Nearly all my Persian recipes come from my friend Teyebeh who often gets from her mom, and I'll take a good guess and assume she gets them from her mom.

This is one of our favorite recipes!! I've only added fried onions to the recipe as well as a sprinkle of saffron. If you don't have fresh dill, I've swapped it out for dried dill on many occasions. We pair this with a rack of lamb. We got this recipe from the Martha Stewart Living magazine and it's become on of our favorite recipes ever!!

This recipe is hands down my family's favorite recipe of all time. There's never enough even when I double the recipe. It's just one of those special treats that we can only do once in a while because a rack of lamb is quite pricey. For me too, it's one of the most delicious recipes I've ever had.

I've altered a recipe we love from the Martha Stewart Living magazine which is an herbed rack of lamb that is paired with a pomegranate rice. We love that recipe so much we cook it often. One day, I made the pomegranate rice but didn't have anything except ground lamb. So, this is the recipe I came up with to pair with the rice.

This recipe is from the book The New Persian Kitchen by Louisa Shafia. We do a lot of cooking anyway, but especially with our homeschooling. While doing our ancient Persia lessons, we got this and other Persian cookbooks to try some new recipes.

I do love adding sweet to savory and even like orange flavored Chinese chicken, but I didn't seem to like this dish quite as much. However, my 18-year-old son said it was the best chicken I ever made. So the following day, I made the recipe again and cut down on the orange accents.

So far these are the best kebabs I've made my family. We got the recipe from The Silk Road Gourmet, a cookbook that brings recipes from the Silk Road to the modern cook. The book covers nine different regions: Republic of Georgia, Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Bangladesh, India and Sri Lanka.

We paired it with orange chicken koresh which is a sweet dish which probably would be better balanced with a plain rice dish, but my children loved the combination. Both recipes are from the book The Silk Road Gourmet by Laura Kelley

This is one of the most refreshing salads you'll ever taste! What I love about Persian food is that the ingredients are simple, flavorful and nourishing. Salad Shirzi or Cucumber Salad as I like to call it accompanies many Persian meals.

This has got to be the best tastiest rice in the world!! I'm not a fan of rice, but this is one rice dish, I'll gladly eat. Packed with dates, currants, lentils and fried onions, what's not to love?! I season mine with olive oil, grapeseed oil, salt and saffron. Occasionally if I make a whole roasted chicken to go along with this rice, I'll add my secret ingredient: pan drippings!

Did you know turmeric is so good for you? Aside from being an antioxidant, it's full of other other benefits for your body and brain. I tend to overdo my turmeric consumption, and this is one chicken recipe that's full of it! This chicken dish perfectly accompanies Adas Polo, Zeresh Polo and Baghali Polo.

This recipe is significant. It's marks the point when we have had the most success with a cookbook. That cookbook is The Silk Road Gourmet by Laura Kelley. When putting together our history units, I like to find regional cookbooks as a way to include cooking foods from that culture, region or period in time.

Cardamom Oatmeal Raisin Chocolate Chunk Cookies, that's a mouthful! And these cookies are worth it. I love how unique they are, for me that is, as we settle into sugar cookies, chocolate chip or white chocolate chip cocoa cookies.

I made a huge batch of shami kebabs! You can cut this recipe down quite a bit, but whenever I make these, because they are so labor intensive to begin with, I make a huge batch and freeze them for easy meals.

Are you looking for a tasty, filling vegan meal? Try Indian Daal! It's fast (if you use my fast recipe), nutritious and delicious. For this recipe, I included many toppings and garnishes we love to include when making Daal, but only if Daal is going to be the main dish rather than a side dish because all these extras that I show take a long time to make.

So the thing is that I only make these during Ramadan, but really, you can make them any time of year. This year, I didn't make them once for Ramadan. And now that Ramadan is over, I'm making up for lost time and turning out samosas like it's nobody's business.

Dahi Pulki or Yogurt Tortilla is a family favorite, especially during Ramadan. We like to break fast with fruit chaat and this layered tortilla dish that's thick with yogurt and fried onions. While this appetizer is a Ramadan family favorite of ours, you could really have it any time of year.

I'm may not be a fan of rice by my family is! Being married to an Indian, I quickly learned how to make the perfect basmati rice from my mother-in-law. Thereafter, I sort of stalled in my skills for rice making and for years made simple basmati rice.

If you've never tried fruit salad with spices, I encourage you to try this. You fruit will get a kick out of it, and so will you! You'll impress your taste buds with cayenne, salt and pepper mixed with sugar and the sweetness of seasonal fruit and fresh juice.

I've been both praised and despised for my tea. Praised because it always tastes so good, cursed because it's so strong that my tea drinkers are usually up until the wee hours of the morning, tossing and turning because they can't sleep.

I've been on the hunt for a cucumber salad recipe that tastes just like the one I love from a local Shabu Shabu restaurant. While this one is so tasty, it's not quite the same. My 10-year-old daughter, however, loved it soooo much and asks me to make it everyday.

These Lebanese meat pies were an immediate winner in our home. Everyone loved them and in the years since we've learned how to make them, we still do with some modifications. The dough is a dense, dry and flavorful dough that bakes up smooth and delicious.

This recipe for a chicken hummus bowl was such a winner in our home, we have since made it often with great success! One thing that will make preparing this dish even faster is to use store bought hummus or make it from a can. I make mine from scratch so I have to plan ahead when I made this.

This isn't your traditional hummus recipe. For one thing, you'll find that I didn't use tahini. While I love tahini and add it often to our homemade hummus, I omitted it this time, and it tastes just as good! Hummus as a food is generally pretty safe for most known allergens.