Shuffle the pages of Najmieh Batmanglij’s massive cookbook “Cooking in Iran: Regional Recipes and Kitchen Secrets” — a 700-plus-page compendium of the cuisine of Iran that she has mastered over the ...

Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, distinctive tangy and earthy flavor. The Los Angeles-based company Sadaf carries them, ...

Persians share an affinity for sourness that is uncanny and unmatched. Just as many dishes of India revel in the alluring heat of spice, the many cultures of the Persian Gulf call for the tart ...

Dried Persian limes come in two shades—black and a sort of walnut-y tan—and are traditionally dropped whole into Persian stews and soups to add a hint of citrus and the singular funk that only ...

Add Yahoo as a preferred source to see more of our stories on Google. Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Though this recipe can ...

Or the lamb's tongue: unctuous, gamy, in a rich, slightly tart sauce of (to hazard a guess) butter and kashk, maybe with a bit of dried Persian lime. Best of all, the braised lamb's head — boned and ...

Hoda Tahmasebi grew up in a Persian family in Baton Rouge. She discovered her passion for food while in New York and came back to New Orleans to enter the local restaurant industry, working her way to ...

South Colorado Boulevard between Evans and Yale avenues is to Middle Eastern cuisine what Federal Boulevard is to Vietnamese. The variety of primarily Moroccan, Lebanese and Persian dishes to be found ...

Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Though this recipe can be made with plain whole-milk yogurt, it's worth seeking out Iranian ...