20 Recipes for Persian Specialties, From Kebabs to Colorful Dips

wdc tv news staff

7 hours ago

20 Recipes for Persian Specialties, From Kebabs to Colorful Dips

Kebabs may be the most iconic part of Persian cuisine — in fact, the plate of white rice and grilled meat called chelow kebab is considered Iran's national dish — but they're really just a delicious starting point for exploring the rich world of Persian cookery. Hallmarks of the cuisine include an abundance of dried and fresh fruit used in both sweet and savory applications, the generous inclusion of tender mixed herbs like parsley and mint, and an array of flavorings: warm spices, tangy dried lime, and the floral notes of rosewater and saffron. With recipes for dips and desserts plus staples such as crispy tahdig-encrusted rice and the herbed fritatta called kuku sabzi, this roundup is an invitation to taste and savor the best of Persian cuisine at home.

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Kashke Bademjan (Iranian Kashk and Eggplant Dip)

Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Though this recipe can be made with plain whole-milk yogurt, it's worth seeking out Iranian kashk, which is a bit thicker and saltier. It's paired with mashed pan-fried eggplant plus onion, garlic, saffron, turmeric, and fried dried mint for a colorful dip with a luscious texture, perfect for serving with fresh veggies and toasted flatbread.

Lubia Pokhteh (Red Kidney Bean Dip)

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Tart with fire-roasted tomatoes and enriched with crisp, deeply browned onions, this Persian mashed kidney bean dip is usually served to celebrate the winter solstice.

Khagineh (Stuffed Persian Sugar Omelet)

Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely

This pancake-like treat is a feast for the senses. It's filled with a warmly spiced mixture of ground walnuts and Medjool dates, garnished with pistachios and rose petals, drizzled with golden saffron syrup, and served with rosewater-scented whipped cream. Enjoy it for breakfast, an afternoon snack, or even dessert.

Zeytoon Parvardeh (Green Olive, Walnut, and Pomegranate Dip)

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Buttery Castelvetrano olives, meaty walnuts, and tangy pomegranate arils pack this Persian dip from cookbook author Louisa Shafia with varying flavors and textures.

Saffron Chicken Kebabs

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Called joojeh kebabs in Farsi, these moist, fragrant skewers from cookbook author Louisa Shafia are soaked in a simple yogurt marinade flavored with saffron, lemon juice, garlic, and grated onion.

Grilled Fish Kebabs

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Called mahi kebabs in Iran, this dish starts by seasoning white fish with turmeric and dried lime, then marinating it in a blend of grated onion, olive oil, and lime juice. The fish is basted with lime butter as it grills, then served with all the accoutrements: sliced onion, lime wedges, lavash, sumac, yogurt, and herbs.

Mahi Zafaroni (Pan-Seared Fish with Saffron and Dried Lime)

Ellen Silverman

Dried limes, also known as black limes, originated in the Persian Gulf and are widely used throughout the Middle East to provide a sour depth and earthy, fermented flavor to dishes like this one — you'll need three whole dried limes plus dried lime powder to make it.

Khorak Ghosht-e Bareh (Slow-Braised Lamb)

Ellen Silverman

Nasim Alikhani, chef and owner of Sofreh in New York City, makes this slow-cooked lamb recipe for Nowruz, the springtime Persian New Year celebration. Cinnamon, garlic, turmeric, and cumin flavor a rich, warming braise that renders onions silky and the lamb melty and tender.

Bastani Irani (Rosewater-and-Saffron Ice Cream)

Traditionally served between two wafers, this vibrant ice cream from Mahin Gilanpour Motamed, Persian cook and mother of former F&W editor in chief Nilou Motamed, is made by steeping saffron in a custard base, then stirring in rosewater and vanilla extract.

Chilled Persian Yogurt Soup

A base of plain Greek yogurt is studded with raisins, cucumber, mint, dill, chives, walnuts, and rose petals for this no-cook summertime soup from Fly Trap in San Francisco. It's especially delicious with grilled bread.

Tupak E-Khorma (Date and Nut Truffles)

Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

A combination of finely ground almonds and walnuts is mixed with sweet dates, bitter tahini, honey, and pistachios before it's rolled into balls and coated in grated coconut, white sesame seeds, and cocoa powder for these creative, balanced truffles from Iranian cooking instructor Mab Abbas.

Persian Split Pea and Rice Soup with Lamb Meatballs

Bright, herbaceous, and easy to make ahead, this hearty soup is a staple of Persian home cooking. A generous swirl of tangy pomegranate molasses — or robb-e anâr in Persian — heightens the flavors in each bowl.

Sabzi Polo (Herbed Rice)

Con Poulos

Sabzi polo is a staple on the Persian New Year's table. It's made with basmati rice and layers of fresh herbs, but what is most coveted is the tahdig — the crunchy crust that forms on the bottom of the pot during cooking.

Persian Love Cake

Matt Russell

“This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rosewater and citrus, and decorated with bright green pistachios,” says cookbook author and blogger Yasmin Khan.

Persian Flatbread

This chewy Persian flatbread, or nan-e barbari, owes its crisp exterior to a flour paste that glazes each piece, giving the nigella and sesame seeds something to adhere to before the bread hits the oven.

Persian Chicken Salad

Known as salad Olivieh in Iran, this satisfying dish is the country's take on traditional Russian salad. It's fully loaded with new potatoes, chicken breasts, peas, herbs, and more, all tossed in a mayonnaise-based dressing with plenty of lime juice.

Kuku Sabzi (Persian Herb Frittata)

Shredded carrots, onion, zucchini, and potato give this classic Persian frittata a light, airy bite. The inclusion of brewed saffron imparts a distinct Persian flavor — the recipe makes more than you'll need, so reserve the rest to perfume another dish.

Persian Roasted Chicken with Dried Cherry-Saffron Rice

This cozy chicken dish from the late Iranian chef Anoosh Shariat requires less than half an hour of active kitchen time. Tart dried cherries were Shariat's favorite, but you can use whatever you have on hand — raisins, dates, or pecans are also delicious in the rice.

Sholeh Zard (Saffron Rice Pudding)

Rosewater is stirred into this sweet Persian rice pudding from Mahin Gilanpour Motamed, which is spiced with cardamom and saffron.

Spinach Borani

Ellen Silverman

Borani combines vegetables (often spinach or chard) with yogurt to create a creamy, savory dip widely found in Iranian, Persian, and Turkish cuisines. This version is especially thick and spinach-forward; a topping of tart and tangy candied barberries balances the yogurt’s richness.

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