Persian

A vegetarian version of khoresh, this braise inspired by the popular Persian dish is made with cremini mushrooms, which keep their shape and offer earthy flavor. Enjoy it over rice.

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water–scented cookies to form a grid pattern.

People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans.

Sharbats are sweet boiled fruit syrups served across Central Asia and Northern Africa, though flavor combinations vary widely. This one is infused with bright, floral, citrusy cardamom that complements the lemon perfectly.

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

A crisp cucumber-and-herb salad makes a light, vibrant topping for this fragrant rice pilaf and golden sauté of chicken, onions, and garlic.

Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Mast, which translates to yogurt in Farsi, is a staple side dish on many Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

Also known as advieh, this aromatic blend comes from Persian cuisine. It’s fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice pudding or added to dried fruits that are cooking into jam. It straddles the sweet and savory world because it’s also great for flavoring rice pilaf with toasted nuts, lentil soup, lamb meatballs, braised chicken, or vegetable stew. It’s a blend that is shared by chefs and pastry chefs. Use it to make Persian-Style Carrots and Black-Eyed Peas.

One of my favorite crops from my husband’s farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it’s more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

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.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

The most dainty and cute of the three, this little pink cake was the one that propelled me into a life in cake making and was the original inspiration for the cakes I made at Miette. For the SFMOMA, I make the Thiebaud Pink Cake pink by cooking down strawberry syrup and adding it to the buttercream, and I top the frosted cake with either a red buttercream dot or a big, ripe raspberry if they're in season. I use lemon curd in the filling because, being the giant kid that I am, I love the combination of strawberry and lemon in a dessert—to me, it always tastes like Froot Loops.

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.

Many people become extremely intimidated when it comes to making Persian rice. You have to trust me when I tell you it is really not a big deal—just don't tell anyone Persian I said that! All you need to do is to imagine that instead of making rice, you are making pasta. Most of us know how to make pasta; it is probably what you ate every day when you went to college! You are going to cook this rice in boiling water with oil and salt, just like pasta. You are going to wait until the rice is "al dente" (when you bite a grain of rice it should still have a white dot in the middle), just like pasta. Do not overcook Persian rice or your reputation as a Persian cook will suffer! And last, you are going to drain it, just like pasta. The difference comes next: Persian rice has one cooking step that pasta doesn't have. Persian rice gets steamed. Think of it this way: since this rice is fancy, it requires a "spa treatment." What is the result when you pamper yourself in a sauna? A new you! What is the result when you treat your rice to a "spa treatment"? Each and every grain of rice becomes its own entity and a pearl from heaven! What is the best after-effect of a "spa treatment" for a woman? It makes a better wife, a better mother—and a better cook! What is the best after-effect of a "spa treatment" for Persian rice? The most scrumptious, crunchy, golden crust: TADIG! To make this rice you will need a colander—and the smaller the openings, the better. You don't want your precious rice to slip out! Also, many Persian cooks wash and soak the rice as if it were dirty laundry…I am sorry, I keep my laundry in the basement and I don't have time for all that soaking, so trust me when I tell you that you don't need to do it! The quantities in the recipe below might seem large, but considering that Persians breathe rice, it goes really fast. If you want to make a smaller quantity, try only 3 cups rice, 8 cups water, 1/4 cup oil, and 1 tablespoon salt. Also, any basmati rice will do. Basmati rice is also available in whole-grain brown; although it is a little stickier, it is absolutely delicious and healthful!

My mother-in-law makes this stew almost every Shabbat because it is my sister-in-law's favorite! Whenever I buy quinces, I have to hide them because my children love to eat them raw! This fruit is not really meant to be eaten raw…it is meant for jams and stews. I guess my kids must be "hard-core" Persians! The quince tree originates from Iran and Caucasus. The Romans used its oil for perfume, while the Greeks enjoyed it cooked.