Chicken fesenjan, the walnut and pomegranate stew from northern Iran and a Yalda Night favourite, with tips, variations and make-ahead advice.
Read more: Chicken Fesenjan: Persian Walnut Pomegranate Stew for Yalda“A healthy and low-calorie Persian Shirazi Salad made with fresh cucumber, tomato, and onion, perfect as a light side dish.”
Read more: Shirazi Salad (Authentic Persian Cucumber, Tomato, and Onion Salad)A Fruit Rooted in History and Myth Black mulberries (Morus nigra) are native to Iran, the Caucasus, and Western Asia, where they’ve been cultivated for over 2,000 years. These deep-purple…
Read more: Black Mulberries: Ancient Superfruit with Powerful Health BenefitsSpaghetti layered with spiced ground beef and tomato sauce, a hearty family dinner with Middle Eastern flavours.
Read more: Middle Eastern Layered Spaghetti RecipePersian herb frittata packed with parsley, cilantro, dill and chives, a classic of the Nowruz table.
Read more: Persian Herb Frittata (Kuku Sabzi)Yogurt, grated onion and saffron make meat softer and more fragrant. Here are the timing, amounts and tips for juicy kebabs and stews.
Read more: Juicy Kebab Marinade: Yogurt, Onion and Saffron TipsBasil seeds swell into a gel and make a cooling, hydrating drink. Here is the simple method, variations and cautions.
Read more: Basil Seed Syrup (Sharbat Tokhm-e Sharbati): A Cooling Summer Drink
