Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs...
Author: Nick Perry
A delightful pudding that can be eaten hot or cold, during Ramadan, particularly on sohur or iftar. Adjust both the sugar and the rosewater to taste.
Author: Zahra
Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. You will need a nonstick pan so you can invert...
Author: Trina
Keep it simple is the idea in this recipe. The beef is marinated in a mixture of lime juice and onion, seasoned with salt and pepper, and grilled. Serve...
Author: MANOUCHEHR DELSHAKIB
These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with...
Author: The Rebbetzin Chef
A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm...
Author: Chef John
I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the...
Author: GATOULA
An amazing ethnic exotic Persian dish. Incredibly easy to make. Crowd pleaser. A lot of oil will come to the top of the dish. Don't worry, this is normal....
Author: MRFANTASTIC
This recipe is my twist on a traditional Persian chicken and rice dish introduced to me by a good friend's wife at a family dinner. I like to serve this...
Author: Mike
This is how my mother-in-law was taught by her Persian mother-in-law to make kabob. We always grill onions, bell pepper, and tomatoes to go along with...
Author: BaysChick
A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor....
Author: shahrzad
A delightful pudding that can be eaten hot or cold, during Ramadan, particularly on sohur or iftar. Adjust both the sugar and the rosewater to taste.
Author: Zahra