The aroma of saffron and rose water wafted through Grandma Azadeh’s tiny kitchen, pulling me in like a magnet. Years later, an ocean away from that cozy Tehran apartment, I find myself reaching for her recipes.
Each one is a thread connecting me to my roots. These 25 Persian dinner recipes are more than just food. They’re time capsules, love letters, and bridges across generations.
1. Ghormeh Sabzi (Herb Stew)
Ingredients:
- Beef or lamb chunks (1 lb, ~$8)
- Dried kidney beans (1 cup, ~$1)
- Fresh herbs: parsley, cilantro, fenugreek leaves (2 bunches each, ~$6 total)
- Dried lime (4 pieces, ~$2)
- Onion (1 large, ~$1)
- Turmeric (1 tbsp, ~$0.50)
- Salt and pepper to taste (~$0.25)
- Vegetable oil (3 tbsp, ~$0.30)
Instructions
- First things first, soak those kidney beans overnight.
- The next day, grab a big pot and heat that oil. Throw in your chopped onion and let it get all golden and fragrant. This takes about 5 minutes, but don’t rush perfection.
- Now, add your meat chunks and brown them on all sides. It’s like giving them a tan, you know? This takes about 10 minutes. Sprinkle in that turmeric for some color and flavor magic.
- Drain your beans and toss them in. Cover everything with water (about 4 cups) and let it simmer for an hour. It’s gonna smell amazing, just saying.
- While that’s happening, wash and chop all your herbs. You want them super fine, like you’re giving them a haircut.
- After an hour, add those herbs to the pot. Stir it up and let it simmer for another hour. The herbs will cook down and turn this deep, gorgeous green.
- Poke those dried limes with a fork (to release the flavor) and add them in. Let everything cook for another 30 minutes until the meat is falling-apart tender.
- Season with salt and pepper to taste. You might need to add more water if it’s getting too thick.
- Serve it hot over some fluffy rice.
Cook time: About 3 hours total, but most of it’s just simmering time, so you can totally multitask.
Estimated total cost: ~$19 for a pot that serves 4-6 people.
2. Zereshk Polo ba Morgh (Barberry Rice with Chicken)
Ingredients:
- Basmati rice (2 cups, ~$3)
- Chicken thighs (4 pieces, ~$5)
- Barberries (1/2 cup, ~$3)
- Saffron (1/2 tsp, ~$5)
- Onion (1 large, ~$1)
- Butter (2 tbsp, ~$0.50)
- Sugar (1 tbsp, ~$0.10)
- Vegetable oil (3 tbsp, ~$0.30)
- Salt and pepper to taste (~$0.25)
Instructions
- Kick things off by rinsing your rice until the water runs clear. Then soak it for an hour. Trust me, it’s worth the wait.
- While that’s happening, season your chicken with salt, pepper, and a pinch of saffron. Let it marinate and soak up all that goodness.
- In a large pot, bring water to a boil and par-cook your rice for about 7 minutes. Drain and set aside.
- In the same pot, heat some oil and brown your chicken pieces on all sides. This takes about 10 minutes. Remove and set aside.
- Now, let’s make that crispy tahdig bottom. Layer some rice at the bottom of the pot with oil and saffron water. Then add the rest of the rice in a cone shape.
- Poke some holes in your rice mountain and nestle the chicken pieces in there. Cover and cook on low for about 45 minutes.
- While that’s cooking, sauté your barberries with a bit of butter and sugar. It takes like 2 minutes, tops.
- When the rice is done, gently mix in the barberries, saving some for garnish.
- Serve it up with the crispy tahdig on top and extra barberries sprinkled over. It’s Instagram-worthy, for real.
Cook time: About 2 hours, including soaking time.
Estimated total cost: ~$18 for a dish that serves 4. It’s bougie on a budget!
3. Fesenjan (Pomegranate Walnut Stew)
Ingredients:
- Chicken thighs (1 lb, ~$4)
- Walnuts (2 cups, ~$6)
- Pomegranate molasses (1/2 cup, ~$3)
- Onion (1 large, ~$1)
- Chicken broth (2 cups, ~$1)
- Sugar (2 tbsp, ~$0.20)
- Vegetable oil (2 tbsp, ~$0.20)
- Turmeric (1 tsp, ~$0.25)
- Salt and pepper to taste (~$0.25)
Instructions
- First up, toast those walnuts in a dry pan until they’re fragrant. It’s like giving them a spa treatment.
- Once they’re cool, grind them up in a food processor until they’re super fine.
- In a large pot, sauté your chopped onion in oil until it’s golden and delicious. This takes about 5 minutes.
