Chef Sam Smith grew up loving his Persian neighbors’ salads—so much so, they inspired a dish at Tusk in Portland, Oregon. Tossed with romaine, edible flowers and nasturtium yogurt, it’s a chefy cross between the greens platter sabzi khordan and cucumber-tomato-and-onion-filled shirazi salad.
From saffron-and-butter chelo (steamed basmati) to crispy tahdig (pan-fried rice), there’s always rice at the Persian table. At Atlanta’s Rumi’s Kitchen—which opens an Avalon, Georgia, outpost in April—Ali Mesghali serves six kinds: His shirin polo is fragrant with orange peel, saffron, barberries and pistachios.
- Cook Your Way Through Persia with Naomi Duguid
- Middle East Feast
- The Secret to Zahav's Incredible Hummus
At Tawla in San Francisco, Joseph Madigow has a following for his duck fesenjan, a rich, sweet-tart stew made with poultry simmered with pomegranate juice, molasses and ground walnuts.