Kuku Sabzi

Persian herb frittata 

Kuku Sabzi is a frittata-style dish traditionally made with eggs, turmeric, coriander, parsley, dill, chives, barberries and crushed walnuts. It is usually fried on one side and then flipped over and cooked on the other-side and then sliced into triangles. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread or rice and either yogurt or salad. 

The key difference between a kuku and a frittata is the egg to vegetable ratio, with the kuku favouring the latter. Besides being delicious, I am fond of this dish for two other reasons.

The first is that it reminds me of the preparation leading up to the parties (mehmoonis) my mum would host. My mum would place a large sheet on the floor of our living room and pile the fresh herbs on top of each other and call my sister and I over to sit with her on the floor and help her pluck the leaves off the bunches. Initially, I would be annoyed at my mum for asking me to help but after a few minutes the peacefulness of the process would absorb me into a sphere of mindfulness. Afterwards, my mum would wash and chop the herbs by hand with the kitchen being filled with the aroma of the herbs. My process, and one my daughter will witness as she grows up, is a lot less peaceful but much quicker with the use of a food-processor!

The second, and one I suspect resonates with most Iranians, is that it is a dish we eat at Persian New Year (‘Norooz’). Norooz is the day of the vernal equinox, and marks the beginning of spring in the Northern Hemisphere, usually falling on 21 March each year. The herbs symbolise rebirth, and the eggs symbolise fertility. I will write a post focussing on Norooz including the symbols in more detail soon but for now let’s celebrate this delightful dish!

My version of Kuku Sabzi is baked as I find the fried version more and more difficult to digest as I get older. British chives are not as spicy as Iranian chives so we tend to replace these with the green ends of spring onions. I have also added some baby spinach leaves which results in a bright green kuku as opposed to the darker green colour usually associated with this dish. I use barberries by including them in the kuku mixture so when you bite into them, you get a tart burst of flavour from the berries. You can buy barberries from most Middle-Eastern food shops or, alternatively, buy them online. They are not essential but rather a nice touch. I also sprinkle ground walnuts as a garnish.

To prepare the herbs, wash them and remove the toughest parts of the stems. There is no need to remove all the leaves from all the stems if you have a food-processor to chop the herbs finely for you. Dill and parsley will require a bit more time removing the tough stems unlike coriander which you can usually chuck in and blitz.

I serve mine with a vibrant Beetroot Borani which really modernises the presentation of Kuku Sabzi and you can find the recipe for this delicious dip here.

Kuku Sabzi

Persian herb frittata
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetiser, Main Course
Cuisine: Iranian, Persian
Keyword: barberries, coriander, dill, egg recipes, parsley, vegetarian, walnuts
Servings: 12 (mini kuku)
Author: Mersedeh Prewer


  • 100 g fresh parsley (washed and tough stems removed)
  • 100 g fresh coriander (washed and tough stems removed)
  • 100 g fresh dill (washed and tough stems removed)
  • 5 spring onions (green ends only)
  • 1 handful baby spinach
  • 3 tbsp olive oil (1 tbsp for greasing your muffin tin, 2 tbsp for the kuku mixture)
  • 1/2 tsp turmeric
  • 2 cloves garlic
  • Zest of 1 lime
  • 6 large free range eggs
  • Salt and pepper (to taste)
  • 1 tbsp self-raising flour (heaped tbsp)
  • 1 tbsp dried barberries (optional)
  • 1 tbsp ground walnuts (to garnish - optional)


  • Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a 12-hole muffin tin, grease (using 1 tbsp of olive oil) and line the holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until you are ready to use.
  • Put the herbs, spring onion ends, spinach, eggs, turmeric, garlic, lime zest, olive oil, self-raising flour, salt and pepper into a food processor and blitz until the herbs are finely chopped.
  • Add the barberries (if using) to the mixture and stir.
  • Take the muffin tin and spoon the mixture evenly between the 12 holes.
  • Place in the oven for 25 mins. To check if  the kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
  • Serve warm or cold sprinkled with ground walnuts alongside a salad, dips and bread as part of a mezze-style meal.

