18 Delicious Persian Recipes Authentic

Dive into the rich and aromatic world of Persian cuisine with our roundup of 18 Delicious Persian Recipes Authentic to your home kitchen! Whether you’re craving the comfort of a hearty stew or the freshness of a vibrant salad, these dishes promise to transport your taste buds to the bustling bazaars of Iran. Perfect for home cooks looking to explore new flavors, let’s embark on this culinary adventure together!

Persian Jeweled Rice

Imagine a dish that’s as stunning to look at as it is to eat—Persian Jeweled Rice is a vibrant, fragrant masterpiece that brings a touch of elegance to any table.

Ingredients

• 2 cups basmati rice
• 4 tbsp unsalted butter, divided
• 1 large onion, thinly sliced
• 1/2 cup dried barberries (or substitute dried cranberries)
• 1/2 cup slivered almonds
• 1/2 cup shelled pistachios
• 1/2 tsp ground saffron dissolved in 2 tbsp hot water
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 cup sugar
• 1/2 tsp salt
• 2 1/2 cups water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes. Drain.
2. In a large pot, melt 2 tbsp butter over medium heat. Add the onion and cook until golden, about 10 minutes. Remove half the onion for garnish.
3. Add the rice to the pot with the remaining onion, stirring to coat. Pour in 2 1/2 cups water, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
4. While the rice cooks, melt the remaining 2 tbsp butter in a skillet. Add barberries, almonds, pistachios, saffron water, cinnamon, cardamom, sugar, and salt. Cook for 5 minutes, stirring constantly.
5. Fluff the rice with a fork, then gently fold in the nut and fruit mixture. Cover and let sit for 5 minutes off the heat.
6. Transfer to a serving platter, garnish with reserved onions, and serve warm.

The magic of this dish lies in the contrast between the savory rice and the sweet, spiced jewels scattered throughout—each bite is a surprise.

Tip: For an extra layer of flavor, toast the nuts before adding them to the skillet.

Ghormeh Sabzi

Dive into the heart of Persian cuisine with this aromatic Ghormeh Sabzi, a herb-packed stew that’s as nourishing as it is flavorful.

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 1/2 cup chopped green onions
• 1/2 cup chopped fenugreek leaves (or 2 tbsp dried fenugreek)
• 1 large onion, finely diced
• 1/2 cup dried red kidney beans, soaked overnight
• 4 cups water
• 1/4 cup vegetable oil
• 1 tsp turmeric
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 dried limes (limoo amani), pierced

Instructions

1. In a large pot, heat 1/4 cup vegetable oil over medium heat. Add the diced onion and sauté until golden, about 5 minutes.
2. Add the beef stew meat, 1 tsp turmeric, 1/2 tsp ground black pepper, and 1 tsp salt. Brown the meat on all sides, about 10 minutes.
3. Stir in the chopped parsley, cilantro, green onions, and fenugreek leaves. Cook for 15 minutes, stirring occasionally, until the herbs are dark and fragrant.
4. Add the soaked kidney beans, 4 cups water, and the pierced dried limes. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the meat is tender and the beans are cooked through.
5. Adjust seasoning with additional salt if needed before serving. The stew should have a thick, herbaceous consistency with a tangy kick from the dried limes.

Ghormeh Sabzi’s deep, complex flavors develop beautifully over time, making it even more delicious the next day.

Tip: For an authentic touch, serve this stew over basmati rice with a side of mast-o-khiar (yogurt with cucumber).

Fesenjan

Dive into the rich, nutty flavors of Fesenjan, a Persian stew that combines tender chicken with a velvety walnut and pomegranate sauce for a dish that’s as comforting as it is exotic.

Ingredients

• 1.5 cups walnuts, finely ground
• 1 large onion, finely chopped
• 4 chicken thighs, bone-in and skin-on
• 1 cup pomegranate molasses
• 2 tbsp sugar
• 1 tsp ground cinnamon
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 cups chicken broth

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until golden, about 5 minutes.
2. Season the chicken thighs with salt and pepper, then add them to the pot. Brown on all sides, about 8 minutes total.
3. Stir in the ground walnuts, pomegranate molasses, sugar, cinnamon, turmeric, and chicken broth. Bring to a simmer.
4. Reduce heat to low, cover, and let the stew cook for 1.5 hours, stirring occasionally, until the chicken is very tender and the sauce has thickened.
5. Adjust seasoning with salt and pepper if needed before serving.

The magic of Fesenjan lies in the slow melding of walnuts and pomegranate into a sauce that’s both tart and sweet, clinging to the fall-off-the-bone chicken.

