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Black Iran food blanket spread across a bed in a warm room with garden doors open to greenery

Vol. 48 — Saffron, Herbs and the Golden Crust

Iran

From Tehran to Isfahan

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Standfirst

Rice steamed grain by grain until a lacquered crust forms at the bottom of the pot. Herbs cooked down for hours until they turn almost black. Tea poured dark into small glasses, all afternoon. Iran cooks with patience, and calls it hospitality.

Chapter One

Balance before everything

Persian cooking is one of the world's oldest continuous cuisines, and it still moves at its own pace. Nothing is hurried: herbs are chopped by the bowlful, stews simmer until the lamb gives way, and rice is treated as a craft rather than a side dish.

Every dish is tuned. Dried limes and pomegranate molasses against walnuts and saffron, sour against sweet, fresh herbs against slow-cooked richness — the balance is the point, and it is what makes the table unmistakably Iranian.

The best part of the meal is scraped from the bottom of the pot, and everybody knows it.

— On tahdig

Chapter Two

Rice as a craft

Iranian rice is parboiled, drained and steamed until each grain stands separate and long. At the bottom of the pot a golden crust forms — tahdig — made from rice, bread or thin potato slices, and served as the most contested part of the meal.

From that one technique comes a whole family of dishes: sabzi polo with herbs and fish for Nowruz, zereshk polo studded with tart barberries, baghali polo with dill and broad beans, and tahchin baked into a saffron-yogurt cake that slices like a tart.

The Iran blanket — kebab, tahdig, ghormeh sabzi and chai drawn as one illustrated Persian table.

Chapter Three

Kitchen, wall and long afternoon

Pieces for people who keep saffron in the cupboard, argue over the tahdig, and always have the tea brewing.

Poster — Isfahan

Apron — Tehran

Blanket — Shiraz

The Collection

The Iran Collection

Kebab koobideh, ghormeh sabzi, fesenjan, tahdig, zereshk polo and chai — the Persian table in one illustrated composition.

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