Kuku Sibzamini

Potato and beetroot kuku

Kuku (also spelled kookoo) is a Persian frittata-style dish. It is often vegetarian and is made with beaten eggs and various herbs and / or vegetables folded in. The main difference between kuku and its western counterparts is the ratio of egg to vegetables, with kuku favouring the latter.

It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread or rice and either yogurt or salad.

The two most well known kuku recipes are Kuku Sabzi (made with herbs and barberries and / or walnuts); and Kuku Sibzamini (made with potatoes). We also have Kuku Kadoo (made with courgettes). Ultimately there are no hard and fast rules about what you should put in your kuku – I have made ones with curried mushrooms; kale and red pepper; bacon, cheese and tomatoes and the list goes on… 

The traditional recipe is made using mashed potatoes, in some cases grated onion, turmeric, saffron, dried mint and egg. I have always loved Kuku Sibzamini but on a nutritional scale it is not the most nutrient dense dish you can cook for you and your family. To top it off, it is usually fried which can make it a little greasy.

The recipe below is my version of Kuku Sibzamini (potato kuku). To make this kuku a little more nutritionally balanced, I have added beetroot, garlic and feta to the recipe. The resulting kuku has a vibrant colour and delicious depth to the flavour. I have also varied the recipe by baking instead of frying the kuku.

The beauty of kuku is that you can make a batch one evening and have it as a quick lunch on your working days. It is a great addition to a mezze-style lunch or a sandwich filler. We eat our kuku sibzamini with a mint yoghurt, made by mixing a few teaspoons of mint sauce  with Greek yoghurt; fresh herbs, salad and bread. The picture below is one of our kuku platters.

Kuku Sibzamini

Potato and beetroot kuku
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetiser, Main Course
Cuisine: Iranian, Persian
Keyword: egg recipes, vegetarian
Servings: 12 (mini kuku)
Author: Mersedeh Prewer


  • 3 tbsp olive oil (1 tbsp for greasing the muffin tin and 2 tbsp for the kuku mixture)
  • 500 to 600 g potatoes (peeled, boiled and mashed - use potatoes suitable for mashing such as Desiree or Maris Piper)
  • 1 medium / large beetroot (boiled, peeled and grated with excess water squeezed out)
  • 80 g feta or equivalent (crumbled or cut into small chunks)
  • 1 small / medium onion (grated with excess liquid squeezed out)
  • 2 cloves garlic (minced)
  • 1 to 2 tsp dried mint
  • 1 tsp turmeric
  • 4 large free-range eggs
  • Salt and pepper (to taste)


  • Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a 12-hole muffin tin, grease (using 1 tbsp of olive oil) and line the holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until you are ready to use it.
  • Mix all your ingredients for the kuku (mashed potato, grated beetroot, grated onion, crumbled feta, garlic, mint, turmeric, eggs, remaining 2 tbsp of olive oil, salt and pepper) in a mixing bowl.
  • Take the muffin tin and spoon the mixture evenly between the 12 holes.
  • Place in the oven for 25 mins. To check if  the kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
  • Serve warm or cold with salad, dips and bread as part of a mezze-style meal.

Chelow and Tahdig

Persian Rice – the expert way


Chelow is the name given to the white fluffy grains of rice either served with our kababs or khoresh (stews). We also have Kateh, which refers to our version of easy cook sticky rice, and polo, which refers to our rice cooked with vegetables,  herbs and/or meat (similar to the Asian biryani).

Polo follows the same cooking procedure as chelow but has the added stage of preparing and cooking the ingredients to be mixed in to the rice. Kateh is simple as you boil and steam the rice without draining the water by letting it evaporate in the saucepan. Kateh tends to be reserved for family meals and due to the sticky texture you wouldn’t generally see it served at a dinner party or restaurant.

Chelow has a 6 step process to follow, summarised below:

  1. Washing the rice;
  2. Soaking the rice – not all consider this stage is necessary anymore in light of the quality of long grain basmati rice available, however it is of note that some famous brands recommend soaking their rice for 30 minutes pre cooking. Soaking the rice promotes more thorough cooking by allowing moisture to reach the center of the rice grain, it further improves its final texture, makes the grain less brittle and assists the rice to become more digestible;
  3. Par boiling the rice until al dente;
  4. Draining the rice;
  5. Preparing the tahdig layer and then layering the remaining rice on top; and finally
  6. Steaming the rice.

