Norooz, the Persian New Year, marks the Spring Equinox and feels like a deep, collective exhale for the soul. It is a season of shedding the old and welcoming the new with open hearts. A sentiment that resonates more deeply than ever for Iranians this year. Even when the world feels heavy, we hold onto our traditions. They are our anchor. Through my 15 favorite Norooz recipes, I’m inviting you into our home to experience the flavors and hope of the Persian New Year.
Nowruz is just around the corner, and there is no better way to welcome the Persian New Year than with a touch of sweetness! This year, although Nowruz is overshadowed by recent events, we continue to uphold our traditions. We won’t let our spirit be taken from us. We carry on with our heritage, one golden spiral at a time. Saffron Zoolbia زولبیا is a beloved Persian sweet that holds a special place at the table during Nowruz, weddings and even at Ramadan. If you’ve ever tried the store-bought versions, you might find them a bit too heavy or sugary. My homemade Zoolbia recipe changes the game: Perfect Texture: Extra crispy on the outside, soft and airy on the inside. Balanced Sweetness: Not as cloying as bakery versions, allowing the spices to shine. Floral Aromas: Every bite releases a sticky, golden syrup infused with saffron, cardamom, and rosewater. It’s a sticky, crunchy, and fragrant experience that brings the authentic taste of Persian tradition right into your kitchen. These golden, shimmering spirals are traditionally served alongside …
There are dishes that simply feed you, and then there are dishes that tell a story. Khoresht-e Gheymeh – Persian Lamb Stew with Dried Limes and Split Peas is one of those stories. This deeply aromatic Persian stew is made with tender lamb (or beef/veal), yellow split peas (called lapeh), tangy dried Persian limes (limoo amani), tomatoes, and warm spices in a silky sauce. And in Iran, there’s one non-negotiable rule: it must be topped with crispy French fries. Khoresht-e Gheymeh is more than a Persian lamb stew. It’s comfort food with history and hospitality served on a platter. If you’ve never cooked Persian food before, this is a beautiful place to begin. Slow down. Let it simmer. And when you take that first bite, you’ll understand why this stew has been cherished for generations. A Dish that warms the soul.
When your kitchen smells of saffron, cardamom, and rose water, something special is happening. That’s the moment when my Khanfaroush – Persian Saffron & Cardamom Pancakes are not far away. These golden Persian pancakes are soft on the outside, moist on the inside, and full of warm oriental flavors. Made with a mix of rice flour and wheat flour, they bring a festive feeling straight to your brunch table. Perfect for Valentine’s Day or Easter brunch, Pancake Day (February 17), Mother’s Day, a cozy birthday brunch, or Christmas brunch, pancakes simply belong on the table. But honestly? They taste like happiness on any Sunday.
There are cuisines that taste good, and then there are cuisines that feel like a warm hug. Persian cuisine clearly belongs to the second category. It is sensual, aromatic, deeply rooted in tradition, and full of delicate details that make every dish something truly special. Saffron, pomegranate, dried limes, fresh herbs, and slow-simmered stews tell stories of family, hospitality, and time. This blog post is a small culinary journey through 10 Popular Persian Recipes from Iran You Must Try. These are meals that regularly appear on Iranian family tables and are also deeply loved around the world. Perfect for anyone eager to try something new and fall in love with a different food culture.
Looking for a healthy, filling, and flavorful vegan dish for veganuary? Meet Adasi – Easy Persian Lentil Soup Recipe (Healthy & Vegan) , the classic Persian lentil soup loved across Iran. Made with green lentils, potatoes, and warming spices, it’s perfect for lunch, dinner, or even breakfast. Some people call Adasi a stew, others call it a soup — in truth, it’s something in between: more liquid than a stew, yet heartier and more filling than a classic soup. Adasi is easy, nutritious, and budget-friendly. It’s a comforting Persian classic perfect for anyone looking for a healthy vegan soup. Once you try it, this flavor-packed Persian lentil stew will become your go-to meal for cozy days, meal prep, or anytime you want a soul-warming, hearty dish.
The first bite of Adas Polo – Persian Lentil Rice with Dates & Raisins – sparks magic in your kitchen. Steamy rice hugs tender lentils, sweet dates and juicy raisins pop with flavor, and caramelized onions fill the air with the warm, soulful aroma of Persian spices. I love it the vegan way, and in this blog post, I’ll show you exactly how to make it—but you can also top it with fried eggs, meatballs, ground beef, or chicken if you like. This sweet-and-savory dish comforts your soul, delights your taste buds, and wraps chilly fall or winter evenings in pure joy. Persians, known for their rich culinary heritage, prepared Adas Polo with rice, fruits, and meat as far back as the 13th century. Even today in Iran, it brings people together and fills both plate and heart with pure happiness. Watch my prep video on Instagram
Cinnamon smells like Christmas. Rosewater carries you straight to the Middle East. And then there is pomegranate. Its deep ruby juice shines like liquid light. To me, it has always felt festive. Maybe because pomegranates symbolize luck and new beginnings in so many cultures. Or maybe because they always remind me of the longest night of the year: Shab-e Yalda. On Yalda Night, pomegranate takes center stage at our table. Fresh, juicy, symbolic – it’s everywhere and here I have a lot of Must-Eat recipes. And this year, my Baslogh Anar – Pomegranate & Pistachio Jelly Confection fits the occasion perfectly. Soft, jelly-like, gently sweet with a pleasant tang. Similar to Turkish Delight, but with a distinctly Persian soul and an extra touch of pomegranate magic. Here’s a little secret: With this recipe, I’m opening Door No. 15 of the Xmas Boom Advent Calendar. That’s where Christmas and Yalda meet. Candlelight, winter coziness, sweet treats – blended with oriental colors, stories, and traditions. Two festivals of light, warmth, and togetherness. Watch my prepvideo on Instagram
If you love the satisfying crack of crispy wafers, the warm aroma of cardamom, cinnamon, and vanilla, and soft chocolate that melts on your tongue, topped with pistachios and coconut, then Shirini Mikado – Halva Wafer Slices with Cocoa is just for you. The best part? You don’t even need to heat up your oven – just a simple pan will do. Today, I even have a gluten-free version for you, just as aromatic and irresistible as the original. It’s like a little short trip to the Orient – right in your kitchen. And honestly, who could resist crispy wafers with a delicate, melting filling? This recipe opens door number 11 of Zoras Culinary Advent Calendar. And the best part: there are plenty of fantastic prizes waiting to make your Advent even sweeter! Watch my prep video on Instagram
Kashk-e Bademjan – Persian Eggplant Dip – is one of those dishes that stops you mid-bite. It begins with slow-roasted eggplants cooked until they turn into a soft, smoky puree. Into that silky base melt caramelised onions and garlic, a hint of turmeric and saffron, the warm crunch of walnuts, and, most importantly, kashk, the tangy fermented yogurt that gives this classic its signature flavour. Finished with piaz dagh – a crispy topping of onions, garlic and dried mint – every spoonful tastes creamy, smoky, sweet, tangy, aromatic and deeply comforting. This is the kind of dip you scoop with warm lavash bread and suddenly realise you’ve eaten half the plate. If you like Baba Ghanoush, you will absolutely love Kashk-e Bademjan. This mezze tastes best with Persian Lavash or Barbari bread, but pita or flatbread also work well. Served warm, it’s simply delicious. Watch my prep reel on Instagram