Tip: For an extra layer of flavor, toast the walnuts before grinding them.

Tahdig

Discover the crispy, golden delight of Tahdig, a Persian rice dish that’s all about the perfect crust. It’s a showstopper that’s surprisingly simple to make at home.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 1/2 tsp ground saffron (dissolved in 2 tbsp hot water)
• 1 tbsp butter

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in 4 cups of water with 1/2 tsp salt for 30 minutes.
2. Drain the rice and bring it to a boil in a pot with fresh water. Cook for 6-7 minutes until parboiled, then drain.
3. Heat 1/4 cup vegetable oil in a non-stick pot over medium heat. Mix 1 cup of the parboiled rice with the dissolved saffron and layer it at the bottom of the pot.
4. Add the remaining rice on top, shaping it into a pyramid. Make 5-6 holes in the rice with the handle of a spoon to let steam escape.
5. Cover the pot with a tight-fitting lid wrapped in a clean towel to absorb moisture. Cook on low heat for 45 minutes until a golden crust forms.
6. Remove from heat and let it sit for 5 minutes. Invert the pot onto a serving plate to reveal the crispy Tahdig.

The magic of Tahdig lies in its contrast of textures—fluffy rice atop a crispy, saffron-infused crust that’s irresistible.

Tip: For an extra crispy Tahdig, increase the heat to medium for the last 5 minutes of cooking.

Zereshk Polo

Zereshk Polo, a jeweled rice dish from Iran, combines the tartness of barberries with the sweetness of saffron-infused rice for a stunning side that steals the show.

Ingredients

• 2 cups basmati rice
• 1/2 cup zereshk (dried barberries)
• 1/4 cup unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon ground saffron, dissolved in 2 tablespoons hot water
• 1/2 teaspoon salt
• 4 cups water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in 4 cups of water with 1/2 teaspoon salt for 30 minutes.
2. In a small pan, melt 1/4 cup unsalted butter over medium heat. Add 1/2 cup zereshk and 1/4 cup sugar, stirring until the barberries are glossy and the sugar is dissolved, about 3 minutes. Set aside.
3. Drain the rice and cook it in a large pot of boiling water for 6 minutes, then drain.
4. Layer the parboiled rice and the zereshk mixture in the pot, drizzle with the saffron water, and cover with a tight lid. Cook on low heat for 30 minutes to steam the rice.
5. Fluff the rice with a fork, mixing the saffron streaks and barberries gently to distribute evenly.

The magic of Zereshk Polo lies in the contrast between the fluffy, fragrant rice and the bursts of tangy barberries, creating a dish that’s as delightful to eat as it is to behold.

Tip: For an extra layer of flavor, sprinkle a little more dissolved saffron over the top before serving.

Mirza Ghasemi

Mirza Ghasemi is a smoky, savory Persian eggplant dish that’s surprisingly simple to make at home, offering a taste of the Middle East with ingredients you likely already have.

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 4 medium tomatoes, diced
• 3 eggs
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar

Instructions

1. Preheat your oven to 400°F. Pierce the eggplants all over with a fork, place them on a baking sheet, and roast for 45 minutes until the skins are charred and the insides are soft. Let cool, then peel and mash the flesh.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Add the mashed eggplant to the skillet along with the tomatoes, turmeric, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar. Cook, stirring occasionally, for 15 minutes until the mixture thickens.
4. Make three wells in the eggplant mixture and crack an egg into each. Cover the skillet and cook on low heat for 5 minutes until the eggs are set to your liking.

The magic of Mirza Ghasemi lies in the smoky depth of the roasted eggplant paired with the bright freshness of tomatoes, all brought together with softly set eggs.

Tip: For an extra smoky flavor, you can grill the eggplants instead of roasting them.

Bagali Polo

Bagali Polo, a fragrant Persian dill and lima bean rice, is a comforting dish that brings a taste of tradition to your table with minimal fuss.

Ingredients

• 2 cups basmati rice
• 1 cup frozen lima beans, thawed
• 1/2 cup fresh dill, finely chopped
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 tsp ground saffron, dissolved in 2 tbsp hot water
• 4 cups water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in warm water for 30 minutes. Drain.
2. In a large pot, bring 4 cups of water to a boil. Add the drained rice and 1 tsp salt, and cook for 6 minutes, then drain.
3. Heat 1/4 cup vegetable oil in the same pot. Layer half of the parboiled rice, followed by all the lima beans and dill, then top with the remaining rice.
4. Drizzle the saffron water over the top. Cover the pot with a tight lid and cook on low heat for 30 minutes, allowing the rice to steam.
5. After cooking, let the rice sit covered for 5 minutes, then gently fluff with a fork to mix the layers before serving.

