The Persian Pot

(Khiar Shoor) Pickled Cucumber

Pickled Cucumber is a known ingredient all around the world and like many other kinds of pickle is popular among Iranians, as a side dish 

Torshi limoo (Lime Pickle)

The small, round and bright green limes are originally from south west Asia. In Persian cuisine, dried limes are used in plenty of dishes. Here 

Torshi Kalam (Pickled Red Cabbage)

This colorful pickle is easy to prepare and makes a perfect side dish to variety of foods, specially meat dishes. Unlike other pickles, it does not 

Shole Zard (Saffron Rice Pudding)

The history of this beautiful traditional dessert goes back to several hundred years ago, when it was served only on special occasions like the Persian new 

Shir Berenj (Rice Pudding)

Rice puddings are known in nearly every part of the world, but the recipes vary in different countries. In Iran it is served as a 

Cake Sharbati (Syrup Cake)

This moist and tender cake is a real tea-time treat. It makes a perfect dessert for a cup of steaming tea. The syrup is made with saffron 

Gol Gav Zaban (Borage Tea)

Gol-gav-zaban (Borage) is a herb that originally grows in Iran and a few Mediterranean countries of west Asia, and its dried blue and purple flowers 

Chay (Persian Tea)

Tea found its way to Persia from India through the Silk Road and soon became Iran´s national drink. Iranians have one of the highest per capita