Sofreh-ye Irani · The Persian Table

Persian Cooking Without Vegetable Oil

Step into the home kitchens of Iran, where rice steams under a golden crust, stews simmer for hours, and everything begins with ghee, real butter, and good olive oil. Honest ingredients and saffron scented flavor, the way the Persian sofreh has always been set.

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Ghee✦ Real Butter✦ Olive Oil
A generous Persian spread of rice, stews, and small dishes seen from above
✦ Ghormeh Sabzi
From the recipe collection
Roghan-e Heyvani

Ghee First

Persian cooking has always leaned on clarified butter, the golden animal ghee that carries saffron and toasts rice into its famous crust.

Kareh

Real Butter and Olive Oil

Butter melted over steaming rice, olive oil warming herbs and eggplant. Fats you can name, from kitchens you could visit.

Hargez

Never Vegetable Oil

No seed oils, no shortcuts. Only the traditional fats that Persian family kitchens trusted long before refined oil existed.

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✦
From Our Kitchen

Persian Iranian Recipes

Six beloved dishes from the Persian table, each cooked with the honest fats that bring out the best in saffron, fresh herbs, and slow simmered stews.

Khoresh Ghormeh Sabzi, a dark green herb stew with tender lamb and beans

Ghormeh Sabzi

Herb and lamb stew

3 hr·6 servings·Medium

The dish many Iranians call the soul of their table. Mountains of fresh herbs are fried slowly in ghee until nearly black, then simmered with lamb, kidney beans, and dried limes.

Ingredients

  • 700 g lamb shoulder, cubed
  • 5 tbsp ghee
  • 1 large onion, finely chopped
  • 1 tsp turmeric
  • 2 large bunches parsley, finely chopped
  • 1 bunch cilantro, finely chopped
  • 1 bunch chives or green onion tops, chopped
  • 2 tbsp dried fenugreek leaves
  • 4 dried Persian limes (limoo amani), pierced
  • 1 cup cooked red kidney beans
  • Salt, black pepper, and water to cover

Instructions

  1. Melt 2 tablespoons of the ghee and brown the onion, then add the turmeric and the lamb and sear on all sides.
  2. Cover with water, bring to a gentle simmer, and cook 45 minutes with the lid ajar.
  3. Meanwhile fry the chopped herbs and fenugreek in the remaining ghee over medium low heat, stirring often, until deeply dark and fragrant, about 20 minutes.
  4. Add the fried herbs, dried limes, and beans to the pot with the lamb.
  5. Simmer gently for another 1½ to 2 hours until the stew is thick, dark, and glossy.
  6. Press the softened limes against the pot to release their sour depth, then season with salt and pepper.
  7. Serve hot over steamed basmati rice with a piece of golden crust.
Caspian Mahi ba Zafaran, a fish fillet with herbs and saffron butter

Mahi ba Zafaran

Saffron butter fish

35 min·4 servings·Easy

A Caspian coast favorite. Fish fillets are pan seared in real butter, then bathed in a golden sauce of bloomed saffron, garlic, and lemon, finished with fresh dill.

Ingredients

  • 4 firm white fish or salmon fillets
  • ½ tsp saffron threads, ground
  • 3 tbsp hot water
  • 90 g butter
  • 3 cloves garlic, thinly sliced
  • ½ tsp turmeric
  • Juice of 1 lemon
  • Salt and black pepper
  • 3 tbsp fresh dill, chopped
  • Steamed basmati rice, to serve

Instructions

  1. Steep the ground saffron in the hot water and let it bloom while you prepare the fish.
  2. Pat the fillets very dry and season them with salt, pepper, and turmeric.
  3. Melt half the butter in a wide pan and sear the fillets 3 to 4 minutes per side until golden. Set aside.
  4. Add the remaining butter and the garlic, cooking gently until just fragrant.
  5. Pour in the bloomed saffron and lemon juice and let the sauce bubble for a minute.
  6. Return the fish, spoon the golden butter over each fillet, and shower with dill.
  7. Serve at once with steamed rice to catch the sauce.
Mazeh Kashk-e Bademjan, silky cooked eggplant in a warm rustic dish

Kashk-e Bademjan

Creamy eggplant with mint

50 min·4 as a starter·Easy

The beloved eggplant dish of Iranian gatherings. Silky eggplant folded with caramelized onion and kashk, crowned with dried mint sizzled in olive oil and toasted walnuts.

Ingredients

  • 3 medium eggplants, peeled and sliced
  • 6 tbsp olive oil
  • 2 onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp turmeric
  • 2 tbsp dried mint
  • ½ cup kashk (or thick strained yogurt)
  • â…“ cup walnuts, roughly chopped
  • Salt and black pepper
  • Warm flatbread, to serve

Instructions

  1. Salt the eggplant slices and let them sit 15 minutes, then pat dry.
  2. Brown the eggplant in 4 tablespoons of the olive oil until soft and golden, then set aside.
  3. In the same pan, caramelize the onions slowly, adding the garlic and turmeric at the end.
  4. Mash the eggplant into the onions and cook together with a splash of water until silky, about 10 minutes.
  5. Stir in most of the kashk and season with salt and pepper.
  6. Sizzle the dried mint in the remaining olive oil for 30 seconds and toast the walnuts alongside.
  7. Spread onto a warm dish, swirl over the reserved kashk, and finish with the mint oil and walnuts.
Ash Ash-e Reshteh, a thick herb and noodle soup in a rustic bowl

Ash-e Reshteh

Herb and noodle soup

1 hr 30 min·6 servings·Medium

The thick green soup of Persian New Year and rainy afternoons. Beans, lentils, and noodles simmered with a garden of herbs, finished with crispy onions and mint fried in ghee.

