Good quality saucepans are a must for Persian cooking, as an even transfer of heat will result in even cooking.
A large saucepan is required for the cooking of rice as the rice will double in size in the cooking process and the rice grains need to freely move in the water when being boiled for the steamed or Polo rice.
A colander is needed for straining the rice once it has been par boiled ready to put back into the saucepan for the steaming process. Too big holes will result in the rice falling into the sink. The water must run freely around the cooked rice grains while rinsing.
A pressure cooker makes life easy for the busy cook, allowing for stews, Khoresht and other time-consuming dishes to be prepared at the end of a busy day.
A round serving dish is essential for serving a good rice. The dish must be about 4 – 6 cm in diameter larger than the container in which the rice is cooked. This will ensure that as the rice is served and the sides of the rice dish collapse it stays on the dish.
Traditionally the serving plate is placed on top of the container where the rice is cooked (either a saucepan or a rice-cooker) and then it is inverted upside down displaying the beautiful crispy tah-deeg.
I have 2 different sized dishes depending on which rice cooker I use.
A food processor is a must in a busy kitchen. Choose a large-bowl model that is easily cleaned. One that can be pulled apart and put in the dishwasher is even better. A must for the preparation of the Persian Mince Kebab, Kebab Koobideh, and processing the herbs, sabzi, for dishes like Khoresht Gormeh Sabzi.
Zereshk are the tiny ruby-red berries that make a Persian rice platter instantly recognisable. Their bright sour flavour is a lovely surprise against buttery saffron rice, and only a small handful is needed to lift the whole dish.
Zereshk is the Persian name for barberries, small elongated berries usually sold dried. They are a treasured garnish and flavouring in Persian cooking, particularly for rice served with chicken.
Barberries are sharply tart, fruity and slightly floral. They are much smaller and more acidic than raisins or dried cranberries. Brief cooking with a little butter and sugar rounds the flavour without removing their refreshing sourness.
Persian dishes often balance sour fruit with rich meat, butter and fragrant rice. Zereshk provides that contrast while adding brilliant colour. Scattered over saffron rice, the berries turn a simple platter into something worthy of guests and celebrations.
Look for plump, bright red dried berries with a clean fruity smell. Very dark or brittle berries may be old. Buy from a Persian or Middle Eastern grocer with good turnover, and inspect the packet for excess stems, grit or moisture.
Pick through the berries carefully, then rinse them in several changes of cold water because fine grit can hide among them. Drain and pat dry. Sauté very briefly in butter or oil over low heat; they burn easily, so add sugar to taste and remove them as soon as they become glossy and plump.
Keep zereshk airtight in the refrigerator or freezer, especially in a warm climate. Cold storage preserves its colour and tart flavour and discourages pantry pests. Take out only the amount you need and reseal the package promptly.
Barberries supply fibre and colourful plant compounds. Because they are used as a garnish, the serving is usually small. Added sugar and butter in a rice topping will affect the nutrition more than the berries themselves.
Unsweetened dried cranberries are the most practical substitute; chop them smaller and add lemon juice for extra tartness. Dried sour cherries can also work but are larger and softer. Neither exactly matches zereshk’s sharp flavour and tiny size.
Prepare zereshk as a glossy sweet-sour topping for steamed Persian rice and serve it with chicken. For a colourful celebration table, pair the rice with a bowl of Persian adjil and other small dishes for guests to share.
Yes. Pick it over and rinse in several changes of cold water to remove dust, tiny stems and grit.
They contain little moisture and cook very quickly. Use low heat, keep stirring and remove them as soon as they plump and shine.
Yes, but chop them and add lemon juice because cranberries are larger, sweeter and less sharply tart.
Plain yoghurt is one of those ingredients I always like to have in the fridge. In Persian cooking it can be a cooling side dish, a creamy dip, a refreshing drink or a simple contrast to a rich khoresh and steaming rice.
Yoghurt is milk fermented with friendly bacterial cultures until it becomes pleasantly tangy and thick. Traditional Persian yoghurt is plain and unsweetened, with a clean dairy flavour. Greek-style yoghurt is an easy supermarket substitute when a recipe needs a thicker consistency.
