Persian Recipes

Walnut and pomegranate stews, saffron rice and herbs from the Persian home kitchen.

Ash reshteh in a wide indigo-blue ceramic bowl: a thick, dark olive-green soup of cooked herbs and spinach with chickpeas, lentils and soft flat noodles, topped with swirls of white kashk, a heap of crispy fried onions, slices of fried garlic and lines of dark mint oil, with small bowls of fried onions and kashk and a bunch of fresh herbs behind

Persian

Ash Reshteh: Persian Herb, Bean and Noodle Soup with Kashk

6 servings · 3 hr 30 min

Fesenjan in a light turquoise enameled Dutch oven: bone-in chicken thighs in a thick, glossy, dark brown sauce of ground walnuts and pomegranate molasses, scattered with pomegranate seeds and walnut pieces, beside a platter of basmati rice topped with saffron rice, with half a pomegranate and a bowl of whole walnuts behind

Persian

Fesenjan: Persian Chicken Stew with Walnuts and Pomegranate

6 servings · 2 hr 50 min