10 Delicious Persian Food Recipes to Try at Home

Persian food recipes offer a delightful journey into one of the world’s oldest and most sophisticated cuisines. Characterized by aromatic herbs, fragrant spices, and a perfect balance of sweet and savory flavors, traditional Persian dishes have influenced culinary traditions across the Middle East and beyond. In this comprehensive guide, we’ll explore authentic Persian recipes that bring the essence of Iranian kitchens to your home. From hearty stews and fluffy rice dishes to mouthwatering kabobs and sweet desserts, these easy Persian recipes will introduce you to the rich tapestry of Persian cuisine while being accessible for home cooks of all experience levels.

Exploring Traditional Persian Dishes

Persian cuisine is one of the world’s oldest culinary traditions, dating back thousands of years. It represents a diverse mosaic of regional flavors unified by common cooking techniques and ingredients. Persian food recipes often feature fragrant herbs like mint, parsley, and dill; fruits such as pomegranates, plums, and barberries; and spices including saffron, cinnamon, and dried lime. These ingredients create the distinctive flavor profiles that make authentic Persian recipes so beloved worldwide.

Popular Persian Stew Recipes

Stews (khoresh) form the backbone of Persian cuisine. These hearty, slow-cooked dishes pair perfectly with chelow (steamed rice) and constitute the daily meals in many Iranian households.

Ghormeh Sabzi (Persian Herb Stew)

INGREDIENTS:

• 1 pound lamb or beef stew meat, cut into cubes
• 1 large onion, finely chopped
• 4 bunches of mixed herbs (parsley, cilantro, chives, fenugreek), finely chopped
• 1-2 dried Persian limes (limoo omani), pierced
• 1 can kidney beans, drained and rinsed
• 2 tablespoons vegetable oil
• 1 teaspoon turmeric
• Salt and pepper to taste
• Water or broth as needed

EQUIPMENT_NEEDED:

• Large pot with lid
• Sharp knife
• Cutting board
• Measuring spoons

Fesenjan (Pomegranate Walnut Stew)

INGREDIENTS:

• 2 pounds chicken thighs (bone-in or boneless)
• 2 cups walnuts, finely ground
• 1 cup pomegranate molasses
• 1 large onion, finely chopped
• 2 tablespoons vegetable oil
• 1-2 tablespoons sugar (adjust to taste)
• Salt and pepper to taste
• Water or broth as needed

EQUIPMENT_NEEDED:

• Large pot with lid
• Food processor (for grinding walnuts)
• Measuring cups and spoons

Persian Rice Dishes

Perfect rice preparation is considered an art in Persian cuisine, with tahdig (the crispy bottom layer) being a highly prized delicacy.

Chelow ba Tahdig (Persian Steamed Rice with Crispy Bottom)

INGREDIENTS:

• 3 cups basmati rice
• 3 tablespoons salt (for parboiling)
• 3 tablespoons vegetable oil
• 2 tablespoons butter
• 1/4 teaspoon saffron, ground and dissolved in 2 tablespoons hot water
• Optional for tahdig base: lavash bread, potato slices, or yogurt and rice mixture

EQUIPMENT_NEEDED:

• Large non-stick pot with tight-fitting lid
• Colander
• Clean kitchen towel
• Measuring cups and spoons

Authentic Kabob Recipes

Persian kabobs are known worldwide for their distinctive preparation and exquisite taste.

Koobideh Kabob (Ground Meat Kabob)

INGREDIENTS:

• 2 pounds ground lamb or beef (20% fat content preferred)
• 1 large onion, grated and excess moisture squeezed out
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon turmeric
• 1 tablespoon sumac (plus more for serving)
• Optional: 1 egg (helps binding if needed)

EQUIPMENT_NEEDED:

• Flat, wide metal skewers
• Grill or broiler
• Mixing bowl
• Grater

Step 1

Ghormeh Sabzi Preparation

Consider this herbaceous stew the crown jewel of Persian cuisine! Let’s prepare this beloved dish step by step:

Ingredients you’ll need:

• Meat (typically lamb or beef), cubed
• Onions, finely chopped
• Vegetable oil
• Turmeric, salt, and pepper
• Fresh herbs: parsley, cilantro, chives, and fenugreek (all finely chopped)
• Dried limes (limoo omani), pierced
• Kidney beans (canned or pre-cooked)
• Water or broth

Cooking Instructions:

1. Prepare the base: Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes. Add meat cubes and brown on all sides. Sprinkle with turmeric, salt, and pepper, stirring to coat the meat evenly.

