50+ Authentic Thanksgiving Persian Recipes for a Memorable Feast

Thanksgiving is a cherished holiday in many cultures, a time for family gatherings, sharing gratitude, and of course, indulging in delicious food.

While traditional dishes often take center stage during this festive occasion, why not add a unique flair to your Thanksgiving menu with the rich and diverse flavors of Persian cuisine?

Persian food is renowned for its aromatic spices, vibrant ingredients, and harmonious blends of sweet and savory.

In this article, we present 50+ Thanksgiving Persian recipes that will not only impress your guests but also offer a delightful journey through the culinary traditions of Iran.

From savory stews and fragrant rice dishes to irresistible desserts, these recipes are perfect for any Thanksgiving table.

Whether you’re looking for a comforting main dish like Khoresht-e Gheymé (Lentil and Eggplant Stew) or a sweet treat such as Baklava, you’ll find something to please every palate.

Join us as we explore a medley of mouthwatering Persian dishes that celebrate the spirit of Thanksgiving while inviting your guests to experience the warmth and hospitality of Persian culture.

Prepare to transform your holiday feast into an unforgettable culinary adventure!

50+ Authentic Thanksgiving Persian Recipes for a Memorable Feast

Incorporating Persian recipes into your Thanksgiving celebration is a wonderful way to honor culinary traditions while introducing your family and friends to new flavors and textures.

The 50+ Thanksgiving Persian recipes featured in this article showcase the rich tapestry of Persian cuisine, offering an array of dishes that cater to various tastes and dietary preferences.

From hearty stews and fragrant rice to delightful sweets, these recipes will elevate your holiday table and create a memorable dining experience.

As you gather around the table this Thanksgiving, let the aromas of saffron, cardamom, and fresh herbs fill your home, creating a warm and inviting atmosphere.

Share stories, laughter, and delicious food with loved ones, and embrace the diversity of culinary traditions that make this holiday so special.

We hope these Persian recipes inspire you to create a Thanksgiving feast that reflects the spirit of gratitude, togetherness, and love, making your holiday celebration truly unique and unforgettable.

Persian Jeweled Rice (Tahchin Morgh)

Persian Jeweled Rice is a stunning and flavorful dish that is sure to impress your Thanksgiving guests. The bright colors of the saffron-infused rice, combined with the sweetness of dried fruits and the crunch of nuts, create a visually striking centerpiece. This dish not only brings a burst of flavors but also embodies the warmth and hospitality of Persian culture. It pairs beautifully with roasted turkey or other main dishes, making it a perfect addition to your Thanksgiving feast.

Recipe:

Ingredients:

• 2 cups basmati rice
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon saffron threads
• 1/4 cup boiling water
• 1/2 cup slivered almonds
• 1/2 cup pistachios, chopped
• 1/2 cup dried apricots, chopped
• 1/2 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter or ghee
• 1 large onion, finely sliced
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/2 cup pomegranate seeds (for garnish)
• Fresh herbs (like parsley or mint) for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add salt and the soaked rice. Cook until the rice is al dente (about 5-7 minutes). Drain and rinse the rice with cold water to stop the cooking process.
3. In a small bowl, dissolve the saffron in 1/4 cup of boiling water and set aside.
4. In a large skillet, melt the butter over medium heat. Add the sliced onions and sauté until golden brown. Add turmeric and black pepper, then stir in the cooked rice, saffron water, cinnamon, nuts, and dried fruits. Mix gently to combine all the ingredients.
5. Transfer the mixture to a serving platter, shaping it into a dome. Garnish with pomegranate seeds and fresh herbs before serving.

Persian Jeweled Rice is not just a dish; it is a celebration of flavors and textures that will elevate your Thanksgiving dinner. The combination of aromatic spices, sweet dried fruits, and crunchy nuts creates a dish that is both comforting and exotic. This rice dish can serve as a lovely accompaniment to your turkey or as a vegetarian option that highlights the rich culinary traditions of Persia. Your guests will appreciate the unique twist, and it may even become a new Thanksgiving tradition in your home!

Persian Roasted Butternut Squash with Honey and Cinnamon (Kadoo Shirin)

Kadoo Shirin, or sweet butternut squash, is a delightful Persian dish that showcases the natural sweetness of the squash enhanced by honey and warm spices. This recipe embodies the essence of fall and is a perfect addition to your Thanksgiving table. The balance of flavors creates a comforting side dish that pairs beautifully with savory mains, offering a delightful contrast to heavier dishes. This dish not only pleases the palate but also brings the vibrant colors of autumn to your holiday spread.

