I was considering making it without the meat

Do you think it would be still good with just beans Cuz the sauce is soo good can be eaten alone

I’ve never heard or seen this stew before! Kohlrabi & bean stew from Mashad. And google has come up empty for a recipe. Does anyone happen to have one to share?

I’ve been so focused on making Sangak and neglected my dear Barbari, been about 18 months since I made it last. Turned out good.

Thinking of fusion-ing it and topping with everything bagel seasoning next time!

I think it turned out pretty good! I don't particularly enjoy the brand of rice I used though so next time I will be sure to grab one of the brands from the Persian market.

Also I used a stainless steel pan which I know is typically not used for tahdig.

That is all.

There seems to be a clear difference between middle east hummus and Persian hummus. A local shop (persian) makes the best hummus I've ever had (I live in the center of the US) but I've traveled to parts of the middle east and north Africa. What makes Iranian hummus different special. My initial searches on YouTube we less than helpful.

What do people normally do with the cute safran boxes? I feel like i cant throw them away, but they are too small to contain much else!!

Hey everyone!! This is my first time here. About 15 years ago ,my uncle had visited Iran (from India) and he had brought back a treat which was quite unique and I have been trying to find it since!! So , its kind of sweet and it's like a brittle/bark candy and it is made of some sort of seeds. It may be persian or iranian. Please do help me!!❤️❤️

My grandma Iranian, born in Tehran, spoke Farsi & English as an American. She used to always make TAHDIG With leftover rice in the microwave. I have no idea how she did it but it was using left over basmati rice usually the next day as a snack for me because I loved it. I have no idea or memory of how she made it and she’s unfortunately in memory care now :(.

Please help me with a foolproof recipe for cooking Tahdig in the Pars rice cooker! Can it be with yogurt, saffron and ghee?

Hi All, Does anyone know where I can get a bumpy cast iron (or other metal) plate that simulates a pebble baking surface for making sangak in my home oven? I believe they exist but my search has come up empty. Thanks in advance.

Hi everyone, I am new to Persian cooking, and as title suggests, have a question about the usage of rosewater. If I want to add it to a recipe, is there a standard ratio that is typically used? Or is this one of those ingredients that you measure "with your heart", or as my best friend likes to say, "be guided by the ancestors"

For example, when I make bread, I get good results when I use about 2 tsp of salt to four cups of flour. (Apprx 10 g to 500 g). I recently made pistachio biscotti, and thought how nice it would be to add rosewater, but was unsure about how much I would need.

Thanks for taking the time to read this!

https://preview.redd.it/hddqmks87c6e1.jpg?width=600&format=pjpg&auto=webp&s=e4529b5edc3ae51802185209f476eb8a1f382321

I used an air fryer for my eggplant for a healthier version. Loved it ☺️

unfortunately, it's a bit bland (I think I added too much water, didn't fry the herbs long enough, and funnily enough not enough salt). any tips other than those things to tweak? i think I am pleased with the level of tartness.

Does anyone know where I can get bulk Persian saffron (US, California). Preferably the saharkhiz stuff or equivalent quality. We’re a restaurant and the Persian stuff one of our suppliers got us was awful compared to what we get at home. TIA!

Sefid here who grew up with my best friend's maman's home cooking. i've been dabbling cooking Persian food myself based on recipes but some things are confusing me. like a recipe called for limoo amani, which I got Sadaf brand, but they were yellow and i always remember her mom using black ones. Can anybody clarify this for me?

ETA: my abgoosht still came out great!

I regularly make piaz dagh to keep in my freezer. I use it mainly for quick meals like adassi (green lentils) and sometimes with a chicken dish. What are some of your uses for piaz dagh?