At the heart of Persian cuisine lies a profound respect for the bounty of nature, with each dish celebrating the union of carefully selected ingredients, meticulously prepared and artfully combined. It is a cuisine that transcends mere sustenance, elevating the act of dining to a realm of sensory indulgence and shared communal experience.
Imagine gathering around a beautifully laid table, where the vibrant hues of jewel-toned pomegranate seeds and emerald-green herbs contrast against the golden saffron-infused rice. The aroma of simmering stews, redolent with the warmth of cinnamon and the tang of dried limes, beckons you to partake in a culinary journey that spans generations.
Persian cuisine is a tapestry woven with the flavors of the ancient Silk Road, where spice traders and nomadic tribes left their indelible mark on the region’s culinary traditions. Each dish tells a story, from the rich, velvety fesenjan stew, where walnuts and pomegranate molasses mingle in a harmonious dance, to the tender kebabs, marinated in a symphony of saffron, lemon, and yogurt, their smoky essence kissed by the flame.
To truly experience Persian cuisine is to embark on a journey through time, where ancient traditions and modern interpretations converge, creating a culinary landscape that is at once familiar and excitingly new.
1. Ghormeh Sabzi (Herb Stew with Kidney Beans and Lamb)
Herbaceous, and tangy stew with a depth of flavors.
Ingredients: Lamb or beef, kidney beans, parsley, cilantro, fenugreek leaves, dried limes, turmeric, onions, garlic, tomato paste, salt, pepper
Cook Time: 2-3 hours
- Sauté onions and garlic until golden
- Add lamb/beef and brown
- Add tomato paste, turmeric, salt, pepper, and sauté for 2-3 mins
- Add kidney beans, herbs, dried limes, and enough water to cover
- Simmer for 2-3 hours until meat is tender
- Adjust seasoning and serve over rice
2. Khoresht Fesenjan (Pomegranate and Walnut Stew)
Rich, sweet-tart stew with a velvety texture.
Ingredients: Chicken or duck, walnuts, pomegranate molasses, onions, sugar, broth, saffron, cinnamon, salt, pepper
Cook Time: 1.5-2 hours
- Sauté onions until golden
- Add chicken/duck and brown
- Add broth, pomegranate molasses, sugar, saffron, cinnamon, salt, pepper
- Simmer for 1-1.5 hours until meat is tender
- In a blender, grind walnuts with some of the stew liquid to make a paste
- Add walnut paste to stew and cook for 15 more minutes
- Adjust seasoning and serve over rice
3. Kebab Kubideh (Grilled Ground Meat Kabobs)
Flavorful, aromatic ground meat kabobs with a char-grilled taste.
Ingredients: Ground lamb or beef, onions, parsley, salt, pepper, saffron, baking soda
Cook Time: 30-40 minutes
- In a bowl, mix ground meat, grated onions, parsley, salt, pepper, saffron, baking soda until well combined
- Cover and refrigerate for 30 mins to let flavors meld
- Shape into long kabob shapes on skewers
- Grill over medium-high heat, turning occasionally until charred and cooked through, about 15-20 mins
- Serve with rice, sumac, grilled tomatoes and onions
4. Chelo Kabab (Steamed Saffron Rice with Kabobs)
Fragrant saffron-infused rice served with juicy, flavorful kabobs.
Ingredients: Long grain rice, saffron, yogurt, eggs, kabobs (kebab kubideh or jujeh kabob)
Cook Time: 1 hour
- Soak rice in salted water for 30 mins, then drain
- Parboil rice for 5-7 mins until al dente, drain
- In a pot, add yogurt, eggs, and a little rice water, whisk to blend
- Layer parboiled rice and yogurt mixture in pot, poking holes with handle
- Cover and steam for 45-60 mins until rice is fluffy
- Serve with grilled kabobs on the side
5. Baghali Polo (Dill and Lima Bean Rice)
Vibrant, herbal rice with tender lima beans and fragrant dill.
Ingredients: Long grain rice, lima beans, dill, saffron, butter or ghee, salt
Cook Time: 1 hour
- Soak rice for 30 mins, drain
- Parboil rice for 5 mins until al dente
- In a pot, layer parboiled rice, lima beans, dill, saffron water, salt
- Add butter/ghee on top in a pattern
- Cover and steam for 45-60 mins until rice is fluffy
- Gently mix everything together before serving
6. Zereshk Polo (Barberry Rice)
Tart, vibrant basmati rice dotted with ruby-red barberries and slivered pistachios.