- Add your chicken pieces and brown them on all sides. Sprinkle in that turmeric for some color magic.
- Now, add your ground walnuts and chicken broth. Let it simmer for about 30 minutes.
- Pour in the pomegranate molasses and sugar. Give it a good stir and let it simmer for another hour.
- The sauce will thicken and turn this gorgeous deep brown color. If it’s getting too thick, add some water.
- Taste and adjust the sweetness with more sugar if needed. Season with salt and pepper.
- Serve it over some fluffy rice and prepare for your mind to be blown.
Cook time: About 2 hours, but it’s mostly hands-off.
Estimated total cost: ~$16 for a pot that serves 4-6. It tastes way more expensive than it is!
4. Tahdig (Crispy Rice)
Ingredients:
- Basmati rice (2 cups, ~$3)
- Yogurt (1/4 cup, ~$0.50)
- Saffron (1/4 tsp, ~$2.50)
- Vegetable oil (1/4 cup, ~$0.50)
- Salt (1 tsp, ~$0.10)
Instructions
- Start by rinsing your rice until the water runs clear. Then soak it for 30 minutes. Patience is key, bestie.
- In a pot of boiling salted water, par-cook your rice for about 5-7 minutes. It should be al dente.
- Drain the rice and rinse it with cold water to stop the cooking.
- In a bowl, mix some of the par-cooked rice with yogurt and a pinch of saffron water. This is your crispy layer.
- Heat oil in a non-stick pot. Spread the yogurt-rice mixture evenly on the bottom.
- Gently spoon the rest of the rice on top, shaping it into a pyramid.
- Poke a few holes in the rice mountain to let steam escape.
- Wrap the pot lid in a clean kitchen towel and cover the pot. This catches extra moisture.
- Cook on medium-high for 10 minutes, then lower the heat and cook for another 30-40 minutes.
- When it’s done, place the pot in a sink of cold water for a minute. This helps release the tahdig.
- Flip the pot onto a plate and listen for that satisfying crunch as it falls out.
Cook time: About 1.5 hours, including soaking time.
Estimated total cost: ~$7 for a side that serves 4-6. It’s cheap, but it tastes like a million bucks!
5. Kabab Koobideh (Ground Meat Kebab)
Ingredients:
- Ground lamb or beef (1 lb, ~$8)
- Grated onion (1 large, ~$1)
- Turmeric (1 tsp, ~$0.25)
- Salt and pepper to taste (~$0.25)
- Saffron water (optional, 2 tbsp, ~$1)
Instructions
- First things first, grate your onion. It’s gonna get messy, but it’s worth it for the flavor and moisture.
- Mix the grated onion with your ground meat. Get in there with your hands and work it.
- Add turmeric, salt, and pepper. If you’re feeling fancy, throw in some saffron water.
- Keep mixing until it’s all combined and sticky. This is key for the texture, so don’t skimp on the mixing time.
- Cover and let it chill in the fridge for at least an hour. This helps the flavors meld.
- When you’re ready to cook, divide the meat into equal portions.
- Mold each portion around a wide, flat skewer. Make sure it’s even and not too thick.
- Create ridges along the meat with your fingers. It’s not just for looks; it helps it cook evenly.
- Grill over high heat, turning occasionally, until they’re charred on the outside and cooked through.
- Serve hot off the grill with some fluffy rice and grilled tomatoes. It’s a whole vibe.
Cook time: About 1.5 hours, including chilling time.
Estimated total cost: ~$10.50 for 4-6 servings. It’s like restaurant-quality kebabs on a takeout budget!
6. Joojeh Kabab (Saffron Chicken Kebab)
Ingredients:
- Chicken breast or thighs (1 lb, ~$5)
- Yogurt (1/2 cup, ~$1)
- Saffron (1/4 tsp, ~$2.50)
- Lemon juice (2 tbsp, ~$0.50)
- Onion (1 medium, ~$1)
- Vegetable oil (2 tbsp, ~$0.20)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by blooming your saffron in a bit of hot water. It’s like waking up the flavor.
- In a bowl, mix yogurt, saffron water, lemon juice, grated onion, oil, salt, and pepper.
- Cut your chicken into bite-sized pieces and toss them in the marinade.
- Cover and let it chill in the fridge for at least 4 hours, or overnight if you’re planning.
- When you’re ready to cook, thread the chicken pieces onto skewers.
- Preheat your grill or grill pan to medium-high heat.
- Grill the kebabs for about 10 to 12 minutes, turning occasionally, until they’re charred and cooked through.
