Learn to make mast-o-musir, the classic Persian yogurt and dried shallot dip — a simple, cooling appetizer served with flatbread.

Learn to make authentic shirin polo (Persian jeweled rice) with saffron, barberries, pistachio, and candied orange peel.

Learn to make authentic sabzi polo (Persian herbed rice), the iconic bright-green Nowruz dish traditionally served with fish.

Learn to make authentic reshteh polo (Persian noodle rice) with raisins and cinnamon, the traditional good-luck dish for Nowruz and journeys.

What’s in ghormeh sabzi herb vs. aush herb? A guide to Persian dried herb blends, individual herbs, and traditional herbs for tea and custom.

What is rob? A guide to Persian fruit pastes — pomegranate (rob anar), sour grape, quince, and more — and how they’re used in cooking.

What is moraba? A guide to Persian jam — sour cherry, rose, quince, fig, carrot, and more, and how it’s traditionally served with tea.

Ghormeh Sabzi, Fesenjan, Gheymeh, and Baghala Ghatogh compared — which Persian stew to try first, by flavor and occasion.

Ajil, the Persian nut and seed mix — what goes in it, and how to build your own at home.

Sekanjebin, lime mint, and sour cherry syrup — how Persian sharbat drinks work and how to mix a glass at home.