Louisa Shafia

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color. If you have coconut oil on hand, the naturally sweet flavor pairs nicely with the cherries and almonds.

Totally decadent. Naturally gluten-free.

Bring the taste of Persia to your Seder dinner.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.

This recipe, with its double dose of coconut, is a quinoa game-changer.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

Gondi—the word is a bawdy Persian expression for a certain part of the male anatomy—is a favorite food in many Iranian Jewish homes. These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour. To get a clear, unclouded soup broth, cook the gondi in a separate pot of chicken stock, and then add them to the soup broth when serving. For a more casual presentation, cook the gondi in the same pot with the other soup ingredients. You can make the gondi dough the day before, and store it in the refrigerator.

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

To make this creamy shake, blitz together Medjool dates, yogurt, vanilla, and cinnamon with ice and water, then top it with toasted nuts and seeds.

This strikingly colorful dessert pairs tart rhubarb with rich Greek-style yogurt. Use a light colored honey that won't dull the rhubarb's bright hue. If you are using regular yogurt, start this recipe the night before so that it can strain overnight.

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself. If you can't find fava beans, use limas. Start this recipe the night before to soak the chickpeas, kidneys beans, and fava beans. Boil them in a pot with four cups of water for one minute, then turn off the heat and add a splash of apple cider vinegar. Cover the pot and let them soak overnight

The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refreshing character makes it a great counterpoint to hearty winter dishes. It should be served as soon as it’s made, or it can turn soggy. You can prepare the individual ingredients ahead of time and store them in separate bowls, tossing everything together just before serving.

This dish features aromatic ingredients used in Persian cuisine; barberries and tart cherries are both sweet and sour, the defining flavors of Persian foods. Find these ingredients at the ethnic food sellers listed in the Resources section (page 193), or substitute more dried apricots for the barberries and dried cranberries for the cherries. The dried rose petals give this dish its distinct floral taste and stunning appearance. Find them at gourmet and Middle Eastern food stores, or dry your own on a screen. Serve with Green Rice (page 190) and Cucumber Yogurt (page 184).