Recipes Using Authentic Iranian Spices

Iranian spices are at the heart of Persian cuisine, giving it its signature aromas and rich flavors. By incorporating these traditional spices, you can recreate the warmth and depth of Iranian dishes right in your kitchen. Below are a few recipes that highlight some of the most famous Iranian spices like saffron, turmeric, cumin, dried limes, and more.

1. Saffron Rice (Chelo)

Ingredients:

• 2 cups basmati rice
• 1 pinch of saffron threads
• 2 tbsp warm water
• 2 tbsp vegetable oil or butter
• Salt to taste

Instructions:

1. Wash the rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water and set aside.
3. Bring a large pot of salted water to a boil and add the rice. Cook for about 6-8 minutes until the rice is al dente.
4. Drain the rice and rinse with cold water to stop the cooking process.
5. In a large pan, heat the oil or butter over medium heat. Add the rice and drizzle the saffron water over the top.
6. Cover the pan with a lid and let the rice steam on low heat for about 20 minutes until fully cooked and fluffy.
7. Serve as a side dish to kebabs or stews, allowing the saffron flavor and color to infuse the rice.

Spice Highlight:

Saffron adds a luxurious aroma and a beautiful golden color to the rice, making it a staple in Persian cuisine.

Saffron Rice (Chelo)

2. Khoresht Gheymeh (Yellow Split Pea Stew with Dried Lime)

Ingredients:

• 500g lamb or beef, cubed
• 1 onion, finely chopped
• 1 cup yellow split peas
• 3 dried limes (limoo amani), pierced with a fork
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 2 tbsp tomato paste
• 4 cups water or broth
• Salt and pepper to taste
• French fries (for garnish)

Instructions:

1. Heat oil in a large pot and sauté the onions until golden brown. Add the turmeric, cinnamon, and cumin, and stir for another minute until fragrant.
2. Add the meat cubes and brown them on all sides. Stir in the tomato paste and cook for 2 minutes.
3. Add the yellow split peas, pierced dried limes, and water or broth. Bring the stew to a boil, then reduce heat and simmer for 1-1.5 hours until the meat is tender and the split peas are cooked through.
4. Season with salt and pepper to taste. Let the stew rest for 10 minutes before serving.
5. Garnish with crispy French fries on top for added texture.

Spice Highlight:

Turmeric gives the stew its beautiful yellow hue, while the dried limes add a tangy, slightly bitter flavor that is a signature of Iranian stews.

Khoresht Gheymeh

3. Zereshk Polo (Barberry Rice)

Ingredients:

• 2 cups basmati rice
• 1/2 cup dried barberries (zereshk)
• 2 tbsp butter or oil
• 1 pinch of saffron threads, dissolved in warm water
• 1 tbsp sugar (optional)
• Salt to taste

Instructions:

1. Wash the rice and soak it in water for 30 minutes. Drain and set aside.
2. Cook the rice in boiling salted water for 6-8 minutes until al dente, then drain and rinse with cold water.
3. In a separate pan, heat the butter or oil and sauté the barberries for 1-2 minutes until they plump up. If desired, add a tablespoon of sugar to balance their tartness.
4. Mix the dissolved saffron with half of the cooked rice and layer it on top of the remaining rice in the pot.
5. Cover and steam on low heat for 20 minutes until the rice is fluffy and infused with saffron.
6. Spoon the saffron rice onto a platter, top with the sautéed barberries, and serve alongside grilled chicken or lamb.

Spice Highlight:

Saffron and barberries create a vibrant contrast, with the tart barberries balancing the richness of the saffron-infused rice.

Zereshk Polo (Barberry Rice)

4. Kebab Koobideh (Ground Meat Kebab)

Ingredients:

• 500g ground lamb or beef (or a mix of both)
• 1 onion, grated, and excess liquid squeezed out
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp black pepper
• Salt to taste
• Skewers for grilling

Instructions:

1. In a large bowl, mix the ground meat with the grated onion, turmeric, cumin, black pepper, and salt. Knead the mixture for a few minutes until it becomes sticky and well-combined.
2. Shape the meat around the skewers, pressing it firmly so it adheres well to the skewers.
3. Grill the kebabs over medium heat, turning occasionally, until fully cooked and slightly charred on the outside.
4. Serve with saffron rice, grilled tomatoes, and fresh herbs.

Spice Highlight:

Turmeric and cumin are essential for giving the kebab its warm, earthy flavor that pairs perfectly with grilled meats.

Kebab Koobideh (Ground Meat Kebab)

5. Fesenjan (Pomegranate and Walnut Stew)

Ingredients:

• 500g chicken, cubed
• 2 cups ground walnuts
• 2 tbsp pomegranate molasses
• 1 onion, finely chopped
• 1 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp cardamom
• 3 cups water or broth
• Salt and pepper to taste

Instructions:

1. Heat oil in a large pot and sauté the onions until golden. Add the turmeric, cinnamon, and cardamom and stir for another minute until fragrant.
2. Add the chicken cubes and brown them on all sides.
3. Stir in the ground walnuts and water or broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
4. Add the pomegranate molasses and adjust the seasoning with salt and pepper. Continue to simmer for another 30 minutes until the stew thickens and the chicken is tender.
5. Serve with steamed saffron rice.

Spice Highlight:

The combination of cinnamon, turmeric, and cardamom gives this stew a rich depth of flavor, while the pomegranate molasses adds a sweet and tangy touch.

Fesenjan (Pomegranate and Walnut Stew)

6. Ash Reshteh (Persian Noodle Soup)

Ingredients:

• 1 cup kidney beans, cooked
• 1 cup lentils, cooked
• 1 cup chickpeas, cooked
• 1 onion, finely chopped
• 3 tbsp chopped fresh herbs (parsley, cilantro, spinach)
• 1 tsp turmeric
• 1/2 tsp cumin
• 100g Persian noodles (reshteh)
• 2 tbsp dried mint, sautéed in oil
• Yogurt or kashk (fermented whey) for garnish

Instructions:

1. In a large pot, sauté the onions with turmeric and cumin until golden brown.
2. Add the cooked beans, lentils, chickpeas, and fresh herbs, stirring well.
3. Pour in enough water to cover the ingredients and bring to a simmer. Cook for about 20 minutes.
4. Add the Persian noodles and cook for another 10 minutes until the noodles are tender.
5. Garnish with sautéed mint and a drizzle of yogurt or kashk before serving.

Spice Highlight:

The turmeric and cumin add warmth and earthy tones to this hearty and comforting noodle soup.

Ash Reshteh (Persian Noodle Soup)

Conclusion

Cooking with Iranian spices opens up a world of rich, aromatic, and flavorful dishes. From saffron-infused rice to stews bursting with turmeric and dried lime, these authentic Persian recipes will bring the taste of Iran to your table. By using these spices thoughtfully, you can create delicious meals that are not only full of flavor but also deeply rooted in centuries of culinary tradition.