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Chef and founder Niki Tehranchi likes for an evening at Eatz to feel as much like a dinner party as it does a cooking class. After nearly two-and-a-half years of running her DIY cooking school out of ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Fesenjoon, or fesenjan, hails from the verdant northern Iranian hills and coast, where pomegranate ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. The winter solstice is the shortest, darkest day of the year. Depending on ...

Note: Find pomegranate paste at Middle Eastern markets. 2 large onions, peeled and thinly sliced 2 pounds skinless chicken legs and thighs 5 tablespoons oil or unsalted butter, divided 1 teaspoon salt ...

In a large pan, add the oil. Season chicken with salt. Add the onion, chicken and ground walnuts to the pan. Turn chicken pieces after a few minutes. Then, add ½ cup water. Cover and cook for 30 ...

In Iran, quince is known as the “fruit from heaven,” and its name in Farsi, “beh,” means goodness. It features in many khoresh, or stews, adding a subtle sweetness as it softens. Here, tart dried ...

This is my vegan version of an Iranian classic, says Atul Kochhar, a rich dish with walnuts and pomegranate flavourings and a hint of cinnamon. You can use vegetable stock if you’d like, but I wanted ...