The magic of Bagali Polo lies in the crispy bottom layer, known as tahdig, which forms as the rice steams, offering a delightful contrast to the fluffy, herb-infused grains above.

Tip: For an extra crispy tahdig, increase the oil slightly and extend the steaming time by 5 minutes.

Khoresh Bademjan

Khoresh Bademjan is a comforting Persian eggplant stew that combines tender meat with silky eggplant, all simmered in a rich tomato sauce. It’s a dish that warms the soul and brings a taste of the Middle East to your kitchen.

Ingredients

• 1 lb lamb or beef, cut into 1-inch cubes
• 2 large eggplants, peeled and sliced into 1/2-inch rounds
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup vegetable oil
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 cups tomato sauce
• 1 cup water
• 2 tbsp lemon juice
• 1 tbsp sugar

Instructions

1. Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until golden, about 5 minutes.
2. Add the meat, turmeric, salt, black pepper, cinnamon, and nutmeg. Brown the meat on all sides, about 10 minutes.
3. Pour in the tomato sauce and water, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
4. Meanwhile, heat the remaining 2 tbsp of vegetable oil in a skillet over medium heat. Fry the eggplant slices until golden on both sides, about 3 minutes per side. Drain on paper towels.
5. Add the fried eggplant, lemon juice, and sugar to the pot. Stir gently to combine. Cover and simmer for another 30 minutes, until the meat is tender and the flavors have melded.

The magic of Khoresh Bademjan lies in the contrast between the creamy eggplant and the hearty meat, all brought together by the aromatic spices and tangy tomato sauce.

Tip: For an extra layer of flavor, let the stew rest for 10 minutes off the heat before serving. This allows the flavors to deepen even further.

Ash Reshteh

Ash Reshteh is a hearty Persian noodle soup that’s packed with herbs, beans, and a comforting richness, perfect for warming up on chilly evenings.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 cup dried kidney beans, soaked overnight
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh dill, chopped
• 1 cup fresh spinach, chopped
• 8 cups vegetable broth
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup reshteh (Persian noodles) or linguine, broken into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon dried mint

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in turmeric, salt, and black pepper, then add the soaked chickpeas and kidney beans. Cook for 2 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
4. Add parsley, cilantro, dill, and spinach to the pot. Continue to simmer for another 30 minutes.
5. Stir in the reshteh or linguine pieces and cook for 10 minutes, or until noodles are tender.
6. Sprinkle dried mint over the soup before serving to add a refreshing aroma.

The magic of Ash Reshteh lies in its layers of fresh herbs and the satisfying chew of the noodles, making every spoonful a discovery.

Tip: For an extra creamy texture, mash some of the beans against the side of the pot before adding the herbs.

Shirin Polo

Shirin Polo, a fragrant Persian rice dish, is a delightful blend of sweet and savory flavors that will transport your taste buds to the Middle East with every bite.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1/2 cup dried barberries (zereshk), rinsed
• 1/2 cup slivered almonds
• 1/2 cup shelled pistachios
• 1/4 cup sugar
• 1/4 tsp saffron threads, dissolved in 2 tbsp hot water
• 1/4 cup unsalted butter
• 1 tsp salt

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in 4 cups of water with 1 tsp salt for 30 minutes, then drain.
2. In a large pot, bring 6 cups of water to a boil. Add the drained rice and cook for 6 minutes, then drain and rinse with cold water.
3. Melt 1/4 cup unsalted butter in the same pot. Layer half of the parboiled rice, then sprinkle with 1/4 cup sugar, 1/2 cup dried barberries, 1/2 cup slivered almonds, and 1/2 cup shelled pistachios. Top with the remaining rice.
4. Drizzle the saffron water over the rice. Cover the pot with a tight lid and cook on low heat for 30 minutes to steam the rice.
5. Once done, gently fluff the rice with a fork to mix the layers without breaking the grains. Serve warm to enjoy the contrast of textures and the aromatic saffron infusion.

The magic of Shirin Polo lies in its layers of crunchy nuts and tart barberries against the fluffy, saffron-scented rice, creating a feast for both the eyes and the palate.

Tip: For an extra crispy bottom layer (tahdig), increase the butter and cook for an additional 5 minutes before serving.

Kuku Sabzi

Kuku Sabzi is a vibrant Persian herb frittata that’s packed with fresh flavors and makes a perfect light meal or side dish.

