Persians are a people known for their rice—and that renown is well deserved. Pillowy soft grains of rice and a crunchy tahdig layer are the trademarks of Persian ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. It’s cherry season and Jessica couldn’t help ...

Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Though this recipe can be made with plain whole-milk yogurt, it's worth seeking out Iranian ...

Nothing says “wow factor” more than bringing a plate of Persian rice with a crispy, buttery, saffron-­infused crust (called tahdig) to the table. There’s an ...

It was recently pointed out to me that I'm a bowl person. It's exactly what it sounds like: I almost always prefer a big mishmash bowl of stuff over your classic "meat and two" plate. Add to that I am ...

Good morning. This is an exciting morning for those of us who labor in the Food department of The New York Times. We’ve delivered an amazing new mini-cookbook into the world, a child of the ...