Good plain yoghurt tastes creamy, fresh and gently sour. The flavour can range from mild to quite tangy depending on the milk, culture and fermentation time. For Persian savoury dishes, avoid sweetened or vanilla yoghurt because those flavours will overpower herbs, garlic and cucumber.
Yoghurt balances the warmth of grilled meats, rice and slow-cooked stews. It is also a useful base for dips and drinks, and its acidity makes simple ingredients such as cucumber, spinach, mint and garlic taste bright and refreshing. A bowl of plain yoghurt beside dinner is both practical and comforting.
Choose plain, unsweetened yoghurt with a short ingredient list. Full-fat yoghurt gives the creamiest result, while Greek yoghurt is useful for dips because it releases less water. If you prefer homemade yoghurt, look for a fresh live-culture yoghurt to use as your starter.
Stir yoghurt until smooth before using it. For a firm dip, strain it through clean muslin or a fine cloth in the refrigerator, or follow my guide to making thick yoghurt. Let very cold yoghurt sit briefly before mixing so herbs and seasonings combine evenly.
Keep yoghurt refrigerated in a clean, tightly covered container and follow the use-by date. Always use a clean spoon so crumbs and other food do not shorten its life. Homemade yoghurt should also be chilled promptly once it has set.
Yoghurt supplies protein and calcium, and live-culture varieties may support a varied gut microbiome. The exact nutrition depends on the milk and fat level, so check the label if you are monitoring saturated fat, added sugar or sodium.
Greek yoghurt is the closest convenient substitute for thick Persian yoghurt. For sauces and dips, labneh or a mixture of natural yoghurt and a little sour cream can also work. Unsweetened plant-based yoghurt may suit dairy-free cooking, but choose one without vanilla or added sweetness.
Start with homemade pot yoghurt, then use it in Mast-o-Khiar, Borani Esfenaj or a refreshing glass of Doogh. These are easy recipes that show just how versatile yoghurt can be.
Yes. Plain Greek yoghurt is a very good choice when you need a thick dip or side dish. If it is extremely thick, loosen it with a spoonful of cold water.
Cucumber, spinach and herbs can release water. Drain cooked spinach well, salt and drain cucumber when necessary, and begin with thick or strained yoghurt.
Yes. Plain yoghurt or a yoghurt-based side is commonly served as a cool, tangy accompaniment to rice, kebab and khoresh.
Tahdig, literally “the bottom of the pot”, is the crunchy crust formed at the bottom of the rice dish resulting from the temperature increase at the end of the cooking cycle for the rice.
Spinach is one of the easiest greens to use in a Persian kitchen. Fresh English spinach, baby spinach or frozen chopped spinach can all work, depending on the recipe. It cooks down much more than you expect, so start with a generous amount.
Spinach is a tender green leafy vegetable available as mature bunches, baby leaves or frozen portions. Mature English spinach has larger leaves and stronger stalks; baby spinach is mild and needs little trimming. Frozen spinach is convenient for soups and stews because it is already washed and chopped.
Spinach tastes fresh, green and mildly earthy. Baby leaves are gentle and slightly sweet, while mature leaves are more robust. Long cooking deepens the flavour, and lemon, dried lime, yoghurt, garlic, herbs and fried onion all balance its earthiness.
Spinach adds colour, body and a savoury green flavour to khoresh, ash, borani and pastries. It combines readily with leek, herbs, pulses, meat and yoghurt. It is also practical: frozen spinach makes a quick family meal possible even when fresh greens are not available.
Choose leaves that are crisp and deep green, without slime, yellow patches or a sour smell. Stems should look freshly cut. For frozen spinach, choose plain spinach without sauce or seasoning so you control the recipe’s salt and flavour.
Wash fresh spinach in several changes of cold water because soil collects around the stems. Drain well, remove tough stalks and chop as required. Add leaves in batches to a large pan; they collapse quickly. Thaw frozen spinach when necessary and squeeze out excess water for pastries or borani, but add it frozen to soups when the recipe allows.
