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

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

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.

How to make authentic Persian halim — a slow-cooked wheat and meat porridge topped with cinnamon and sugar — step by step, plus a ready-made shortcut.

How to make authentic mirza ghasemi, Persia’s smoky garlic eggplant and tomato dish — step by step, plus a ready-made shortcut.

How to make authentic kuku sabzi, Persia’s vibrant green herb frittata — step by step, with tips for the best texture.

How to make authentic ash reshteh, Persia’s hearty noodle and herb soup topped with kashk, fried mint, and onion — step by step.

How to make authentic fesenjan (fesenjoon), Persia’s sweet-and-sour pomegranate walnut stew — step by step, plus a ready-made shortcut.