The common feature in the various Persian rice options is that they all yield the crispy rice which forms at the bottom of the cooking pot called ‘Tahdig’. Tahdig literally translated means ‘bottom of the pot’ and is the most cherished part of our meals, kind of like roast potatoes or chips to the British. I don’t think I have ever met someone who dislikes tahdig. In fact, I think I would have serious trust issues with someone who was dubious about tahdig! Although kateh is the easiest way of cooking Persian style rice it does not yield a tahdig as superior as chelow or polo. Therefore you are rewarded for going the extra mile with the slightly more complicated way of cooking rice.

To achieve the perfect fluffy rice and golden tahdig is a commitment. Despite this, even the veteran chelow and tahdig cooker sometimes has an off day with rice coming out a bit mushy and the tahdig burnt. So don’t be hard on yourself if you commit to this journey and it takes a while to master it. I have been doing this for a fair while and I can honestly say I still get a teeny bit of anxiety when I check my rice texture at the end of cooking and then flip the pot to reveal my tahdig! In fact you can see variations in the tahdig pictures on this post and no doubt in future posts – just as long as it isn’t burnt to a cinder, we Iranians love our tahdig golden all the way through to well-done!

Now while chelow has a standard set of preparation and cooking steps, tahdig has a number of different options available. The most common are rice; potato or flatbread options. See the collage above for examples.

As with the evolution of many cuisines, experiments have been undertaken to explore new ways of reinventing a classic. In the case of tahdig people have experimented with ingredients to see if they can create a new type of tahdig as good as the originals. I’ve seen tahdigs made with lettuce, fish and chicken. Also there are people presenting elaborately designed tahdig with intricate patterns cut into their potatoes or their flatbread, creating a work of art. I am a traditionalist with my tahdig (this is mostly down to the time I have) so my recipe below is to assist you to cook tahdig like the best of the Persian Mamans (mums) or Babas (dads) out there, but if you do get the chance go and check out ‘#tahdig’ on social media platforms and enter the world of beautiful tahdig designs.

As advised in previous posts, you will need to get your hands on white long grain basmati rice if you want to cook authentic Persian style rice. You can buy this from your local supermarket or, as I do, from my local Middle-Eastern or Asian food shops. A little saffron is recommended, a good quality non-stick saucepan with a glass lid and a small-hole colander or sieve. A clean tea towel is also an absolute must as it aids the steaming of the rice by absorbing the water droplets, which would otherwise form on the lid of your saucepan and fall back on to the rice making it mushy.

Try not to balk at the amount of salt used. Rice needs a lot of salt as it can be quite bland and the boiling stage washes a lot away. Taste a grain or two of your rice at step 6 of the recipe below. If it tastes too salty just pour a little cold water over your parboiled rice to wash some away. Also, while I have you engaged with the concept of pushing salt boundaries, let me talk to you about drizzling your rice pre-steaming stage with butter, ghee or vegan equivalent. It sounds punchy and it is, but the resulting chelow is so delicious it would be a shame to omit this stage. Some literally layer their rice with knobs of butter, I melt a few tablespoons and drizzle it over my rice as set out below (see step 12).

As with chips and roast potatoes, the more oil you use for your tahdig at the bottom of your pot the better the tahdig as you are effectively deep frying the base of the rice (potatoes or flatbread) and it avoids burning. However, I don’t always use lots of oil in family meals as it is more about the taste of the dish and the overall healthiness rather than presentation so I reduce the oil content. The tahdig is still delicious but as you can see from the some of the pictures the colour of the tahdig can be patchy. The amount of oil stated in the recipe below is the minimum I would recommend. As you fine tune your chelow and tahdig skills, feel free to increase the oil incrementally (say a tablespoon at a time) to conclude the best oil ratio for you, your family and your trusted saucepan.

There are two ways of presenting your chelow and tahdig. If you have a small quantity of rice (as in the recipe below) you should be able to flip your pot after cooking and the rice and tahdig should come out like a cake as seen in the first set of pictures above.