Keep unwashed fresh spinach in the refrigerator with a dry paper towel in a loose bag or container. Wash it shortly before use. Cooked spinach should be cooled promptly, covered and refrigerated, while frozen spinach should remain frozen until needed and should not be refrozen after thawing unless it has been cooked safely.
Spinach provides folate, vitamin K, vitamin A precursors, vitamin C and minerals including iron. Its iron is non-haem iron, which the body absorbs less readily than iron from animal foods; serving spinach with lemon or another vitamin-C-rich food can help. People taking warfarin or similar medicines should seek personalised advice about consistent vitamin K intake.
Silverbeet, also called Swiss chard, is the closest sturdy substitute; remove thick stems or cook them separately. Beet greens and young kale also work but need longer cooking. For a milder dish, combine spinach with parsley, coriander or leek rather than replacing it completely.
Try Khoresh Morgh-e Esfenaj – Chicken Stew with Spinach, Khoreshte Esfanaj Aloo – Stew with Spinach and Prunes, Ash Reshteh and Spinach Pastry.
Yes. Frozen spinach is excellent for soups and stews; squeeze it dry for pastries and yoghurt dishes.
Spinach releases a great deal of water. Drain it well and cook uncovered briefly, or squeeze thawed spinach before using it in a filling.
Baby stems are tender. Remove or finely chop thick mature stems so they cook evenly.
More than the finished volume suggests. A large bag cooks down to a relatively small amount.
Salep is the unusual thickener behind the delightfully stretchy texture of Persian ice cream. It is used in tiny amounts, but it changes an ordinary frozen mixture into something elastic, creamy and unmistakably special.
Traditional salep is a fine powder made from dried orchid tubers. It has powerful thickening properties and is also used for a warm milk drink in Turkey and nearby regions. Because genuine orchid salep can be scarce and tightly controlled, many retail products are drink mixes containing starches, sugar and flavouring.
Pure salep has a mild, earthy and slightly floral flavour, but texture is its main contribution. Prepared drink mixes may taste sweet, milky or strongly spiced, so they do not always behave like pure salep in a recipe.
In Bastani, salep binds water and helps create the chewy, stretchy body associated with Persian ice cream. That texture allows flavours such as saffron, rose water and pistachio to linger rather than disappearing in a thin icy mixture.
Buy from a trusted Persian, Middle Eastern or Turkish grocer and read the label. A pure culinary thickener is different from an instant sweetened beverage mix. Ask the shopkeeper whether the product is suitable for ice cream and follow the recipe quantity carefully.
Mix salep very thoroughly with sugar before whisking it gradually into warm liquid. This separates the fine particles and helps prevent stubborn lumps. A little goes a long way, so measure accurately and keep stirring as the mixture thickens.
Keep salep in a tightly sealed container in a cool, dry cupboard away from steam. Label the container clearly, especially if it resembles cornflour. Moisture will make the powder clump and reduce its ease of use.
Salep is used in such small quantities that it is mainly a functional ingredient rather than a major source of nutrients. The nutrition of the finished dessert depends much more on its milk, cream, sugar, nuts and serving size.
For ordinary ice cream, a small amount of cornflour, arrowroot or commercial ice-cream stabiliser can reduce iciness, but none perfectly recreates salep’s elastic texture. Some recipes use mastic together with a starch for a closer effect. Do not swap equal quantities without adjusting the recipe.
See salep in action in my stretchy Persian ice cream, Bastani. It also lends body to chocolate banana ice cream, a family-friendly variation with a Persian twist.
No. Both can thicken liquid, but salep creates a distinctive elastic texture that cornflour cannot fully reproduce.
Only if the recipe or product instructions say it is suitable. Drink mixes often contain sugar and other starches, so the result and quantity will differ.
Salep hydrates quickly. Mix it evenly with sugar first, add it gradually and whisk continuously to prevent clumping.
Rose water is used extensively in Persian and Middle Eastern cooking, particularly in sweets, syrups and celebratory desserts. Its perfume can be beautiful, but it can also overpower a dish, so begin with a small amount and add more only after tasting.
Rose water is an aromatic hydrosol made during the distillation of rose petals for rose oil. Culinary rose water is clear and intensely fragrant. It is not the same as cosmetic rose water, which may contain ingredients that are not intended for eating.
