Iranian Recipes

Iran's ancient cuisine is as complex and captivating as ever. For more on Iranian cooking , see Anissa Helou's article, The Land of Bread and Spice, from SAVEUR issue #145.

Baghali Ghatogh (Lima Beans with Eggs and Dill)

Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty. See the recipe for Baghali Ghatogh »Ali Farboud
Eggplant and Yogurt Dip (Borani-e Bademjan)

Eggplant and Yogurt Dip (Borani-e Bademjan)

Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.Ali Farboud
Veal and Kidney Bean Stew (Ghormeh Sabzi)

Veal and Kidney Bean Stew (Ghormeh Sabzi)

Fenugreek, an aromatic dried herb, lends a distinctly floral flavor to hearty veal stew.Ali Farboud
Chicken and Walnut Stew (Khoresht-e Fesenjan)

Chicken and Walnut Stew (Khoresht-e Fesenjan)

Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.Todd Coleman

Kuku Sabzi (Leek and Herb Frittata)

This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. See the recipe for Kuku Sabzi »Todd Coleman
Herb Meatballs in Tomato-Plum Sauce (Kufteh)

Herb Meatballs in Tomato-Plum Sauce (Kufteh)

These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.Todd Coleman
Yogurt and Cucumber Dip (Mast-o Khiar)

Yogurt and Cucumber Dip (Mast-o Khiar)

Topped with rose petals and golden raisins, this simple dip is an elegant mezze.Todd Coleman

Shirin Polow (Iranian Rice Pilaf)

This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes. See the recipe for Shirin Polow »Todd Coleman

Tah Chin (Baked Rice with Barberries)

This northern Iranian specialty is topped with dried barberries, a tart local fruit. See the recipe for Tah Chin »Todd Coleman
Eggplant and Herb Pickle (Torsh-e Liteh)

Eggplant and Herb Pickle (Torsh-e Liteh)

Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.Todd Coleman

Torshi-e Kalam (Pickled Cabbage and Dill)

These spicy cabbage pickles offset the richness of roasted meat. See the recipe for Torshi-e Kalam »Todd Coleman

Torshi-e Piaz (Red Onion and Herb Pickles)

These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes. See the recipe for Torshi-e Piaz »Todd Coleman
Spiced Chicken and Tomato Kebabs (Jujeh Kabab)

Spiced Chicken and Tomato Kebabs (Jujeh Kabab)

A marinade of orange, cumin, and saffron flavors these juicy chicken and tomato kebabs.Todd Coleman
Iranian Noodle Soup (Ash-e Reshteh)

[Iranian Noodle Soup (Ash-e Reshteh)]http://www.saveur.com/article/Recipes/Ash-e-Reshteh-1000089833

This spiced vegetable soup is made with reshteh, Iranian noodles.Joseph De Leo