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Mirza Ghasemi is a Persian eggplant and tomato dish that's very flavorful. This vegetarian eggplant recipe is very delicious and popular.

This flavorful Iranian appetizer combines grilled or oven-roasted eggplants and kashk. Kashke bademjan is enjoyed as an appetizer, a dip, or occasionally the main course, and is best served with warm lavash bread on the side.

Ash reshteh is a thick Iranian soup made with reshteh noodles. Besides reshteh noodles, other components include a variety of vegetables such as beans, onions, and chickpeas, together with green leafy vegetables and lentils and kashk.

Salad Olivieh is a Persian potato Salad studded with peas, dill pickles, eggs and chicken. It makes a wonderful appetizer or lunch.

Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot.

Mast o Esfenaj is a classic Persian dip made with spinach, yogurt and seasoning.

Yogurt, both plain and with cucumbers, is everywhere on Iranian tables. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures.

This colorful refreshing salad is called Salad Shirazi, which is a Persian cucumber and tomato salad with onion and fresh lime.

Diced iceberg lettuce, cucumber, tomato, mayonnaise.

Torshi (pickled vegetables) are the perfect tangy, crunchy and flavorful pickle for your abgousht (lamb soup), kababs, kotlets, polow & khoresh (rice and stew) dishes.

Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread

Fesenjān is flavored with pomegranate paste and ground walnuts (see bazha) and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. It is traditionally made with eggplant and poultry (duck or chicken).

Gheimeh is a Persian and Mesopotamian stew of which the main ingredients are cubed lamb, tomatoes, yellow split peas, onion and dried lime. This stew is garnished with thin potato fries or aubergine and usually served with rice.

Khoresh-e Gheymeh Bademjan is a delicious Persian lamb stew with aubergines/eggplants, yellow split peas, and tomatoes. This tasty red stew is very popular.

Persian Okra Stew (Khoresh Bamieh) is a classic Iranian dish of meat stewed with tomatoes, okra, and spices. It’s delicious enough to convert even the most adamant okra haters!

Celery stew is another delicious Iranian dish. It's a combination of meat, celery, finely chopped parsley, a little bit of mint (preferably fresh), freshly squeezed lime juice, and the right amount of seasoning.

Kabāb-e chenjeh is a Persian style barbecued and marinated beef kabab dish. The main ingredients of this kabab are beef tenderloin along with onions and olive oil.

Kabob koobideh is a signature Persian grilled meat dish made with ground lamb and beef, grated onions and spices.

Joojeh kabab is a classic chicken kebob recipe from Iran. Chicken pieces are smothered in a delicious saffron chicken kebob marinade and have such delicious flavor thanks to saffron and lemon.

Baghali Polo Ba Mahiche is a traditional Persian dish that is made by lamb shanks and rice steamed with broad beans and dill. The dish is such delicious that you would not resist trying it for repetitive times.

Zereshk polo morgh is one of the most famous dishes in Persian cuisine. It's full of wonderful flavors such as saffron, turmeric and barberry

Persian Lubia Polo is a popular comfort dish - a mixed rice recipe layered with green beans, spiced ground meat, tomatoes, herbs, lemon and infused with saffron.

A classic Persian side dish of buttery, saffron-infused rice layered with sour-cherry preserves.

A delicious and hearty Iranian dish made of aromatic basmati rice, lentils, caramelized onion, raisins, and spices

The famous Iranian tahchin is a savory rice delicacy resembling a cake or a casserole. The dish is made with precooked rice which is spiced with saffron, layered in a pan, then baked.

Halim Bademjan (or Persian Eggplant and Lentil Dish) is a popular Persian dish made with eggplant, shredded meat (beef or lamb), lentil and whey, and garnished with fried mint, garlic and onion.

Haleem is a paste-like stew composed of beef neck pounded wheat, lentils, ghee, ginger-garlic paste and turmeric.

Sabzi polo is a staple on the Persian New Year’s table. It’s made with basmati rice and layers of fresh herbs.

Plain Persian white rice that is cooked to perfection.

Bastani sonnati zaferani, is an Iranian ice cream made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios. It is known widely as Persian ice cream.

Baklava (Baghlava), this popular dessert is made in different parts of the world with some slight variations. It has layers and layers of flaky pastry surrounding nuts and spices and sweetened with an fragrant syrup.

The classic Napoleon Dessert (mille-feuille) includes flaky puff pastry layered with creamy vanilla pastry cream.

Sholeh Zard is a delicious old fashioned dessert that is very delicate and light in texture, mild in sweetness and it gets its golden color from saffron. This traditional Persian dessert is usually served at dinner parties in individual dessert goblets and garnished with designs made with ground cinnamon and slivered pistachios or almonds.

Halva is a favorite dessert throughout the Middle East. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.

8 oz 12.99 16 oz 22.99 Samanoo This traditional Persian pudding is one of the seven items that is typically placed on the Sofreh Haftseen for Norouz, or Persian New Year. It's a sweet, creamy, and thick paste made from germinated wheatgrass and can be enjoyed from the jar or spread onto toast.