Slow-Roasted Persian Lamb Shoulder with Saffron Butter
Prep it, put it in the oven and forget it: a saffron-butter lamb shoulder that falls off the bone after 5 hours. My most requested holiday recipe.
Kabab Torsh - Pomegranate Herb Kabab
Kabab Torsh is a mouthwatering Kabab from the Gilan and Mazandaran provinces in northern Iran.
It’s usually made of ribeye, sirloin, or tenderloin. The typical northern Iranian combination of sour pomegranate molasses, earthy walnuts, and fresh herbs is what differentiates this kabab dish from others.
Gamaj Kabab - Lamb Stew With Herbs And Walnuts Cooked in Terracotta Pot
Gamaj Kabab is a mouthwatering dish from the Gilan province in northern Iran. Gamej is a piece of Persian Terracotta-style cookware for cooking meat and fish.
This tasty stew is made of lamb, fresh herbs, pomegranate molasses, and walnuts. If your mouth isn’t watering already, it will when your kitchen fills with the scent of this heavenly combination.
Ghaliyeh Mahi - Persian Spicy Fish, Herb and Tamarind Stew
Ghaliyeh Mahi is a southern Iranian dish. The pleasant sourness of tamarind combined with the heat of cayenne pepper and the distinct flavour of coriander and fenugreek make this dish a must-try experience for your taste buds!
Chekdirmeh – Traditional Turkmen One-Pot Rice and Lamb (چکدرمه)
A comforting one-pot Turkmen dish made with lamb, caramelised onions, and tomatoes — cooked slowly with rice until rich, fragrant, and deeply satisfying. My take on a classic from northern Iran.
Kabab Sardashi - Persian Baked Kebab from Hamedan
A legendary one-pan kebab from Hamedan, Kebab Sardashi is baked over a bed of vegetables. No skewers, no grill. Just juicy meat, tangy sumac, golden potatoes, and a deep Persian flavour, all in one tray.
Saffron Monkfish Kabab (Inspired by Uzun Burun Mazzeh)
A nostalgic Persian twist on grilled monkfish, marinated with saffron, onion, garlic, and tarragon. Inspired by the legendary Uzun Burun kebabs once served with Araq in Iran, this dish brings bold flavour and memory to your barbecue. Perfect for seafood lovers and Persian food fans alike.
Charcoal-Grilled Octopus, Persian Gulf Inspired
A Persian twist on grilled octopus, inspired by the bold, tangy flavours of the southern Iranian coast. Marinated with pomegranate molasses, dried lime, and garlic, then charred to perfection over charcoal. Chef-level technique meets Persian soul.
Ash-e Yakh - Cold Herb and Yoghurt Soup from Tabriz
A light and refreshing cold soup from Tabriz, Ash-e Yakh is made with yoghurt, rice, garlic, and herbs. This traditional Azerbaijani summer dish is served chilled with ice cubes and makes a perfect vegetarian starter.
Katoq-e Mahi Doodi - Southern Iranian Smoked Fish Stew
A bold, coastal dish from Qeshm Island in southern Iran, this smoked fish stew is full of rich spices, caramelised onions, and baby potatoes. Traditionally made with salted fish, it’s a deeply comforting and flavourful taste of Hormozgan’s seafood heritage.
Eshkeneh - Fenugreek and Onion Soup
Eshkeneh's rich history and regional variations make it a beloved dish across Iran. Its simplicity, combined with the robust flavours of fenugreek and caramelised onions, offers a taste of Persian culinary tradition that's both nourishing and satisfying.
Persian Duck Leg Stew with Barberry Garnish
Rich, tangy Persian duck leg stew slow-cooked with turmeric, cinnamon, and tomato — topped with buttery barberries. Perfect with kalam polo or saffron tahdig.
Gerde-Bij - Persian Stuffed Fish
Gerde Bij is a traditional stuffed fish dish from Iran's Gilan province. This culinary treasure highlights the region's rich flavours and unique cooking methods, reflecting the Gilaki people's deep connection to their natural surroundings.
