- Cookbooks
- Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
- Silk Road Cooking: A Vegetarian Journey
- From Persia to Napa: Wine at the Persian Table
- A Taste of Persia:
An Introduction to Persian Cooking - Persian Cooking for a Healthy Kitchen
- Happy Nowruz: Cooking With Children to Celebrate the Persian New Year
- Book Reviews
- Appearances
- Resources
- Recipes
- Oven-Baked Rice (Shirazi polow-ye qalebi)
- Fava Bean and Dill Khoresh (Khoresh-e gol dar chaman)
- Quince Preserves (Moraba-ye beh)
- Fresh Herb Kuku (Kuku-ye sabzi)
- Eggplant with Pomegranate Spread (Nazkhatun)
- Fish with Fresh Herb and Barberry Stuffing (Mahi-ye tu por ba sabzi)
- Skewered Ground Lamb Kabab (Kabab-e kubideh)
- Pistachio and Pomegranate Meatballs (Kufteh-ye pesteh-o anar)
- Garlic Pickle (Torshi-e sir)
- Persian Chicken Salad (Salad-e olivieh)
- Raisin Cookies(Nan-e keshmeshy)
- Carrot Halva (Halva-ye havij)
- Barbari Bread (Nan-e barbari)
- Sweet and Sour Soup (Osh-e miveh)
- Yogurt & Cucumber Dip or Soup (Mast-o khiar)
- Herb & Tamarind Shrimp (Ghalieh Maygu)
- Nowruz Cupcakes
- Georgian Rice Salad with Eggplant & Tart Cherries
- Pomegranate-Infused Turkey Braise
- Classes
- Photos
- Contact
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