persian

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.

Ghormeh Sabzi

1½ lb. boneless lamb shoulder

Kosher salt

onions,

kidney

limes

turmeric

parsley (about 1 lb.), tough stems trimmed

cilantro, tough stems

garlic chives

Tbsp. dried fenugreek leaves

basmati rice (for serving)

Along with elaborate rice dishes, different kinds of khoresh (a.k.a. Persian stews) are the backbone of Persian cuisine. Ghormeh sabzi is one of the most popular stews. Omani limes and fenugreek leaves (we like this brand) give the dish its distinct aroma. It’s typically served with radishes, raw onion, and more fresh herbs on the side, as well as chelow—steamed saffron rice—or a flatbread like lavash. Omani limes are boiled in a salt brine, then dried in the sun. The darker they become, the funkier and tangier they get. Simmering coaxes out the celery-like flavor of the fenugreek and the astringent pop of the dried limes. “It’s unlike any other stew, which is why I love it,” says Andy Baraghani.

Bon Appétit

Season lamb all over with salt and let sit 20 minutes. Pat meat dry. Heat 3 Tbsp. oil in a large heavy pot over medium-high. Working in batches, cook meat, turning every 2 minutes or so, until browned all over, 10–15 minutes per batch. Using a slotted spoon, transfer meat to a plate.

Add onions to pot, tossing to coat. Cook, stirring often, until golden brown, 8–10 minutes. Return meat to pot; add dried beans (if using canned beans, stir in during last 10 minutes of cooking), omani limes, and turmeric. Cook, stirring, until turmeric is fragrant and coats everything, about 1 minute. Pour in 5 cups water; bring to a boil over medium-high. Reduce heat to medium-low, partially cover, and cook, stirring occasionally, 1 hour.

Meanwhile, working in batches, starting at stem end, finely slice stems and leaves of parsley and cilantro, making even passes with your sharpest knife as you work your way up through the leaves. Make a few more passes over the pile of chopped herbs with your knife until each batch is very finely chopped. (You should have about 5 cups.)

Heat remaining 3 Tbsp. oil in a large skillet or another large pot over medium. Add herbs and garlic chives; cook, stirring often, until bright green and slightly wilted, 8–10 minutes. Season lightly with salt; add fenugreek, crushing it with your fingers to release oils. Cook, stirring, until herbs darken and are mostly dried out, 8–10 minutes more.

When stew has cooked 1 hour, add herbs; season lightly with more salt. Partially cover; cook, stirring occasionally, until meat and beans are tender and stew is thickened, 2–2½ hours. If stew thickens before meat and beans are tender, thin with ½ cup water and continue cooking.

To serve, divide rice among shallow bowls and ladle stew over.
Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

Yogurt does double duty here: It acts as a marinade that tenderizes the chicken and as a sauce for the finished dish.

Yogurt-Marinated Chicken With Borani

3½–4-lb. whole chicken, backbone removed

vegetable oil olive oil

paprika

coriander seeds, crushed

cumin seeds, crushed

Greek yogurt

garlic cloves, finely grated

1" piece ginger, peeled, finely grated

red pepper flakes

Persian cucumber, scrubbed, finely grated

plain whole-milk Greek yogurt

raisins

lemon juice

Lemon wedges (for serving)

Combining spices in a fat and heating them up until they sizzle results in a super versatile oil. This cooking method, known as blooming, is found in several dishes across many cultures, from cacio e pepe to salsa macha to dal. In this chicken, Andy Baraghani blooms paprika, coriander, and cumin in oil, which seasons a garlicky yogurt marinade and tops off borani, an Iranian cucumber-and-raisin-studded yogurt, served alongside. Any coriander will work, but we love the Nile coriander from Burlap & Barrel, which “is insanely fresh for a dried spice,” says Andy.

Place chicken, breast side up, on a work surface and spread open as much as possible; pat dry with paper towels. Using your palms, press firmly on breastbone to flatten. (You may hear a crack and this means you’re doing it right.) Season chicken all over with salt and set aside.

Pour oil into a small skillet; stir in paprika, coriander, and cumin. Set over medium heat and cook, stirring occasionally, until tiny bubbles form and oil around spices starts to sizzle and is very fragrant, about 2 minutes. (This step extracts oils from the spices, bringing out their flavors.) Immediately pour half of spiced oil into a large bowl; set remaining spiced oil aside for borani. Let oil in bowl cool 5 minutes, then add yogurt, garlic, ginger, and red pepper flakes and whisk until smooth.

Place chicken in bowl and work yogurt mixture all over, getting into every nook and cranny. Cover and chill up to 24 hours, or if you’re pressed for time, proceed directly to the next step.

