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This is the ultimate guide to the best traditional Persian recipes. Plus, an introduction to the spices and flavor combinations that define Persian cooking. I want to help you successfully cook and enjoy the incredible flavors of classic Persian food!
Jump to:
- An introduction to Persian food
- šPersian rice dishes
- š¢Persian kabob
- šØPersian desserts
- š³Persian breakfast
- Become a Pro in Persian Cooking!
- Persian Recipes: Doogh
An introduction to Persian food
Persian recipes are all about balance. Every dish is designed to contain a balance of flavors that complement one another ā you will see meat, fruit, dried herbs, and nuts combined in unique ways. The dishes are well-flavored and spiced, but not 'spicy'.
Some ingredients are staples in a Persian pantry, like dried limes, saffron, rice, pomegranate molasses, and Persian 7 spice, called Advieh. If you're looking to stock up on these, I recommend checking out your local Middle Eastern market. The prices will be much less expensive there than buying them online.
Garm and sard in Persian cooking
We have a concept in Persian cuisine that some foods are warming (garmi) and others are cooling (sardi). These categories don't necessarily refer to the flavor or the spice level of the food, but rather the essence.
The idea is that too much of either would trigger a negative reaction from our bodies. The goal is to eat Garm and Sard foods in balanced proportions to create harmony in the body. You see this harmony thoughtfully created in many Persian recipes.
Listen to Modern Persian Podcast interviewing me about Garm & Sard here!
A tradition of entertaining
Showing love for others through food is an important part of Persian culture, and there's always an abundance of amazing food and Persian recipes at a Persian dinner party!
Entertaining others in your home and showing your appreciation and hospitality through food is a valued tradition.
Persian Jewish vs non-Jewish recipes
Some Persian recipes look very different in Jewish and non-Jewish homes. This is because many Jewish people keep a kosher diet, so they cannot eat dairy products (such as yogurt or butter) and meat in the same dish.
Kosher doesnāt have to mean dairy-free, but itās often helpful to have recipes where the dairy is already removed. Many traditional Persian recipes have dairy in them, such as rice made with butter or yogurt, and kosher households often substitute oil for butter.
šPersian rice dishes
Persian rice recipes are beautiful, complex, layered dishes that are a staple at every meal. I always recommend starting by making Persian rice with saffron, as it's a fundamental dish served in every Persian home.
1.
4-Ingredient Steamed Persian Rice (with or without Saffron)
This rice is the perfect accompaniment for my favorite classic Persian stews. The trick is to first boil until al dente, then steam to get the perfect fluffed texture.
Check out this recipe
2.
Tahdig Recipe
You can turn any of these Persian rice dishes into tahdig be following the directions in this recipe. The preparation of the rice, cooking heat, time, amount of oil, and pot choice are the important elements to get you that perfect tahdig every time.
Check out this recipe
3.
Adas Polo - Persian Lentil Rice
Adas polo is a layered saffron rice dish with rice, lentils, and sweet currants.It's a pairs perfectly with meats like beef and lamb, or is enjoyed alone with a dollop of yogurt.
Check out this recipe
4.
Baghali Polo - Persian Dill Rice
Baghali Polow is a dill rice made with fava beans, broad beans, or lima beans. I make this recipe with frozen lima beans and dried dill, so it's easy to cook all year long. The dried dill packs a flavor punch!
Check out this recipe
5.
Shirin Polo aka Morasa or Javaher Polo
Shirin Polo is an extra-special jeweled rice, usually served at weddingsto bring sweetness to the newly-wed couple. It's asweet rice pilafwith dried fruit, nuts, and candied orange peel.
Check out this recipe
6.
Albaloo Polo bah Morg - Sour Cherry Rice with Chicken
This sour cherry rice dish is made with pistachios, slivered almonds, and succulent chicken. It's my favorite thing to make when sour cherries are in season!
Check out this recipe
7.
Sabzi Polo - Persian Herb Rice
This herb filled rice dish is made with parsley, cilantro, dill, and scallion greens. It's most commonly served with fish, and I show you how I cook my sockeye salmon, too!
Check out this recipe
š¢Persian kabob
These are the most popular dishes ordered in Persian restaurants and for good reason. Persian kabob are tender, juicy, and arguably the most flavorful meat you will ever try.
8.
Joojeh Kabob (Persian Chicken Kabob)
Joojeh Kabob is marinated in saffron, grated onion, lemon, and garlic, and cooked on a charcoal grill, but you can also cook it in your oven under the broiler. The chargrilled taste is phenomenal.
Check out this recipe
9.