Ingredients

• 1 cup finely chopped parsley
• 1 cup finely chopped cilantro
• 1 cup finely chopped dill
• 1/2 cup finely chopped scallions
• 4 large eggs
• 1/4 cup flour
• 1 tsp baking powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish with olive oil.
2. In a large bowl, whisk together the eggs, flour, baking powder, turmeric, salt, and black pepper until smooth.
3. Fold in the parsley, cilantro, dill, and scallions until the herbs are evenly coated with the egg mixture.
4. Pour the mixture into the prepared pie dish and drizzle the top with the remaining olive oil.
5. Bake for 25-30 minutes, or until the edges are golden and the center is set.
6. Let it cool for a few minutes before slicing. The Kuku Sabzi is a celebration of herbs, offering a moist interior with a slightly crispy top that’s irresistible.

Tip: For an extra crunch, sprinkle some barberries or chopped walnuts on top before baking.

Morasa Polo

Morasa Polo, or Jeweled Rice, is a stunning Persian dish that’s as delightful to look at as it is to eat, featuring a colorful array of ingredients that come together in a harmonious blend of flavors.

Ingredients

• 2 cups basmati rice
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 1/2 cup dried barberries (or cranberries as a substitute)
• 1/2 cup slivered almonds
• 1/2 cup pistachios, roughly chopped
• 1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
• 1/2 cup orange zest
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 cup sugar
• 2 tablespoons rose water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes. Drain.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until golden, about 10 minutes.
3. Add the rice to the pot with the onion, stirring to coat the grains in oil. Pour in enough water to cover the rice by 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. While the rice cooks, in a separate pan, lightly toast the barberries, almonds, and pistachios over medium heat for 2-3 minutes. Set aside.
5. Once the rice is cooked, gently fold in the saffron water, orange zest, salt, cinnamon, cardamom, sugar, and rose water. Then, carefully mix in the toasted nuts and barberries.
6. Cover the pot and let the rice steam on low heat for an additional 10 minutes to allow the flavors to meld.

The magic of Morasa Polo lies in its vibrant mix of textures and the subtle balance of sweet and savory, making it a showstopper at any dinner table.

Tip: For an extra layer of flavor, layer the bottom of the pot with a thin slice of bread or potato before adding the rice to create a crispy tahdig (crust).

Khoresh Gheimeh

Warm up your kitchen with this comforting Khoresh Gheimeh, a Persian stew that combines tender meat with split peas and a tangy tomato base, finished with crispy fried potatoes for a delightful contrast.

Ingredients

• 1 lb lamb or beef, cut into 1-inch cubes
• 1 cup yellow split peas, rinsed
• 2 large onions, thinly sliced
• 3 tbsp tomato paste
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp ground saffron (dissolved in 2 tbsp hot water)
• 4 cups water
• 1/2 cup vegetable oil
• 2 large potatoes, peeled and sliced into 1/4-inch rounds
• Salt and pepper to taste
• 1 tbsp dried lime powder (optional)

Instructions

1. In a large pot, heat 2 tbsp vegetable oil over medium heat. Add the onions and sauté until golden, about 10 minutes.
2. Add the meat, turmeric, cinnamon, salt, and pepper. Brown the meat on all sides, about 5 minutes.
3. Stir in the tomato paste and cook for 2 minutes. Add the split peas, saffron water, and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Meanwhile, in a separate pan, heat the remaining vegetable oil over medium heat. Fry the potato slices until golden and crispy, about 3 minutes per side. Drain on paper towels.
5. After the stew has simmered for 1 hour, adjust seasoning with salt, pepper, and dried lime powder if using. Serve hot, garnished with the crispy potatoes on top.

The magic of Khoresh Gheimeh lies in the crispy potato topping, which adds a surprising crunch to the rich and hearty stew beneath.

Tip: For an extra layer of flavor, soak the dried limes in warm water for 10 minutes before adding them to the stew.

Sabzi Polo

Sabzi Polo, a fragrant herbed rice dish, is a Persian New Year staple that brings a burst of spring to your table with its vibrant greens and fluffy rice.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 tsp ground turmeric
• 1/4 tsp ground black pepper

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in 4 cups of water with 1 tsp salt for 30 minutes.
2. Drain the rice and set aside. In a large pot, bring 6 cups of water to a boil, then add the rice and cook for 6 minutes until slightly tender. Drain and set aside.
3. In a bowl, mix the chopped dill, parsley, cilantro, and green onions with 1/4 cup vegetable oil, 1/2 tsp ground turmeric, and 1/4 tsp ground black pepper.
4. Layer the parboiled rice and herb mixture in the pot, starting and ending with a layer of rice. Cover and cook on low heat for 30 minutes until the rice is fluffy and the herbs are fragrant.
5. Serve the Sabzi Polo with a crispy bottom layer (tahdig) for a delightful contrast in textures.

The magic of Sabzi Polo lies in its layers of fresh herbs and rice, creating a dish that’s as beautiful as it is flavorful.

Tip: For an extra crispy tahdig, drizzle a bit more oil around the edges of the pot before the final cooking step.

Persian Lamb Shank

There’s something deeply comforting about a slow-cooked Persian Lamb Shank, with its tender meat falling off the bone and a symphony of spices that fill your kitchen with an irresistible aroma.

Ingredients

• 2 lamb shanks (about 1 pound each)
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 2 cups beef broth
• 1/2 cup dried apricots, halved
• 1/4 cup honey
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 325°F. Heat olive oil in a large oven-proof pot over medium-high heat. Brown the lamb shanks on all sides, about 3-4 minutes per side, then remove and set aside.
2. In the same pot, add the onion and garlic, cooking until soft, about 5 minutes. Stir in the cumin, coriander, cinnamon, turmeric, cardamom, black pepper, and salt, cooking for another minute until fragrant.
3. Return the lamb shanks to the pot. Add beef broth, apricots, honey, and lemon juice, bringing to a simmer. Cover and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is very tender.
4. Remove the pot from the oven. Let the lamb shanks rest in the sauce for 10 minutes before serving.

The magic of this dish lies in the balance of sweet apricots and honey against the warm, earthy spices, creating a depth of flavor that’s both complex and comforting.

Tip: For an even richer sauce, you can reduce it on the stovetop after removing the lamb shanks, simmering uncovered for 5-10 minutes.

Adas Polo

Adas Polo, a fragrant Persian rice and lentil dish, is a comforting one-pot meal that’s as nutritious as it is delicious. Here’s how to bring its warm spices and tender textures to your table.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1/2 cup green lentils, rinsed
• 3 cups water
• 1 large onion, thinly sliced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup raisins (optional)
• 1/4 cup chopped dates (optional)

Instructions

1. In a medium pot, heat 2 tbsp olive oil over medium heat. Add the sliced onion and cook until golden, about 10 minutes. Remove half for garnish.
2. To the pot, add the lentils, cumin, cinnamon, turmeric, salt, and black pepper. Stir well and cook for 2 minutes until fragrant.
3. Add the rice and water, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until the rice and lentils are tender and water is absorbed.
4. If using, stir in the raisins and dates during the last 5 minutes of cooking.
5. Fluff the rice with a fork, top with reserved onions, and drizzle with remaining 1 tbsp olive oil before serving.

The magic of Adas Polo lies in the caramelized onions mingling with the sweet and savory spices, creating layers of flavor in every bite.

Tip: For a crispier bottom layer, increase the heat for the last 2 minutes of cooking to form a golden crust, known as ‘tahdig’ in Persian cuisine.

Persian Saffron Ice Cream

Dive into the exotic flavors of Persian Saffron Ice Cream, a luxurious treat that combines the warmth of saffron with the cool creaminess of ice cream.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon saffron threads, lightly crushed
• 1 tablespoon rose water
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar. Stir until the sugar dissolves completely, about 5 minutes.
2. Add the crushed saffron threads to the mixture, stirring gently to infuse the flavor. Continue to heat for another 5 minutes, then remove from heat.
3. Stir in the rose water, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving to firm up.

The magic of this ice cream lies in the delicate balance of saffron’s earthy notes with the floral hint of rose water, creating a uniquely Persian flavor profile.

Tip: For an extra touch of elegance, garnish each serving with a few edible rose petals or a sprinkle of crushed pistachios.

Persian Love Cake

Dive into the enchanting flavors of the Middle East with this Persian Love Cake, a dessert that’s as romantic as its name suggests, blending aromatic spices with a tender, moist crumb.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup plain yogurt
• 2 large eggs
• 1 tsp ground cardamom
• 1 tsp ground nutmeg
• 1/2 tsp rose water
• 1/4 cup sliced almonds
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt and rose water.
3. Whisk together the flour, cardamom, and nutmeg in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.
4. Pour the batter into the prepared pan and smooth the top. Sprinkle with sliced almonds.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

The magic of this cake lies in the delicate balance of cardamom and rose water, creating a fragrance that’s as captivating as its taste.

Tip: For an extra floral note, garnish with edible rose petals alongside the powdered sugar.

Conclusion

We hope this roundup of 18 authentic Persian recipes inspires your next culinary adventure! Each dish is a celebration of flavor, perfect for home cooks looking to explore new tastes. Don’t forget to try your favorites, share your experiences in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!