For larger quantities, once the rice has cooked, I recommend spooning the rice out and serving it on one plate and then serving your tahdig separately on another dish. The latter is usually garnished with saffron coloured rice sprinkled on top (see picture). In my family we use a little rose water when blooming the saffron for the rice garnish as it adds a delicate floral note to the chelow, so if you want to present your rice this way then it is worth getting your hands on some rose water from your local Middle-Eastern food shop.

As a final note, the primary recipe below is to make chelow with rice tahdig. Refer to the ‘Alternative Step’ sections below for guidance on how to make potato or flatbread tahdig. 

Chelow and Tahdig

Persian Rice - the expert way
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Accompaniment, Rice Dish
Cuisine: Iranian, Persian
Keyword: basmati rice, tahdig
Servings: 4
Author: Mersedeh Prewer


  • 2 cups white long grain Basmati rice (standard UK measuring cup capacity 250 ml - approx 400 grams of rice)
  • 2 tbsp salt
  • Water (as directed below)
  • 1/8 tsp ground saffron bloomed in 2 tbsp of water for the tahgdig
  • A further small pinch of ground saffron if serving your rice with a saffron garnish bloomed in 2 tsp of rose water and 2 tbsp of hot water (optional)
  • 2 tbsp vegetable oil plus extra if you are making potato or flatbread tahdig as per 'Alternative Step' sections below
  • 2 to 3 tbsp ghee / butter / vegan equivalent


  • Wash the rice in cold water until the water runs clear. Be gentle with the rice, otherwise you will damage and break the grains.
  • Then place the rice with 1 tbsp of salt in a bowl and pour in cold water to cover the rice up to 2 inches above the rice. Leave the rice to soak for a minimum of 30 mins (I leave mine overnight and cook the rice during the afternoon of the day after).
  • Fill a large non-stick saucepan (minimum capacity 2.5 litres) with approximately 1.5 litres of water and 1 tbsp of salt. Bring the water to a boil.
  • Drain the rice and then add to the saucepan. Gently stir the rice to make sure it does not stick to the pan.
  • Stay with the saucepan and do not leave it at this stage. It is crucial that you remove the rice and drain it at the right time. Every minute give the rice a gentle stir and take a grain of rice and check the texture - either between your fingers or using your teeth. What you want is the rice to be soft on the outer layer but still firm in the centre. It can take any time from 3 to 7 minutes with the quantity of rice in this recipe.
  • Once the parboiled rice reaches the correct texture, turn your heat off and drain the rice in a colander or sieve. Sprinkle a little cold water on the rice to halt the cooking process. Taste the rice - if it is very salty then rinse the rice further with a little water.
  • Place the empty saucepan on your stove.
  • Add 2 tbsp of oil and 1 tbsp of butter / ghee / vegan equivalent to the pan and place on a low heat to melt. Then turn the heat off.
  • Add your bloomed saffron to the saucepan and mix with the oil to distribute evenly (this will give a lovely golden colour to your tahdig).
  • To make your rice tahdig spoon about a 1-inch layer of rice into the saucepan and gently stir to mix with the saffron oil to ensure colour is distributed evenly. Be careful not to break the grains. Then pat the rice down flat with the spoon.
  • To make a cake style rice and tahdig, layer your rice and gently pat down to the shape of the saucepan. Once you have layered the rice, take the end of a tablespoon and gently poke about 5 small holes in the rice to allow steam to escape while cooking. Pour 2 tbsp of cold water evenly over the rice.
  • Drizzle 1 to 2 tbsp of melted ghee / butter / vegan equivalent over the rice. Place your glass lid on the sauce pan and turn the heat to the highest setting. 
  • Once you start to see steam rise from the rice (your glass lid will start to get clear from the steam and droplets of water will start to form on the lid - it is perfectly fine to have a little look under the lid now and again to check the steam situation) lower the heat to the minimum flame or equivalent on your cooker. Cover the lid with a tea towel (making sure it is not a fire risk) and replace the lid on the saucepan.
  • Allow to steam for a minimum of 45 mins to get a crunchy and thick layer of tahdig. When the cooking time is over turn off the heat and remove the lid from the saucepan. Take a serving dish that covers the opening of the saucepan and place it on top. Flip the rice out onto the dish and serve with either a khoresh, kabab, curry or any other dish.
  • If you want to serve the rice with a sprinkle of saffron garnish and the tahdig separately then at step 11, instead of layering your rice and patting it down, layer the rice into a gentle sloping pyramid shape and poke a few holes in the rice. Then follow steps 12 and 13. When cooking has finished, instead of flipping the rice, spoon it out on to your dish and plate up your tahdig separately. For the saffron garnish, take a small pinch of saffron and place in a small bowl then add the rose water and hot water and let it bloom for a few minutes. Mix 4 tbsp of the cooked rice with the bloomed saffron and gently stir so it takes on a golden colour. Then sprinkle as a garnish on top of your rice.

