If you don't rinse the rice, it will be gummy. If you don't parboil the rice, it'll be dry and tough. If you don't use yogurt, eggs, and oil, it will never...
Author: Andy Baraghani
Author: Joan Nathan
Author: Paul Grimes
One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars...
Author: Ana Sortun
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Author: Alison Roman
Author: David Kamen
Author: Roberto Treviño
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
Author: Jean Touitou
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under...
Author: Martha Rose Shulman
This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.
Author: Meera Sodha
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron...
Author: Louisa Shafia
Author: Clark Frasier
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij
Author: Melissa Roberts
Author: Mark Scriver
This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron. It is easy to make, yet looks stunning, and has the most delicate...
Author: Yotam Ottolenghi
Author: Gil Martínez Soto
Author: Victoria Granof