Rice with herbs, pan-fried white fish and smoked white fish (sabzi polow ba mahi)
Time
2 hours
Yields
Serves 6 to 8
Rice with toasted noodles (reshteh polow) served with lamb
Time
4 hours 30 minutes
Yields
Serves 6 to 8
Fresh herb kuku (kuku-ye-sabzi)
Time
1 hour
Yields
Serves 6 to 8
These three recipes, from chef Tony Esnault and his mother Shamsi Katebi, form one impressive meal. They’re each great on their own too.
Persian greens frittata (kuku sabzi)
Time
1 hour 20 minutes
Yields
Serves 6 to 10
Kismet's kuku
Time
1 hour 30 minutes
Yields
Serves 12 to 16
Deconstructed kuku sabzi
Time
1 hour 20 minutes
Yields
Serves 2 to 4
Three more versions of kuku-ye-sabzi reveal the versatility of this combination of greens and eggs.
Persian-style herb and cheese platter
Time
30 minutes
Yields
Serves 6 to 8
Tartines a la perse (Persian toasts)
Time
30 minutes
Yields
Makes 4 large tartines, 4 to 8 servings
A plate of cheese and herbs is essential to any Persian meal. Here are two different ways to present it.