Alternative Step 10 - Potato Tahdig

  • If you are making potato tahdig, you will need 1 medium-sized potato peeled and sliced into 1.5 cm thick discs. Place the sliced potatoes into a bowl of water to wash off excess starch - this will help during the crisping process while the rice steams. It will also stop the potatoes turning brown as you get the rice ready to steam.
  • Follow steps 1 to 9 above. At step 10, add an extra tablespoon of vegetable oil to the bottom of your pot then layer your potatoes at the bottom of the pan on top of the saffron oil (try not to overlap them so they all cook through evenly and crisp up) and then layer your rice on top and pat down to fill any gaps between the potatoes. Then follow subsequent steps of the recipe.

Alternative Step 10 - Flatbread Tahdig

  • If you are making flatbread tahdig, you will need 1 medium Middle-Eastern style flatbread like lavash or 1 medium white tortilla. 
  • Follow steps 1 to 9 above. At step 10, you can use the flatbread to cover the bottom of the pan  or you can cut shapes into it and layer the bottom surface of the saucepan only. Either way, before layering your flatbread, take a pastry brush and coat your flatbread generously with vegetable oil and then lay it on the saffron oil. Then layer your rice on top and follow the subsequent steps of the recipe. If you are using the whole flatbread to cover the bottom of the saucepan, without cutting shapes, be a little cautious with the timing on lowering the heat to steam the rice at step 13 as the flatbread can burn quite quickly. As soon as you see steam creeping round the edges of the bread, then turn down the heat and place the lid wrapped with a tea towel on the saucepan. Follow the subsequent steps of the recipe.

Salad Shirazi

Cucumber, tomato and onion salad

It may be very telling that we Iranians really only have one salad recipe and that it claims to be the national salad of Iran!  

As the name gives away, the salad originates from Shiraz in Southern Iran. The core ingredients list is simple – cucumber, tomatoes, onion, dried mint, salt, pepper, oil and fresh lime juice. The resulting salad is juicy and citrusy and it complements the catalogue of Persian dishes.

If you can, I recommend using organic for the salad ingredients as it really does make a difference to the intensity of the flavour of the salad. As a further tip, after halving and before dicing the tomatoes, scrape or squeeze some of the the seeds out. There is a fine line between a juicy Salad Shirazi and a water-logged one, but don’t be too obsessive about seed removal. The salad is meant to be juicy and to have some delicious dressing to spoon over the other elements on your plate.

This dish features regularly at Persian BBQ’s as it has a summery feel to it and works well with the lamb and chicken kababs, but that’s not to say it isn’t greeted with joy and gusto when served during the winter, accompanying a stew and rice dish. This salad can be eaten with any cuisine so don’t feel you can only knock this up for Persian dishes. 

Salad Shirazi

Persian cucumber, tomato and onion salad - the National Salad of Iran
Prep Time15 mins
Total Time15 mins
Course: Appetiser, Salad
Cuisine: Iranian, Persian
Keyword: vegan, vegetarian
Servings: 4
Author: Mersedeh Prewer


  • 1 medium cucumber
  • 3 medium tomatoes
  • 1 medium red onion
  • 3 tbsp olive oil or toasted argan oil
  • 2 limes (zest of one lime, juice squeezed from both for the dressing)
  • 2 tsp dried mint (fresh mint can also be used as an alternative or in addition to the dried mint)
  • Salt and pepper (to taste)


  • Finely dice the onion, tomatoes and cucumber into small chunks. The idea is to have an even amount of each in the dish so revise amounts up or down, if necessary. One onion is the perfect amount for the 4-6 servings so start with the onion, then the tomatoes as it is easier to increase or decrease the amount of cucumber.
  • Make a dressing out of the oil, lime juice and zest, salt, pepper and mint and drizzle over the salad.
  • Toss the salad and taste - adjust the seasoning if required and then serve.