Koobideh - Persian Ground Beef Kabob
Mastering koobideh takes time, but it's 100% worth it because these Persian ground lamb or beef kabobs are some of the tastiest, most juicy meat you will ever try.
Check out this recipe
10.
Persian Kabob Barg
This tenderloin kabob has a simple marinade that infuses amazing flavor, and it cooks up on the grill or under the broiler in less than 20 minutes!
Check out this recipe
šØPersian desserts
Persian desserts are sweet, refreshing, and full of delicate flavors like rose and saffron. You'll often see cookies, sweets, and fruit served as dessert in Persian homes, with plenty of tea to go along with them!
11.
Bastani - Saffron and Rose Ice Cream
This pretty Persian ice cream, called bastani, is saffron and rose flavored heaven. This recipe has the perfect balance of saffron and rose that makes this ice cream irresistible.
Check out this recipe
12.
Saffron Zulbia
Zulbia are a crunchy treat soaked in saffron simple syrup. It's traditionally served with plenty of Persian tea.
Check out this recipe
13.
Faloodeh - Persian Rose & Lime Granita
Faloodeh is a granita-style frozen dessert flavored with rose and lime, and includes the texture of thin, vermicelli rice noodles.
Check out this recipe
14.
Persian Bamieh
This classic Persian sweet is made from a light, airy choux pastry that is deep-fried until golden and crisp, and then soaked in saffron simple syrup.
Check out this recipe
š³Persian breakfast
Traditional Persian breakfasts are usually enjoyed freestyle ā meaning you can choose what you want to eat and combine several Persian recipes and dishes to create the perfect combo. All the dishes served at breakfast are filling, setting you up with energy for your day.
15.
Iranian Adasi
Iranian Adasi is a slow-simmered lentil soup enjoyed for breakfast, often on weekend mornings when you can be leisurely and enjoy the meal.
Check out this recipe
16.
Persian Tea Eggs
Slow-simmered tea eggs are a Sephardic Jewish tradition I grew up with. These eggs are incredibly easy to peel, and the flavor & color infuse beautifully to make a pretty sepia-toned color.
Check out this recipe
17.
Sangak
This whole-wheat sourdough flatbread is widely considered to be Iranās national bread. Sangak is cooked over hot stones, and it's most delicious when it's fresh out the oven!
Check out this recipe
18.
Noon Barbari Recipe
Noon barbari is an Iranian flatbread with distinct grooves. The grooves make the bread easy to tear and share with your loved ones.
Check out this recipe
19.
Cardamom Quince Jam
I like to enjoy quince jam on top of toast with feta cheese! It's sweet and spiced, bringing all the tart aromatic goodness of quince.
Check out this recipe
20.
Sour Cherry Syrup
Sweet, tart... this syrup is my go-to over pancakes and waffles when sour cherries are in season. Make a batch and store so you can enjoy it for months to come.
Check out this recipe
21.
Sarsheer
Sarsheer is a thick, smooth cream (like clotted cream or kaymak) that's perfect for spreading on bread with honey and jam. It's a classic to enjoy as part of a Persian breakfast
Check out this recipe
š²Persian stews & soups
Hearty stews and soups are dishes at the heart of Persian cooking. Many meals I grew up eating were classic Persian stew recipes, simmering in a huge pot on the stove and making the house smell amazing. These recipes are guaranteed to deliver spectacular flavor.
22.
Ghormeh Sabzi - Persian Herb & Beef Stew with Dried Limes
This dish is characterized by the tons of fresh herbs that go into the stew. The chunks of beef are cooked low and slow to give a melt-in-your-mouth tender result, and the dried limes add a subtle sour taste.
Check out this recipe
23.
Khoresh Beh - Persian Quince & Plum Beef Stew
This quince and beef stew is the most popularPersian foodrecipe on my blog. It's a great dish for fall, with slow roasted beef and a hearty tomato stew base.
Check out this recipe
24.
Gondi
Gondi is a wonderful recipe that's served at a Persian-Jewish Shabbat as an hors d'oeuvre, but I prefer to enjoy as a filling, hearty meal. Made from ground chicken and chickpeas, Gondi is the perfect comfort meal.
Check out this recipe
25.
Khoresh Bademjan
Japanese eggplant and sour grapes are the main ingredients in the Persian summer stew. The main stew sauce combines savory tomato sauce with a hint of sour from the sour grapes, making it a perfect combo.
Check out this recipe
26.
Fesenjoon
Fesenjoon is a Persian sweet and sour stew made with pomegranate molasses, walnuts, and chicken. This recipe can be adjusted to your preference, whether that's more sweet or more sour.
