Allow me to introduce you to every Iranian home cook’s secret weapon: the Persian rice cooker, or what I affectionately refer to as my “cheat pot.” Just about every Iranian home cook I know relies on ...

“Polo” refers to mixed-rice dishes in Persian cuisine, where you prepare a mix of vegetables, herbs, fruits, legumes or meats, and then layer the mix with par-cooked rice and finish cooking them ...

Tahdig is a Persian showpiece dish: the inverted contents of a pot or pan of rice, the bottom of which is expertly cooked until it is crisp and burnished and crackles when you cut into the pilaf with ...

In almost every food culture, there’s an obsession with the “crispy bits.” Whether it’s the crunchy pieces of pasta at the corners of a lasagna or the coveted edge pieces clinging to the side of the ...

Add Yahoo as a preferred source to see more of our stories on Google. One of the first things to know about scorched rice is that not everybody eats it. In some cultures, rice cooked so its exterior ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter This article ...

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 ...

Allow me to introduce you to every Iranian home cook’s secret weapon: the Persian rice cooker, or what I affectionately refer to as my “cheat pot.” Just about every Iranian home cook I know relies on ...

In contemporary Iran, rice is served at almost every meal. But it hasn’t always been that way. Years ago, rice was considered a luxury ingredient served only at important gatherings and feasts. Its ...