2. Add the herbs: Add the finely chopped herbs (parsley, cilantro, chives, and fenugreek) to the pot and sauté for about 10 minutes until the herbs are dark green and fragrant. Add pierced dried limes and enough water or broth to cover the ingredients by about 1 inch.

3. Simmer to perfection: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, until the meat is tender. Add the kidney beans during the last 30 minutes of cooking. Adjust salt and pepper to taste. The stew should have a thick consistency – if it’s too watery, simmer uncovered to reduce.

4. Serve: Ladle this aromatic stew over saffron-infused Persian rice (chelo) for an authentic dining experience. The tanginess from the dried limes balances perfectly with the rich herbs and tender meat.

Chef’s Tip: The key to authentic Ghormeh Sabzi is patience! The longer and slower it simmers, the more the flavors meld together. Many Persian cooks believe this stew tastes even better the next day.

Step 2: Making Perfect Tahdig (Crispy Rice)

The Art of Perfect Tahdig (Crispy Rice)

Tahdig, meaning ‘bottom of the pot,’ is the crown jewel of Persian cuisine – a gloriously crispy, golden layer of rice that forms at the bottom of the pot. Follow these steps to create this beloved delicacy:

1. Preparation:

• Thoroughly wash basmati rice until the water runs clear
• Soak in water with 3 tablespoons salt for 1-2 hours (minimum 30 minutes)
• Bring a large pot of water to boil with 3 tablespoons salt
• Drain the soaked rice and add to boiling water
• Parboil for 5-7 minutes, until rice is soft on the outside but still firm in the center

1. Creating the Base:

• Drain rice in a colander
• Rinse the pot and return to heat
• Add 3 tablespoons oil and 1 tablespoon water, swirling to coat the bottom evenly
• For traditional tahdig, choose one of these options:
  • Spread a thin layer of rice mixed with yogurt on the bottom
  • Place a round of lavash bread on the oil
  • Arrange thin potato slices on the oil

1. Building the Rice Mountain:

• Gently spoon the parboiled rice over your tahdig base, forming a cone shape
• Create 5-6 holes in the rice with the handle of a wooden spoon (these allow steam to escape)
• Drizzle with a mixture of melted butter and saffron water for flavor and color

1. The Final Steam:

• Place a clean kitchen towel or paper towels over the pot and secure the lid tightly
• Cook on medium-high heat for 10 minutes until a sizzling sound is heard
• Reduce to low heat and cook for 30-40 more minutes
• For a dramatic presentation, carefully invert the entire pot onto a serving platter, revealing the golden tahdig on top

Pro Tip: The sound of the tahdig cooking is your best indicator. Listen for a gentle sizzle – too loud means it’s burning, too quiet means it won’t crisp properly.

Step 3

Preparing Koobideh Kabobs

These juicy, flavorful meat skewers are a staple of Persian cuisine and surprisingly doable at home with the right technique.

Ingredients and Preparation

1. In a large bowl, combine ground meat with grated onion (squeeze out excess moisture from the onion first)
2. Add salt, pepper, turmeric, and sumac
3. Mix thoroughly with your hands for at least 5 minutes until the mixture becomes sticky and smooth
4. If the mixture isn’t binding well, add an egg as a binder
5. Cover and refrigerate for at least 1 hour (ideally overnight) for flavors to develop
6. Remove from refrigerator 30 minutes before cooking to reach room temperature

Shaping and Cooking

1. Divide the meat mixture into equal portions
2. Wet your hands with cold water to prevent sticking
3. Mold each portion around a flat, wide metal skewer, pressing firmly
4. Create a uniform thickness (about ¾ inch) along the skewer
5. Use your fingers to create characteristic ridges along the meat
6. Preheat your grill or broiler to high heat
7. Grill kabobs for 3-4 minutes per side, turning only once
8. Look for a nicely browned exterior while maintaining a juicy interior

Serving

To remove kabobs from skewers, grip the meat with a piece of flatbread and slide it off. Serve hot with fresh herbs (mint, basil, tarragon), a sprinkle of sumac, grilled tomatoes, and Persian rice for an authentic experience.

