The Persian Pantry

This article first appeared in our March 2012 issue, along with Anissa Helou’s story The Land of Bread and Spice.

By Andy Baraghani

Published on February 21, 2012

As we tested the recipes for this issue's feature on Iran, we found many of the ingredients that give Persian cooking its characteristic tart, sweet, and aromatic flavors at Middle Eastern markets and specialty foods stores within blocks of our kitchen. Anyone living in a place with a thriving Iranian-American community will have no problem finding the foods described here, but no matter where you live, they are easy to obtain by mail order.

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