Borani esfenaj is a cold Persian side dish of cooked spinach folded into thick yogurt with garlic — served as a dip with bread or alongside rice and kabob. It takes ten minutes and has exactly one way to go wrong. Here is the recipe, and how to avoid the watery version most people end…

Khoresh karafs is a Persian celery stew — celery and a generous amount of parsley and mint simmered with meat until the herbs melt into a fragrant, tangy sauce. It’s lighter and greener than most Persian stews, and it’s the one that surprises people who think of celery as a background vegetable. Here’s how to…

Learn to make ash-e anar, Persian pomegranate soup with rice, herbs, and walnuts — fesenjan’s soup cousin.

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.

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.