Persian Food Primer

by Chef Louisa Shafi Chef Louisa Shafi is a Persian food expert and writer of cookbooks‭, ‬consulting‭, ‬developing recipes‭, ‬and teaching cooking classes‭. ‬She has published two cookbooks‭, ‬The New Persian Kitchen…

Gormeh Sabzi, Green Herb Stew

Made from herbs, kidney beans and lamb, deep green Gormeh sabzi satisfies two Persian flavour obsessions: It’s sour and full of herbs. The stew is seasoned with dried limes, Limoo…

Sabzi Khordan, Herb and Cheese Plate

No Persian Food is complete without a dish of sabzi Khordan, or edible herbs. The plate can include mint, tarragon, basil and cilantro, alongside scallions, radishes, walnuts, feta cheese and…

Zereshk Polo, Barberry Rice

Iranians love sour flavours. Like cranberries, barberries have a vibrant red colour, but they’re even sourer. This classic rice dish is studded with the red berries, which are dried and…

Baghali Polo, Rice With Dill And Fava Beans

In Iranian cooking, rice can be prepared simply with butter and saffron, known as Chelo. But just as often, it’s cooked with other ingredients and called polo. Polo can be…

“Food & Style Festival” at Munich Airport

Munich Airport is thrilled with the positive response to its first culinary festival, “Food & Style,” which took place from August 12-14, 2016. Approximately 50,000 visitors have feasted on the…