Persian rice cooked the easy way

Kateh was a regular feature in my early childhood. My mum would cook it for any ailment I had and serve it with yoghurt (maast). Not sure how it was meant to help. However, given its low maintenance method of cooking and the comforting nature, I can see why my mother would whip it up for me.

Before I launch into the finer details of cooking Kateh, the type of rice you require for Persian dishes is very important. It must be long grain basmati white rice, which you can buy from most local supermarkets and Middle-Eastern or Asian food shops ranging from 500 gram to 10 kilogram bags.

Kateh is a great introduction to mastering the art of cooking rice like Iranians. Once you have this skill under your belt, learning the more complicated technique (Chelow) will be less daunting. The difference between the two ways of cooking rice is essentially that, for Kateh, you boil and steam it in your saucepan by letting the water evaporate, whereas Chelow requires you to parboil the rice, drain the water and then steam. Also, timing of the draining of the rice prior to steaming is key for Chelow.   

The more forgiving timing and low maintenance method for Kateh results in a stickier rice compared to the delicate separated fluffy grains Chelow produces. The bonus of the simple way of cooking Persian rice is that you can still get the crispy rice at the bottom of the pot – ‘Tahdig’ which is cherished by Iranians. If you have clicked onto this site searching for tahdig then you already know about this delightful creation unique to Iranians. If you are new to the concept then let me explain.

Tahdig translated into English means ‘bottom of the pot.’ Iranians cook their rice for longer than most cultures in order to create a crispy layer of rice, which is everyone’s favourite part of the meal. A bit like the potatoes in your Sunday Roast. It’s always the first dish to disappear at our dinner parties with the crispy texture perfectly complementing the softer textures of many of our dishes (the rice, stews and kababs). There is a disclaimer to Kateh tahdig and that is it is not as superior as the tahdig created by the Chelow method. It comes out paler but it is still crunchy. If you are in this for the long game, then eventually you will be cooking rice and creating tahdig like a Persian Maman (or Baba) with golden tahdig made with potatoes, bread or anything else you fancy experimenting with. For now, my advice is to get Kateh under your belt. 

The best way to master cooking rice the Persian way is to have a trusted cup measurement and understand the portions it yields. I use the measuring cup pictured below (standard UK measuring cup – 250 ml), which holds approximately 200 grams of rice.

Each cup holds a generous 2 portions of rice. I use 2 cups (400 grams of rice) which feeds 4 of us comfortably with leftovers on occasion. I cook this in a standard UK saucepan with a glass lid 20 cm diameter, with a 2.5 litre capacity. The reason I refer to mastering cup measurements is because of the corresponding water measurement. For every cup of rice, you add 1 cup of water plus 1/2 cup for every cup of rice.

To unscramble the brain I set out a table below with the rice to water ratio and the amount of salt and oil you will also require.

ServesCups of RiceCups of WaterOil/ButterSalt
211.51 Tbsp0.5 - 1 tsp
4232 Tbsp1 - 2 tsp
8464 Tbsp2 - 4 tsp

As a further note, in order to master the art of Persian rice you have to learn how your stove works, whether it is a ceramic, induction or gas hob. 

The lowest setting on ceramic, induction and other solid plate type cookers tend to produce a lower temperature than the equivalent on a gas hob, therefore to go to the lowest heat may result in your rice not being cooked within the specified time below. Don’t worry – just leave it on for longer and the next time go up a gauge and a further one if needed until you master the right temp and time for your Kateh.

