There’s a reason Iranian cooking is renowned in the realm of Middle Eastern cuisine: not only can many dishes from that part of the world trace their roots to Persia, but the food is also just plain delicious. It works magic with so many different ingredients: pickled vegetables and dried fruits; spices ranging from delicate, earthy saffron to tart, lemony sumac; waters distilled from herbs and flowers like roses. And while bread is a staple of Persian cuisine, it’s rice that Iranians have elevated to an art form. A perfect tahdig, the elusive crispy crust at the bottom of the pot that’s the highlight of many Persian rice dishes, is a point of pride for home cooks in Iran. And it can be for you, too—check out our best traditional Persian recipes below for tahdig and much, much more.
Persian Tamarind-Stuffed Fish
A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year. Find barberries in well-stocked Middle Eastern groceries. Get the recipe for Persian Tamarind-Stuffed Fish »
Steamed Saffron Rice with Tahdig (Chelo ba Tahdig)
This traditional Iranian mixture of nuts, seeds, and dried fruits is a nice mix of sweet and salty and will keep for up to two weeks; it first appeared in our December 2012 issue along with Ramin Ganeshram's story Midnight Snack. Get the recipe for Ajil (Persian Trail Mix) »
Herbed Rice with Fish Tahdig (Sabzi Polo ba Tahdig-e Mahi)
Yogurt Cucumber Sauce with Rose Petals (Maast-o Khiar)
The use of roses—petals and waters flavored with them—is common in Persian and Middle Eastern kitchens. Naz sprinkles the petals atop this tart, cooling yogurt sauce she serves with crispy rice dishes, and often with stews and meats. Get the recipe for Yogurt Cucumber Sauce with Rose Petals (Maast-o Khiar) »
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Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)
For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft. Get the recipe for Torshi Seer »
These crumbly rice flour cookies are made using a sugar syrup infused with rose water, a classic ingredient in Middle Eastern sweets. Get the recipe for Iranian Rice Cookies »
Persian Cantaloupe Drink
Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Get the recipe for Persian Cantaloupe Drink »
