Persian Recipes: A Delicious Journey Through Iranian Cuisine
Growing up, I remember the warm aroma of saffron and slow-cooked stews filling the kitchen. Persian food wasn’t just about the ingredients; it was about family, tradition, and flavors that tell a story. If you’ve ever wanted to dive into persian recipes that bring that magic into your own kitchen, you’re in the right place. From simple Persian recipes for weeknights to festive dishes for special occasions, this guide covers the best of iranian dishes recipes with tips to make them easy, approachable, and delicious.
Let’s get cooking.
Table of Contents
Khoresh Bademjan (Persian Lamb & Aubergine Casserole)
What is Khoresh Bademjan?
Khoresh Bademjan is a classic Persian stew combining tender lamb and smoky aubergines in a tomato-based sauce. It’s a heartwarming dish where the lamb melts into the velvety eggplant, all infused with fragrant spices like cinnamon, turmeric, and a touch of saffron. This stew perfectly embodies the balance of Persian cuisine: rich, yet delicate, and deeply comforting.
Ingredients & Preparation
- Lamb shoulder, cut into chunks
- Aubergines (eggplants), peeled and fried or roasted
- Onions, garlic, tomatoes, tomato paste
- Spices: turmeric, cinnamon, salt, pepper
- Saffron soaked in warm water for that signature aroma
Cooking tip: Fry the aubergines until golden but not greasy—pat them dry with paper towels to avoid a soggy stew.
Serving Suggestions and Variations
Serve Khoresh Bademjan with fluffy saffron rice or Nan-e Barbari (Persian flatbread). For a lighter twist, substitute lamb with beef or use mushrooms for a vegetarian option. This is a perfect persian dinner idea that impresses without fuss.
Summer Kuku with Pea, Mint, and Feta Dip
What is Kuku?
Kuku is a Persian-style frittata packed with herbs, vegetables, and spices. Think of it as a fluffy, flavorful egg cake that’s versatile and easy. There are many variations—from herb-heavy kuku sabzi to potato and kale-filled summer kuku.
Ingredients & Recipe
- Eggs, kale, red onions, potatoes, red peppers
- Spices: turmeric, salt, pepper
- Pea, mint, and feta dip: fresh peas, mint leaves, crumbled feta cheese
Cooking tip: Don’t overcrowd the pan—cook kuku in batches if needed. A golden crust with a soft center is the goal.
Serving Ideas
Serve kuku warm or at room temperature, perfect for a light lunch or brunch. Pair with fresh yogurt or a simple salad for a complete meal.
Kotlet (Persian Lamb Patties)
Traditional Kotlet Overview
Kotlet are juicy lamb patties mixed with onions, herbs, and spices, fried until crispy on the outside and tender inside. They’re popular street food but also a beloved homemade comfort dish.
Recipe & Cooking Tips
- Ground lamb, grated onions, turmeric, salt, pepper
- Bread crumbs for binding
- Fry in oil on medium heat until browned
Chef’s insight: Grate the onions finely and squeeze out excess moisture—this keeps the patties from becoming soggy.
Sholeh Zard Overnight Oats
Inspiration from Persian Dessert
Inspired by Sholeh Zard, the famous saffron rice pudding, this overnight oats recipe is a healthy twist incorporating saffron, rose water, and nuts. It’s a nutrient-packed start to your day that still feels indulgent.
Ingredients and Instructions
- Rolled oats, chia seeds, almonds, pistachios
- Saffron threads, cinnamon, rose water
- Soak overnight, then top with nuts and a drizzle of honey
Sabzi Polo ba Mahi (Persian Herbed Rice with Salmon)
Cultural Significance of Norooz
Sabzi Polo ba Mahi is a traditional Persian dish served during Norooz, the Persian New Year. The fresh herbs in the rice symbolize rebirth and renewal, paired beautifully with grilled saffron-marinated salmon.
Ingredients & Cooking Steps
- Basmati rice, dill, parsley, cilantro, chives
- Saffron, garlic butter
- Salmon fillets marinated with saffron and lemon juice
Cooking tip: Rinse rice several times until water runs clear for perfectly fluffy grains. Steam with herbs mixed in for aroma.
Serving & Storing Advice
Serve hot with a wedge of lemon and a side of pickled vegetables. Leftovers store well in the fridge for up to two days.
flavorful rice dishes inspired by Middle Eastern cooking
Ash Reshteh (Persian Noodle Soup with Herbs & Beans)
What Makes Ash Reshteh Special?
Ash Reshteh is a thick, hearty noodle soup loaded with herbs, beans, and kashk (fermented whey). It’s a staple for colder days and festive occasions, symbolizing warmth and nourishment.
Recipe Details
- A mix of herbs: parsley, cilantro, spinach, and chives
- Beans: kidney, chickpeas, lentils
- Reshteh noodles
- Kashk for tangy garnish
Chef’s tip: Cook beans separately to avoid mushiness and add noodles last for the perfect texture.
Garnishing Tips
Top with fried onions, fresh mint oil, and a swirl of kashk for authentic flavor and presentation.
Zeytoon Parvardeh (Persian Marinated Olives)
Origins and Flavor Profile
Zeytoon Parvardeh is a traditional Persian olive appetizer marinated in garlic, walnuts, pomegranate paste, and herbs. It’s tangy, nutty, and a beautiful balance of flavors.
