TODD COLEMANRecipesMenu: A Fragrant Iranian DinnerThe MenuBorani-e Bademjan (Eggplant and Yogurt Dip)Kufteh (Herb Meatballs in Tomato-Plum Sauce)Juleh Kabab (Spiced Chicken and Tomato Kebabs)Shirin Polow (Iranian Rice Pilaf)Kuku Sabzi (Leek and Herb Frittata)Torshi-e Piaz (Red Onion and Herb Pickles)Tah Chin (Baked Rice with Barberries)More About This MenuADVERTISEMENTADADKeep ReadingPan-Roasted Pork Chop with Apples and Mustard-Onion GravyBy RYAN MCCARTHYFried Shrimp ShellsBy HALO PEREZ-GALLARDOSeafood Pasta with Chorizo and CornBy FARIDEH SADEGHIN9 Baijiu Cocktail Recipes You’ll Want to Make on RepeatBy MEGAN ZHANGStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENThe Last EmperorBy HAORAN CHENPerpetual MotionBy SAVEUR EDITORSBaijiu ChuhaiBy LILY WANG AND JOE BRIGLIOBaijiu MartiniBy TINA HEATH-SCHUTTENBERGSee AllContinue to Next StoryADVERTISEMENTADAD