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Louisa Shafia

  • Recipe

    Persian Saffron Rice

    Three kinds of rice come from one pot: light, fluffy, buttery white rice; rice flavored with saffron; and a crunchy fried rice cake (called tahdig). For best results, use a…

  • Recipe

    Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

    This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there…

  • Recipe

    Date-and-Walnut-Filled Cookies (Koloocheh)

    These butter cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The…

  • Recipe

    Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)

    This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave…