persian cooking (learn to cook Iranian (persian) cuisine))

Join Leila in a beginner-friendly Iranian traditional meals guide, with tested recipes; learn to make plum stew with spinach and leek, plus rice preparation steps.

Master baghali polo with broad beans and mutton, layering saffron rice with dill, rose, cinnamon, cardamom, tomato paste, and butter for a fragrant Persian feast.

Marinate chicken for joojeh kebab in saffron, yogurt, lemon, onion, garlic powder, and pepper, then grill and glaze with saffron butter; serve with fragrant saffron rice.

Master kebab koobideh from ground lamb or beef with grated onion, salt, pepper, and saffron sauce, then cook saffron rice to serve with the grilled kebabs.

Fry chicken with turmeric and onion, simmer in tomato paste with sour grape juice; cook saffron rice with barberries and butter, and garnish zereshk polo ba morgh.

Learn tahchin by combining rice, chicken, yogurt, saffron, eggs, and butter, then top with almond, barberry, and pistachio, and bake to finish.

Fry onions and chicken with turmeric, salt, and pepper, simmer with saffron, then parboil and steam rice before finishing with barberry, raisin, almond, pistachio, and orange zest.

Learn to cook Persian eggplant stew (gheymeh bademjan) with mutton, yellow split peas, saffron rice, rose powder, and dried lime, via a step-by-step fry and simmer process.

Cook ghormeh sabzi stew by simmering meat and red beans with leek, parsley, fenugreek, coriander, and spinach, add dried lime and saffron, slow-bake for five hours and serve with rice.

Master Persian potato stew (gheymeh sibzamini) with cubed meat and yellow split peas, simmered with tomato paste, turmeric, rose powder, and saffron, served with rice and fried potatoes.

Discover how to make plum and spinach stew (khoresht aloo esfenaj) with spinach, leek, chopped meat, plums, turmeric, saffron rice, and sour grape juice, served with fluffy saffron rice.

Learn to prepare fesenjoon stew with rice by combining walnut, pomegranate paste, minced meat and meatballs, and saffron rice to achieve a sweet-sour balance.

Prepare zucchini stew (khoresht kadoo) with meat, yellow split peas, saffron, rose powder, tomato paste, and sour grape juice, then simmer and serve over rice.

Learn to prepare celery stew (Khoresht karafs) simmered with meat, celery stems, parsley, mint, dried limes powder, and saffron, served with rice and saffron rice decoration.

Learn to make green beans with rice (loobia polo) featuring sautéed meat and onions, spiced with cinnamon, rose powder, cardamom powder, saffron, and layered with rice as a persian dish.

Prepare cabbage rice kalam polo by layering rice with fried meatballs, cabbage, leek, tarragon, dill, basil, dried lime powder, saffron, and potatoes, then steam until fragrant.

Prepare eggplant and bell pepper dolmeh with a meat and rice filling, herbs (tarragon, dill, parsley, coriander) and yellow split peas, simmered in tomato sauce and served with bread.

Make Koofteh by mixing minced meat, yellow split peas, rice, onions, herbs, and plum-walnut filling, then simmer in a tomato onion sauce and serve with bread.

learn to make cabbage dolmeh kalam by stuffing cabbage leaves with a beef and mutton mixture, rice, and yellow split peas, then roll and simmer in a tomato-lemon sauce.

Learn to prepare Ash reshteh, a Persian noodle soup, by simmering chickpeas, lentils, pinto beans, vegetables, reshteh noodles, mint, turmeric, and sour cream, finished with onion and garlic garnish.

Prepare abgoosht by simmering chickpeas, white beans, potatoes, dried lemons, tomato paste, onions, turmeric, salt, and lamb shanks in water, puncture the limes, and serve in bowls with bread.