Similar Recipes
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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.
Tahdig
This is one amazing rice dish. It did take me some practice to get it right, but it's worth it!
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Vegetable Biryani
Fragrant basmati rice cooked with braised vegetables, seasoned with spices and aromatic waters, and garnished with caramelized onions, dried fruit, and nuts.
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Curd Rice (Indian Rice with Yogurt)
This stuff is pure comfort food, the Indian macaroni and cheese (well, if your spicy-happy grandmother made macaroni and cheese). Flash-fried curd chiles serve as a garnish here, to be broken into bits with a spoon and mixed with the...
Chickpea Rice Pilaf
Fragrant Middle Eastern Chickpea Rice - 5 minutes of prep, no chopping, then the hardest part is patience while the rice rests for 10 minutes! This rice is so delicious it only needs something simple to accompany it, like roasted vegetables or a simple piece of grilled fish.
Curried Rice
A really great Curried Rice that won't disappoint! This basmati rice recipe is flavoured with curry powder plus extra spices to to give it great flavour.
Persian Saffron Rice (Tachin)
The golden crust on this Persian Saffron Rice looks and taste incredible!!! Called Tachin, this rice is made with yogurt, saffron, yolks and butter.
Rice pilaf
There are 100s of versions of pilaf and this is one of the more basic ones. It is perfect as it is but can easily be elevated with dried fruit, nuts and other spices. It’s a great side to grilled or braised meat or vegetables.
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Labaniyeh bil Ruz (Garlicky Yogurt and Rice Porridge)
Reheating rice in a garlic-infused yogurt is a quick way to make a comforting and satisfying meal.
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Bengali Rice Porridge With Lentils and Chicken
This rice porridge, made with aromatic jasmine rice and hearty red lentils, is bright from plenty of turmeric and ginger, with a pungent hit of mustard oil and a garnish of spicy green-chile chutney.
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The famed the base of many other traditional Persian rice delicacies such as tahdig, this is perfectly textured rice that’s fragrant, light, fluffy, and tender, with each grain separate from the next.
Serve With
Kashke Bademjan (Persian Eggplant Dip)
Kashke Bademjan is a Persian eggplant dip which is served warm or at room temperature. It's impressive, flavorful, and couldn't be easier to make! This recipe is healthier than the typical method, as it roasts the eggplant instead of frying it.
Roza's Tas Kebab (Persian Beef Stew)
Tas Kebab (tas kebap) is a simple spiced beef stew with Persian, Armenian, and Turkish origins. It's extremely easy to make. Serve over rice pilaf.
Fish koftas
These fish koftas are like Middle Eastern lamb koftas - except made with fish. Adore the spicing! Serve with pilaf for a stunning meal.
Ishli Kofte / Içli Köfte (Stuffed Kofte)
Ishli Kofte (Içli Köfte) is nearly identical to Lebanese Kibbeh. Its name means "stuffed kofte" or "stuffed meatball" because that's exactly what it is.
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Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad)
Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad) is a popular Iranian salad featuring a combination of cucumbers, tomatoes, and onions that is refreshing, simple, and quick to make.
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Khorovats (Armenian Shish Kebabs)
Grilled skewers of lamb or beef, marinated in onion, red wine, and tomato paste, are a classic Armenian staple.
Persian Saffron Rice (Tachin)
The golden crust on this Persian Saffron Rice looks and taste incredible!!! Called Tachin, this rice is made with yogurt, saffron, yolks and butter.
Vegetable Tagine
Vegetable Tagine is a vegetarian Moroccan stew loaded with heady warm spices. Make this with any veg you have – just don't skimp on the spices!! This is one of those hidden gems that will
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Salata Falahiyeh (Palestinian or Farmers Salad)
If all you have at home are tomatoes, onion, and mint, you can enjoy a very delicious salad.
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Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'
Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.