(Batmanglij’s “A Taste of Persia”), some advieh, sour cherries, pomegranate molasses and a couple of other things. The peach khoresh was a winner and we’re debating whether to do the abalu palau or the... (1 reply, last updated by hatless July 14, 2006)

These wild grapes are a perfect sour accent in a tradional Persian stew of Khoresh-e bademjan, lamb with rich eggplant/tomato sauce. My recipe is similar to the one linked below but I substitute Persian allspice... (5 replies, last updated by plum August 9, 2005)

I have three Persian cookbooks(I used to have 4 but the one I started with, “In a Persian Kitchen” by Mazda didn’t survive when I was culling my cookbook collection a few years ago.) Quite a bit of Persian... (2 replies, last updated by Gooseberry June 17, 2008)

Also available in Middle Eastern groceries stocking Persian ingredients (they are a common ingredient in Persian khoresh); try El Nasr Supermarket at Lawrence and Warden or Arz further east along Lawrence, or any Persian grocery... (5 replies, last updated by Ms.Susan February 28, 2007)

and may not understand what you want if you refer to dishes by their Persian names. If you want tah dig (they DO know tah dig), you must specifically ask because it is not on the menu. Their kebabs are all right, and I like some... (2 replies, last updated by plum June 14, 2005)

Seville oranges. Khoresh-e bademjan, meat and browned eggplant stew, uses little unripe green grapes. Khoresh-e rivas is lamb or beef with rhubarb and cinnamon – a surprisingly good combination. In my perfect world, fesenjan... (10 replies, last updated by Trish June 6, 2005)

, parsley, walnuts and pita bread, then followed it with two excellent main courses: a combination of joojeh kabob and kubideh kabob on basmati rice for me (chunks of chicken breast sprinkled with sumac; spiced ground beef), and... (2 replies, last updated by jlw March 20, 2006)

khoreshes and kebabs at the Afghan place on the service road along the LIE in Flushing (south side, past Kissena). Sorry I can’t remember the name, and they weren’t really Persian, just close. (9 replies, last updated by ernie0716 September 29, 2007)

and Samosa are her two favorite apps – something to try next time.... We then had the Tandori Chicken and Khoresh Bangan – the chicken was moist tender and flavorful, with a cinnamony taste, very nice, but could have... (1 reply, last updated by Lisa December 26, 1999)

It’s used in a lot of Persian cooking (e.g. Khoresh Fesenjoon). I also like it in a gin martini. Apparently it is also very high in anti-oxidants. (8 replies, last updated by Mike January 27, 2005)

. The noodles and herbs could almost be a main dish (or soup). On top dry mint and herbs...amazing. Every day a different Khoresh. We had the beef and preserved lemon and herbs. Meat soft and the sour lemon just right. Also a... (6 replies, last updated by Shep October 1, 2004)

& saffron, mixed w/tender sautéed filet mignon; Khoresh-e Bademja (stew of eggplant, sautéed w/chix & onions in a saffron tomato sauce; & Barg (chix breast marinated, skewered & flame broiled w/grilled tomatoes. I loved... (6 replies, last updated by LewisvilleHounder October 10, 2008)

I love Persian food (especially the stews/khoreshes) and was wondering if there was anything really outstanding to get there aside from kabobs (which I’ve tried and haven’t been impressed by. (9 replies, last updated by ambergersa November 17, 2008)

tasty. I usually get kabobs(had koobideh[ground beef] & jujeh[chicken] this time) or one of their Persian stews(I’ve prefered the khoresh-e geymeh so far.) My wife ordered moussaka, and it was good enough to make even a... (12 replies, last updated by LisaB July 3, 2004)

. Brought a friend over, and we both split the tahdig and the eggplant khoresh stew. I really dig tahdig and will often just order this and two stews and call it a meal, a cheap one at that, as I get it for the appetizer price... (3 replies, last updated by TracyS June 29, 2007)