by Faye Levy
Pistachios and pomegranate juice make Persian haroset unique and unlike most other kinds of haroset, it contains bananas, too. This haroset is based on a recipe from Nilu Saadian, whom I often met at the Chabad of Woodland Hills. She buys a special haroset spice blend at Persian kosher stores, but I add […]

by Laura Frankel
Serve these meatballs as part of a Purim feast. Traditionally, the meatballs would not be browned before being poached. As a chef, though, I think the caramelized crust on the meatballs is essential and gives them a great texture and more pronounced flavor. You can opt to do it either way. Although only […]

by Laura Frankel
I like to use brown rice for this dish as often as possible. It has a nutty flavor and slightly chewy texture. White rice or basmati would be good substitutes.
Quick Tip: This pilaf can be stored in the refrigerator, covered, up to three days. Add a spoonful of stock or water when […]

by Laura Frankel
Advieh is as essential to the Persian kitchen as garam masala is to Indian cuisine and ras el hanout is to Moroccan. I like to make small batches of this mix to keep in my spice cabinet. I find myself sprinkling it on grilled and braised meats, adding a pinch to sauteed […]