Saffron Steamed Plain Basmati Rice (Chelow)

A foundational recipe in Persian cuisine.

Orange Khoresh (Khoresh-e porteqal)

A flavorful stew of chicken, orange juice, and spices.

Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food.

A high-tech approach to a traditional Persian dish.

I was served Iranian homecooking by a friend’s mother while she was visiting and loved the tastes. Does anyone know any websites or books with authentic Iranian recipes in them so I can recreate the flavors in my own home?...

I’m looking for a good recipe for persian beef kebabs—chunks of tenderloin or sirloin marinated overnight and grilled. Can anyone help me? Thanks.

I am making a Persian pilou using a take on a Claudia Roden recipe (jeweled rice), but I only have brown rice. Anyone have luck making persian rice with a crusty bottom using brown rice? If so – how do you adapt the recipe...

you might be better off looking for chicken korma recipes - the chelow refers to the rice. The real key, like somebody else mentions, is getting a good flavor base from frying lots of onions and your meat, and keeping the fluid...

I recently had some plain rice at an Iranian restaurant, and it was the lightest, fluffiest rice I’ve ever had. I know it was Basmati rice, but beyond that...??? Anyone have a recipe, or a URL that might have the recipe?...

Here’s an old post with my Persian husband’s family recipe for making chelow (the crust is called tahdig). It’s not hard to do but it requires a good heavy pot and some practice to bring it off consistently:...

is not just a great cookbook but also a fascinating history which covers the influence of Mesopotamian and medieval food on today’s cuisine. The author’s website at http://www.iraqicookbook.com/index.html has some...

Cooking times will vary according to brands of rice and manufacturers of cookers. The note gives more detail. Refer, also, to the recipe for Chelow which details technique. 1. Pick over and wash 3 cups of rice 5 times in warm water....