If chilling chicken, let sit out on the counter at room temperature 1 hour before roasting.

Preheat oven to 425°. Place chicken, breast side up, on a foil-lined rimmed baking sheet and roast, rotating baking sheet halfway through, until chicken is cooked through and deeply golden brown, 40–50 minutes. Let rest 15 minutes before carving.

While the chicken is resting, toss cucumber, yogurt, raisins, and lemon juice in a medium bowl to combine; season with salt. Pour reserved spiced oil over borani.

Serve chicken with borani and lemon wedges for squeezing over.

This lovely, light salad has just the right amount of flavor and crunch.  We used a pinch of Herbs de Provence and the result was absolutely delicious.

Shiraxi Salad

cucumber

tomato

onion

avocado

lemon juice, fresh

olive oil, extra virgin

dash(es) herbs,

dash(es) salt and pepper

Try some authentic Persian rice with the signature crispy bottom layer. Check out the recipe and step by step video.

Tahdig – Crispy Persian Rice

basmati rice

Water

salt

canola oil

saffron threads

Parsley

Lamb Neck Rogan Josh Curry

(30 ml) ghee

black cardamom seeds, crushed

cloves, crushed

black peppercorns, crushed

(1.25 ml) asafetida, ground

(907 g) lamb neck,

Salt

(480 ml) water, divided

dry red Kashmiri chilies, torn

(30 ml) Kashmiri chili powder

(25 ml) garam masala

(480 ml) full fat yogurt2 tablespoons (30 ml) flour

rice,

Heat the ghee in an oven safe skillet over high heat; add black cardamom, cloves, and whole peppercorns, sizzle for 30 seconds. Add asafetida.

Season the lamb neck pieces with salt, then sear in the same pan for 5-6 minutes, until evenly browned.

Reduce heat, add  cup (120 ml) water, torn Kashmiri red chilies, and cover.

Cook the lamb neck for 10-12 minutes, then remove from the pan to make the sauce.

Add garam masala and Kashmiri chili powder to the hot pan, mix well.

Add the yogurt in stages to prevent breaking, stir in and allow each measure to absorb before adding next  repeat until all the yogurt has been added.

Add 1 cup (240 ml) of water, continue to simmer.

Make a slurry with 1/2 cup (120 ml) of water and the flour, stir into the sauce.

Return the seared lamb neck to the sauce, cover, transfer to oven and bake for 2 hours, until meat is tender.

When tender, remove neck, and pull meat from bones; discard the bones and return meat to pan.

Combine, warm through, and serve hot with steamed rice and naan bread.

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

Kuku Kadoo

garlic cloves, thinly sliced

extra-virgin olive oil,

zucchini

Kosher salt, freshly ground pepper

eggs,

dill and/or parsley

Kukus (a Persian egg dish) can be made with a wide variety of fillings, like potatoes, eggplant, even dates. In this spring-y version, Andy Baraghani caramelizes the zucchini and leeks so they get sweeter and, in his words, “a lot more interesting” before he incorporates the eggs. To make it a full meal, serve each slice with a dollop of yogurt and warm flatbread.

Heat a large ovenproof nonstick or cast-iron skillet with a lid over medium. Combine garlic and ¼ cup oil in pan and cook, stirring occasionally, until garlic is golden around the edges, about 2 minutes. Add zucchini and leeks, season with salt and pepper, and cook, tossing and stirring occasionally, until zucchini and leeks are very tender and almost jammy, 15–17 minutes. Sprinkle turmeric over and stir until vegetables are coated.

Drizzle more oil around edges of skillet, then pour in eggs and season with salt and pepper. Swirl pan a few times to incorporate ingredients (also using a rubber spatula works well here). Cook, undisturbed, until eggs are set around edges of pan, 1–2 minutes. Cover and cook until bottom is set but top is still a little wet, about 4 minutes.

Heat broiler. Uncover skillet and broil kuku, watching closely, until top is set and lightly browned, 2–3 minutes. Remove skillet from broiler and scatter herbs over kuku, squeeze juice from lemon wedges over, and season with more pepper.

This herbaceous, aromatic Persian soup is made with barley, lentils, rice, beans, and spices.

The Life-Changing Persian Soup I&#8217;ve Been Making for 15 Years (and Counting)

onions

garlic

olive oil

mint

kosher salt,

black pepper

cumin

coriander

white basmati rice

pearled barley

French green lentils

(about 15-ounce) can garbanzo or cannellini beans

baby spinach (about 2 cups)

parsley

cilantro

Plain Greek yogurt,

Make ahead: The caramelized onions can be made 1 day ahead and refrigerated in an airtight container. Let come to room temperature before serving.Storage: Leftovers can be refrigerated in an airtight container up to 4 days. If the soup has thickened, thin out with water when reheating.

