Kitchens around the world
Persian Recipes
Saffron rice, herb stews and sweet-sour flavors. Persian food is gentle, fragrant and made with care.
About Persian
Persian cooking is known for fluffy rice and slow-simmered stews called khoresh. Rice is often steamed until a golden, crisp layer forms at the bottom, called tahdig. Grilled kebabs, fresh herbs and flatbread round out the table.
Saffron, dried limes, pomegranate, barberries, walnuts, mint and dill are common. Persian food balances sweet and sour in a mild, fragrant way. Compared with Arab neighbors, it is more rice-centered and herb-heavy, and less focused on mezze.
Questions folks ask
What is tahdig?
Tahdig is the crisp, golden layer of rice at the bottom of the pot. Many people fight over it.
What is khoresh?
It is a Persian stew, often served over rice. Herb and fruit versions are common.
How do I use saffron?
Grind a pinch, steep it in warm water, then add that liquid to rice or stew.
Kitchen tips
- Soak rice before cooking for tender, separate grains.
- Bloom saffron in a little warm water before using.
- Cover the pot lid with a towel to catch steam.
- Do not rush the stew; slow cooking builds flavor.
- Use plenty of fresh herbs, and wash them well.