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414 recipes

Ash-e shalghamTurnip and rice soup

In Tehran and Mashhad homes, ash-e shalgham is the pot put on the stove when someone in the family catches a cold in the first frosts of winter. Turnips and rice are simmered together until the turnips melt and the rice thickens the soup, which ends up soft, sweet and peppery, with a fried-onion and turmeric base. Many families add a little lamb; this one is vegan. The usual mistake is using big, old turnips, which taste bitter and woody; choose small, heavy ones. Chef's tip: grate half the turnips and dice the rest, so the soup is creamy yet still has pieces to bite.

65 min

Persian Soups

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Tarta de zapallitosCourgette and cheese tart

In Buenos Aires every rotisería sells tartas by the slice, and at home a tarta de zapallitos is baked on Sunday evening so that a wedge can go into the vianda (packed lunch) for school and work all week. Zapallitos are round green courgettes; ordinary courgettes work just as well. The common mistake is adding the courgette raw, which floods the pastry; sauté it until the liquid has cooked away. Argentine queso rallado and many hard cheeses are made with animal rennet, so use a vegetarian hard cheese. Chef's tip: bake the tart on a preheated baking tray so the base crisps before the filling soaks in.

70 min

Argentinian Baking

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Ash-e dooghYogurt soup with rice and chickpeas

Ash-e doogh is the summer and autumn soup of Ardabil and the Azeri north-west of Iran, cooked in big pots for family gatherings and sold in bowls in the bazaars. Rice and chickpeas are simmered in tangy yoghurt with handfuls of dill, coriander, spinach and mint, and the soup is topped with crisp fried onion and dried mint. It is creamy and sour, never heavy. The usual mistake is stopping stirring: the yoghurt splits into grains if left to boil alone, so stir in one direction without stopping until it comes to the boil. Chef's tip: beat a spoonful of rice flour into the yoghurt before heating; it stabilises it and keeps the soup silky.

60 min

Persian Soups

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Asal-o-khamehClotted cream and honey on flatbread

On Friday mornings in Tehran and Isfahan, families queue at the bakery for hot barbari or sangak, then come home to a treat: thick clotted cream, called khameh or sarshir, drizzled with honey and scooped up with the warm bread, alongside glasses of black tea. The mistake is serving it with cold bread; the warmth is what softens the cream into the honey. Honey is not suitable for babies under one. Chef's tip: let the cream sit out for 10 minutes and spread it first, then drizzle the honey in a thin stream so you get sweet ribbons rather than a puddle.

8 min

Persian Breakfast & Brunch

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NazkhatoonSmoky aubergine with pomegranate

Nazkhatoon comes from Gilan, the green, rainy province on Iran's Caspian coast, where it is eaten in summer as a starter or side with grilled fish, rice and fresh herbs. Charred eggplant is chopped with tomato, garlic and mint, then sharpened with sour pomegranate molasses and verjuice, so it tastes smoky, tart and fresh at once. Suitable as part of a balanced diet, it is a vegetable salad with no grain: about 110 kcal and 14 g carbohydrate per portion. The usual mistake is using sweet pomegranate syrup; it must be the sour Gilani style, and a little goes a long way. Chef's tip: chop everything by hand rather than in a blender, so the salad keeps some texture.

40 min

Persian Salads

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Torshi gol kalamCauliflower and carrot pickle

In Tehran kitchens the autumn torshi session begins when cauliflower is cheap in Azar and Dey, and jars of torshi gol kalam line the balconies before Yalda night. A spoonful of these crunchy, sharp florets cuts through the richness of a winter khoresh, kuku sabzi, adas polo or a plate of kabab and rice, and every family argues about the right herbs. Ours is the classic: blanched cauliflower and carrot with whole garlic cloves, dried mint and tarragon, nigella seeds and a few dried chillies, all under strong vinegar. The taste is properly sour with a herbal, slightly peppery depth; the florets stay crisp-tender. Common mistake: packing the vegetables while still wet from blanching, which waters down the vinegar and invites soft, slimy pickles; drain and dry them for an hour. It is ready after 10–14 days, when the cauliflower has turned ivory-gold, the garlic is mild and the vinegar tastes herbal rather than raw. Chef's tip: Persian grape vinegar gives the softest flavour; cider or white wine vinegar at 5–6% acidity is a good substitute.

