There is a myriad of dried spices used across the Persian cookery landscape. The most important ones to have handy in your ...

Louisa Shafia is a celebrated authority on Iranian cooking. She's the author of two cookbooks as well as numerous published articles and recipes. Her food writing and recipes have appeared in The ...

The food added its own poetry to the evening: sufganiyot bursting with tart sour cherry filling, as vibrant as the crimson dawn symbolizing Yalda, and a golden-crusted latke tahdig which shone as ...