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Reserve Collection

Recipes for subscribers. Regional specialities, dishes in development, and other useful formulations.

Qottāb [Almond-filled Pastries]

Qottāb [Almond-filled Pastries]

A celebrated crescent pastry with a dense, cardamom-perfumed almond center.

Nān-e Lavāsh [Thin Flatbread | vegan]

A ubiquitous, paper-thin flatbread. This home-kitchen adaptation of the ancient *saj* baking method uses a cast-iron skillet to achieve the signature blistered puff and soft, flexible fold.

Nān-e Sangak [Whole Wheat Flatbread | vegan]

*Nān-e Sangak*, or “little stone bread,” is an ancient Iranian staple. This recipe adapts the classic pebble-baked method for a home oven, utilizing a highly hydrated dough baked directly on a blazing hot steel to achieve its signature dimpled crust.

Nān-e Barbarī [Thick Flatbread | vegan]

Nān-e Barbarī [Thick Flatbread | vegan]

One of Iran's most popular and recognizable flatbreads. The name references the Barbari people of Khorasan, a historical region in northeastern Iran, from where the bread is said to originate.

Kashk-e Khānehgī [Homemade Cultured Whey]

Kashk-e Khānehgī [Homemade Cultured Whey]

Commercial *kashk* often carries a harsh, metallic flavor. This passive stovetop method adapts the ancient nomadic process using Greek yogurt, yielding a savory dairy concentrate with an authentic tang you simply cannot buy in a jar.

Āsh-e Rīvās-e Kūhī [Mountain Rhubarb Pottage | vegan]

Āsh-e Rīvās-e Kūhī [Mountain Rhubarb Pottage | vegan]

Born from the arid mountains of Semnan, this nomadic pottage pairs a hearty, earthy base of legumes with the sharp, bright bite of wild rhubarb. It’s a historical winter staple designed for survival, finished with a generous crown of sweet, caramelized onions.

Kadū Polō [Butternut Squash Rice | vegan]

Kadū Polō [Butternut Squash Rice | vegan]

An autumn dish from Iran’s Caspian Sea region. This rice beautifully demonstrates how simple, seasonal produce can create a deeply flavorful meal.