Persian Barley-Lentil Soup with Spinach
This hearty vegetarian soup was inspired by a recipe in “Bottom of the Pot” by Naz Deravian, who explains that she created the dish by combining two classic Persian soups: lentil and barley. She uses dried limes common in Persian cuisine to infuse the broth with unique citrus notes. We opted for easier-to-find fresh […]
Short Rib Mujadara
New Orleans chef Alon Shaya pairs braised short ribs with mujadara and adds black-eyed peas for a Southern touch. With its warm Middle Eastern spices, it’s the perfect dish for Rosh Hashanah-or any fall or winter dinner party.
Crunchy Baked Saffron Rice with Barberries (Tachin)
Also known as tachin, this crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape. We omitted the meat to keep things simple and went with a round shape to change things up. Rinse the rice to keep it from getting gummy, and parboil it so it […]