Ingredients: Basmati rice, barberries, butter, sugar, saffron, pistachios, salt
Cook Time: 1 hour
- Rinse barberries under water, drain and set aside
- Parboil rice for 5-7 minutes until barely undercooked, drain
- In a pot, layer parboiled rice, barberries, sugar, saffron water, butter
- Using handle, poke holes in rice for steam to escape
- Cover and steam for 45-60 mins
- Remove lid, mix in pistachios and fluff with a fork
- Serve hot garnished with more pistachios
7. Koobideh Kabob (Grilled Ground Meat Kabobs)
Aromatic ground meat kabobs with onions, parsley, and warming spices.
Ingredients: Ground lamb/beef, onions, parsley, salt, pepper, baking soda, turmeric, cumin
Cook Time: 30-45 minutes
- Mix ground meat with grated onions, parsley, spices, salt, pepper until combined
- Cover and refrigerate for 30 minutes to allow flavors to meld
- Shape into long kebab shapes on skewers
- Grill over medium-high heat for 15-20 mins, turning occasionally until cooked through
- Serve hot with grilled tomatoes, sumac onions, and fresh herbs
8. Tahchin (Baked Saffron Rice Cake)
Golden, crispy saffron-scented rice cake layered with chicken, yogurt and saffron.
Ingredients: Chicken, basmati rice, yogurt, eggs, saffron, butter, salt, pepper
Cook Time: 1.5 hours
- Parboil rice until partially cooked, drain and rinse with cold water
- In a bowl, mix yogurt, eggs, saffron, salt and pepper
- Grease a baking dish with butter
- Layer rice, yogurt mixture, and chicken pieces in dish
- Cover with foil and bake at 350°F for 1 hour
- Remove foil, dot with butter and bake uncovered 30 mins more until crispy
- Invert onto a plate and serve hot or at room temp
9. Mirza Ghasemi (Smoky Eggplant Dip)
Rich, smoky eggplant dip with a hint of garlic and tangy tomatoes.
Ingredients: Eggplants, tomatoes, garlic, eggs, olive oil, salt, pepper
Cook Time: 40 minutes
- Prick eggplants with a fork and grill or broil until charred and softened, about 20 mins
- Remove stem, peel skin off eggplants and mash flesh into a puree
- Grate or finely chop the tomatoes and garlic
- Heat oil in a skillet and sauté tomatoes and garlic for 2-3 mins
- Add eggplant puree, salt and pepper, stir to combine
- Make a well in the center, crack in the eggs
- Cover and cook for 5 mins until eggs are softly set
- Remove from heat and gently mix eggs into the dip
- Serve warm with bread or rice
10. Kuku Sabzi (Herb Frittata)
Light and fresh herb-packed frittata with walnuts and barberries.
Ingredients: Eggs, parsley, cilantro, dill, walnuts, barberries, flour, baking powder, salt, pepper, butter/oil
Cook Time: 30 minutes
- Finely chop herbs and combine with eggs, flour, baking powder, salt and pepper
- Fold in walnuts and barberries
- Heat butter/oil in a skillet over medium heat
- Pour in egg mixture and cover
- Cook for 5-7 mins until mostly set
- Transfer to oven at 350°F and bake for 15 mins until puffed and cooked through
- Slide onto a plate and serve warm, often with yogurt
11. Ash Reshteh (Thick Noodle Soup)
Hearty noodle soup with beans, herbs and tangy kashk (whey).
Ingredients: Reshteh noodles, kidney beans, chickpeas, parsley, cilantro, kashk, fried onions, garlic, mint, salt, pepper
Cook Time: 2 hours
- Cover beans with water and soak overnight, drain
- In a pot, sauté garlic and fried onions for 1 min
- Add beans, herbs, salt and cover with water or broth
- Simmer for 1-2 hours until beans are very soft
- Add reshteh noodles and simmer for 10 more mins
- Remove from heat, add kashk and mint, adjust seasoning
- Serve hot garnished with more fried onions and kashk
12. Koufteh Tabrizi (Meatball and Tomato Stew)
Flavorful meatballs simmered in a rich, tangy tomato broth. Ingredients: Ground beef/lamb, rice, eggs, onions, turmeric, salt, pepper, tomato sauce, dried limes, saffron
- Cook Time: 2 hours
- For meatballs: Mix meat, rice, eggs, onions, turmeric, salt, pepper until combined
- Form into ping-pong sized balls
- For stew: Sauté onions until golden, add tomato sauce, dried limes, saffron, salt, pepper
- Add meatballs and enough water to cover
- Simmer for 1.5-2 hours until meatballs are cooked through and stew thickens
- Adjust seasoning and serve hot with rice
13. Jojeh Kabab (Saffron Chicken Kabobs)
Succulent chicken kabobs marinated in saffron, lemon juice and yogurt.