Kateh isn’t a dish you would traditionally serve at an Iranian party (mehmooni) and is more of a mid week or chilled family weekend rice accompaniment dish. For serving suggestions, I recommend having it with Kabab Tabei, Asian style dishes or just fried eggs, something green (for good measure) and Torshi.


Persian rice cooked the easy way
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Accompaniment, Rice Dish, Side Dish
Cuisine: Iranian, Persian
Keyword: vegan option, vegetarian
Servings: 4
Author: Mersedeh Prewer


  • 2 cups white long grain basmati rice (approximately 400g of rice)
  • 3 cups water
  • 2 tsp salt
  • 1 tbsp butter / ghee / vegetable oil


  • Gently wash the rice in cold water until the water runs clear. Place in a bowl and fill with cold water to 2 inches above the rice. Let the rice soak for a minimum of 30 mins (preferably overnight).
  • Drain and then put the rice in a saucepan. Add water and salt (for the amount of rice set out above, I use a standard UK 20 cm saucepan with a glass lid, 2.5 litre capacity).
  • Put the saucepan on a high heat until the water starts to boil. Once the water comes up to the boil, turn the heat to medium and add the butter/ghee/oil and stir gently to mix. 
  • Once you start to see holes in the rice as the water is evaporating, take the temperature down to the lowest setting. Take a clean tea towel and wrap the lid of the saucepan, making sure it is not a fire hazard. Place the lid on the saucepan. The tea towel will help the steaming process and soak up the water, preventing it from falling back into the rice and making it mushy.  Leave the rice cooking for no less than 30 mins. The longer you leave it, the better the tahdig.
  • Once you have come to the end of the cooking time (30 mins or more with the lid on), turn off the heat and take a plate, which is bigger than your saucepan, and place it over the top of the saucepan. Flip the saucepan, while holding the plate, and your rice should come out as a nice looking rice cake in the shape of your pan with crispy tahdig encasing it.
  • Serve with your choice of stew, curry or kababs.
  • Don't beat yourself up if it doesn't work the first time you do it.  It took me a few attempts before I got it!  Good luck.


Persian Pickles

Torshi is derived from the word ‘Torsh’ in Farsi, which means sour. Torshi is used to describe vegetables pickled in vinegar, and they are often eaten as accompaniments to dishes and / or aperitifs.

The sour taste of the pickles perfectly complements many of our dishes, particularly those containing lamb, as it brings a balance to the richness of the flavours.

Each Iranian household has their own variation of herbs and spices and below are mine. The beauty of Persian pickles is that we don’t boil the vinegar so in the realm of pickling, it is a low maintenance method. All you need is a suitable size pickling jar, vegetables of your choice, vinegar, spices, herbs and salt.

I make three different types of pickles:

  1. Torshi Soorati, made with red cabbage and red onion. This recipe is something I threw together once and it’s been a staple in our house ever since. ‘Soorati’ means pink in Farsi and the pickle has been given this name as the resulting colour is a vibrant pink. A very versatile pickle suiting many cuisines, including Indian and Asian style dishes. It is ready to eat after 5 days;
  2. Torshi Makhloot, the traditional mix of vegetables seen in most Iranian households.  This Torshi is flavoured with turmeric, dried or fresh herbs, garlic and chillies. Serve with any Persian dishes you fancy trying it with or any other dish. It is ready to eat after 2 months; and
  3. Torshi Seer, pickled garlic cloves. Not for the garlic shy individual but for those of you who are partial to a little (a lot of) garlic, you will love this. Ideally, this Torshi needs a minimum of 1 year to pickle (ideally 2 years but who can wait that long)! I have heard some jars of Torshi Seer have been pickling for up to 20 years as the garlic cloves get sweeter and soften with time, with them eventually being able to be spread on a piece of bread like butter. If you have a little nosey at them while they are pickling, don’t panic if you see some cloves have turned blue. That is common and is down to the age of the garlic clove. It will disperse and pick up the lovely brown colour within a few weeks. Serve with any Persian dishes you fancy trying it with or any other dish.

For Torshi Makhloot, we have a spice by the name of Golpar (Persian Hogweed – I know, it sounds like something out of Harry Potter!).

