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Drink
Yogurt Drink (Dugh)
A surprising combination of mint, pepper, and club soda. (By Najmieh Batmanglij)
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Condiment/Sauce
Rose-Petal Preserves (Moraba-ye gol-e Mohammadi)
Exotic preserves with pistachios and lime. (By Najmieh Batmanglij)
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Main
Chicken Kabab (Jujeh kabab)
Grilled chicken and tomatoes with lime butter. (By Najmieh Batmanglij)
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Sweet/Dessert
Saffron Ice Cream (Bastani-e gol-o bolbol)
Studded with pistachios and frozen cream. (By Najmieh Batmanglij)
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Main
Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar)
An exotic take on roast fish with walnuts, angelica, and saffron. (By Najmieh Batmanglij)
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Main
Orange Khoresh (Khoresh-e porteqal)
A flavorful stew of chicken, orange juice, and spices. (By Najmieh Batmanglij)
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Main
Barberry Rice (Zereshk polow)
Layered with chicken, nuts, and barberries. (By Najmieh Batmanglij)
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Side Dish
Saffron Steamed Plain Basmati Rice (Chelow)
A foundational recipe in Persian cuisine. (By Najmieh Batmanglij)
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Main
Rice with Sour Cherries (Albalu polow)
Cinnamon, cherries, and nuts dress up basmati rice. (By Najmieh Batmanglij)
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Sweet/Dessert
Walnut Cookies (Nan-e gerdui)
Nutty cookies that are perfect for teatime. (By Najmieh Batmanglij)
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Main
Persian Baked Egg Dish (Kuku)
This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food. (By Aida Mollenkamp)
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Starter
Eggplant with Pomegranate Dip (Nazkhatun)
Loaded with mint and tomatoes. (By Najmieh Batmanglij)
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Side Dish
Saffron Steamed Plain Rice: Rice Cooker Method (Chelow ba polow paz)
A high-tech approach to a traditional Persian dish. (By Najmieh Batmanglij)
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