Good rose water is floral, fresh and lightly sweet-smelling, even when no sugar has been added. Too much can taste perfumed or soapy. In a balanced recipe, it should lift the other flavours rather than dominate them.
Rose water is part of the familiar Persian flavour family of saffron, cardamom, pistachio and almond. It adds fragrance to nougat, biscuits, cakes, ice cream and drinks, and it is closely associated with hospitality and festive cooking.
Buy food-grade rose water from a Persian or Middle Eastern grocer. Choose a bottle with a short ingredient list and no artificial perfume. Natural strength varies, so smell the product and note whether it contains added sugar before using it in a recipe.
Rose water needs no preparation. Measure it rather than pouring directly from the bottle. Add a few drops or half a teaspoon first, then taste. In chilled mixtures, allow a few minutes for the fragrance to disperse before deciding whether more is needed.
Keep rose water tightly closed in a cool, dark cupboard, away from heat and sunlight. Refrigerate it if the label instructs you to do so. Replace it when the aroma becomes dull or develops an unusual smell.
Rose water is normally used in very small culinary quantities and is not a meaningful source of protein, fibre, vitamins or minerals. Its value in a recipe is fragrance and flavour. Check the label for added sugar when comparing brands.
Orange blossom water gives a different but equally fragrant Middle Eastern character; use less at first. A small amount of vanilla can suit cakes and biscuits, although the flavour is not floral. For a gentle rose note, food-grade rose extract may be used sparingly according to its label.
No. Choose a product clearly labelled food-grade.
Too much rose water is the usual cause. Dilute the mixture if possible and use a smaller measured amount next time.
Pure rose water does not need added sugar, but flavoured products vary, so check the label.
Yes, but essence is often much stronger. Follow the bottle directions and add it drop by drop.
Tomato paste is a small ingredient that does a great deal of work in Persian cooking. A spoonful gives stews, soups and rice dishes a deeper colour and a concentrated summer tomato flavour, especially when fresh tomatoes are out of season.
Tomato paste is made by cooking tomatoes down until much of their water has evaporated, then straining and concentrating the pulp. Traditional Persian and Middle Eastern varieties are often thick, strongly flavoured and slightly sour.
It tastes intensely of ripe tomato, with savoury sweetness, acidity and sometimes a faint bitterness straight from the tin. Briefly frying the paste mellows that raw edge and develops a richer, rounder flavour.
Tomato paste builds colour and depth in khoresh, soups, braises and some rice dishes. It is particularly useful in winter, when fresh tomatoes may lack flavour. Its acidity also helps balance rich meat, oil and gently sweet vegetables.
Choose a thick paste with tomatoes near the top of a short ingredient list. Persian or Middle Eastern brands often have the robust, slightly tart flavour I prefer. Tubes are convenient for small amounts; tins are economical when you cook larger batches.
For the best flavour, fry tomato paste in a little oil for one or two minutes, stirring so it does not catch. Its colour should deepen and the raw smell should soften before liquid is added. If your paste tastes very sweet and mild, a little lemon juice can restore the brighter flavour.
Transfer leftover paste from an opened tin to a clean airtight container and refrigerate. For longer storage, freeze tablespoon portions on a lined tray, then place the frozen portions in a sealed bag. This makes it easy to add exactly what a recipe needs.
Tomato paste provides concentrated tomato nutrients, including lycopene. Because it is concentrated, it can also contain more sodium per spoonful than fresh tomato when salt is added, so compare labels if that matters to you.
For each tablespoon of tomato paste, use several tablespoons of tomato puree or passata and allow extra time for the liquid to reduce. Finely grated ripe tomato can work in a lighter dish, but it will not give the same concentration or colour.
Use tomato paste to deepen the sauce in Khoresht Bademjan and Khoresht Baamieh. It also pairs naturally with the fresh flavours in Shirazi Salad served alongside the meal.
Frying removes the raw taste, caramelises some natural sugars and helps the paste colour the oil and sauce evenly.
Yes, but passata is much thinner. Use more and reduce the other liquid or cook the sauce longer.
Move it to a clean covered container promptly, refrigerate it and freeze any amount you will not use soon.