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Anyone have experience with Persian cuisine?
Posted on 5/6/26 at 12:34 pm
Posted on 5/6/26 at 12:34 pm
I just received a Persian cookbook I ordered from Amazon and am waiting on some dry ingredients to come in the mail also.
I've eaten at a handful of Persian places and used to live with this Iranian guy in college so I have some exposure to it but have never tried actually making anything
What's something I should start with? I was thinking about one of the herbed stews with some saffron basmati rice...that seems about as forgiving as it gets for a first dish
I've eaten at a handful of Persian places and used to live with this Iranian guy in college so I have some exposure to it but have never tried actually making anything
What's something I should start with? I was thinking about one of the herbed stews with some saffron basmati rice...that seems about as forgiving as it gets for a first dish
7
Posted on 5/6/26 at 12:35 pm to Powerman
They are about to be eating hamburgers and freedom fries
Posted on 5/6/26 at 12:42 pm to theliontamer
quote:Don't forget the apple pie.
They are about to be eating hamburgers and freedom fries
Posted on 5/6/26 at 3:17 pm to Powerman
All I have tried to cook were Kafta kebabs and saffron/pomegranate rice. The Kafta was great. The rice was far less good because I assed it up. I had it a number of times at a Persian restaurant in Nashville and it was terrific. That's what I started with and will likely try the rice again at some point because it is delicious when it is cooked properly. Good luck.
Posted on 5/6/26 at 6:04 pm to Grillades
Persian rice (Tahdig) I'm convinced can only be made properly, and reliably, by Persians. Just in case you weren't aware, you don't want orange or yellow saffron threads, you want RED.
I think Persian and similar cooking is made a lot easier by finding a market that has za'atar, etc., so you're not trying to make stuff like that yourself. We have Phoenicia in Houston, and this place is so off the chain I think they carry feta from six or seven different countries, including in 5 gallon buckets. Their pre-made kafta kebab is outstanding, too.
Using an inferior tahini can keep a hummus from really hitting, for instance. Al-Arz (available on Amazon) is recognized as the gold standard for Israelis, and is just awesome.
I think Persian and similar cooking is made a lot easier by finding a market that has za'atar, etc., so you're not trying to make stuff like that yourself. We have Phoenicia in Houston, and this place is so off the chain I think they carry feta from six or seven different countries, including in 5 gallon buckets. Their pre-made kafta kebab is outstanding, too.
Using an inferior tahini can keep a hummus from really hitting, for instance. Al-Arz (available on Amazon) is recognized as the gold standard for Israelis, and is just awesome.
Posted on 5/6/26 at 6:14 pm to LemmyLives
I briefly worked in Houston over ten years ago and went to a place called Caspian Cafe for dinner one night. It was great. I'll probably see if I can find a similar place in Austin or DFW area one of these weekends.
Posted on 5/6/26 at 6:16 pm to LemmyLives
quote:
Using an inferior tahini can keep a hummus from really hitting, for instance. Al-Arz (available on Amazon) is recognized as the gold standard for Israelis, and is just awesome.
I'll add that to my next cart. Will probably get some Israeli pearl cous cous as well.
And yeah I don't expect to be able to pull off the rice with the crust the way they do. I got some deep red saffron from Lebanon. Iran has some of the highest quality but for obvious reasons it's difficult to get Iranian sourced products.
Posted on 5/6/26 at 9:55 pm to Powerman
Make your own pomegranate molasses and glaze those kebabs before putting on grill next time.
It’s unreal.
Also: steel skewers.
Not wood.
It’s unreal.
Also: steel skewers.
Not wood.
Posted on 5/7/26 at 7:31 am to Raoul Stimulato
Yeah. I need to get some of those skewers eventually. Seems to be the real trick in forming the shape of the kababs
Posted on 5/7/26 at 8:44 am to Powerman
Flames Mediterranean Restaurant in Shreveport is my only experience, and it is pretty good. Lots of rice (cranberry, dill, etc.), stews like ghormeh sabzi, kabobs, koobideh.
It's Persian food, but I think they call it "Mediterranean" to not scare off the yahoos who might not cotton to it if Persian or Iranian was in the name.
It's Persian food, but I think they call it "Mediterranean" to not scare off the yahoos who might not cotton to it if Persian or Iranian was in the name.
Posted on 5/7/26 at 11:25 am to Powerman
I made Gormeh Sabzi (I usually start a new cuisine by making the national dish). It was good, but if I do it again, i want to use goat or lamb instead of beef. I just ask google for an authentic version of dish and look in the comments to see if any people from that nation are commenting as to the authenticiy.
Posted on 5/7/26 at 11:35 am to Powerman
I could eat koobideh, tomato, hummus and rice like 5x a week
I would think any kofta would be a good gateway
The stews just strike me as something that would require a good bit of art to get close
I would think any kofta would be a good gateway
The stews just strike me as something that would require a good bit of art to get close
Posted on 5/7/26 at 4:46 pm to Powerman
quote:
obvious reasons it's difficult to get Iranian sourced products.
They're likely relabeled as UAE or Kashmir "sourced" products, if there is an origin listed at all. I do love looking at the pictures on Amazon of the product. ETA: 90% of global saffron comes from Iran, but it's also easy as hell to smuggle from one dhow to another, because of how valuable it is for the size.
This is the picture for 3 grams of saffron, unsuspecting buyers will be WILDLY disappointed with what shows up
: 
This post was edited on 5/7/26 at 4:48 pm
Posted on 5/8/26 at 6:52 am to Pettifogger
I I have a friend of mine from college whose mother and grandparents were from Iran. We would routinely go to his house on Sundays.....sometimes also in the middle of the week and choe down on Grandma S's spread. I miss her Tahdiq......I also miss her breakfasts
Posted on 5/8/26 at 9:58 am to theliontamer
quote:juicy juicy!
They are about to be eating hamburgers and freedom fries
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