- Baste with any leftover marinade as you grill for extra flavor.
- Let them rest for a few minutes before serving.
- Serve with grilled tomatoes, lemon wedges, and a mountain of saffron rice. It’s a total game-changer.
Cook time: About 30 minutes (plus marinating time).
Estimated total cost: ~$10.45 for 4 servings. It’s like a fancy dinner party on a budget!
7. Baghali Polo (Dill and Lima Bean Rice)
Ingredients:
- Basmati rice (2 cups, ~$3)
- Dried lima beans (1 cup, ~$2)
- Fresh or dried dill (1 cup chopped fresh or 1/3 cup dried, ~$2)
- Saffron (1/4 tsp, ~$2.50)
- Vegetable oil (1/4 cup, ~$0.50)
- Salt (1 tsp, ~$0.10)
Instructions
- Start by soaking your lima beans overnight. If you forgot, no worries, just parboil them for 10 minutes.
- Rinse your rice until the water runs clear, then soak it for 30 minutes.
- In a large pot of salted water, par-cook your rice for about 7 minutes. It should be al dente.
- Drain the rice and rinse with cold water.
- In the same pot, heat some oil and make a layer of rice for the tahdig.
- Mix the rest of the rice with the lima beans and dill.
- Layer this mixture on top of the tahdig layer, shaping it into a cone.
- Poke some holes in the rice mountain for steam to escape.
- Drizzle saffron water over the top for that gorgeous yellow color.
- Wrap the pot lid in a clean kitchen towel and cover. Cook on medium-high for 10 minutes, then low for 30 minutes.
- Serve it up with the crispy tahdig on top.
Cook time: About 1.5 hours (plus soaking time).
Estimated total cost: ~$10.10 for a side that serves 6. It’s fancy without breaking the bank!
8. Khoresh Bademjan (Eggplant Stew)
Ingredients:
- Beef or lamb chunks (1 lb, ~$8)
- Eggplants (2 medium, ~$3)
- Onion (1 large, ~$1)
- Tomato paste (2 tbsp, ~$0.50)
- Canned tomatoes (1 can, ~$1.50)
- Turmeric (1 tsp, ~$0.25)
- Cinnamon (1/4 tsp, ~$0.10)
- Vegetable oil (1/4 cup, ~$0.50)
- Salt and pepper to taste (~$0.25)
Instructions
- First up, peel and cut your eggplants into chunks. Salt them and let them sit for 30 minutes to remove bitterness.
- While that’s happening, sauté your chopped onion in oil until it’s golden and delicious.
- Add your meat chunks and brown them on all sides. Sprinkle in that turmeric and cinnamon for some spice magic.
- Stir in the tomato paste and let it cook for a minute to lose that raw taste.
- Add the canned tomatoes and some water. Let it simmer for about an hour until the meat is tender.
- Meanwhile, rinse and pat dry your eggplant chunks.
- In a separate pan, fry the eggplant until it’s golden brown. It’s like giving them a tan.
- Once the meat is tender, add the fried eggplant to the stew.
- Let everything simmer together for another 30 minutes until the flavors meld.
- Serve it over some fluffy rice and prepare to be amazed.
Cook time: About 2.5 hours, including eggplant prep time.
Estimated total cost: ~$15.10 for a pot that serves 4 to 6. It’s like fine dining in your kitchen
9. Ash Reshteh (Noodle and Bean Soup)
Ingredients:
- Mixed beans (1 cup, ~$2)
- Lentils (1/2 cup, ~$1)
- Reshteh noodles or linguine (200g, ~$2)
- Onions (2 large, ~$2)
- Spinach (2 cups chopped, ~$2)
- Fresh herbs: parsley, cilantro, dill (1 cup each, ~$4)
- Kashk or sour cream (1/2 cup, ~$1)
- Turmeric (1 tsp, ~$0.25)
- Dried mint (1 tbsp, ~$0.50)
- Vegetable oil (1/4 cup, ~$0.50)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by soaking your beans overnight. It’s a game-changer for texture.
- In a large pot, sauté one chopped onion until golden. Add turmeric and stir.
- Add your soaked beans, lentils, and enough water to cover. Let it simmer for about an hour.
- Meanwhile, sauté the other onion until golden and crispy. Set aside for garnish.
- Chop all your herbs and add them to the pot along with the spinach.
- Let it all simmer for another 30 minutes until the greens are wilted and delicious.
- Break the noodles into shorter pieces and add them to the pot. Cook until they’re tender.
- In a small pan, fry the dried mint in a bit of oil until fragrant. Set aside.