35 min

Persian Chutneys & Dips

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Chikar cholayThick chickpea curry

'Chikar' is Punjabi for mud, a fond joke about how thick these chickpeas are. In the old walled city of Lahore, around Lohari Gate and Gawalmandi, breakfast shops simmer huge pots from before dawn, mashing part of the chickpeas into the ghee and tomato until the whole lot clings like a paste; on Sunday mornings families eat them with fresh kulcha or puri, raw onion and lemon. Contains dairy (ghee). Chef's tip: boil the chickpeas until they squash with no resistance at all; firm ones never thicken into proper chikar.

60 min

Pakistani Curries

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DiziLamb and chickpea stew

Dizi, also called abgoosht, is Tehran's working lunch, served at old teahouses and bazaar canteens in individual stone pots, and cooked at home on cold Fridays. Lamb on the bone, chickpeas, white beans, potatoes, tomato and dried lime cook gently for hours. At the table you pour off the broth and soak torn sangak or lavash bread in it (tilit), then pound the meat, beans and potato into a coarse paste (goosht kubideh) to eat with herbs, raw onion and pickles. The usual mistake is adding the potatoes at the start: they collapse and cloud the broth. Slow-cooker: after the beans' hard boil, cook everything except the potatoes on low for 10 hours, adding them for the last 2. Chef's tip: pierce the dried limes so they flavour the broth without turning it bitter, and lift them out before pounding.

245 min

Persian Meat

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Sharbat-e zaferan (saffron sherbet)

Big steel urns of golden saffron sherbet are poured for guests at Iranian weddings and engagement parties, and the same drink is handed out on the street as nazri during Muharram and at memorial gatherings, when families offer something sweet and cool in the name of the departed. Saffron from Khorasan is ground with a sugar cube, bloomed in a little water and stirred into syrup with rose water and lemon. The result is honey-sweet and floral, with saffron's faint bitterness and hay-like perfume at the end, and a colour that should be a clear, sunny orange-gold. The usual mistake is dropping whole threads straight into cold water, which gives a pale, patchy drink and wastes expensive saffron; grind it first and let it bloom for at least 10 minutes. You know the bloom is ready when the water is a deep red-orange and smells strongly of saffron. Taste before serving: it should be sweet but finish clean, with the lemon just noticeable. Chef's tip: an ice cube placed on the ground saffron and left to melt slowly gives the deepest colour of all, an old Iranian trick.

20 min

Persian Drinks

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Ardeh shirehTahini and grape molasses spread

In Iranian homes, especially in Yazd and the central provinces, a small dish of ardeh shireh sits on the winter breakfast spread: smooth tahini swirled with dark grape molasses into a marbled, sticky spread that tastes like a grown-up peanut butter and jam. It is mopped up with warm flatbread and washed down with tea. The mistake is beating the two together until uniform; you lose the swirls and the spread turns dull. Fold just a few times. Chef's tip: stir the tahini jar well first, because the oil separates, and use runny, well-stirred tahini for the best ribbons. Serve with flatbread, or gluten-free crackers if you need it gluten free.

3 min

Persian Breakfast & Brunch

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Lubia pokhteSpiced pinto beans

On cold winter mornings in Tehran, steam rises from street carts selling lubia pokhte: pinto beans simmered with a pinch of salt until soft as butter, ladled into a cup with some of their cooking liquid and sprinkled with golpar, the citrusy ground seed of Persian hogweed, plus a squeeze of lemon. It is cheap, warming and filling. The mistake is salting the water at the start; add salt once the beans are tender or the skins stay tough. Chef's tip: skim the foam in the first 10 minutes and keep the beans at a lazy simmer, never a rolling boil, so they stay whole but creamy inside.