Ingredients

  • ½ cup each chickpeas and white beans, soaked
  • ½ cup green lentils
  • 200 g reshteh noodles (or linguine)
  • 2 bunches parsley, chopped
  • 1 bunch cilantro, chopped
  • 300 g spinach, chopped
  • 2 onions, thinly sliced
  • 5 tbsp ghee
  • 1 tsp turmeric
  • 2 tbsp dried mint
  • Kashk or thick yogurt, salt, and pepper to finish

Instructions

  1. Fry one sliced onion in 2 tablespoons of the ghee until deep gold, add the turmeric, then the chickpeas and beans with 2 liters of water.
  2. Simmer 45 minutes, then add the lentils and cook 20 minutes more.
  3. Stir in all the chopped herbs and spinach and let the soup turn deep green, about 15 minutes.
  4. Add the noodles and cook until tender, loosening with water if the ash gets too thick.
  5. Meanwhile fry the second onion in ghee until crisp, and sizzle the dried mint in the last spoonful.
  6. Season the soup well, ladle into bowls, and crown with kashk, crispy onions, and mint oil.
Nanvayi Nan-e Barbari, a long golden Persian flatbread with seeded ridges

Nan-e Barbari

Persian flatbread

3 hr·2 loaves·Medium

The long, ridged breakfast bread of Iranian bakeries. A simple dough brushed with a warm flour glaze, scattered with seeds, and baked until golden and blistered.

Ingredients

  • 500 g bread flour
  • 1½ tsp instant yeast
  • 1½ tsp salt
  • 1 tsp honey
  • 330 ml warm water
  • 2 tbsp olive oil, plus more for the tray
  • For the glaze: 1 tbsp flour, ½ tsp baking soda, 120 ml water
  • 1 tbsp sesame seeds
  • 1 tbsp nigella seeds

Instructions

  1. Mix the flour, yeast, salt, honey, water, and olive oil into a soft dough and knead 10 minutes until smooth.
  2. Cover and rise about 1 hour 30 minutes until doubled.
  3. Simmer the glaze ingredients for 2 minutes into a thin paste and let it cool.
  4. Divide the dough in two and stretch each piece into a long oval on an oiled tray.
  5. Brush generously with the glaze and drag your fingertips down the length to press in the signature ridges.
  6. Scatter with sesame and nigella seeds and rest 20 minutes.
  7. Bake at 250°C (480°F) for 12 to 15 minutes until golden and blistered, and eat warm.
Shirini Sholeh Zard, golden saffron rice pudding served in small glass dishes

Sholeh Zard

Saffron rice pudding

1 hr 15 min·8 servings·Easy

The golden pudding of Persian celebrations. Rice slowly cooked to silk with saffron, rosewater, and butter, then decorated with cinnamon, almonds, and pistachios.

Ingredients

  • 1 cup basmati rice, rinsed well
  • 8 cups water
  • 1½ cups sugar
  • ½ tsp saffron threads, ground and bloomed in 4 tbsp hot water
  • 60 g butter
  • 4 tbsp rosewater
  • ½ tsp ground cardamom
  • 3 tbsp slivered almonds
  • 2 tbsp slivered pistachios
  • Ground cinnamon, to decorate

Instructions

  1. Simmer the rice in the water, skimming once, until completely soft and beginning to break down, about 35 minutes.
  2. Stir in the sugar and cook 10 minutes until dissolved and silky.
  3. Add the bloomed saffron, butter, rosewater, cardamom, and most of the almonds.
  4. Cook gently, stirring often, until the pudding thickly coats the spoon, about 15 minutes.
  5. Pour into small bowls and cool to room temperature, then chill.
  6. Decorate with cinnamon, the remaining almonds, and pistachios before serving.
Warm spices and saffron arranged on a rustic kitchen table
Our Kitchen

The Kitchen Behind Rhuana Sofreh

Rhuana Sofreh is a small home kitchen devoted to the cooking of Iran, where a meal is never just food. The sofreh, the cloth spread on the floor or the table, gathers rice with its golden crust, stews dark with herbs, fresh bread, and everyone within reach of the pot. We write these recipes down the way they are still cooked in Persian family kitchens, patiently and with a generous hand on the saffron.

Our only house rule is an old one: ghee melted gold in the pan, butter over the rice, olive oil warming the herbs, and nothing else. Vegetable oil never comes through our door, because it never sat on the sofrehs we learned from.

Nooshe jan, may it feed your soul.

✨ Wellness

Complete Your Wellness Journey with Nexburn

Your Persian kitchen already feeds you with real, wholesome ingredients. Nexburn takes that foundation further, with gentle natural support for your metabolism and an active, balanced life.

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Nexburn 2 Bottles
2 Bottles
Was $358
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Total: $158
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Standard
Nexburn 3 Bottles
3 Bottles
Was $537
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Total: $207
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Best Seller
Nexburn 6 Bottles
6 Bottles
Was $1074
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Total: $294
You Save $780!
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