Traditionally, Gerde Bij is prepared using a clay pot called a "Gamaj," essential in Gilani cuisine for its ability to slow-cook food, allowing flavours to meld beautifully. The fish, often a local variety, is meticulously cleaned, descaled, and its stomach removed. After washing and drying, it's salted thoroughly, including the head and interior.
Koofteh Tabrizi - Persian Stuffed Meatballs
Koofteh Tabrizi, the famous Persian giant meatball, is one of Iran’s most cherished traditional dishes, originating from the historic city of Tabriz. This stuffed meatball is known for its impressive size, intricate filling, and the rich, saffron-infused tomato broth it simmers in. The word kufteh comes from Persian kuftan, meaning “to pound” or “to grind,” highlighting the meticulous process of combining ground meat, rice, split peas, and fresh herbs to create the perfect texture.
Gheymeh Naari - Tangy Pomegranate and Lamb Polo
Iranian cuisine is a tapestry of rich flavours, ancient traditions, and regional specialities, many of which have been passed down through generations. One such dish, deeply rooted in the history of Old Tehran, is Gheymeh Naari—a beautifully fragrant and flavourful Persian stew cooked with fresh pomegranate juice. This unique version of Gheymeh, also known as Gheymeh Polo Mehdi Khan, stands apart from the classic Khoresh Gheymeh thanks to its tangy-sweet pomegranate broth, which lends it an irresistible depth of flavour. The dish traces its origins back to the native villagers of Tehran, long before the city transformed into the bustling metropolis it is today. It is said that Mehdi Khan, one of the last original residents of Old Tehran during the Qajar era, preserved and passed down this treasured recipe, ensuring its legacy lived on.
Khoresh-e Anjir-e Hami - Hami’s Royal Fig Stew
Hami’s Royal Fig Stew is a groundbreaking culinary creation that blends the richness of Persian-inspired flavours with modern elegance. At its heart are tender lamb shanks, slow-cooked with aromatic cardamom, cinnamon, and saffron, creating a deeply spiced and luxurious broth. The natural sweetness of caramelised black figs pairs beautifully with the nutty essence of walnuts, adding layers of complexity and texture. Brightened with fresh lemon juice and balanced with a delicate hint of sweetness, each ingredient is meticulously chosen to create a symphony of flavours that embody both tradition and luxury.
Soup-e Jo - Barley Soup
Barley soup has always held a special place in Persian culinary culture. Back in the day, it was one of the most popular dishes on the menu at our restaurant in Iran. Customers would often bring their own containers, eager to have them filled with this comforting classic—a true testament to its widespread appeal. This creamy soup is the perfect companion to chilly days. With the earthy richness of mushrooms, the bright zing of lemon, and the hearty texture of barley, it’s as nourishing as it is satisfying. Whether served for lunch or dinner, it’s a dish that warms both the body and soul.
Kabab Torsh-e Tabei - Persian Pan Kebab with Tangy Pomegranate Sauce
Who says you need a grill to make proper kebab? Meet Kabab Torshe Tabei-ye, the no-fuss cousin of kabab koobideh that skips the charcoal drama and goes straight to the stovetop. But don’t let its simplicity fool you! This dish is all about bold, mouthwatering flavours. The secret? A luscious walnut and pomegranate sauce that’s tangy, nutty, and downright irresistible.
Ash-e Anar - Persian Pomegranate and Herb Pottage
It’s time for another ash recipe, this time Ash Anar. This Persian pomegranate and herb pottage is so comforting during the colder months. As I explained in my Ash-e Reshteh recipe, the closest English word to aash I can think of is ‘pottage’ (a thick soup of vegetables and often meat). Aash however has an additional criteria: It always involves fresh herbs. Since this particular one is Ash-e Anar, it also involves pomegranates, so if you like the fruity, sour taste of this gorgeous fruit, this ash recipe is for you!
Aash Anaar is the perfect dish to make on Yalda night, the winter solstice, that Persians celebrate since ancient times.