120 min

Persian Breakfast & Brunch

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Morabba-ye albalooSour cherry preserve

Sour cherry season in Iran is short, a few weeks in late June and July, and in towns from Mashhad to Tabriz it is the moment when every kitchen has a pot of morabba-ye albaloo on the stove. The jam is kept for the year's breakfasts: spooned onto warm barbari or lavash with butter and white cheese, stirred into tea for children, or kept aside for albaloo polo's syrup. Persian morabba is not a set jam: the cherries stay whole and plump in a loose, glossy, deep-red syrup that is very sour-sweet. They are left overnight in sugar so the juice comes out before cooking, which keeps the fruit intact. Common mistake: boiling hard for a long time to thicken it; the cherries shrivel and the syrup turns brown and toffee-like. Simmer gently and stop early, because it thickens as it cools. It is ready when a drop of syrup on a cold plate wrinkles slightly when pushed and the cherries look translucent. Chef's tip: frozen pitted morello cherries make an excellent morabba out of season; thaw them in the sugar and use their juice.

65 min

Persian Chutneys & Dips

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Keema naan (Lahore style)

Along Lahore's Fort Road food street, in sight of the Badshahi Mosque, tandoors work late into the night baking naan with a thin layer of spiced mince pressed inside. The bread puffs and chars in the oven and comes out glossy with butter, with juicy, peppery meat in every bite. At home a very hot oven and a preheated tray stand in for the tandoor. Contains wheat and dairy. Chef's tip: cook the mince first and let it cool fully; warm filling softens the dough and it tears when you roll it.

90 min

Pakistani Breads & Parathas

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Tas kababLayered meat, potato and quince stew

Tas kabab is a quiet home dish from Iran, cooked in autumn and winter when quinces are in the bazaars and a pot can sit on a low flame through the afternoon. Thin slices of beef or lamb are layered with onion, potato, carrot, tomato and quince, seasoned with turmeric, cinnamon and saffron, then left covered with very little water so everything cooks in its own juices into a sweet-sour, tender stew. Serve with plain rice or bread and a bowl of yoghurt. The usual mistake is adding too much water: it boils instead of steaming and the layers turn into soup. Chef's tip: wrap the lid in a clean tea towel so the drops of steam don't fall back and dilute the juices.

150 min

Persian Meat

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Kachnar ki sabziBauhinia bud stir-fry

For a few weeks each March, the kachnar trees of Lahore, Rawalpindi and the Punjab plains are covered in buds, and families pick them to cook this seasonal sabzi, often eaten with fresh roti at Sunday lunch. The buds are boiled briefly, then cooked down with onion, tomato and dry spices until they turn soft with a pleasant, slightly astringent bite, a little like green beans and artichoke. Suitable as part of a balanced diet, it is fibre-rich and low in starch: about 140 kcal and 12 g carbohydrate per portion; a wholewheat or millet roti suits it. The usual mistake is skipping the blanch, which leaves the buds bitter and tough. Chef's tip: pick tight, unopened buds; open flowers turn mushy.

40 min

Pakistani Vegetarian

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Kale chane ka salanBlack chickpea curry

Across Pakistani Punjab, from Faisalabad homes to roadside tandoors near Gujranwala, black chickpeas in a thin, peppery gravy are winter food and a Friday staple, eaten with fresh roti or rice. The small brown chana keep their bite and give a nutty, earthy broth flavoured with cinnamon, black cardamom, cloves and bay. It is cooked in one pot, on the stove or in a slow cooker, and tastes even better the next day. The usual mistake is skipping the overnight soak: unsoaked black chana stay hard however long you cook them. Chef's tip: mash a ladleful of the cooked chana against the side of the pot at the end; it thickens the gravy without any flour.