Recipe:

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/4 cup chopped walnuts (optional)
• Fresh mint for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, nutmeg, salt, and pepper until evenly coated.
3. Spread the squash on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until the squash is tender and caramelized, stirring halfway through.
4. If desired, add the chopped walnuts during the last 10 minutes of roasting for added crunch.
5. Once done, remove from the oven and let cool slightly. Garnish with fresh mint before serving.

This Persian Roasted Butternut Squash with Honey and Cinnamon is a harmonious blend of flavors that perfectly captures the spirit of Thanksgiving. The sweet and aromatic notes of the dish not only complement the traditional flavors of the holiday but also provide a healthy option that appeals to a wide range of dietary preferences. Whether served alongside your turkey or as part of a vegetarian spread, this dish will leave your guests craving more. Its simplicity and elegance make it an ideal choice for both seasoned chefs and novice cooks alike, ensuring that your Thanksgiving table is a celebration of diverse flavors and traditions.

Persian Herb and Pomegranate Salad (Salad Shirazi)

Salad Shirazi is a refreshing Persian salad that combines the bright flavors of fresh herbs, crisp vegetables, and the tartness of pomegranate seeds. This dish is not only a visual delight but also a palate cleanser that complements richer Thanksgiving dishes. It embodies the essence of Persian cooking, where fresh ingredients take center stage. With its vibrant colors and refreshing taste, this salad will add a burst of freshness to your Thanksgiving meal, inviting everyone to enjoy the lighter side of the feast.

Recipe:

Ingredients:

• 1 cucumber, diced
• 2 large tomatoes, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/2 cup pomegranate seeds
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced cucumber, tomatoes, red onion, parsley, mint, dill, and pomegranate seeds.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
3. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

This Persian Herb and Pomegranate Salad is the perfect way to balance out the hearty dishes on your Thanksgiving table. Its bright flavors and crunchy textures provide a refreshing contrast to the richer, heavier foods often associated with the holiday. With its beautiful presentation and healthful ingredients, this salad embodies the spirit of Persian hospitality, inviting your guests to indulge in something light and vibrant. It’s an easy yet elegant addition that showcases the culinary diversity of your Thanksgiving feast, making it memorable for everyone at the table.

Persian Spiced Turkey (Turkey Tandoori)

This Persian Spiced Turkey, inspired by the traditional tandoori cooking style, infuses the turkey with rich flavors from a blend of aromatic spices and yogurt. Marinating the turkey in this mixture not only tenderizes the meat but also imparts a unique depth of flavor that will impress your Thanksgiving guests. Roasted to perfection, this dish combines the best of both worlds: the classic Thanksgiving turkey with a delicious Persian twist. It’s a wonderful way to bring something new to the holiday table while still honoring the tradition of turkey as the centerpiece of the feast.

Recipe:

Ingredients:

• 1 whole turkey (10-12 pounds), thawed
• 1 cup plain yogurt
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 2 tablespoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper (adjust for spice level)
• 1 tablespoon salt
• 1 tablespoon black pepper
• Juice of 2 lemons
• Fresh herbs (like cilantro or parsley) for garnish

Instructions:

1. In a large bowl, combine yogurt, garlic, ginger, paprika, cumin, coriander, turmeric, cayenne pepper, salt, black pepper, and lemon juice to create the marinade.
2. Pat the turkey dry with paper towels and carefully loosen the skin over the breast. Rub half of the marinade under the skin and the remaining over the entire turkey, ensuring it is well coated.
3. Cover the turkey with plastic wrap and refrigerate for at least 8 hours or overnight for best results.
4. Preheat your oven to 325°F (165°C). Place the turkey on a roasting rack in a roasting pan and roast for about 3 to 4 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the juices from the pan.
5. Once done, remove from the oven and let it rest for 20-30 minutes before carving. Garnish with fresh herbs before serving.

This Persian Spiced Turkey brings a bold and exciting flavor profile to your Thanksgiving celebration. The fragrant spices and tangy yogurt create a beautifully moist turkey that will be the star of your feast. This recipe not only highlights the versatility of turkey but also serves as a bridge between cultures, merging traditional Thanksgiving elements with Persian culinary artistry. Your guests will be intrigued and delighted by this unique take on a holiday classic, making it a memorable and flavorful addition to your Thanksgiving table.

