Around the Caspian they refer to a braise as “qataq” instead of “khoresh,” which is what a braise is called in other regions of Iran.

Around the Caspian they have long delicate, white fava beans called pach baqala.

Inspired by a sixteenth-century Persian cookbook, Najmieh Batmanglij created this recipe and combined a mixture of pomegranate and grape molasses for the sauce. To her surprise, in Kerman, where they have the best of both pomegranates and pistachios, a local cook served her pistachio meatballs with a pomegranate sauce

In Iran, it is said that eating noodles brings good fortune, that is why noodle soup is always served on Nowruz, the Iranian New Year’s Day.

This is a very simple way to make wonderful rice.