Serious Eats Articles & Recipes

Serious Eats is a widely respected culinary publication known for rigorously tested recipes and science-driven food writing. My continuing contributions there—now spanning more than twenty articles and recipes—have formed a sustained body of work introducing readers to the principles, techniques, and cultural contexts of Persian cookery.

• How to Stock a Persian Pantry - Everything you need to know about the pantry staples of Persian cuisine.

• Persian Food 101: Recipes to Get You Started at Home - This introduction to Persia’s extensive culinary history includes recipes for every occasion, along with serving suggestions for memorable meals at home.

• Chelow (Persian Steamed White Rice) - Perfectly textured rice that’s fragrant, light, fluffy, and tender, with each grain separate from the next.

• How to Make Tahdig (Persian Crunchy Rice) - How to achieve the delicious, buttery, golden, crunchy layer formed at the very bottom of a traditional Persian-style steamed rice pot.

• Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad) - This popular Iranian salad features a combination of cucumbers, tomatoes, and onions is refreshing, simple, and quick to make.

• Kotlet (Persian Ground Meat and Potato Patties) - These versatile pan-fried patties are made from a mixture of ground meat, eggs, and finely mashed (or riced) boiled potatoes.

• Sholeh-Zard (Persian Saffron Rice Pudding) - This rich and creamy rice pudding is subtly flavored with saffron and rosewater then finished with decorations fit for royalty.

• Khoresh-é-Bādemjan (Persian Meat and Eggplant Stew) - Filled with melt-in-your-mouth meat and luscious eggplant, this aromatic stew is hearty, comforting, and undeniably delicious.

• Māst-o-Khiār (Persian Yogurt with Cucumber) - Is it a side? Is it a dip? There’s no wrong way to enjoy māst-o-khiār, a simple combination of tangy yogurt and refreshing cucumber enjoyed throughout Iran.

• Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk) - This silky mixture of twice-cooked eggplant with tangy kashk, fried onions, garlic, and dried mint is a mainstay on most Persian restaurant menus.

• Fesenjān (Persian Pomegranate and Walnut Meat Braise) - An iconic Persian braise, gets its signature sweet-and-sour flavor from pomegranate molasses and its velvety texture from ground walnuts.

• Fāloodeh (Persian Frozen Noodle and Rose Water Sorbet) - Delicate threads of frozen noodles are front-and-center in every scoop of this sumptuous rose water–flavored icy dessert.

• Haleem (Persian Meat and Wheat Porridge) - An ancient dish where well mashed legumes and shredded meat form a thick, filling, healthy, and energizing meal.

• Halva-ye-Haveej (Persian Carrot Halva) - This classic Persian sweet is easy to make, nutritious, comforting, and exotically delicious.

• Kookoo-Sabzi (Persian Herb Kookoo) - A classic egg-centric savory Persian dish featuring plenty of herbs, kookoo-sabzi can be enjoyed hot or cold, as a main course, side dish, snack, or even as a sandwich.

• Khoresh-é-Ghormeh-Sabzi (Persian Herb Braised Meat) - Filled with melt-in-your-mouth meat and luscious beans, this aromatic Persian stew is hearty, comforting, and undeniably delicious.

• Mākāroni (Persian Baked Pasta) - This Persian baked pasta combines bucatini, a savory tomato-meat sauce, and a crispy crust for a deeply comforting one-pot meal.

• Khoresh-e-beh (Persian Quince Stew) - This fall-ready classic Persian stew pairs soft quince with rich meat and sour plums for a perfect balance of sweet and savory.

• Persian Baklava Cake - This moist and aromatic cake smells, looks, and tastes like Persian baklava.

• Small, Tart, and Powerful Barberries - The Flavor Booster That's Brightened Persian Meals for Centuries

• Spinach Borani - This classic Persian spinach and yogurt dish has centuries of history.