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.

Ghormeh Sabzi

Persian lamb stew with fragrant herbs, kidney beans and dried lime — layered and complex.

⏱ Ready in 5h
High ProteinFamily
Fesenjan

Fesenjan is a Persian khoresh — a thick, dark stew — defined by two ingredients that shape its character completely: ground walnuts and pomegranate molasses.

⏱ Ready in 45 min
High ProteinFamily

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