Add Yahoo as a preferred source to see more of our stories on Google. Green, gorgeous and great with chicken or fish - Haarala Hamilton and Valerie Berry This is cooked the Persian way, with butter ...

Although in Los Angeles we can’t argue we’ve suffered a treacherous winter, it doesn’t mean we can’t eagerly await spring and the bountiful herbs and fresh vegetables it brings. Nowruz, or Persian New ...

Persians are a people known for their rice—and that renown is well deserved. Pillowy soft grains of rice and a crunchy tahdig layer are the trademarks of Persian ...

In her "New Persian Cooking" cookbook, author Jila Dana-Haeri readily admits that the sumptuous food of Iran is "one of the great but least known cuisines of the world." Cooking Persian also can be ...

Growing up in a Persian household, I ate rice most nights. Persians typically add flavorful ingredients to their rice, such as dill, barberries or sour cherries, but my preference was (and is) plain ...

If Oakland’s Helia Sadeghi had to eat one dish for the rest of her life, it would be crispy, buttery, comforting tahchin. In Sadeghi’s childhood home in Iran, the golden domed rice “cake” layered with ...