The Kitchn

Amelia Rampe

Step 1: Make the caramelized onion garnish:

Thinly slice 2 large yellow onions. Coarsely chop 4 garlic cloves. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the onions and a pinch of kosher salt and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed.

Step 2: Make the caramelized onion garnish:

Add the garlic, 3 tablespoons dried mint, and 1 teaspoon kosher salt, and stir to combine. Taste and season with more kosher salt as needed.

Step 1: Make the aash-e jow: 

Peel and dice 1 large yellow onion. Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of kosher salt and cook until tender and translucent, about 5 minutes. Add 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground turmeric. Stir until the spices coat the onion, about 1 minute more.

Step 2: Make the aash-e jow: 

Add 1/2 cup basmati rice, 1/2 cup pearled barley, and 1/2 cup French lentils, and stir until well combined. Add 8 cups water and bring to simmer.

Step 3: Make the aash-e jow: 

Cover and simmer until the grains and lentils are al dente, about 30 minutes. Meanwhile, drain and rinse 1 can garbanzo or cannellini beans. Coarsely chop 2 ounces spinach until you have 2 cups. Coarsely chop the leaves from 1 bunch fresh parsley leaves until you have 1 cup. Coarsely chop 1 bunch cilantro leaves and tender stems until you have 1 cup.

Step 4: Make the aash-e jow: 

Add the beans, parsley, cilantro, and spinach to the rice mixture. Stir and bring back to a simmer. Cook uncovered, stirring occasionally and making sure to scrape the bottom of the pot, until grains are tender and cooked through and soup has thickened but is still a bit loose, about 15 minutes more. (Add more water if it gets too thick.) Taste and season with kosher salt as needed. Serve with a dollop of Greek yogurt and garnish with the reserved caramelized onions.

Recipe: Zereshk Polow (Persian Barberry Rice)

extra-virgin olive oil, divided

saffron

orange peel

granulated sugar, divided

onion,

almonds

barberries

rose water syrup

rose petals (optional)

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Ramin Vellotti

Step 1

Wash the rice: Place the rice in a large, deep bowl and add enough cold water to cover. Swirl the rice around with your hand until the water is cloudy and then gently pour it off, making sure not to spill out any rice. Repeat 4 to 5 times or until the water is mostly clear.

Step 2

Add enough water to the rice to cover by 1 inch and add 1 1/2 teaspoons of the salt. Mix once gently and then set aside for at least 1 hour and up to overnight.

Step 3

Bring 6 cups of water to a boil in a large deep pot, preferably nonstick. Add the remaining 1 1/2 teaspoons salt and 1 tablespoon of the oil. Drain the rice and add it to the pot. Reduce the heat to medium and cook the rice for 12 minutes, stirring once or twice. Drain.

Step 4

Pour 1 tablespoon of the oil into the same pot in which you boiled the rice. Add 1/4 cup of water. Mix well. Using a large spoon or spatula, spoon the rice, one spoon at a time, into the middle of the pot. Continue until all the rice is used and forms a &quot;pyramid&quot; or mound in the middle of the pot. Cover the pot with a clean kitchen towel or double layer of paper towels and then firmly press the pot lid on top. Fold up the edges of the towel over the top of the lid so it is not near the flame. Cook on the lowest heat setting for 20 to 25 minutes.

Step 5

While the rice is cooking, prepare the zereshk mixture. Dissolve the saffron in a small bowl with 5 tablespoons of boiling water and set aside to steep.

Step 6

Place the orange peels and 1 cup of water in a small pot over medium-low heat and bring to a boil. Boil for 2 minutes and then drain. Repeat this process one more time. Place the orange peels back in the pot and add 1/2 cup of water and 2 tablespoons of the sugar. Simmer over medium heat until the water is nearly evaporated, 6 to 7 minutes; set aside.

Step 7

Heat the remaining 1 tablespoon of oil in a medium frying pan over medium-low heat until shimmering. Add the onion and fry until beginning to soften and lightly browned, 2 to 3 minutes. Add the almonds and fry until they begin to lightly brown, 1 to 2 minutes. Using a slotted spoon, remove the orange peels from their syrup, add them to the onion mixture, and stir to combine.

Step 8

Reduce the heat to low. Drain the barberries and add them to the frying pan. Fry for 1 minute, stirring the whole time. Sprinkle with the remaining 1 1/2 tablespoons of sugar. Fry, stirring, until the sugar dissolves, about 1 minute. Add 3 tablespoons of the saffron liquid and the rose water. Stir well and simmer until the liquid is almost totally evaporated, about 2 minutes. Remove from the heat, and set aside 1 teaspoon for garnish.

