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    You are in: Home / Cookbooks / Iranian Recipes
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    33 recipes in

    Iranian Recipes

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    This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations. This recipe came from December 2012 issue of Saveur, along with Ramin Ganeshram's story Midnight Snack.

    Recipe #506261

    This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.

    Recipe #493013

    Did you know the cookie was actually invented in ancient Persia (now Iran) in the 7th century, A.D.? The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire). According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia. Sugar spread to Persia and then to the Eastern Mediterranean. I haven't tried this yet, but looking forward to it! From The Art of Armenian and Middle Eastern Cooking.

    Recipe #504078

    From Every Day with Rachael Ray magazine, this is delicious!

    Recipe #223190

    Roasted crunchy chickpeas, made popular by low carb diets, now kid favorite sugar and cinnamon added! This is a high fiber, high protein snack! These crisp up as they cool. Adapted from The Sneaky Chef cookbook.

    Recipe #400219

    This makes a great gift! You may use fresh pomegranates or storebought juice. Adapted from a pomegranate site.

    Recipe #193731

    This is a delicious, grilled bread!

    Recipe #39960

    A pretty and tasty dessert from the California Fig folks!

    Recipe #330232

    Full of bright flavor, Chuck Hughes’ salad is a lovely mix of parsley, mint and oregano and is bulked up with tomatoes, cucumber, and chickpeas. Toasted and crumbled pita bread is an inventive way to replace traditional croutons! This is really inexpensive if you use herbs from your garden. From the Cooking Channel.

    Recipe #493441

    Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine is required. Adapted from Pom Pomegranate juice site.

    Recipe #194644

    A yummy Middle Eastern recipe from Good Deal with Dave Lieberman! A great healthy snack.

    Recipe #186127

    A lovely way to have iced tea! Adapted from Everyday Italian. Take this to a picnic, or just take it out to the front porch!

    Recipe #178833

    This simple caffeine free drink is served in the mountains of Lebanon, especially after a meal heavy in garlic. It is basically a mint tea with orange blossom water. From the cookbook From the Tables of Lebanon, Traditional Vegetarian Cuisine. Enjoy!

    Recipe #496289

    I'm always looking for a good salad dressing recipe, and this is good! A great way to use that abundant harvest of cucumbers from the garden. Great over greens and tomatoes.

    Recipe #25149

    This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)

    Recipe #179316

    Wonderful flavors! Great for a barbeque, picnic, or party! Adapted from Food Network Special, courtesy of Dan Smith and Steve McDonagh. They won the competition and now have their own show!

    Recipe #185976

    This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!

    Recipe #49579

    A delightful drink, perfect for hot days. A traditional Persian drink tweaked to make it easier. The lemon juice is not traditional, but is very good. Adapted from Fig and Quince, Modern Persian Cooking.

    Recipe #499996

    In Iran, a pitcher of sekanjabin is served at family picnics, especially during those long, hot months. The syrup is simple: sugar, mint and water. But it’s the vinegar that makes this into a delicious sweet and sour concoction. The mint syrup can be served two ways. The first is as a dipping sauce for fresh, crisp lettuce leaves. There’s something quite novel watching grown adults lick their fingers while dipping their crispy greens into this very sticky syrup. Heads of lettuce are consumed by the bunches as everyone dips on leaf after another. Some prefer sekanjabin as a drink: diluted in water, served over a glass filled with ice and grated cucumber. You can control the amount of sweetness, adding more or less water as desired. Some prefer more tang and add a bit more vinegar or lemon juice.

    Recipe #500001

    From a holiday collection. Great for Super Bowl, or since it's pink, for Valentine's Day--any excuse will do. :)

    Recipe #494204

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