Persian Stuffed Grape Leaves (Dolmeh)

Dolmeh, or stuffed grape leaves, are a classic Persian dish that showcases the balance of flavors and textures typical of Persian cuisine. These bite-sized parcels filled with a mixture of rice, herbs, and spices are both delicious and visually appealing, making them a perfect appetizer or side dish for Thanksgiving. Their vibrant colors and aromatic filling make them a delightful addition to your holiday spread, inviting guests to enjoy a taste of Persia as part of your Thanksgiving celebration.

Recipe:

Ingredients:

• 1 jar grape leaves (about 60 leaves), rinsed and drained
• 1 cup long-grain rice, rinsed
• 1/2 cup ground beef or lamb (optional)
• 1 onion, finely chopped
• 1/4 cup pine nuts
• 1/4 cup currants or raisins
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Juice of 2 lemons
• 1/4 cup olive oil
• 2 cups chicken or vegetable broth

Instructions:

1. In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until soft. Add the ground meat (if using) and cook until browned. Stir in the rice, pine nuts, currants, parsley, mint, allspice, cinnamon, salt, and pepper. Remove from heat and let the filling cool.
2. Take a grape leaf and place it vein-side up. Place a tablespoon of filling at the base of the leaf, fold in the sides, and roll tightly to form a parcel. Repeat with the remaining leaves and filling.
3. Arrange the stuffed grape leaves in a single layer in a large pot. Pour the chicken or vegetable broth and lemon juice over the top. Place a heavy plate on top to keep the dolmeh submerged.
4. Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, until the leaves are tender and the filling is cooked through. Remove from heat and let cool slightly before serving.

Persian Stuffed Grape Leaves are a fantastic addition to any Thanksgiving feast, providing a fresh and vibrant option that complements heavier dishes. Their unique flavors and aromatic filling create a delightful experience for your guests, making them perfect as a starter or side dish. This dish is a beautiful representation of Persian hospitality, inviting everyone to share in the joy of delicious food. Serve them warm or at room temperature, and watch as they disappear from your holiday table, leaving everyone wanting more.

Persian Pumpkin Stew (Khoresht Kadoo)

Khoresht Kadoo is a delightful Persian pumpkin stew that combines sweet and savory flavors into a comforting dish perfect for Thanksgiving. The natural sweetness of pumpkin is balanced by the tartness of tomatoes and the warmth of spices, creating a rich and satisfying meal that can be enjoyed by all. This stew is a celebration of autumn flavors and is an excellent vegetarian option for your Thanksgiving table. The combination of ingredients not only showcases the beauty of Persian cooking but also brings a hearty and nutritious option to your holiday spread.

Recipe:

Ingredients:

• 2 cups pumpkin or butternut squash, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 large tomatoes, diced (or 1 can of diced tomatoes)
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Fresh herbs (like cilantro or parsley) for garnish
• Serve with rice or bread

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until golden brown. Stir in the garlic and cook for another minute.
2. Add the diced pumpkin, tomatoes, turmeric, cinnamon, coriander, cayenne pepper, salt, and pepper. Stir well to coat the pumpkin with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for about 30-40 minutes, until the pumpkin is tender and the flavors have melded together.
4. Adjust seasoning as necessary and garnish with fresh herbs before serving.

This Persian Pumpkin Stew (Khoresht Kadoo) is a warm and inviting dish that perfectly embodies the flavors of the season. Its rich, hearty nature makes it an excellent vegetarian option that stands up to the traditional Thanksgiving fare. By incorporating this dish into your holiday meal, you are not only introducing your guests to the delightful flavors of Persian cuisine but also providing a comforting and nutritious choice that complements the overall spread. The vibrant colors and aromatic spices will create a memorable experience, ensuring that your Thanksgiving gathering is both delicious and culturally diverse.

Persian Herb Rice (Sabzi Polo)

Sabzi Polo is a fragrant and flavorful Persian herb rice dish that makes a wonderful accompaniment to various meats and stews. This rice dish is traditionally made with a mixture of fresh herbs, creating a vibrant and aromatic side that perfectly balances the richness of holiday meals. The combination of herbs not only adds a burst of color but also provides a fresh taste that can refresh the palate amidst heavier dishes. Incorporating Sabzi Polo into your Thanksgiving celebration will allow your guests to enjoy a unique and delicious experience.

