Saffron: Why the World's Most Expensive Spice Runs Through Persian Cooking
Saffron is, gram for gram, the most expensive spice in the world — and once you understand why, it's easier to appreciate exactly how much of it is quietly doin…
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What Is Doogh? Persia's Ancient Yogurt Drink, Explained
Doogh looks like nothing at first glance — a pale, slightly fizzy yogurt drink, usually served in a tall glass with ice and a sprig of dried mint. Order it once…
Ghormeh Sabzi and Fesenjan: A Guide to Persia's Great Stews
If kebab is the fire of Persian cooking, khoresh — the stews — are its patience. Two are worth knowing before anything else on a Persian menu: ghormeh sabzi and…
The Story of Termeh: Persia's Cloth of Kings
Walk through the grand bazaars of Yazd or Isfahan and you'll find, behind glass, lengths of fabric so intricate they take months to weave: termeh. For centuries…
A Beginner's Guide to Persian Kebabs: Koobideh, Joojeh & Chenjeh
Stand in any Iranian city at lunchtime and follow your nose: it will lead you to a charcoal grill. Kebab is Persia's great culinary export, but the menu names —…
Edgware Road: London's Little Tehran
Every great food city has a street where one cuisine plants its flag. For Persian food in Britain, that street is Edgware Road — the long avenue running north f…