1. Pat the chicken legs dry and season with salt. Let sit at room temperature for at least 15 minutes and up to 1 hour. 2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high ...

Persian cooking knows few boundaries, said Louisa Shafia in The New Persian Kitchen (Ten Speed). Spread by conquest and trade, this ancient cuisine is “a global treasure” that has shaped food ...

Join Andy in the Test Kitchen as he makes Khoresh Gheymeh, a traditional Persian stew topped with strips of fried potato. that I would love to not pay for anymore. Vega, send me some protein. If I, I ...

Alireza Fakhrashrafi didn't know he was going to be a chef. When he was 11, his mom recognized his talent and let him make Persian rice for family get-togethers, but it was a long journey from that ...

Chop half the prunes and quarter the other half; set aside separately. Use paper towels to dry the beef; in a medium bowl, toss it with 1 teaspoon each salt and pepper and flour to coat. In a large ...

This decadent lentil and vegetable stew — a spin on dhansaak — is one the best examples of what can emerge as a happy consequence of migration and the mingling of different cultures, in this case ...

Discovering that the tooth fairy and Santa are not real can be a downer, and I hate to see a fairy tale demolished. But for years people believed that the Shiraz grape (known to many of us as Syrah) ...

When I was in elementary school, my family visited my cousin Rashel at her home in Maryland, and everything about the trip felt new. Rashel’s teenage daughters seemed so cool and confident, Rashel ...