An Introduction to Persian Cuisine

When people talk about Persian food, they usually throw around words like "aromatic" and "herby." Those descriptors are absolutely true, but they don't even begin to encapsulate Persian cuisine. You definitely don't have to mysticize Persian food to understand it: our stews are squishy and comforting, our rice is fluffy with a coveted crispy layer, and we love our yogurt so much we even drink it. Cooking Persian food seems daunting, and — let's face it — you'll probably never make anything as good as a Persian grandmother, but with some practice, patience, and determination, you can become a confident Persian cook.

Polo (Rice)

Persian rice is far more than a mealtime staple: it's an artform. Tahdig, the caramelized, buttery layer that translates as "bottom of the pot," is the best-known element of Persian rice, but it's not the only one that deserves recognition. Persian rice has an almost pillowy soft texture thanks to the great care that comes in preparing it. Before it even enters a boiling pot of water, it's already been washed at least three times to remove the starch and soaked for at least 30 minutes. Additionally, Persian rice is never "just plain," and even the simplest rice recipe involves a fair amount of technique and seasoning, most notably saffron and salt. Persian rice dishes famously incorporate a variety of spices, vegetables, herbs, and even fruits, especially barberries or sour cherries.

Persian Recipes to Try:

• Persian Rice
• Persian Sabzi Polo (Herb Rice with Fava Beans)
• Adas Polow (Persian Rice and Lentils)

Khoresh

Squishy food reigns supreme in Persian cuisine, and no dish better proves that than khoresh. Khoresh's name comes from the Farsi verb for "to eat" and translates as "meal." It's a vague title, but given the variety of khoresh dishes, the name fits. For example, khoresh bademjan (Persian eggplant stew) and ghormeh sabzi (Persian herb stew) are vastly different, but still fit into the khoresh category. Khoresh dishes are usually referred to as stews thanks to their cooking method and texture.

Koresh Recipes to Try:

• Pomegranate Stew with Chicken (Khoresh Fesanjan)
• Gheymeh (Persian Beef Stew)
• Ghormeh Sabzi (Persian Herb Stew)

Gusht (Meats)

When Persian cuisine comes to mind, kebabs are likely the first foods conjured. Kebabs are standard Persian restaurant fare since they're made for crowds and don't need to spend time simmering. The most popular kebabs are barg (steak or lamb), jujeh (chicken), and koobideh (ground beef and/or lamb) — just try to pick a single favorite. But meat makes appearances in other Persian dishes, too, especially khoresh and soups like abgusht (which translates as "meat water").

Persian Meat Recipes to Try:

• Jujeh Kabob (Persian Chicken Kabobs)
• Mahi Sorkh Shodeh (Persian Fried Fish)
• Kabob Koobideh (Persian Ground Beef Kabobs)

Shirin (Sweets)

Traditional Persian desserts get their sweetness from floral notes, most notably rose and orange blossom, and usually incorporate dried fruit, nuts, or rice and a well-rounded array of spices. There's a strong sweet factor, but it's more of a natural sweetness rather than artificial or saccharine. Sholeh zard, Persian rice pudding, for example, gets its flavor from rosewater and saffron (which also gives it that unmistakable hue). We're also big on cream: bastani, rosewater and saffron ice cream, gets an extra touch of decadence from heavy cream, and every Persian household keeps a stash of French-style cream puffs on hand.

Persian Shirin Recipes to Try:

• Yazdi Cakes
• Tut (Persian Marzipan)
• Persian Halva

Explore More Persian Recipes:

• 15 Recipes for Nowruz, the Persian New Year
• 8 Persian Rice Recipes That Marry Aromatic Flavor with Irresistible Texture
• 12 Best Persian Recipes to Add to Your Weeknight Rotation
• Check Out Our Complete Collection of Persian Recipes