1
Washing Rice
شستن برنج
The foundational technique for achieving fluffy, separate grains in Persian rice dishes.
Beginner
10′
Cooking Techniques
Persian Rice Basics
7 techniquesMaster the art of Persian rice — from washing to tahdig
2
Soaking Rice
خیساندن برنج
Learn why soaking rice is essential for perfect Persian rice with elongated grains that don't clump.
Beginner
5′3
Parboiling Rice (Abkesh)
آبکش کردن برنج
Master the parboiling technique that sets up rice for perfect steaming and tahdig.
Beginner
10′4
Steaming Rice (Dam)
دم کردن برنج
The final stage of Persian rice — gentle steaming that creates fluffy, separate grains.
Intermediate
45′5
Making Tahdig
درست کردن تهدیگ
Master the art of creating the legendary crispy rice crust that's the crown jewel of Persian cuisine.
Intermediate
45′6
Tahchin Assembly
چیدن تهچین
Learn to layer and cook tahchin — the showstopping Persian rice cake with crispy crust on all sides.
Intermediate
20′7
Kateh (Absorption Method)
کته
The everyday Persian rice method — simpler than chelow but still with perfect tahdig.
Beginner
30′Persian Spice Basics
5 techniquesUnlock the secrets of Persian spice work
1
Saffron Blooming
دم کردن زعفران
The essential technique for unlocking saffron's full flavor and color potential before adding to dishes.
Beginner
20′2
Toasting Whole Spices
بو دادن ادویه
Learn to awaken the aromatic oils in whole spices through dry toasting.
Beginner
5′3
Grinding & Storing Spices
آسیاب کردن و نگهداری ادویه
Master the art of grinding spices for maximum flavor and keeping them fresh.
Beginner
10′4
Making Advieh
درست کردن ادویه
Create authentic Persian spice blends — advieh polo for rice and advieh khoresh for stews.
Beginner
15′5
Tempering Spices in Fat
تفت دادن ادویه در روغن
Learn to bloom spices in hot oil or ghee to release fat-soluble flavors into your dishes.
Intermediate
5′Persian Meat Basics
4 techniquesPrepare meat the Persian way — tender and flavorful
1
Tenderizing Meat for Stews
نرم کردن گوشت برای خورشت
Learn Persian methods for transforming tough cuts into melt-in-your-mouth stew meat.
Beginner
15′2
Marinating Kebab
مزهدار کردن کباب
Master Persian kebab marinades — yogurt-based tenderizing, saffron infusion, and timing secrets.
Beginner
20′3
Grinding Meat for Koobideh
چرخ کردن گوشت برای کوبیده
The secrets to perfectly ground koobideh — fat ratio, texture, and keeping everything cold.
Intermediate
30′4
Skewering Techniques
سیخ زدن کباب
Master the art of skewering — flat vs round skewers, shaping koobideh, and threading pieces.
Intermediate
15′Persian Stew Foundations
4 techniquesBuild rich, layered Persian stews
1
Caramelizing Onions (Piaz Dagh)
پیاز داغ
Master the Persian art of deeply caramelized onions — the flavor foundation of countless dishes.
Beginner
30′2
Tomato Paste Technique
تفت دادن رب گوجه
Learn to bloom and caramelize tomato paste for deep, rich flavor in Persian stews.
Beginner
10′3
Frying Herbs (Sabzi)
سرخ کردن سبزی
The Persian technique of frying fresh herbs until crispy — essential for ghormeh sabzi and other dishes.
Intermediate
25′4
Building Khoresh Layers
لایهبندی خورشت
The complete process of layering flavors in Persian stews — from onions to final simmer.
Intermediate
20′Persian Bread Basics
4 techniquesBake traditional Persian flatbreads
1
Making Persian Bread Dough
درست کردن خمیر نان
Master the foundation of Persian breads — a simple, versatile dough that forms the base for barbari, sangak, and more.
Beginner
30′2
Shaping Barbari
شکل دادن نان بربری
Learn to shape, score, and glaze barbari — Iran's beloved thick flatbread with its signature ridges.
Intermediate
20′3
Working with Lavash
کار با نان لواش
Master the thin, flexible Persian flatbread — rolling paper-thin and cooking on stovetop or in oven.
Intermediate
25′4
Sangak Technique
پختن نان سنگک
The ancient art of baking bread on hot pebbles — creating the distinctive dimpled, chewy sangak.
Advanced
45′