70 min

Pakistani Curries

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Lahori kulfaKulfi with falooda

On hot Lahore nights, families stroll to Gawalmandi food street and the old shops near Anarkali for kulfa: a whole cone of dense, cardamom-scented kulfi is sliced into fat discs, laid over soft falooda noodles and spooned over with rabri, the thick sweetened milk. It is cold, chewy and creamy in every mouthful. Contains milk and tree nuts (pistachio and almond); the falooda noodles may contain wheat. Chef's tip: scrape the bottom and sides of the pan constantly as the milk reduces; one scorched patch flavours the whole batch.

60 min

Pakistani Desserts

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Shikarpuri acharMixed mango and lime pickle

Shikarpur, the old trading town in upper Sindh, is famous across Pakistan for one thing in a jar: a dark, oily mixed pickle that families say keeps for a year. It is made in May and June when green mangoes are sour and limes are cheap, cured in the hot Sindhi sun, and eaten all year with daal chawal, aloo paratha at breakfast, Sindhi biryani and plain roti with yoghurt. The flavour is sour, salty and fiery, with the bittersweet crunch of fenugreek, anise-sweet fennel and the onion note of kalonji, all carried in pungent mustard oil; the mango stays firm, the lime rind turns soft and chewy and the chickpeas stay nutty. Its long life comes from salt, sour fruit, vinegar and a thick layer of oil, so keep every piece under the oil. Common mistake: any water at all — wet fruit, a damp jar or a wet spoon — which brings mould within days. Dry everything in the sun or a low oven. It is ready after 2–3 weeks, when the lime skins are tender and the oil has turned red and fragrant. Chef's tip: heat the mustard oil until it just smokes and let it cool; this softens its raw bite.

75 min

Pakistani Chutneys & Dips

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Chai nabat (saffron rock candy tea)

Pilgrims leaving Mashhad carry home boxes of saffron nabat, crystals of rock candy grown on a string and tinted gold with Khorasani saffron. Across Iran a glass of chai nabat is what you are handed when you feel unwell, after a shock, after an exam, or late at night when the evening meal sits heavy; it is traditionally drunk to settle the stomach and warm you up. The tea is brewed strong in a teapot that sits on top of the kettle, then poured clear and amber into small glasses, and the nabat stick is stirred until it softens the tea with a gentle, honeyed sweetness and a faint saffron aroma. Black tea has a moderate amount of caffeine, so give children a weaker glass. A common mistake is boiling the leaves or letting them steep on direct heat, which turns the tea bitter and murky; Persian tea is "dam" — brewed gently on steam. It is ready when the leaves have sunk, the tea is clear and reddish-amber and it smells of bergamot or cardamom. Chef's tip: hold the glass up to the light; if you can't see through it, top it up with hot water, as Iranians do.

15 min

Persian Drinks

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Sharbat-e bidmeshk (willow blossom sherbet)

Kashan and the villages of Qamsar and Niasar are famous for distilling flowers in spring: rose water in May, and before that araq-e bidmeshk, the distillate of the fuzzy catkins of the musk willow. In summer, when the desert heat settles over the old houses, the same bottles go into sharbat-e bidmeshk, a pale syrup diluted with icy water and served to guests in tall glasses, sometimes with swollen basil seeds. It is traditionally drunk to calm the nerves and cool the body. The taste is delicate, sweet and haunting, somewhere between honeysuckle, musk and fresh hay. The common mistake is adding the distillate to hot syrup; the heat drives the scent away within minutes, so cool the syrup completely first. The syrup is ready when it is clear and pours like thin honey, and the finished sherbet should smell floral the moment you lift the glass. Look for the distillate in Iranian shops; there is no true substitute, though rose water with a few drops of orange-blossom water makes a pleasant but different drink. Chef's tip: a squeeze of lemon in the syrup stops it crystallising in the fridge, where it keeps for a month.