- When everything’s cooked, stir in most of the kashk
10. Tahchin (Layered Saffron Rice and Chicken)
Ingredients:
- Basmati rice (3 cups, ~$4.50)
- Chicken thighs (4 pieces, ~$5)
- Yogurt (1 cup, ~$2)
- Eggs (2, ~$0.50)
- Saffron (1/2 tsp, ~$5)
- Barberries (1/4 cup, ~$1.50)
- Butter (1/4 cup, ~$1)
- Vegetable oil (1/4 cup, ~$0.50)
- Salt and pepper to taste (~$0.25)
Instructions
- Kick things off by marinating your chicken in some saffron-infused yogurt. Let it chill for at least 2 hours.
- Par-cook your rice in salted water until it’s al dente, about 7 minutes. Drain and set aside.
- Cook the marinated chicken in a pan until it’s golden and cooked through. Shred it up and set aside.
- In a bowl, mix some of the par-cooked rice with yogurt, eggs, and saffron. This is your golden layer.
- Grease a baking dish and spread half the yogurt-rice mixture on the bottom.
- Layer in the shredded chicken, then the plain rice, and top with the rest of the yogurt-rice mix.
- Dot the top with butter and cover with foil.
- Bake at 350°F for about an hour, then uncover and bake for another 10 minutes to get that crispy top.
- While it’s baking, sauté your barberries in a bit of butter and sugar for garnish.
- Let it cool for a few minutes, then flip it onto a serving plate and sprinkle with the barberries.
Cook time: About 2 hours, plus marinating time.
Estimated total cost: ~$20.75 for a dish that serves 6-8. It’s like you’re serving up a slice of Persian royalty!
11. Kuku Sabzi (Herb Frittata)
Ingredients:
- Eggs (6, ~$1.50)
- Fresh herbs: parsley, cilantro, dill (1 cup each, ~$4)
- Scallions (1 bunch, ~$1)
- Barberries (2 tbsp, ~$1)
- Walnuts (1/4 cup chopped, ~$1.50)
- Flour (2 tbsp, ~$0.10)
- Baking powder (1/2 tsp, ~$0.05)
- Vegetable oil (3 tbsp, ~$0.30)
- Salt and pepper to taste (~$0.25)
Instructions
- First things first, chop all those herbs super fine. It’s like giving them a fancy haircut.
- Whisk your eggs in a large bowl, then add in all those chopped herbs and scallions.
- Toss in the barberries and walnuts for some extra texture and flavor pop.
- Sprinkle in the flour and baking powder. This helps it get nice and fluffy.
- Season with salt and pepper, then mix it all up.
- Heat oil in a non-stick pan over medium heat.
- Pour in your herb and egg mixture, spreading it evenly.
- Cook for about 8-10 minutes until the bottom is golden brown.
- Now for the tricky part: flip it! Use a plate to help you if you’re not feeling like a kitchen acrobat.
- Cook the other side for another 5-7 minutes until it’s golden and cooked through.
- Serve it hot or at room temperature.
Cook time: About 30 minutes.
Estimated total cost: ~$9.70 for a dish that serves 4-6. It’s like a gourmet meal on a college budget!
12. Maast-o Khiar (Yogurt and Cucumber Dip)
Ingredients:
- Greek yogurt (2 cups, ~$3)
- Persian cucumbers (2, ~$1)
- Dried mint (1 tbsp, ~$0.50)
- Fresh dill (2 tbsp chopped, ~$0.50)
- Garlic (1 clove, ~$0.10)
- Walnuts (2 tbsp chopped, ~$0.75)
- Raisins (1 tbsp, ~$0.25)
- Salt to taste (~$0.10)
Instructions
- Start by grating your cucumbers. Then squeeze out the excess water. We want it cool, not watery.
- In a bowl, mix your yogurt until it’s nice and smooth.
- Add in the grated cucumber, dried mint, chopped dill, and minced garlic.
- Toss in the chopped walnuts and raisins for some texture.
- Season with salt and mix it all up.
- Let it chill in the fridge for at least an hour. The longer it sits, the better it tastes.
- Stir it before serving and garnish with extra herbs if you’re feeling fancy.
- Serve it up with some warm pita bread or use it as a sauce for grilled meats. It’s versatile like that.
Cook time: About 15 minutes (plus chilling time).
Estimated total cost: ~$6.20 for a dip that serves 4-6. It’s like a spa day for your taste buds!
