Celery and Herb StewMany traditional Persian stews are difficult to make, but I find this one great for beginners. Believe me when I say it does not taste beginner at all. The celery gets fried with mint and parsley, making it very fragrant and tender. You can use any kind of meat you like for this stew. I used beef. You could also make it vegetarian. Serve with a bed of basmati rice.
Walnut and Pomegranate Chicken Stew (Fesenjoon)I've promised my family's recipe for this delightful, rich stew to so many people. I thought I'd direct them here to ThriftyFun (because you will want to know how to make this, too). There really isn't anything like Fesenjoon. It is is an ancient Persian dish that has very forward-thinking textures and flavours. The pomegranate makes it sweet and sour, while the walnut makes it rich and smooth. It's made to go with Basmati rice. Please give this a try!
Beef and Green Bean Rice (Loobia Polo)Loobia Polo has been one of my favourite Persian rice dishes since I was a little kid. Its ingredients are rather simple to put together, but it's truly an all-in-one kind of dish. I love it with a side of chutney or a big scoop of greek yogurt.
Persian Rice with Potato TadigThis is my late grandmother's recipe for a the most perfect Persian rice that my mother has mastered. Tadig is panfried layer of crust at the bottom of the pot under the rice. It can be made with the rice itself, bread, or potatoes. This recipe uses potatoes, which is one of my favourite ways to have it.
Potato Tahdig (Crispy Potato Cake)Tahdig is a traditional savoury Persian treat. What started as the crispy crust that got stuck to the bottom of your pan has rapidly become the most sought-after part of the meal. I like to eat it with stews. I learned how to make it from my mother, who learned how to make it from her mother in law, who was an amazing cook, God rest her soul. :)