15 min

Persian Drinks

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Arvi ka salanColocasia in tangy gravy

Arvi ka salan is a Lahore and Karachi home curry, cooked on weekday evenings when the vegetable seller has a basket of small, hairy colocasia roots. The roots are boiled, peeled and simmered in a loose, sour gravy of onion, tomato, ajwain and a squeeze of lemon, so the slightly slippery arvi soaks up the spice and turns creamy at the centre. Eat it with hot roti or plain rice and a little raw onion. The usual mistake is undercooking the arvi: half-cooked colocasia leaves an itchy, scratchy feeling in the throat, so it must be soft all the way through. Chef's tip: once the boiled arvi is peeled, press each piece flat with your palm before it goes into the gravy, so the rough edges thicken the sauce.

50 min

Pakistani Curries

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Sharbat-e rivas (rhubarb sherbet)

For a few weeks in spring, after Nowruz, sellers come down from the Alborz foothills, the mountains of Khorasan and Kurdistan with bundles of rivas, the thick-stalked wild rhubarb. People peel and eat the stalks raw with salt, cook them into khoresh, and boil the rest into syrup to keep the taste of the season into summer. Sharbat-e rivas is pink, sharp and refreshing, like sour cherry and green apple together, softened by sugar and lifted by mint. The common mistake is boiling the rhubarb hard and pressing it through the sieve, which makes the syrup cloudy, brownish and stringy; simmer gently and let it drip on its own. Use only the stalks, never the leaves, which are poisonous. The syrup is ready when it is clear, rose-coloured and coats a spoon in a thin film; it keeps for two weeks in a clean bottle in the fridge, and should be thrown away if it fizzes, smells of alcohol or grows mould. Garden rhubarb is a good substitute for rivas; the reddest stalks give the prettiest colour. Chef's tip: a strip of lemon peel in the pot brightens the colour and stops the syrup tasting flat.

40 min

Persian Drinks

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Homemade kashkFermented yogurt whey

Kashk began with Iran's nomadic herders, who churned their yoghurt for butter in goatskin bags, then cooked and dried the sour leftover into hard balls that lasted through winter. In Kerman, Fars and Khorasan it is still made that way, but in Tehran most people buy it liquid in jars. Making your own is worth one slow afternoon. It is the salty, sour, almost cheesy finish swirled over ash reshteh at Nowruz, folded into kashk-e bademjan with fried mint and walnuts, and stirred into kaleh joosh on cold nights. Liquid kashk is thick and creamy like soured cream but sharper and saltier; dried kashk is chalky-hard and grates like aged cheese. Common mistake: heating the churned yoghurt fast; it scorches and the curd turns rubbery. Keep the heat low and stir. The curd is ready when it separates into soft white clumps in a clear, yellow-green whey. Kashk is always cooked again before eating — even the jarred kind — so heat it when you use it. Chef's tip: a goat or sheep's milk yoghurt, or half and half with cow's, gives the most authentic, funky flavour.

90 min

Persian Basics

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Escabeche de polloChicken in vinegar and carrot

Pollo en escabeche is a home classic in Córdoba and Buenos Aires, a legacy of Spanish preserving that Argentines make on a Saturday to eat cold all week. It comes out of the fridge for a picada before the asado, as a summer lunch with a green salad and crusty bread, or packed for a day in the sierras. Chicken is browned, then gently cooked in oil and vinegar with carrot, onion, red pepper, garlic, bay and black peppercorns, and left to rest at least a day. The meat turns tender and lightly tangy, the carrots keep a little crunch, and the oil carries the flavour of bay and pepper. Because garlic sits in oil, safety matters: the liquid is half strong vinegar (at least 5% acidity, never diluted beyond what the recipe says), and the jar always lives in the fridge, never on the shelf. Eat it within 5 days. The common mistake is letting it boil hard, which makes the chicken dry and stringy; it should barely tremble. It is ready the next day, when the chicken tastes seasoned right through and the oil has turned golden. Chef's tip: take it out 20 minutes before serving so the oil melts back to liquid.

65 min

Argentinian Chicken

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