Persians are a people known for their rice—and that renown is well deserved. Pillowy soft grains of rice and a crunchy tahdig layer are the trademarks of Persian ...

Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Though this recipe can be made with plain whole-milk yogurt, it's worth seeking out Iranian ...

In almost every food culture, there’s an obsession with the “crispy bits.” Whether it’s the crunchy pieces of pasta at the corners of a lasagna or the coveted edge pieces clinging to the side of the ...

Cafe Natasha's Persian rice, this version herbed with dill, served with chicken and beef shish kebab. Yield: 6 servings, approximately 1 cup cooked rice each 3 cups long grain basmati rice (see notes) ...

If Oakland’s Helia Sadeghi had to eat one dish for the rest of her life, it would be crispy, buttery, comforting tahchin. In Sadeghi’s childhood home in Iran, the golden domed rice “cake” layered with ...

Rice, known as "polo" or "chelo" in Persian, holds a central role in Iranian cuisine. Often served at lunch and dinner, it's ...

Atlanta has long had its share of Persian restaurants, beloved for their rice dishes, flatbreads, platters of herbs and cheese, kebabs and roasted meats. Stephen Kaplan remembers growing up in Sandy ...

After living in Gilbert for more than two decades, Vida Shahbazi still makes sure there's shir berenj on the table for every Nowruz. Shahbazi, the second to youngest of 14 siblings, grew up in Shiraz, ...