Main courses

Make Morasa Polo with saffron chicken, barberries, raisins, orange peel, almonds and pistachios over steamed Persian rice.

Make Gheymeh Nesar with steamed saffron rice, tender beef or lamb, barberries, orange peel, almonds and pistachios.

Make khoresh aloo esfenaj, a Persian lamb stew with spinach, prunes, lemon and saffron. Includes exact timing, substitutions and storage guidance.

Make albaloo polo, Persian sour cherry rice with saffron and meatballs. Includes exact US and metric amounts, timing, troubleshooting and chicken variation.

Make Persian kabab barg with thin tenderloin, onion juice and saffron. Includes exact marinating time, skewering technique and grilling temperature.

Make Persian ghormeh sabzi with lamb, beans, fried herbs and dried lime. Includes exact herb ratios, timing and bitterness fixes.

Make crisp tahchin morgh with saffron rice, yogurt and tender chicken. Includes exact oven times, stovetop guidance and troubleshooting.

Make khoresh bademjan with tender lamb, browned eggplant, tomato, turmeric and optional dried lime. Includes frying and roasting options.

Make juicy Persian joojeh kabab with saffron, yogurt, onion and lemon. Includes grill, oven and stovetop methods plus safe marinating guidance.

Make juicy Persian kabab koobideh with ground beef, grated onion, saffron, and simple grilling techniques that keep the kebabs on the skewers.