Recipes from Iran
Persian kitchens layer flavor with patience — fesenjān thickened with walnut and pomegranate, ghormeh sabzi green with stewed herbs. Saffron, dried lime and rice tahdig finish the table.
Flavours of Iran
The cuisine of Iran is built on chickpeas, olive oil, lemon, garlic and fragrant spice blends. The 2 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Iran to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Ghormeh Sabzi, Fesenjan. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Iran to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Iran, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.