Check out this recipe
27.
Ash Reshteh
Ash Reshteh is a Persian noodle soup, with a distinct, tangy, and savory flavor from the kashk, reshteh noodles, and Persian fried onions. It packs in way more flavor than your usual noodle soup!
Check out this recipe
28.
Koufteh - Persian Meat & Rice Dumpling Soup
Koufteh is a really tasty meat & rice dumpling soup, filled with fresh herbs & spices. The fresh parsley, cilantro, and bay leaves smell incredible and make the broth incredibly fragrant and flavorful.
Check out this recipe
29.
Khoresh Gheymeh
This savory meat and yellow split pea stew is spiced with Persian 7-spice advieh, garlic, and turmeric. The aromas in your kitchen when this is cooking are just mouthwatering.
Check out this recipe
āļøPersian tea & drinks
Classic Persian tea is always flowing in Persian households and served to guests with little cookies and treats like zulbia. Aside from tea, there are many delicious Persian drinks to quench your thirst.
30.
Persian Tea
A simple and classic Persian tea recipe infused with warming cardamom pods.
Check out this recipe
31.
Gol Gav Zaban
Gol Gav Zaban, also known as borage tea, is asoothing beverage guaranteed to make you relax. It's easy to brew your own fresh pot at home.
Check out this recipe
32.
Sekanjabin ā 9 recipes, served 12 ways
This wonderfully tangy sweet and sour syrup that makes my favorite refreshing and cold summer drink, and you can make it in endless flavor combinations!
Check out this recipe
33.
Doogh
How to make Doogh, a yogurt soda enjoyed in the Middle East, easily at home. If you already love fermented drinks like kefir and kombucha, doogh is perfect for you!
Check out this recipe
Become a Pro in Persian Cooking!
I put together these easy-to-navigate guides to help anyone of any skill level learn the basics for Persian recipes and general cuisine.
- What to Serve for a Persian Breakfast
- Persian Pantry Staples and Brands That I Buy
- Garm or Sard? Balancing Warm and Cool Foods in Persian Cuisine
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what Iām up to.
Print Recipe
5 from 3 votes
Persian Recipes: Doogh
I hope you enjoyed this ultimate guide to the best traditional Persian recipes, plus an intro to the spices & flavors that define Persian cooking. This recipe for doogh is delicious drink that many enjoy to help with digestion after a Persian meal.
Prep Time5 minutes mins
Cook Time5 minutes mins
Fermenting Time2 days d
Total Time2 days d 10 minutes mins
Course: Drinks
Cuisine: Persian
Diet: Gluten Free, Kosher, Vegetarian
Servings: 6
Calories: 60kcal
Author: Candice
Ingredients
Doogh
- 2 cups milk see notes
- 1 cup water
- Ā¼ cup yogurt or Ā½ cup kefir
- 1 teaspoon salt
- 1 teaspoon honey
- 2 cups carbonated water
- Dried mint optional
- 1 sprig mint optional
Instructions
Add 1 cup of milk and 1 cup of water to a saucepan.
Heat until it hits 185F, but donāt let it boil.
Remove from heat and cool to 110F. Then add another cup of milk, yogurt or kefir, salt and sugar.
Pour it into a jar** (a quart or 1L size works great, no bigger than Ā½-gallon or 2L) and cover it.
Keep it in a dark, warm place for 2-3 days until tangy.
Run it through a non-metal sieve or squeeze it through a nut milk bag.
Transfer it to a quart-sized jar and refrigerate for up to 1 week, venting it every day. It is ready to use immediately.
Fill a glass with ice, and serve it 1:1 doogh to carbonated or still water.
If you like, add mint to taste just before serving.
Substitution with Kefir
Mix kefir 1:1 with carbonated or still water. Add optional mint to taste just before serving
Video
Notes
** If you have a jar lid with a vent, use it. If not, you will have to vent it a few times during the fermentation process so the glass isnāt at risk of exploding.
This fermentationonly requires an airtight container. No fancy equipment necessary, but I do recommend aninstant-read thermometer.
This recipe is most delicious with whole milk. Make sure to use pasteurized milk that has at least a 2% fat content.
Shortcut: Simply mix togetherstore-bought kefir in a 1:1 ratio with carbonated or still water. Kefir is already fermented, so it will produce a similar result to your this fermented doogh recipe.
Nutrition facts do not take fermentation or mint into account.
Nutrition
Calories: 60kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 448mg | Potassium: 146mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.1mg
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