Recipe & Serving Suggestions
- Green olives, crushed walnuts, pomegranate molasses
- Garlic, fresh herbs like mint and parsley
Serve with fresh bread or as part of a mezze platter. It’s a unique persian food recipe that adds brightness to any meal.
Kashke Bademjan (Persian Aubergine Dip with Kashk)
What is Kashk?
Kashk is a fermented whey product essential to many Persian dishes, lending a tangy, creamy depth. Kashke Bademjan is a smoky, garlicky aubergine dip made with kashk and turmeric.
Recipe and Variations
- Roasted aubergine, garlic, onions, turmeric, kashk
- Garnish with fried onions and mint oil
Serve with Nan-e Barbari or pita. Variations include adding walnuts or tomatoes for extra texture.
Nan-e Barbari (Traditional Persian Flatbread)
Description and Uses
Nan-e Barbari is a thick, chewy flatbread topped with nigella and sesame seeds. It’s a breakfast staple and perfect for scooping up dips or stews.
Recipe Overview
- Flour, yeast, water, salt
- Topped with a mixture of flour and water before baking for that iconic crust
Kateh-e Estamboli (Persian Easy Cook Tomato Rice)
What is Kateh?
Kateh is a simple, no-fuss rice cooking method where rice is simmered until all the water is absorbed, creating soft, sticky rice.
Ingredients & Recipe
- Rice, tomatoes, potatoes, onions, and tomato paste
- Cook all together for a flavorful one-pot dish
Serve as a vegetarian-friendly persian dinner idea that’s quick and satisfying.
Borani Laboo (Beetroot, Yogurt and Feta Dip)
What are Borani Dips?
Borani refers to a variety of Persian yogurt-based vegetable dips. Borani Laboo uses sweet beetroot, tangy yogurt, and salty feta for a vibrant and healthy side.
Recipe and Storage Tips
- Boiled beetroot, yogurt, garlic, crumbled feta
- Mix and chill before serving
Store in the fridge for up to 3 days. Perfect for spreading on bread or as a salad side.
Kuku Sabzi (Persian Herb Frittata)
Cultural Importance of Kuku Sabzi
Kuku Sabzi is herb-packed and often served during Norooz. It features fresh herbs, walnuts, and tart barberries, celebrating spring and renewal.
Recipe Breakdown
- Eggs, parsley, dill, cilantro, chives, spinach
- Walnuts and barberries for texture and tartness
Cook gently to keep it moist and green. It’s a colorful, healthy dish perfect for any meal.
Persian Recipes: A Delicious Journey Through Iranian Cuisine
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
Description
Khoresh Bademjan is a classic Persian stew combining tender lamb and smoky aubergines in a tomato-based sauce infused with fragrant spices like cinnamon, turmeric, and saffron. A rich yet delicate dish that embodies the heart of Persian cuisine.
Ingredients
- Lamb shoulder, cut into chunks
- Aubergines (eggplants), peeled and fried or roasted
- Onions
- Garlic
- Tomatoes
- Tomato paste
- Spices: turmeric, cinnamon, salt, pepper
- Saffron soaked in warm water
Instructions
- Fry the aubergines until golden but not greasy, then pat dry with paper towels.
- In a pot, sauté onions and garlic until translucent.
- Add lamb chunks and brown on all sides.
- Stir in tomatoes, tomato paste, and spices including turmeric, cinnamon, salt, and pepper.
- Add saffron water for aroma and simmer gently.
- Layer the fried aubergines into the stew and cook until lamb is tender and flavors meld, about 1.5 to 2 hours.
- Serve hot with fluffy saffron rice or Nan-e Barbari.
Notes
Frying aubergines properly is key to avoid sogginess. For a lighter option, substitute lamb with beef or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
Keywords: Khoresh Bademjan, Persian stew, lamb, aubergine, eggplant, Iranian cuisine
Frequently Asked Questions About Persian Recipes
Q: What are the easiest Persian food recipes for beginners?
A: Start with dishes like Kateh-e Estamboli, Kotlet, or Kuku Sabzi—simple ingredients, forgiving techniques.
Q: How can I make Persian dishes healthier?
A: Use less oil, swap red meat for fish or legumes, and increase fresh herbs and vegetables.
Q: What are common herbs and spices in Persian cuisine?
A: Saffron, turmeric, cinnamon, dried lime, parsley, cilantro, mint, dill.
Q: Can Persian recipes be adapted for vegetarian diets?
A: Absolutely! Many dishes like Kuku, Borani, and Ash Reshteh are naturally vegetarian or can be easily adapted.
Q: Where to find Persian ingredients outside Iran?
A: Middle Eastern grocery stores, online specialty shops, or substitute with similar spices and herbs if needed.
Conclusion
Persian cooking is a treasure trove of flavors, colors, and stories — a cuisine that’s as much about community as it is about food. Whether you’re trying easy iranian food like Kotlet or celebrating with Sabzi Polo ba Mahi, these persian recipes bring the heart of Iran right to your table.
Try these dishes, experiment with herbs and spices, and embrace the joy of cooking Persian food. For even more authentic persian food recipes with pictures and inspiring ideas, be sure to follow my Pinterest page at Emilio Recipes.
This is the Persian cooking I want you to enjoy — simple, soulful, and unforgettable.