13. Mirza Ghasemi (Smoked Eggplant Dip)
Ingredients:
- Eggplants (2 large, ~$3)
- Tomatoes (2 medium, ~$1)
- Eggs (2, ~$0.50)
- Garlic (4 cloves, ~$0.40)
- Turmeric (1/2 tsp, ~$0.15)
- Vegetable oil (3 tbsp, ~$0.30)
- Salt and pepper to taste (~$0.25)
Instructions
- First up, you gotta char those eggplants. Do it over an open flame or under the broiler until they’re black and soft.
- Let them cool, then peel off the skin and mash the flesh. It’s like giving them a spa treatment.
- In a pan, sauté minced garlic until it’s golden and fragrant.
- Add in chopped tomatoes and cook until they break down and get saucy.
- Toss in your mashed eggplant and turmeric. Let it all simmer together for about 15 minutes.
- Make little wells in the mixture and crack your eggs into them.
- Cover and cook until the eggs are just set. You want them creamy, not rubbery.
- Gently stir to break up the eggs and incorporate them into the dip.
- Season with salt and pepper to taste.
- Serve it warm with some crusty bread. It’s like a hug for your taste buds.
Cook time: About 45 minutes.
Estimated total cost: ~$5.60 for a dip that serves 4-6. It’s gourmet flavor on a takeout budget!
14. Dolmeh (Stuffed Grape Leaves)
Ingredients:
- Grape leaves (1 jar, ~$4)
- Ground lamb or beef (1/2 lb, ~$4)
- Rice (1 cup, ~$1.50)
- Onion (1 medium, ~$0.50)
- Fresh herbs: parsley, mint, dill (1/4 cup each, ~$2)
- Lemon juice (2 tbsp, ~$0.25)
- Olive oil (1/4 cup, ~$1)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by rinsing those grape leaves to get rid of the brine. Be gentle, they’re delicate!
- In a bowl, mix your ground meat, uncooked rice, finely chopped onion, and herbs.
- Add some olive oil, lemon juice, salt, and pepper to the mix. Get in there with your hands and combine it well.
- Lay out a grape leaf, vein side up, and place a spoonful of the mixture near the stem end.
- Fold in the sides and roll it up tight, like you’re wrapping a tiny burrito.
- Line the bottom of a pot with some extra grape leaves to prevent sticking.
- Arrange your dolmeh in tight layers in the pot.
- Pour in a mixture of water, lemon juice, and olive oil until they’re just covered.
- Place a plate on top to keep them submerged, then cover and simmer for about an hour.
- Let them cool a bit before serving. They’re great warm or at room temp!
Cook time: About 1.5 hours.
Estimated total cost: ~$13.50 for about 30-40 dolmeh. It’s like you’re serving up little bites of luxury!
15. Khoresh Gheymeh (Split Pea Stew)
Ingredients:
- Beef or lamb chunks (1 lb, ~$8)
- Yellow split peas (1 cup, ~$1.50)
- Onion (1 large, ~$1)
- Tomato paste (3 tbsp, ~$0.75)
- Dried lime (2, ~$1)
- Cinnamon (1/4 tsp, ~$0.10)
- Turmeric (1 tsp, ~$0.25)
- Vegetable oil (1/4 cup, ~$0.50)
- Potato sticks (1 cup, ~$2)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by sautéing your chopped onion until it’s golden and delicious.
- Add your meat chunks and brown them on all sides. It’s like giving them a tan.
- Toss in the turmeric and cinnamon. Let those spices wake up and get fragrant.
- Add the tomato paste and cook it for a minute to lose that raw taste.
- Throw in your split peas and dried limes. Cover with water and let it simmer for about an hour.
- Check on it occasionally and add more water if needed. You want it stewey, not soupy.
- Once the meat is tender and the split peas are soft, taste and adjust the seasoning.
- In a separate pan, fry up those potato sticks until they’re golden and crispy.
- Serve the stew over rice and top with a generous handful of crispy potato sticks.
- Watch as everyone fights over those crispy bits on top. They’re like culinary gold.
Cook time: About 1.5 hours.
Estimated total cost: ~$15.35 for a pot that serves 4-6. It’s like you’re serving up a Persian bistro meal at home!
16. Sabzi Polo Mahi (Herbed Rice with Fish)
Ingredients:
- Basmati rice (2 cups, ~$3)
- Mixed herbs: parsley, cilantro, dill, fenugreek (2 cups total, ~$5)
- White fish fillets (4 pieces, ~$8)
- Garlic (3 cloves, ~$0.30)
- Turmeric (1 tsp, ~$0.25)
- Flour (1/2 cup, ~$0.25)
- Vegetable oil (1/4 cup, ~$0.50)
- Butter (2 tbsp, ~$0.50)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by par-cooking your rice in salted water for about 7 minutes. Drain and set aside.
