This post is part of Andy Baraghani's Guide to Modern Middle Eastern Cooking. Get all his recipes, tips, and stories here. I still get nervous every time I cook Iranian-style rice, even though I’ve ...

This sweet Persian rice pudding called sholeh zard is made with three distinct ingredients: saffron, cardamom, and rosewater. It's delicate in flavor but so deeply aromatic that it's hard to stop ...

The house I grew up in boasted four old apple trees that shed a yard's worth of gnarled apples every year that I never dared to bite whole for fear of bruises and other yucky bits. But my grandmother ...

This versatile dish, courtesy of Capt. Andy Ford, combines a punchy coconut-curry sauce with fragrant saffron rice and steamed vegetables. This recipe pairs perfectly with Tito’s Handmade Vodka Pocket ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Author note: Ask the butcher to cut the lamb into 4-inch pieces. Be careful with ground turmeric as it can easily stain. Oasis International Market in Plano is a great place to buy Middle Eastern ...

Everywhere in the world where people eat both chicken and rice, you’ll find a one-pot dish like this that you can make in a single skillet. Yasmin Fahr specializes in one-pot dishes. She wrote a ...

Make the meatballs: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a food processor, pulse ½ cup cooked rice until grains are finely crumbled. In a medium mixing bowl, ...