In my column Saturday on learning to cook perfect pilaf, I confessed that I still had yet to master making tah-dig, that crust of browned rice that is the hallmark of a great Persian cook. I got lots ...

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 ...

Before you ask for a table at Darya, a Persian restaurant in West Los Angeles (there’s also a location in Orange County), ask if they have any tahdig. This is the browned crispy rice, otherwise known ...

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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 ...

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recipe Persian or Iranian cuisines are one of the oldest in the world. One of the most renowned Persian dishes includes Chelo Kabab with Rice. Chelo kabab is served with accompaniments such as butter, ...

Zeytoon Parvardeh, marinated olives with pomegranate molasses, garlic and walnuts from the Persian menu, Mondays and Tuesdays ...

Rice, known as “polo” or “chelo” in Persian, holds a central role in Iranian cuisine. Often served at lunch and dinner, it’s the perfect accompaniment to absorb the rich flavors of various Iranian ...

The call came quickly and unexpectedly. In early December 2009, just a day after he had filled out paperwork for a different James Beard Foundation event, the New York organization phoned with a ...