Recipe:

Ingredients:

• 2 cups basmati rice
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, chopped
• 1 teaspoon salt
• 4 tablespoons olive oil or butter
• 4 cups water
• 1 teaspoon saffron threads (optional)
• 1/4 cup warm water (if using saffron)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked rice and salt, cooking until the rice is parboiled (about 5-7 minutes). Drain the rice in a colander and set aside.
3. In the same pot, heat the olive oil or butter over medium heat. Layer half of the parboiled rice in the pot, followed by a layer of the chopped herbs, and then the remaining rice on top.
4. If using saffron, dissolve the saffron threads in 1/4 cup warm water and drizzle over the top layer of rice.
5. Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice steam for about 30-40 minutes, until fully cooked and fluffy.
6. Fluff the rice with a fork before serving, mixing in the herbs evenly.

Sabzi Polo is not only a delightful addition to your Thanksgiving table, but it also showcases the vibrant flavors of fresh herbs that are a hallmark of Persian cuisine. This dish adds a beautiful splash of color and an aromatic touch to the meal, making it a refreshing counterpart to the rich and savory dishes typically served during the holiday. Its versatility allows it to pair well with a variety of meats, making it an ideal choice for accommodating diverse tastes at your Thanksgiving feast. Offering this herbaceous rice will surely impress your guests and invite them to experience the richness of Persian culinary traditions.

Persian Roasted Carrots with Cinnamon and Honey

These Persian Roasted Carrots with Cinnamon and Honey are a stunning side dish that brings sweetness and warmth to your Thanksgiving table. The natural sweetness of the carrots is enhanced by honey, while the cinnamon adds a warm and fragrant spice that complements the flavors perfectly. This dish not only adds a vibrant color to your spread but also offers a delightful contrast to savory dishes, making it a must-try addition to your holiday feast. It’s an easy yet elegant way to incorporate vegetables into your Thanksgiving menu.

Recipe:

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: a squeeze of lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrot sticks with olive oil, honey, cinnamon, salt, and pepper until well coated.
3. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for about 25-30 minutes, or until the carrots are tender and caramelized, tossing halfway through for even cooking.
5. Remove from the oven and drizzle with lemon juice if desired. Garnish with chopped parsley before serving.

These Persian Roasted Carrots with Cinnamon and Honey are a perfect blend of sweet and savory, making them an exceptional side dish for your Thanksgiving feast. Their beautiful caramelized exterior and aromatic spices will add both flavor and visual appeal to your holiday table. This recipe exemplifies how simple ingredients can create a sophisticated dish that enhances the overall dining experience. Offering this side will not only showcase the versatility of carrots but will also bring a touch of Persian flavor to your traditional Thanksgiving meal, delighting your guests with something they may not have experienced before.

Persian Fesenjan (Pomegranate Walnut Stew)

Fesenjan is a rich and flavorful Persian stew made with pomegranate molasses and ground walnuts. This luxurious dish has a unique balance of sweet and savory flavors, making it a standout option for your Thanksgiving meal. Traditionally prepared with chicken or duck, this versatile recipe can also be adapted to be vegetarian by using mushrooms or eggplant instead. Fesenjan is often served over rice, allowing the rich sauce to soak into the grains, creating a satisfying and aromatic dining experience that will be cherished by all.

Recipe:

Ingredients:

• 1 pound chicken thighs or breasts (or 1 pound of mushrooms for a vegetarian option)
• 1 large onion, finely chopped
• 2 cups walnuts, finely ground
• 2 cups chicken or vegetable broth
• 1 cup pomegranate molasses
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh pomegranate seeds and parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until golden brown.
2. If using chicken, add the chicken pieces to the pot and brown on all sides. For a vegetarian option, add the mushrooms and sauté until they begin to soften.
3. Stir in the ground walnuts, turmeric, cinnamon, salt, and pepper. Cook for about 5 minutes to toast the walnuts and spices.
4. Pour in the chicken or vegetable broth and pomegranate molasses. Bring to a simmer, then cover and reduce the heat to low. Cook for about 30-40 minutes, stirring occasionally, until the sauce thickens and flavors meld.
5. Serve hot over rice, garnished with fresh pomegranate seeds and parsley.

Fesenjan is a show-stopping dish that will elevate your Thanksgiving feast with its complex flavors and luxurious texture. The rich combination of pomegranate and walnuts creates a harmonious blend that is both comforting and exotic, making it an unforgettable addition to your holiday table. Whether you choose to prepare it with chicken or as a vegetarian delight, Fesenjan invites your guests to experience the richness of Persian cuisine. This dish serves as a reminder that Thanksgiving is not only about tradition but also about embracing new flavors and experiences, creating lasting memories around the dinner table.