Step 4

Making Fesenjan (Pomegranate Walnut Stew)

This luxurious Persian stew combines the earthy richness of walnuts with the sweet-tart flavor of pomegranate for a truly memorable dish.

Ingredients:

• 2 lbs chicken pieces (thighs work best)
• 2 cups walnuts
• 1 large onion, finely chopped
• 3-4 tbsp pomegranate molasses
• 1-2 tbsp sugar (adjust to taste)
• 3 tbsp vegetable oil
• Salt and pepper to taste
• 2-3 cups water or chicken broth

Instructions:

1. Prepare the walnut base: In a food processor, grind the walnuts until they form a fine meal, being careful not to process into a paste.

2. Sauté the base ingredients: Heat oil in a large pot over medium heat and sauté chopped onion until golden brown, about 8-10 minutes. Add chicken pieces and brown on all sides, approximately 5-7 minutes.

3. Begin the stew: Add the ground walnuts to the pot and stir to coat the chicken pieces thoroughly. Pour in enough water or broth to cover the ingredients (about 2-3 cups). Bring the mixture to a boil.

4. Initial simmer: Reduce heat to low and simmer covered for about 30 minutes, stirring occasionally to prevent the walnuts from sticking to the bottom of the pot.

5. Add flavor elements: Stir in the pomegranate molasses and sugar, adjusting amounts to achieve your desired sweet-sour balance. Season with salt and pepper to taste.

6. Final cooking stage: Continue to simmer uncovered for another 30-45 minutes, until the sauce thickens significantly and the chicken becomes completely tender. The stew will gradually darken to a rich brown color, and the oil from the walnuts should rise to the surface.

7. Adjust consistency: The finished stew should have a thick, creamy texture. If it’s too thick, add a little warm water; if too thin, continue simmering to reduce further.

Chef’s Tip: Fesenjan develops even deeper flavors overnight, so consider making it a day in advance. Serve hot over saffron-infused Persian rice for an authentic experience.

Step 5

Preparing Kuku Sabzi (Herb Frittata)

This vibrant herb frittata is a Persian staple that showcases the country’s love of fresh herbs.

Ingredients You’ll Need:

• 2 bunches fresh parsley
• 1 bunch fresh cilantro
• 1 bunch fresh dill
• 4-5 scallions
• 6 large eggs
• 1 tsp turmeric
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp all-purpose flour (optional)
• 2 tbsp dried barberries (zereshk), soaked and drained (optional)
• 2 tbsp chopped walnuts (optional)
• 3-4 tbsp olive oil or butter

Instructions:

1. Prepare the herbs: Thoroughly wash and completely dry all herbs. This is crucial – any excess moisture will make your kuku watery. Finely chop the parsley, cilantro, dill, and scallions by hand. Avoid using a food processor as it can turn herbs to mush.

2. Mix the eggs: In a large mixing bowl, beat the eggs until frothy. Add the turmeric, baking powder, salt, and pepper. If using flour (which helps bind the mixture), add it now and whisk until incorporated.

3. Combine everything: Gently fold in the chopped herbs, along with barberries and walnuts if using. The mixture should be predominantly green with just enough egg to hold everything together.

4. Cook the first side: Heat 2-3 tablespoons of oil or butter in a 10-inch non-stick skillet over medium heat. Pour in the herb mixture, spreading it evenly. Cook for about 10-12 minutes until the bottom sets and the edges turn golden.

5. Flip and finish: Place a large plate over the pan and carefully flip the kuku. Add a bit more oil to the pan if needed, then slide the kuku back in to cook the other side for another 10 minutes until golden and cooked through.

   Alternative oven method: After the bottom has set, place the pan in a preheated 350°F (175°C) oven for 10-15 minutes to finish cooking the top.