- Chop all your herbs super fine. It’s like giving them a fancy haircut.
- Mix the herbs with the par-cooked rice and a bit of butter.
- In a pot, make a thin layer of oil and water for the tahdig (crispy bottom).
- Layer the herbed rice on top, making holes for steam to escape.
- Cover and cook on low for about 45 minutes until the rice is fluffy and fragrant.
- Meanwhile, season your fish with garlic, turmeric, salt, and pepper.
- Dust the fish in flour and fry until golden and crispy on both sides.
- Serve the herbed rice with the crispy fish on top. It’s a total showstopper!
Cook time: About 1 hour.
Estimated total cost: ~$18.05 for a dish that serves 4. It’s like a beachside bistro brought to your dining room!
17. Abgoosht (Lamb and Chickpea Stew)
Ingredients:
- Lamb shanks (2, ~$10)
- Chickpeas (1 cup dried, ~$1)
- White beans (1 cup dried, ~$1)
- Potatoes (2 medium, ~$1)
- Onion (1 large, ~$1)
- Tomato paste (2 tbsp, ~$0.50)
- Dried lime (2, ~$1)
- Turmeric (1 tsp, ~$0.25)
- Salt and pepper to taste (~$0.25)
Instructions
- Soak your chickpeas and beans overnight. It’s a game-changer for texture.
- In a large pot, brown your lamb shanks on all sides. It’s like giving them a sun tan.
- Add in your chopped onion and sauté until golden.
- Toss in the turmeric and tomato paste. Let those flavors wake up.
- Add your soaked chickpeas, beans, and dried limes. Cover with water.
- Let it simmer for about 2 hours, until the meat is falling off the bone.
- Add chopped potatoes and cook for another 30 minutes.
- Traditionally, you’d separate the broth and serve it first.
- Mash the solids to make a dip called “goosht-e koobideh”.
- Serve the broth with bread, and the mashed mixture as a side. It’s like dinner and then dinner again!
Cook time: About 3 hours, plus soaking time.
Estimated total cost: ~$16 for a pot that serves 6-8. It’s like a Persian grandma’s love in a bowl!
18. Khoresh Karafs (Celery Stew)
Ingredients:
- Beef or lamb chunks (1 lb, ~$8)
- Celery (1 large bunch, ~$2)
- Onion (1 large, ~$1)
- Fresh parsley (1 cup chopped, ~$1)
- Fresh mint (1/4 cup chopped, ~$0.50)
- Lemon juice (2 tbsp, ~$0.25)
- Turmeric (1 tsp, ~$0.25)
- Vegetable oil (3 tbsp, ~$0.30)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by sautéing your chopped onion until it’s golden and delicious.
- Add your meat chunks and brown them on all sides. Sprinkle in that turmeric for color.
- Toss in your chopped celery and herbs. Let them get friendly with the meat.
- Pour in enough water to cover everything and let it simmer for about an hour.
- Once the meat is tender, add the lemon juice for a tangy kick.
- Let it cook for another 30 minutes until the celery is soft and the flavors have melded.
- Taste and adjust the seasoning. You might want more lemon or salt.
- Serve it over some fluffy rice. The rice soaks up all that amazing broth.
- Garnish with some fresh herbs if you’re feeling fancy. It’s all about that presentation!
Cook time: About 2 hours.
Estimated total cost: ~$13.55 for a pot that serves 4-6. It’s like you’re serving up a Persian bistro meal at home!
19. Loobia Polo (Green Bean Rice)
Ingredients:
- Basmati rice (2 cups, ~$3)
- Green beans (1 lb, ~$2)
- Ground beef or lamb (1/2 lb, ~$4)
- Onion (1 large, ~$1)
- Tomato paste (2 tbsp, ~$0.50)
- Cinnamon (1/4 tsp, ~$0.10)
- Turmeric (1 tsp, ~$0.25)
- Saffron (a pinch, ~$1)
- Vegetable oil (1/4 cup, ~$0.50)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by par-cooking your rice in salted water for about 7 minutes. Drain and set aside.
- In a pan, sauté your chopped onion until golden, then add the ground meat.
- Brown the meat and add turmeric, cinnamon, and tomato paste. Let those flavors mingle.
- Toss in your chopped green beans and cook until they’re tender-crisp.
- In a pot, make a thin layer of oil and water for the tahdig (crispy bottom).
- Layer half the par-cooked rice, then the meat and bean mixture, then the rest of the rice.
- Poke some holes in the rice for steam to escape.
