Persian New Year is celebrated in many countries across the world. Here’s everything you need to know, including what to cook ...

Known to his followers as the Caspian Chef, Omid Roustaei prepares to celebrate the Iranian new year with "Bitter + Sweet" recipes.

Naroon, which has sites in Marylebone and Fitzrovia, is celebrating with a set menu of Nowruz favourites as well as a few ...

Get the recipe. Nowruz celebrations always end on a sweet note. Persian baghlava is different from Greek or Turkish versions in that it uses an olive oil dough rather than paper-thin sheets of phyllo.

Andy Baraghani, the recipe creator and cookbook author, keeps his holiday table full of streamlined, modern takes on classic ...

The first step to getting your falooda right, is by perfecting these colourless strands Ingredients 1/4 cup (125 gms) corn starch Water Method 1. Prepare a bowl of ice water into which you will ...

author of the new cookbook “Bitter and Sweet: Global Flavors from an Iranian-American Kitchen.” “When we cook a dish, we use mounds of herbs.” The tranquility of a childhood mixing ...

It is where I spent most of my childhood, wandering the aisles of the Iranian grocery store and picking sweets from behind the bakery counters. Each time I return, I am struck by how the community ...