All posts tagged: SAFFRON

10 Popular Persian Recipes from Iran You Must Try

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.

Adas Polo – Persian Lentil Rice with Dates & Raisins

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

Kashk-e Bademjan – Persian Eggplant Dip

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

Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan

Prepare Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan, the joyful Persian autumn and harvest festival. This traditional dish hails from Tabriz, a historic city in northwest Iran, and it delights with its fruity, tangy, and savory flavors. Unlike German potato dumplings (Klöße), which serve as a side dish, Koofteh Tabrizi takes center stage as a main course. I made my version with rice, ground beef, yellow split peas, saffron, tarragon, spring onions, turmeric, and sumac in a fragrant, simmering broth. Some meatballs I stuffed with hard-boiled eggs, while others I filled with dried Mirabelle plums (Aloo Bukhara), walnuts, and barberries. Families often personalize their Koofteh with different spices, nuts, herbs, and dried fruits. Sometimes, they even cook one giant meatball and share it among everyone at the table! Watch my preparation video on Instagram

Zereshk Polo ba Morgh – Saffron Rice with Barberries & Chicken Meatballs

Close your eyes and imagine this: your kitchen fills with the aroma of freshly steamed saffron rice, while ruby-red barberries sparkle in the light and the scent of warm butter drifts through the air. In that moment, you truly experience the essence of Persian hospitality. Zereshk Polo ba Morgh stands as one of the most beloved classics of Persian cuisine – a dish that carries the taste of home, warmth, and family gatherings across generations. Even today, it remains a centerpiece on festive tables, cherished because of its unique balance of sweet, sour, and savory flavors. Now, I give this traditional recipe a fresh twist. Instead of chicken drumsticks, I shape tender little saffron chicken meatballs. As a result, Zereshk Polo is lighter, more modern, and still bursting with flavor. At the same time, it is much easier to enjoy on a busy weeknight. In this way, you experience the full magic of saffron rice with barberries, but in a new and surprisingly simple version. So, if you want to try Zereshk Polo ba Morgh …

Albaloo Polo – Colorful Sour Cherry Rice with Lamb Meatballs

Sour cherry season is finally here and I have a recipe for Albaloo Polo – Colorful Sour Cherry Rice with Lamb Meatballs for you. I absolutely love these bright red gems with their tart, juicy flesh. Sadly, their season is short — usually just from July to August — and they’re already getting hard to find. The riper the cherries, the more nutrients they hold, so if you spot some at your local market, grab them! I found some fresh ones the other day and decided to make one of my all-time favorite Persian dishes: Albaloo Polo, which literally means “Sour Cherry Rice.” It’s a festive dish we typically serve at special occasions — a real eye-catcher on any celebration table.

Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken

Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken is a beloved dish in Iran and beyond, and you’ll love how easy it is to make. First, marinate the chicken in a mixture of yogurt, lemon or lime juice, olive oil, onions, saffron, salt, and pepper. Don’t skip this step is as it infuses the chicken with incredible flavor and makes it tender. Next, grill the chicken either on a BBQ, in the oven, or in an Airfryer. The marinade not only keeps it juicy but also adds a slightly sweet and tangy taste that makes it irresistible. For this recipe, you’ll be using the oven-grilled method. Make sure to drain the chicken well before grilling and grill it without the marinade to get the perfect texture. To complete your meal, serve the kabab with wild rice and barberries, grilled tomatoes, and a refreshing Salad Shirazi. In Iran, you’ll find two types of Joojeh Kabab—one with the bone and one without. For this version, you’ll use boneless chicken breast, which absorbs the marinade beautifully …

Sholeh Zard – Persian Saffron Rice Pudding

Are you still on the hunt for the perfect dessert to top off your Christmas dinner? One that will wow your guests and is so simple to cook? If you’re looking for something special for your Christmas dinner, I’d highly recommend Sholeh Zard – Persian Saffron Rice Pudding. This Persian dessert will bring a magical atmosphere to your festive table with its golden yellow color and wonderful aroma. The name alone is poetic: sholeh means flame, zard means yellow – that means yellow flame. And that’s what it looks like when the bright saffron rice pudding is in a bowl. Can you see the flames dancing? Watch my preparation video on Instagram

Gerdoo Polo – Walnut Rice with Barberries, Raisins and Saffron

Do you want an amazing aroma wafting through your kitchen? Gerdoo Polo, also known as Walnut Rice with Barberries, Raisins and Saffron, is the dish you need. It blends the cozy flavors of cinnamon, cumin, and cardamom just right. The walnuts add a rich nuttiness that really shines in Persian cuisine. Coming from the charming city of Shahr-e Kord, this dish is perfect as a side for meats or veggies. Plus, it makes a fantastic vegetarian main course, whether it’s for a cozy dinner or to impress guests at a festive gathering! Watch my preparation video on Instagram

Vegan Khoresht-e Fesenjan

On Shab-e Yalda, the longest night of the year, Khoresht-e Fesenjan steals the show. In Iran, this night is all about celebrating with family and friends, and you can’t have a proper gathering without this delicious stew. While it’s usually made with meat, I’m sharing my Vegan Khoresht-e Fesenjan, which I’ve been making for my kids during Christmas for ages. They absolutely love the mix of sweet, tangy, and savory flavors. It’s super simple to whip up, but you’ll need to be patient because it seriously gets better the longer you let it simmer on low heat. So, why not give it a try? You might just end up with a new favorite dish that becomes a cherished tradition in your home too. Enjoy the rich and diverse flavors of this Persian treat! Watch my preparation video on Instagram

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