Ingredient Glossary

Persian spice blend varying by region and family recipe. Typically combines warming spices like cinnamon, cardamom, cumin, and rose petals for rice and stews.

Warm, sweet bark spice essential to Persian advieh blends, rice dishes, and stews. Used more subtly than in Western baking.

Sun-dried limes that add a distinctive sour, earthy, and slightly fermented flavor to Persian stews. An irreplaceable ingredient in ghormeh sabzi and other classic dishes.

Dried Persian hogweed seeds with a distinctive citrusy, slightly bitter flavor. Traditionally sprinkled on fava beans, pomegranates, and legume dishes.

Dried edible rose petals adding floral aroma and delicate flavor to Persian rice dishes, desserts, and spice blends.

The world's most precious spice, harvested from crocus flowers. Essential to Persian cuisine for its golden color, honey-like aroma, and distinctive flavor.

A tangy, deep red spice made from ground dried sumac berries. Adds a lemony sourness to dishes without the liquid of citrus juice.

A golden-yellow rhizome with earthy, slightly bitter flavor. Used for color and subtle warmth in Persian rice, stews, and spice blends.

Tiny, jewel-red dried berries with intense tartness. The signature ingredient in zereshk polo and essential to Persian festive dishes.

Aromatic dried herb with distinctive bitter-sweet flavor. Essential in ghormeh sabzi and many Persian herb stews.

Sweet, chewy dried berries with honey-like flavor. Popular as a snack and used in Persian trail mixes and some rice dishes.

Fermented whey product with intense sour, savory flavor. Essential for kashk-e bademjan and traditional Persian dips.

Thick, tangy-sweet syrup made from reduced pomegranate juice. Adds complex sourness to Persian stews, salads, and marinades.

Tangy, fruity paste from tamarind pods. Used in southern Persian (Bandari) cuisine for sweet-sour depth in fish dishes and stews.

Sour juice pressed from unripe grapes. A traditional Persian souring agent used in stews, stuffed vegetables, and drinks.

Bright, citrusy herb essential to Persian herb dishes. Used generously in ghormeh sabzi, ash, and fresh with meals.

Aromatic herb with clover-like leaves and distinctive maple-bitter flavor. Essential fresh in sabzi khordan and certain stews.

Cool, aromatic herb used fresh and dried in Persian cuisine. Essential in kashk-e bademjan, ash, doogh, and as a digestive.

Fresh, grassy herb used abundantly in Persian cooking. A core ingredient in ghormeh sabzi, kuku, and the essential sabzi khordan.

Anise-flavored herb beloved in Persian cuisine. Eaten fresh with meals and used in egg dishes, torshi, and special rice dishes.

Versatile nut used whole, slivered, and ground in Persian sweets, rice dishes, and as a snack. Both sweet and bitter varieties are used.

Small, buttery seeds used in stuffings, rice dishes, and meatballs. Adds richness and delicate crunch to Persian cuisine.

Iran's prized green nut, used whole, slivered, and ground in both savory dishes and sweets. Essential to Persian hospitality.

Rich, slightly bitter nut essential to fesenjān stew. Also used in stuffings, sweets, and as part of ajil.

Long-grain aromatic rice commonly used outside Iran for Persian dishes. Elongates dramatically when cooked and has a distinctive nutty fragrance.

Parboiled cracked wheat used in Persian kuku, koofteh, and some regional dishes. Quick-cooking and nutritious whole grain.

Premium rice varieties from Iran with delicate aroma and superior texture. Tarom, Hashemi, and Sadri are prized for authentic Persian rice dishes.

The traditional meat of Persian cuisine, used in kebabs, stews, and rice dishes. Prized for its rich flavor and tenderness when properly prepared.

Brined white cheese essential to Persian breakfast and sabzi khordan. Ranges from soft and creamy to firm and crumbly.

Thick, tangy cultured milk central to Persian cuisine. Used in dips, drinks, marinades, and served alongside most meals.