It has a musty and slightly bitter flavour profile – its smell reminds me of mothballs. I’m really selling this to you aren’t I? If you want to make Torshi Makhloot, then I recommend getting your hands on this spice. You can buy it online or from an Iranian food shop. It really adds a unique aromatic flavour to your pickles.

The amount of vinegar per jar will vary depending on how much you can pack in to the jar. As a guide, I use a 1 litre jar for my pickles and I always have vinegar left over from a 500 ml bottle. So I would start with those measurements until you have the confidence to pickle 2 litre jars or more, like some of my family. 

Torshi Soorati

Red cabbage and red onion pickle
Prep Time20 mins
Pickling Time5 d
Total Time5 d 20 mins
Course: Accompaniment, Appetiser
Cuisine: Iranian, Persian
Keyword: pickle, torshi
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer


  • 1 red onion
  • 1/2 small red cabbage
  • 500 ml white wine vinegar
  • 2 tbsp whole coriander seeds
  • 1 litre pickling jar (sterilised)


  • Finely slice the red onion and red cabbage.
  • Place alternating layers of onion then cabbage (about half an inch for each layer) and a sprinkle of coriander seeds after each layer of cabbage, until you reach the top of the jar. Make sure you pack the vegetables in tightly in the jar by pressing each layer down.
  • Pour the vinegar in up to the neck of the jar. Push the vegetable mix down to pack and squeeze in more of the veg, if you can. Pour in more vinegar if required.
  • Close the lid tightly and leave the jar in a cool dark place like a pantry for 5 days. Once opened store in the fridge.

Torshi Mahkloot

Mixed vegetable pickle
Prep Time20 mins
Pickling Time60 d
Total Time60 d 20 mins
Course: Accompaniment, Appetiser
Cuisine: Iranian, Persian
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer


  • Mix of vegetables (in my mix, pictured above, I have used red and yellow carrots, red Romanov pepper, white cabbage, cauliflower and celery)
  • 6 cloves garlic
  • 3 green chillies (optional - I went for a very hot chilli as my family like it spicy)
  • 1 tsp turmeric
  • 2 tsp dried fenugreek
  • 1 bay leaf
  • 2 tsp pink peppercorns
  • 2 tsp coriander seeds
  • 2 tsp golpar seeds (Persian Hogweed - optional)
  • 2 tsp salt
  • 500 ml red wine vinegar
  • 1 litre pickling jar (sterilised)


  • Chop the vegetables into small chunks (about 2cm) and put in a mixing bowl.
  • Slice your garlic cloves and chillies and add to vegetable mixture.
  • Add your spices, herbs and salt and mix to distribute everything evenly in the mixture.
  • Fill the jar with the mixture, packing it down as tight as you can.Pour the vinegar up to the neck of the jar. Push the vegetable mix down to pack the jar. Add more of the vegetable mix if you have any left over and if there is space in the jar. Pour in more vinegar if required.
  • Close the lid tightly and leave the jar in a cool dark place like a pantry for 2 months. Once opened store in the fridge.

Torshi Seer

Garlic pickle
Prep Time20 mins
Pickling Time365 d
Total Time365 d 20 mins
Course: Accompaniment, Appetiser
Cuisine: Iranian, Persian
Keyword: garlic pickle
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer


  • As many whole garlic and extra cloves you can squeeze into the jar
  • A mix of red wine and balsamic vinegar (50:50 ratio)
  • 1 tbsp salt
  • 1 litre pickling jar (sterilised)


  • Take the whole garlic bulbs and slice the stalk off, exposing the tops of the cloves.
  • Peel back the white skin of the garlic down to the thin pink layer covering the raw garlic cloves.
  • Add the garlic bulbs, whole if you can, to the jar. Break them down if they can't fit through the jar opening. Fill the gaps with the separated cloves.
  • Once you have filled the jar (there will be gaps so don't worry about that), add red wine vinegar until it fills half the jar, then add your balsamic. Push down the garlic cloves and squeeze in more if you can. Fill up with more balsamic vinegar if you have space.
  • Add the salt and close the jar. Tilt the jar up and down gently to mix the vinegars and salt.
  • Leave in cool dark place like a pantry for at least 1 year. Once opened store in the fridge.