Ingredients: Chicken thighs, saffron, lemon juice, yogurt, onions, salt, pepper, butter
Cook Time: 1 hour (plus 4 hours marinating)
- Make marinade by mixing yogurt, saffron water, lemon juice, salt, pepper
- Add chicken and onions, cover and marinate for 4 hours
- Thread marinated chicken and onions onto skewers
- Grill over medium-high heat for 15-20 mins, basting with marinade
- Brush with melted butter and serve hot with rice and grilled tomatoes
14. Lubia Polo (Green Bean Rice)
Fragrant basmati rice studded with tender green beans and slivers of lamb.
Ingredients: Basmati rice, green beans, lamb or beef, onions, dill, saffron, butter
Cook Time: 1.5 hours
- Parboil rice for 5 mins until barely undercooked
- In a pot, layer rice, green beans, sautéed meat and onions, dill, saffron water
- Add butter on top in a pattern, cover and steam for 1 hour
- Remove lid, fluff rice gently with a fork
- Garnish with more dill and saffron and serve hot
15. Qeimeh (Yellow Split Pea and Lamb Stew)
Hearty, bright yellow stew made with split peas, lamb and warming spices.
Ingredients: Split peas, lamb, onions, turmeric, cinnamon, lime, tomato paste, garlic, salt, pepper
Cook Time: 2-2.5 hours
- Rinse split peas and soak for 1 hour, then drain
- Brown lamb and onions in a pot, drain excess fat
- Add split peas, turmeric, cinnamon, salt, pepper and cover with water
- Simmer for 1.5-2 hours until split peas break down
- Add tomato paste, garlic, lime juice and cook 15 more mins
- Adjust seasoning and serve over basmati rice
16. Khoresht Karafs (Celery Stew)
Fragrant, herbal stew with tender celery, herbs and chunks of meat. Ingredients: Celery, parsley, cilantro, meat (lamb/beef), onions, turmeric, dried limes, garlic, salt, pepper
Cook Time: 2-2.5 hours
- In a pot, brown meat and set aside
- Sauté onions until golden, add turmeric and sauté for 1 min
- Add celery, herbs, dried limes, garlic and browned meat
- Pour in enough water/broth to cover ingredients
- Simmer for 2-2.5 hours until celery is very tender
- Season with salt and pepper, serve over rice
17. Maast-o-Khiar (Yogurt and Cucumber Salad)
Cool, refreshing salad with creamy yogurt, crisp cucumbers and dried mint.
Ingredients: Persian cucumbers, yogurt, dried mint, garlic, salt, pepper, rose petals (optional)
- Prep Time: 20 mins
- Peel, grate or chop cucumbers into small pieces
- Mix yogurt with grated garlic, dried mint, salt and pepper
- Fold in the cucumber pieces
- Cover and refrigerate for 15-20 mins to allow flavors to meld
- Garnish with more dried mint and rose petals before serving
18. Khoresht Bademjan (Eggplant Stew)
Rich, satisfying eggplant stew with tangy tomatoes and aromatic spices.
Ingredients: Eggplants, tomatoes, onions, turmeric, cinnamon, garlic, lemon juice, dried mint
Cook Time: 1-1.5 hours
- Sauté onions and garlic until golden
- Add turmeric, cinnamon and sauté for 1 min
- Add diced tomatoes and eggplants, season with salt and pepper
- Pour in enough water/broth to barely cover
- Simmer for 1-1.5 hours until eggplants are very soft
- Add lemon juice and dried mint, adjust seasoning
- Serve over rice garnished with fried mint or basil
19. Kabab Barg (Thinly Sliced Beef Kabobs)
Flavorful, tender beef kabobs marinated in saffron, lemon and onions.
Ingredients: Beef tenderloin, saffron, lemon juice, onions, salt, pepper, butter
Cook Time: 1 hour (plus 4 hours marinating)
- Make marinade with saffron water, lemon juice, grated onions, salt, pepper
- Add beef strips and marinate for 4 hours
- Thread marinated beef onto skewers accordion style
- Grill over high heat for 4-5 mins per side, basting with marinade
- Brush with melted butter and serve hot with rice and grilled tomatoes
20. Abgoosht (Lamb and Chickpea Stew)
Hearty, comforting stew of lamb, chickpeas and potatoes in a lemony broth.
