Ghormeh Sabzi, an herb-forward stew which some consider to be the national dish of Iran. This uniquely green stew takes time to make but is very easy to make and doesn’t have a lot of ingredients. The flavor is built through traditional cooking methods as well as an abundance of fresh herbs, cooked in a skillet in order to develop deep savory and fresh flavors. Although known as a stew, it is quite thick and frequently served over rice.
Khoresh Bademjan is a classic Persian stew that is easy to make. This traditional dish celebrates the flavor and texture of roasted eggplants, tomatoes and stewed lamb. The simple flavor profile is deceptive as this rich stew layers flavors in each step of the cooking process.
Persian koobideh is ground meat mixed with onions and parsley. It is formed around a flat Persian skewer and grilled over hot coals. It is then served off the skewer with sides such as yogurt sauce, hummus, cucumbers, tomatoes, red onions and flat bread.