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Persian, Caucasus & Central Asian Favorites

Herb-filled, warmly spiced dishes from Persian, Caucasus, and Central Asian traditions.

Lunch

Midday meals, soups, breads, and rice dishes.

Dovga

Azerbaijani vegetarian yogurt-and-herb soup made with chickpeas, rice, and lots of fresh herbs. Serve it for lunch or dinner, warm or lightly chilled.

4 servings6 steps12 ingredients

Dinner

Warmly spiced mains, stews, noodles, and rice dishes.

Zereshk Polo with Saffron Tofu

Zereshk Polo with Saffron Tofu

Persian-inspired basmati rice dinner with saffron-seasoned tofu, yellow onion, and tart dried cranberries as a mainstream substitute for barberries.

4 servings7 steps12 ingredients

Sabzi Polo with Herbed Tofu

Sabzi Polo with Herbed Tofu

An Iranian herb-rich basmati rice main with saffron, lemon, scallions, and savory extra-firm tofu. Fresh dill, parsley, cilantro, and scallions keep the sabzi polo bright and central.

4 servings7 steps13 ingredients

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