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Aash e Aaloo (Persian Soup)
Lamb, basmati rice and herbs simmered on the stove.
Sophisticated plateau gastronomy celebrated for crispy golden rice crusts, slow herb stews, walnut pomegranate sauces, and saffron sweets.
Persian culinary traditions represent centuries of court refinement, perfecting the art of steaming long-grain rice to separate every grain and balancing sweet fruit accents against tart dried limes.
Thick nourishing soup of Persian flat noodles, mixed beans, and leafy herbs, topped with whey, fried mint, and crispy onions.
Grilled seasoned minced meat skewers served over steamed saffron buttered rice with grilled whole tomatoes and ground sumac.
Authentic dishes and home cooking from Persian Plateau & Isfahan.
Lamb, basmati rice and herbs simmered on the stove.
Pan-cooked lamb, basmati rice and herbs, a Persian soup.
Lentils, beef and pomegranate syrup simmered on the stove and spiced with turmeric and cinnamon for a Persian stew.
Chickpeas, lentils and wheat come together in this Persian soup, fragrant with turmeric and cooked in a pan.
Rich sweet and sour braise of poultry simmered in a velvet sauce of finely ground toasted walnuts and tangy pomegranate molasses.
Savory tomato stew of diced meat and yellow split peas simmered with sun-dried black limes, garnished with crisp potato matchsticks.
Dark green stew made from slowly sauteed parsley, leeks, fenugreek, red kidney beans, and tender meat with whole dried limes.
Smoky fire-charred eggplant pulp cooked with ripe tomatoes, golden garlic cloves, and eggs scrambled directly into the pan.
Delicate sweet golden rice dessert perfumed with saffron, rosewater, and cardamom, decorated with ground cinnamon and slivered almonds.
Prized crunchy golden crust formed at the bottom of the rice pot during gentle steam cooking, infused with saffron and butter.
Steamed saffron rice garnished with tart ruby barberries sauteed in butter, served beside tender braised tomato chicken.