More nutty and savory than sweet, these cookies make a lovely pairing with a cup of tea. For dessert, serve them with vanilla ice cream or a fruity sorbet.
The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name. Cooking the rice like pasta —in a large pot of boiling, salted water—cuts cooking time and helps keep the grains from sticking together in the finished dish.
Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for
a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork.
Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature.
This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar.
Eggplant takes time to tenderize on the grill, but the results are worth it. Serve over orzo or tucked into warm pitas.
This version of baba ghanoush is blended to creamy smoothness so that it can be served like hummus, for dipping pita, veggies, and crackers.
This easy soup is based on ashe reshteh, an Iranian dish that's usually eaten at the Persian New Year for good luck. Using frozen spinach instead of fresh speeds the cooking time and allows you to use a smaller potbut feel free to substitute 2 cups steamed fresh spinach. This soup tastes even better the next day.