Ingredients: Lamb, chickpeas, potatoes, onions, turmeric, salt, pepper, lemon juice, garlic
Cook Time: 2.5-3 hours
- In a pot, brown lamb pieces and set aside
- Sauté onions until golden, add turmeric and sauté 1 min
- Add chickpeas, browned lamb, salt, pepper and cover with water
- Simmer for 2 hours, then add potato chunks
- Cook for 30 more mins until potatoes are tender
- Finish with lemon juice, minced garlic and adjust seasoning
21. Fesenjoon (Pomegranate and Walnut Chicken Stew)
Rich, tangy-sweet stew with tender chicken in a luscious pomegranate and walnut sauce.
Ingredients: Chicken, walnuts, pomegranate molasses, onions, chicken stock, sugar, saffron, cinnamon, salt, pepper
Cook Time: 1.5-2 hours
- Brown chicken pieces and set aside
- Sauté onions until golden, add cinnamon and sauté briefly
- Add chicken, stock, pomegranate molasses, sugar, saffron, salt and pepper
- Simmer for 1-1.5 hours until chicken is very tender
- In a blender, grind walnuts with some stew liquid to make a paste
- Stir walnut paste into the stew and cook 10 more minutes
- Adjust seasoning and serve over rice
22. Ghormeh Sabzi (Herb, Kidney Bean and Lamb Stew)
Vibrant green herb stew with tender lamb and kidney beans in a tangy sauce.
Ingredients: Lamb, kidney beans, parsley, cilantro, fenugreek leaves, dried limes, turmeric, onions, garlic, tomato paste
Cook Time: 2-3 hours
- Sauté onions and garlic until golden
- Add lamb and brown, then add tomato paste, turmeric, salt and pepper
- Add kidney beans, chopped herbs, dried limes and water to cover
- Simmer for 2-3 hours until lamb is very tender
- Adjust seasoning and serve over Persian rice
23. Bademjan Polo (Eggplant and Tomato Rice)
Aromatic basmati rice cooked with tangy tomatoes and tender eggplant chunks.
Ingredients: Basmati rice, eggplants, tomatoes, onions, garlic, turmeric, saffron, butter, salt, pepper
Cook Time: 1.5 hours
- Parboil rice for 5 mins until barely undercooked
- Sauté onions and garlic, add diced eggplants and tomatoes
- Season with turmeric, salt and pepper
- Layer parboiled rice and eggplant-tomato mixture in a pot
- Add saffron water and butter on top
- Cover and steam for 1 hour until rice is fluffy
- Gently mix everything together before serving
24. Dolmeh Barg (Stuffed Grape Leaves)
Savory grape leaves stuffed with a fragrant herb-rice filling. Often served at room temperature.
Ingredients: Grape leaves, basmati rice, parsley, dill, tarragon, onions, tomato sauce, lemon, olive oil
Cook Time: 1 hour
- Parboil rice for 5 minutes until barely undercooked
- Make filling by mixing parboiled rice, chopped herbs, grated onion, lemon zest, salt and pepper
- Lay grape leaves flat and place a spoonful of filling near the stem
- Roll up leaves into tight cylindrical shapes
- Layer dolmas in a pot and pour tomato sauce and olive oil over top
- Cover and simmer for 45-60 mins until leaves are tender
- Serve warm or at room temp, often with yogurt
25. Aash-e Reshteh (Persian Noodle Soup)
Thick, hearty noodle soup full of beans, herbs and tangy kashk (whey).
Ingredients: Reshteh noodles, chickpeas, kidney beans, onions, garlic, kashk, parsley, cilantro, mint, turmeric
Cook Time: 1.5-2 hours
- Cover beans with water and soak overnight, drain
- Sauté onions and garlic, add drained beans, turmeric and broth
- Simmer for 1-2 hours until beans are very soft
- Add noodles and cook for 10 more minutes
- Remove from heat and dissolve kashk into the broth
- Finish with chopped herbs, dried mint and adjust seasoning
Conclusion
The diverse array of 25 Persian dinner recipes presented here showcases the rich tapestry of flavors, ingredients, and culinary traditions that define Persian cuisine. From fragrant herb-laden stews like Ghormeh Sabzi and Fesenjoon, to aromatic rice dishes like Lubia Polo and Zereshk Polo, to the legendary kabobs like Jujeh Kabab and Kabab Barg, each recipe tells a story of Iran’s ancient culinary heritage.
These recipes not only tantalize the taste buds but also glimpse the warm hospitality and communal spirit at the heart of Persian culture. Whether you’re an experienced cook or a curious explorer of global cuisines, these 25 recipes invite you to embark on a flavorful journey, where every bite is a celebration of the region’s culinary artistry.