How to make authentic Persian faloodeh — frozen rice noodles in rosewater syrup with sour cherry — step by step.

How to make authentic Persian tahchin — a baked saffron-yogurt rice cake with a chicken filling and crispy crust — step by step.

How to make authentic Persian sholeh zard — saffron rice pudding with rose water, cinnamon, and almonds — step by step.

How to make authentic Persian bastani sonnati — saffron and rose water ice cream with pistachios — step by step, with tips for the best texture.

Saffron, gaz, Tashrifat lavashak tins, rock candy, and rose water — what to bring as a gift to a Persian home, by occasion.

How to make authentic Persian kashk-o-bademjan — creamy fried eggplant topped with tangy kashk and crispy onions — step by step.

Roll, Bite-Size, In Sour Juice, Vacuum-Packed, and Tashrifat tins — what each lavashak format actually is, and which one to buy.

How to make authentic Persian gheymeh — a split pea and meat stew with dried lime, topped with crispy fried potatoes — step by step, plus a ready-made shortcut.

How to make authentic Persian zereshk polo — saffron rice with tart dried barberries — step by step, with tips for perfect tahdig.

How to make authentic Persian baghala ghatogh — a fava bean, dill, and egg stew from Gilan — step by step, plus a ready-made shortcut.