- Drizzle saffron water over the top for that gorgeous color and aroma.
- Cover and cook on low for about 45 minutes until the rice is fluffy and you’ve got a crispy bottom.
- Serve it up and watch everyone fight over that crispy tahdig. It’s like culinary gold!
Cook time: About 1.5 hours.
Estimated total cost: ~$12.60 for a dish that serves 6. It’s like a gourmet meal on a weeknight budget!
20. Salad Shirazi (Cucumber Tomato Salad)
Ingredients:
- Persian cucumbers (3, ~$1.50)
- Tomatoes (3 medium, ~$1.50)
- Red onion (1/2 small, ~$0.50)
- Fresh mint (2 tbsp chopped, ~$0.50)
- Lime juice (2 tbsp, ~$0.50)
- Olive oil (2 tbsp, ~$0.50)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by dicing your cucumbers and tomatoes into small, even pieces. We’re going for bite-sized here.
- Finely chop your red onion. You want it to distribute evenly through the salad.
- Toss everything in a bowl with the chopped mint.
- In a separate bowl, whisk together lime juice, olive oil, salt, and pepper for the dressing.
- Pour the dressing over the veggies and toss gently to coat everything evenly.
- Let it sit in the fridge for about 30 minutes before serving. This lets the flavors mingle and get to know each other.
- Give it a quick toss before serving to redistribute the dressing.
- Garnish with extra mint leaves if you’re feeling fancy. It’s all about that presentation!
Prep time: About 15 minutes, plus chilling time.
Estimated total cost: ~$5.25 for a salad that serves 4-6. It’s like a spa day for your taste buds!
21. Kashk-e Bademjan (Eggplant and Whey Dip)
Ingredients:
- Eggplants (2 large, ~$3)
- Onions (2 medium, ~$2)
- Garlic (3 cloves, ~$0.30)
- Kashk or sour cream (1/4 cup, ~$1)
- Dried mint (1 tbsp, ~$0.50)
- Turmeric (1/2 tsp, ~$0.15)
- Vegetable oil (1/4 cup, ~$0.50)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by roasting your eggplants until they’re soft and charred. It’s like giving them a spa treatment.
- While they’re cooling, sauté sliced onions until they’re golden and caramelized.
- Peel and mash the eggplants, then cook them in a pan with some oil, garlic, and turmeric.
- Add most of the caramelized onions to the eggplant mixture and cook until it’s all thick and delicious.
- Stir in the kashk or sour cream. This is what gives it that tangy, creamy goodness.
- In a small pan, fry the dried mint in oil until fragrant. It’s like aromatherapy for your kitchen.
- Spread the eggplant mixture on a plate, drizzle with extra kashk, and top with the reserved onions and fried mint.
- Serve it warm with some fresh bread. It’s perfect for scooping!
Cook time: About 1 hour.
Estimated total cost: ~$7.70 for a dip that serves 4-6. It’s like you’re serving up a Persian appetizer platter!
22. Khoresh Aloo (Prune Stew)
Ingredients:
- Beef or lamb chunks (1 lb, ~$8)
- Prunes (1 cup, ~$2)
- Onion (1 large, ~$1)
- Tomato paste (2 tbsp, ~$0.50)
- Cinnamon (1/2 tsp, ~$0.15)
- Turmeric (1 tsp, ~$0.25)
- Saffron (a pinch, ~$1)
- Vegetable oil (3 tbsp, ~$0.30)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by sautéing your chopped onion until it’s golden and fragrant.
- Add your meat chunks and brown them on all sides. It’s like giving them a delicious tan.
- Toss in the turmeric, cinnamon, and tomato paste. Let those flavors wake up and get friendly.
- Pour in enough water to cover the meat and let it simmer for about an hour.
- Once the meat is tender, add your prunes and saffron water.
- Let it all simmer together for another 30 minutes until the prunes are soft and the sauce is thick.
- Taste and adjust the seasoning. You might want to balance the sweetness with a bit more salt.
- Serve it over some fluffy saffron rice. The rice soaks up all that amazing sauce.
- Garnish with some slivered almonds if you’re feeling extra. It’s all about that texture contrast!
Cook time: About 2 hours.
Estimated total cost: ~$13.45 for a pot that serves 4-6. It’s like you’re serving up a Persian royal feast!
