LiT Team

Sib polo layers saffron rice with sautéed apples, cinnamon and chicken for a gently sweet Persian rice dish.

Kabab tabei is Persian minced meat kebab pressed into a frying pan, the easy way to make kebab at home.

Chicken koobideh is a lighter take on Iran’s favourite kebab, with minced chicken, onion and saffron.

Shami kabab are soft Persian patties of minced meat and split peas, pan-fried and served with bread and pickles.

Abgoosht, or dizi, is a slow-cooked lamb, chickpea and potato stew eaten in two courses: broth, then mashed meat.

Mirza ghasemi is a smoky dish of charred aubergine, garlic, tomato and egg from Gilan on the Caspian coast.

Kaleh joosh is a quick Persian soup of kashk, fried onion, walnuts and dried mint, eaten with torn bread.

Kuku morgh is a Persian frittata of shredded chicken, potato and saffron, cooked until golden in a pan.

Ash sholeh ghalamkar is a thick Isfahani soup of lamb, rice, beans, lentils and herbs, cooked until almost smooth.

Ash doogh is a hot Persian soup of yoghurt, rice, chickpeas, herbs and tiny meatballs, popular in Azerbaijan and Kurdistan.