6. Serve: Let cool slightly before cutting into wedges. Kuku Sabzi can be enjoyed either warm or at room temperature, traditionally served with a dollop of yogurt and fresh flatbread.

Pro tip: For an authentic touch, add 1 tablespoon of dried fenugreek leaves (shanbalileh) to the herb mix. This adds a distinctive flavor that makes your kuku truly Persian!

Persian Appetizers and Side Dishes

No Persian meal is complete without an array of appetizers and sides that showcase the bright, fresh flavors of the cuisine.

Mast-o-Khiar (Yogurt and Cucumber Dip)

INGREDIENTS:

• 2 cups plain Greek yogurt
• 1 large cucumber, diced small
• 2 tablespoons dried mint (or 1/4 cup fresh, chopped)
• 1 tablespoon dried rose petals (optional)
• 2 cloves garlic, minced
• Salt to taste
• 1 tablespoon raisins (optional)
• 1 tablespoon chopped walnuts (optional)

EQUIPMENT_NEEDED:

• Mixing bowl
• Measuring cups and spoons
• Sharp knife

Kuku Sabzi (Persian Herb Frittata)

INGREDIENTS:

• 2 bunches parsley, finely chopped
• 2 bunches cilantro, finely chopped
• 1 bunch dill, finely chopped
• 1 bunch scallions, finely chopped
• 1 tablespoon dried fenugreek
• 6 eggs
• 1 teaspoon turmeric
• 1 teaspoon baking powder
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional)
• 3 tablespoons vegetable oil or butter
• 1/4 cup barberries, soaked and drained (optional)
• 1/4 cup chopped walnuts (optional)

EQUIPMENT_NEEDED:

• 10-inch non-stick skillet with lid
• Mixing bowl
• Sharp knife
• Cutting board

Healthy Persian Recipes

Persian cuisine naturally incorporates many healthy elements, with its focus on fresh herbs, lean proteins, and balanced flavors.

Ash Reshteh (Persian Noodle Soup)

INGREDIENTS:

• 1 cup chickpeas, soaked overnight
• 1 cup navy beans, soaked overnight
• 1/2 cup lentils
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bunch parsley, chopped
• 1 bunch cilantro, chopped
• 1 bunch dill, chopped
• 2 bunches spinach, chopped
• 100g reshteh (Persian noodles) or linguine
• 1 tablespoon dried mint
• 2 tablespoons vegetable oil
• Salt and pepper to taste

For garnish:

• 1 tablespoon dried mint sautéed in 1 tablespoon oil
• 1 tablespoon kashk (fermented whey) or sour cream
• 1 onion, caramelized

EQUIPMENT_NEEDED:

• Large pot
• Frying pan
• Wooden spoon
• Measuring cups and spoons

Persian Dessert Recipes

Persian sweets often feature aromatic ingredients like rose water, cardamom, and saffron.

Sholeh Zard (Saffron Rice Pudding)

INGREDIENTS:

• 1 cup short-grain rice
• 8 cups water
• 2 cups sugar
• 1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
• 1/2 cup rose water
• 1/2 cup slivered almonds
• 1/4 cup butter
• 1/2 teaspoon ground cardamom

For garnish:

• Ground cinnamon
• Slivered pistachios
• Dried rose petals (optional)

EQUIPMENT_NEEDED:

• Large non-stick pot
• Wooden spoon
• Measuring cups and spoons
• Serving dishes

Additional Persian Food Ideas

These simple but delicious Persian food recipes can be prepared with ingredients available in most supermarkets.

Zeytoon Parvardeh (Marinated Olives)

INGREDIENTS:

• 2 cups green olives, pitted
• 3 tablespoons pomegranate molasses
• 2 tablespoons olive oil
• 1 tablespoon dried mint
• 1/2 cup walnuts, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon angelica powder (golpar) if available

EQUIPMENT_NEEDED:

• Mixing bowl
• Measuring spoons
• Storage container

For more delicious recipes, check out our collection of authentic Persian recipes or try our versatile cabbage soup that incorporates similar aromatic herbs.