Step 9

Assemble the dish: Remove the lid from the rice pan and, using a fork, gently fluff the rice. Remove 2 tablespoons of rice and add it to the bowl with the remaining saffron liquid. Stir gently to coat and set aside.

Step 10

Spread 1/3 of the rice onto a platter. Add 1/3 of the barberry mixture on top and gently stir together. Repeat this layering until all the remaining rice and barberry mixture are used up (reserve the rice pan). Do not scrape up the bottom of the rice. Sprinkle the reserved saffron-soaked rice on top, and garnish with some of the rose petals if using.

Step 11

Remove the tah digh: Dip the bottom of the rice pan into cold water, making sure none gets into the pot itself. Gently run a rubber spatula around the edge of the rice to dislodge it. It should come out in one piece. Turn the tah digh, golden-side up, onto a plate and garnish with the reserved teaspoon of barberry mixture and a few rose petals.

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

Kuku Sibzamini With Lemon Yogurt

whole-milk Greek yogurt

lemon zest

Diamond Crystal or ½ tsp. Morton kosher salt

1½ lb. medium Yukon Gold potatoes (3–4), scrubbed, halved

eggs

baking powder

baking soda

½ tsp. black pepper

olive oil,

Tbsp. finely chopped dill

These traditional Persian-style potato patties are made with sibzamini—“apples of the earth,” a.k.a. potatoes. The patties’ scent and color comes from saffron, a staple in Persian cookery, which is ground into a powder to draw out intense color and flavor. Adding a bit of water to the powder makes the magic happen: A pool of intense vermillion forms, to be added to your eggs and potatoes. A combination of baking powder and baking soda lightens the batter as it cooks, making for fritters that are crispy on the outside and fluffy on the inside.

Whisk together yogurt, lemon zest, lemon juice, and salt in a small bowl. Chill lemon yogurt until ready to serve.

Place potatoes in a large saucepan and pour in cold water to cover by 2"; season water with salt. Bring to a boil, then reduce heat and simmer potatoes until fork-tender, 20–25 minutes. Drain and let sit until cool enough to handle. Peel potatoes; transfer to a large bowl and coarsely mash with a potato masher or fork.

Using a mortar and pestle or a teacup and the back of a spoon, grind saffron to a powder. Transfer to a medium bowl and stir in 1 Tbsp. warm water; let sit 1 minute. Whisk in eggs, baking powder, baking soda, pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt until well combined. Gently stir egg mixture into potatoes to combine (the batter should be thick).

Heat ¼ cup oil in a large skillet over medium-high until shimmering. Working in batches and adding more oil between batches if needed, drop batter in heaping tablespoonfuls into pan and flatten to 3" in diameter. Cook fritters until crisp and golden brown, about 3 minutes per side. Transfer to a wire rack set inside a paper towel–lined baking sheet; immediately season with salt.

Transfer fritters to a platter; scatter dill over and arrange lemon wedges around. Top lemon yogurt with lemon zest and serve alongside.

These two-bite “bliss balls,” known in Persian cuisine as tupak e-khorma, are just fudgy and chocolaty enough to satisfy a sweet tooth craving. 

Salted Chocolate–Tahini Bliss Balls (Tupak E-khorma)

Medjool dates

tahini (such as Soom)

Tbsp. maple syrup

kosher salt

¼ cup plus 2 Tbsp. unsweetened cocoa powder, divided

sesame seeds

These two-bite “bliss balls,” known in Persian cuisine as tupak e-khorma, are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

Line a rimmed baking sheet with parchment. Pulse ⅔ cup pistachios in a food processor until very coarsely chopped. Add dates, tahini, maple syrup, salt, and ¼ cup cocoa powder and process until mixture balls up and forms a mass around the blade.

Roll batter into ten 1-oz. balls (each about the size of a ping pong ball) and arrange on prepared sheet. Chill until firm, about 20 minutes.

Meanwhile, grind sesame seeds and remaining 1 Tbsp. pistachios with a mortar and pestle or chop with a sharp knife until finely ground and no large pieces remain. Transfer to a small bowl. Place remaining 2 Tbsp. cocoa powder in another small bowl.

Re-roll balls between your palms until smooth and round. Dip one half of each ball into pistachio-sesame mixture, then the other half into cocoa powder.

Return balls to baking sheet and keep chilled.

Do Ahead: Balls can be made 1 month ahead. Wrap each ball in plastic and transfer to a resealable bag. Keep chilled.

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The most viewed persian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ghormeh Sabzi

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The Life-Changing Persian Soup I&#8...

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The most viewed persian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine