and Tomato Stew with Beef, is a classic Persian dish that combines the rich flavors of beef, eggplant, and tomatoes. This hearty stew is perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 lb beef cubes (ground or thinly sliced)
– 2 large eggplants, chopped
– 3 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot.
3. Add more oil if needed, then sauté the onion and garlic until softened, about 3-4 minutes.
4. Add the eggplant and cook until tender, about 10-12 minutes.
5. Add the tomatoes, cumin, paprika, salt, and pepper. Stir well.
6. Return the beef to the pot and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 45-50 minutes
Sabzi Polo (Herbed Rice with Fish)
A classic Persian dish that combines flavorful fish with fragrant herbs and fluffy rice. This recipe is a staple of Iranian cuisine, perfect for special occasions or everyday meals.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 fish fillets (such as salmon or tilapia), cooked and flaked
– 2 tablespoons butter
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the chopped herbs, salt, and pepper. Cook until fragrant, about 1 minute.
3. Add the drained rice to the saucepan and stir to combine with the herb mixture. Cook for 2-3 minutes.
4. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
5. Fluff the cooked rice with a fork. Stir in the flaked fish and butter.
6. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Shirin Polo (Sweet Persian Rice with Orange Peel and Pistachios)
Experience the sweet and nutty essence of Persia’s beloved dish, Shirin Polo, a fragrant and flavorful rice dessert.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 cup orange juice (freshly squeezed or bottled)
– 1/4 cup grated orange peel
– 1/2 cup chopped pistachios
– 1 tablespoon unsalted butter, melted
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain and cook the rice according to package instructions until tender.
3. In a separate pan, combine sugar, orange juice, and grated orange peel. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
4. Add the cooked rice to the pan with the sugar mixture and stir until well combined.
5. Stir in melted butter, chopped pistachios, and salt to taste.
6. Serve warm or at room temperature.
Cooking Time: Approximately 45-50 minutes
Kebab Koobideh (Grilled Ground Lamb and Beef Skewers)
Experience the bold flavors of Iranian cuisine with these tender and juicy kebab skewers, made with a mix of ground lamb and beef.
Ingredients:
– 1 lb ground lamb
– 1/2 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– 10-12 bamboo skewers
Instructions:
1. In a large bowl, combine ground lamb and beef.
2. Add chopped onion, garlic, salt, and black pepper. Mix well with your hands or a wooden spoon until just combined.
3. Divide the mixture into 4 equal parts and shape each part into a long cylinder.
4. Cut each cylinder into 10-12 pieces.
5. Thread 4-5 pieces onto each skewer, leaving a small space between each piece.
6. Brush both sides of the skewers with olive oil.
7. Preheat grill to medium-high heat. Cook kebabs for 8-10 minutes per side, or until cooked through.
Cooking Time: 16-20 minutes
Jujeh Kabab (Saffron-Marinated Chicken Skewers)
Experience the flavors of the Middle East with these aromatic and tender chicken skewers, marinated in a mixture of saffron, lemon juice, and spices.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 10-12 bamboo skewers
Instructions:
1. In a large bowl, whisk together olive oil, lemon juice, cumin, coriander, saffron mixture, salt, and pepper.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill for 8-10 minutes, turning occasionally, until cooked through.
5. Serve hot with your favorite sides and enjoy!
Cooking Time: 20-25 minutes
Baghali Polo (Dill and Lima Bean Rice with Lamb)
A classic Persian dish that combines the freshness of dill with the comforting warmth of lamb and lima beans, served over a flavorful rice. This recipe is perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 cup long-grain rice
– 2 cups water
– 1 lb boneless lamb shoulder, cut into small pieces
– 2 medium lima beans, shelled and chopped
– 1/4 cup fresh dill leaves, chopped
– 2 tablespoons vegetable oil
– Salt and black pepper to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat the oil in a large skillet over medium-high heat. Add the lamb and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add the chopped lima beans and cook until tender, about 10 minutes. Season with salt and black pepper to taste.
4. Drain the rice and add it to the skillet with the lamb and lima beans. Stir well to combine.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
Cooking Time: 45-50 minutes
Kotlet (Persian Spiced Potato and Meat Patties)
A flavorful and savory twist on traditional meatballs, Kotlet is a popular Iranian dish that combines the comfort of potatoes with the richness of ground meat. These spiced patties are perfect for serving as an appetizer or main course.
Ingredients:
– 1 large potato, boiled and mashed
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and black pepper, to taste
– 1 egg, beaten
– All-purpose flour, for coating
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine mashed potato, ground beef, onion, garlic, paprika, cumin, salt, and black pepper. Mix well.
3. Add the beaten egg and mix until just combined.
4. Coat your hands with flour and shape the mixture into small patties.
5. Place the patties on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes, or until cooked through and lightly browned.
Cooking Time: 20-25 minutes
Sholeh Zard (Saffron Rice Pudding with Rosewater)
Sholeh Zard: A Classic Persian Dessert
Sholeh Zard, also known as Saffron Rice Pudding with Rosewater, is a beloved Persian dessert that combines the warmth of saffron and cardamom with the sweetness of rosewater.
Ingredients:
– 1 cup cooked white rice
– 2 cups milk
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon ground cardamom
– 1 tablespoon rosewater
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Chopped pistachios or almonds for garnish (optional)
Instructions:
1. In a medium saucepan, combine rice, milk, saffron mixture, cardamom, rosewater, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 18-20 minutes, or until the pudding has thickened slightly.
4. Remove from heat and stir in melted butter.
5. Pour into individual serving cups or a large serving dish. Allow to cool to room temperature.
6. Garnish with chopped nuts, if desired. Serve chilled.
Cooking Time: 18-20 minutes
Bamieh (Persian Okra Stew with Tomatoes and Lamb)
A hearty and flavorful Persian stew that combines the tender lamb, rich tomatoes, and velvety okra in a savory broth. This Bamieh recipe is a classic Iranian dish that’s perfect for special occasions or cozy nights in.
Ingredients:
– 1 pound lamb shoulder or shank, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups okra, sliced
– 2 large tomatoes, diced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 teaspoons ground cumin
– 1 teaspoon turmeric powder
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes. Remove lamb from pot.
3. Add onions and garlic; cook until softened, about 3-4 minutes.
4. Add okra, tomatoes, beef broth, tomato paste, cumin, turmeric, salt, and black pepper. Stir well.
5. Return lamb to the pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 1 hour or until lamb is tender.
7. Taste and adjust seasoning as needed. Garnish with parsley or cilantro, if desired.
Cooking Time: 1 hour
Adas Polo (Lentil Rice with Dates and Raisins)
Adas Polo, a classic Persian recipe, combines the comforting warmth of lentils and rice with the sweetness of dates and raisins. This flavorful dish is perfect for a cozy meal or special occasion.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 1 cup long-grain rice, rinsed and drained
– 1/4 cup pitted dates, chopped
– 1/4 cup raisins
– Salt to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight.
2. Drain and cook the lentils with 2 cups of fresh water until tender, about 20-25 minutes.
3. Heat the oil in a large saucepan over medium heat. Add the chopped onion and sauté until softened.
4. Add the cooked lentils, rice, dates, raisins, and salt to the saucepan. Stir well.
5. Cook for an additional 10-15 minutes or until the rice is fully cooked and the flavors have melded together.
Cooking Time: About 40-50 minutes
Morasa Polo (Jeweled Rice with Nuts and Dried Fruits)
A fragrant and flavorful Persian rice dish, Morasa Polo is a staple at special occasions. This recipe combines the comforting warmth of saffron-infused rice with the sweetness of dried fruits and nuts.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup chopped almonds
– 1/2 cup chopped pistachios
– 1/4 cup dried cranberries
– 1/4 cup raisins
– 1 tablespoon rose water (optional)
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the saffron-infused water with 1 tablespoon of oil in a large saucepan over medium heat.
3. Add the rice, salt, almonds, pistachios, cranberries, and raisins to the saucepan. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
5. Fluff the rice with a fork, adding rose water if desired. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Halim Bademjan (Eggplant and Meat Porridge)
This traditional Iranian dish is a hearty and flavorful porridge made with tender eggplant, ground meat, and aromatic spices. It’s a comforting meal that warms the soul.
Ingredients:
– 2 large eggplants
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups water
– 2 tablespoons vegetable oil
Instructions:
1. Cut the eggplants in half lengthwise and roast them at 375°F (190°C) for 30 minutes.
2. In a large pan, cook the ground meat over medium heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the pan and cook until the onion is translucent.
4. Stir in the cumin, paprika, salt, and black pepper.
5. Once the eggplants are roasted, peel off the skin and chop them into cubes. Add them to the meat mixture and stir well.
6. Gradually add the water to the pan, stirring constantly.
7. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the porridge has thickened.
Cooking Time: 45-50 minutes
Summary
Discover the flavors of Persia with these 20 delicious recipes! From classic dishes like Tahdig (Crispy Persian Rice with Golden Crust) and Ghormeh Sabzi (Herb Stew with Beef and Kidney Beans), to unique creations like Kashk-e Bademjan (Eggplant Dip with Whey and Caramelized Onions) and Sholeh Zard (Saffron Rice Pudding with Rosewater). These recipes showcase the rich culinary heritage of Iran, with a focus on flavorful combinations of herbs, spices, and ingredients. Whether you’re looking for hearty stews or sweet desserts, this collection has something for every occasion.