Iranian

Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.

A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

This yogurt sauce is tzatziki's more stylish cousin.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.