23. Shirin Polo (Sweet Rice with Carrots and Nuts)
Ingredients:
- Basmati rice (2 cups, ~$3)
- Carrots (2 large, ~$1)
- Almonds (1/2 cup, ~$2)
- Pistachios (1/4 cup, ~$2)
- Raisins (1/4 cup, ~$1)
- Orange zest (1 orange, ~$0.50)
- Sugar (1/4 cup, ~$0.25)
- Saffron (a pinch, ~$1)
- Butter (1/4 cup, ~$1)
- Vegetable oil (3 tbsp, ~$0.30)
- Cinnamon (1/4 tsp, ~$0.10)
- Salt to taste (~$0.10)
Instructions
- Start by par-cooking your rice in salted water for about 7 minutes. Drain and set aside.
- Julienne your carrots and sauté them with some sugar until they’re soft and caramelized.
- Toast your nuts in a dry pan until they’re golden and fragrant. It’s like giving them a sun tan.
- In a pot, make a thin layer of oil and water for the tahdig (crispy bottom).
- Layer half the par-cooked rice, then a layer of the carrot mixture, nuts, and raisins.
- Add the rest of the rice on top, making holes for steam to escape.
- Mix saffron with hot water and drizzle it over the rice for that gorgeous color and aroma.
- Dot the top with butter and sprinkle with cinnamon and orange zest.
- Cover and cook on low for about 45 minutes until the rice is fluffy and you’ve got a crispy bottom.
- Serve it up and watch everyone’s eyes light up. It’s like edible jewelry!
Cook time: About 1.5 hours.
Estimated total cost: ~$12.25 for a dish that serves 6-8. It’s like you’re serving up a Persian celebration on a plate!
24. Kalam Polo (Cabbage Rice)
Ingredients:
- Basmati rice (2 cups, ~$3)
- Cabbage (1 small head, ~$2)
- Ground beef or lamb (1/2 lb, ~$4)
- Onion (1 large, ~$1)
- Tomato paste (2 tbsp, ~$0.50)
- Turmeric (1 tsp, ~$0.25)
- Cinnamon (1/4 tsp, ~$0.10)
- Vegetable oil (1/4 cup, ~$0.50)
- Butter (2 tbsp, ~$0.50)
- Salt and pepper to taste (~$0.25)
Instructions
- Kick things off by shredding your cabbage nice and thin.
- Par-cook your rice in salted water for about 7 minutes. Drain and set aside.
- In a pan, sauté your chopped onion until it’s golden and delicious.
- Add the ground meat and brown it up. Toss in the turmeric, cinnamon, and tomato paste.
- Throw in the shredded cabbage and cook until it’s soft and slightly caramelized.
- In a pot, make a thin layer of oil and water for the tahdig (crispy bottom).
- Layer half the par-cooked rice, then the meat and cabbage mixture, then the rest of the rice.
- Poke some holes in the rice for steam to escape. It’s like acupuncture for your dinner.
- Dot the top with butter and cover. Cook on low for about 45 minutes.
- Serve it up and watch everyone fight over that crispy tahdig bottom.
Cook time: About 1.5 hours.
Estimated total cost: ~$12.10 for a dish that serves 6. It’s like a gourmet meal on a takeout budget!
25. Borani Esfenaj (Spinach and Yogurt Dip)
Ingredients:
- Spinach (1 lb, ~$3)
- Greek yogurt (2 cups, ~$3)
- Onion (1 large, ~$1)
- Garlic (2 cloves, ~$0.20)
- Dried mint (1 tbsp, ~$0.50)
- Vegetable oil (2 tbsp, ~$0.20)
- Salt and pepper to taste (~$0.25)
Instructions
- Start by wilting your spinach in a pan with a bit of oil. Let it cool, then chop it up fine.
- In a bowl, mix your yogurt until it’s nice and smooth. It’s like giving it a little massage.
- Add the chopped spinach, minced garlic, and some salt and pepper to the yogurt. Mix it all up.
- In a pan, caramelize your sliced onions until they’re golden brown and sweet. It’s like onion candy.
- Spread your spinach and yogurt mixture on a plate or shallow bowl.
- Top it with the caramelized onions. They’re like the bling on your dip.
- In a small pan, fry the dried mint in a bit of oil until it’s fragrant. Sprinkle this over the top.
- Let it chill in the fridge for at least an hour. The longer it sits, the better it tastes.
- Serve it up with some warm flatbread or use it as a sauce for grilled meats.
Prep time: About 30 minutes (plus chilling time).
Estimated total cost: ~$8.15 for a dip that serves 4-6. It’s like you’re serving up a Persian appetizer that’ll make everyone think you’re a culinary queen!
Conclusion
As the last pot simmers and the kitchen fills with familiar scents, I can almost hear Grandma Azadeh’s laughter.
These recipes are more than instructions; they’re invitations to explore, to connect, to create memories.
