will definitely make it again😋

I have so much lavashak right now and was wondering how I could use it? (Apart from just eating it on its own). I saw a trend online of people rolling pomegranate seeds in it. Is there anything else I could use it for? Thanks!

Embracing my Persian side, I made myself zamarod polo yesterday. Followed Gran's recipe to a tee and absolutely chuffed with how it turned out. Well so very pleased with myself! 💚

Hi - I am about to attempt my first ever homemade Chelo Kebab. Any tips on what meat I should buy and from where? (USA) And any tips, much appreciated! Thanks!

Hello all, I have recently been introduced to Persian food and I am obsessed. I love to cook, and have never even tried most Persian food in general. I was wondering if anyone is willing to pitch in with their all time favorite or top 3 favorite Persian dishes that I could try and cook. Thanks in advanced!

Made tahdig for the 3rd time, I ended up burning the rice a bit, was still mostly tasty - but are there ant tricks to know when it's done?

This time instead of adding ground cinnamon to my chicken or rice I added two whole cinnamon stick in the chicken while it simmered. It gave it the wonderful cinnamon aroma I was looking for!

Such a good meal! My Persian-American version has all of the aromatic spices and flavors of traditional Dolmeh but made with ground turkey and quinoa! Oh so goooood!

I know it's easy but I'm new to Persian cooking. I had long believed it was basically just yogurt with shallots. Well, I went to the market, bought some shallots (which I always assumed just tasted like onions, so was a bit skeptical), threw them in my yogurt and... yogurt with onions :). Turns out, as you all on here know no doubt, they have to be Persian shallots!

Well, I don't know if it's best to try to seek these out fresh in ethnic markets, or use the dried variety reconstituted. I was going to buy the Sadaf dried ones but the company seems to have terrible ratings.

Advice?

Thanks so much!

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Had some koobideh kebab at an Arab place. Had a nice cinnamon and sour taste to it with zest. I was trying to place it and the closest I came to was that zereshk powder we put on rice. Not 100%, but close. Was this sumac?

I recently went to a persian restaurant and they had amazing safron ice cream, it reminded me of a flavor I forgot about in my childhood. I was wondering if anyone has been able to DIY some good saffron bastani at home? Bonus points if anyone has info on the wafers too

Just to be sure, Sholezard is eaten cold right?

Is it the same as Tahdig or are they different?

Are they the same? Or are they different?

Nowruz Mobarak!!!

Hi and happy Norooz

I'm making aash reshteh, sabzi polo maahi and kuku sabzi tonight and want to make the kuku in advance as I've done before. However, it always goes flat when precooked. Does anyone have any tips for preventing this?