Persian Lentil Soup (Adas Polo)

Adas Polo is a hearty and nourishing Persian lentil soup that beautifully combines lentils, rice, and aromatic spices. This dish is perfect for Thanksgiving, offering warmth and comfort while being rich in protein and flavor. With its combination of textures and spices, Adas Polo provides a unique option for those looking to incorporate a wholesome vegetarian dish into their holiday menu. Not only does it make a wonderful starter, but it can also serve as a satisfying main course alongside some crusty bread. Sharing this soup will surely delight your guests with its comforting qualities and rich flavors.

Recipe:

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 1 cup basmati rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 4 cups vegetable broth or water
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh lemon juice (for serving)
• Optional: chopped fresh herbs for garnish (parsley or cilantro)

Instructions:

1. In a pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic, cumin, turmeric, and cinnamon, cooking for an additional minute until fragrant.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender.
4. In a separate pot, cook the basmati rice according to package instructions, adding salt for flavor.
5. Once the lentils are cooked, season with salt and pepper to taste. Serve the lentil soup over a bed of rice and drizzle with fresh lemon juice. Garnish with chopped herbs if desired.

Adas Polo is not only a hearty and satisfying dish, but it also reflects the essence of Persian cuisine—rich in flavors and wholesome ingredients. This lentil soup is a perfect addition to your Thanksgiving feast, offering a unique option for both vegetarians and meat-lovers alike. Its warmth and aromatic spices create an inviting atmosphere at the dinner table, encouraging sharing and conversation among guests. Introducing this flavorful soup to your holiday menu will certainly be a hit, making it a memorable part of your Thanksgiving celebration.

Persian Stuffed Eggplant (Bademjan Khoresht)

Bademjan Khoresht is a traditional Persian dish featuring eggplant stuffed with a savory mixture of ground meat, herbs, and spices. This dish is not only visually appealing but also packed with flavors that will excite your guests’ palates. The eggplants are typically roasted or sautéed to bring out their natural sweetness, and the stuffing is a wonderful blend of textures and tastes. Serving this dish during Thanksgiving adds a touch of elegance and introduces your guests to the delightful fusion of flavors found in Persian cooking.

Recipe:

Ingredients:

• 4 medium eggplants, halved lengthwise
• 1 pound ground beef or lamb (or a vegetarian substitute)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 cup tomatoes, diced (canned or fresh)
• 1/2 cup fresh parsley, chopped
• Olive oil
• Salt and pepper, to taste
• Optional: yogurt for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the cut sides of the eggplants with olive oil, sprinkle with salt, and place them cut-side down on a baking sheet. Roast for about 30 minutes or until soft. Remove and let cool.
2. In a skillet, heat olive oil over medium heat. Sauté the onions until translucent, then add the garlic and cook for another minute.
3. Add the ground meat to the skillet, breaking it apart. Cook until browned, then stir in the turmeric, cinnamon, diced tomatoes, parsley, salt, and pepper. Cook for about 10-15 minutes until the mixture is well combined.
4. Stuff the roasted eggplant halves with the meat mixture and place them in a baking dish. Drizzle with a little more olive oil and bake for an additional 20 minutes.
5. Serve warm, optionally with a dollop of yogurt on top.

Bademjan Khoresht brings an exquisite blend of flavors and textures to your Thanksgiving table, making it a standout dish among your offerings. The rich stuffing complements the sweetness of the roasted eggplant, creating a satisfying and elegant presentation that will impress your guests. This recipe not only showcases the versatility of eggplant but also introduces the rich heritage of Persian cooking, encouraging your guests to explore new culinary experiences. Incorporating this dish into your holiday meal adds a unique and flavorful touch that will be remembered long after the feast is over.

Persian Rosewater Rice Pudding (Shirin Berenj)

Shirin Berenj is a delightful Persian rice pudding flavored with rosewater, cardamom, and often garnished with nuts and dried fruits. This creamy dessert is a beautiful way to end your Thanksgiving meal, offering a sweet, aromatic finish that contrasts with the savory dishes. The fragrant notes of rosewater and the warmth of cardamom make this pudding not only delicious but also a lovely tribute to Persian culinary traditions. This dessert will not only satisfy your guests’ sweet tooth but also leave them with a memorable taste of Persian flavors.

Recipe:

Ingredients:

• 1 cup basmati rice, rinsed
• 4 cups whole milk (or almond milk for a dairy-free option)
• 1/2 cup sugar
• 1 teaspoon rosewater
• 1/2 teaspoon ground cardamom
• 1/4 cup pistachios or almonds, chopped (for garnish)
• 1/4 cup dried fruits (such as raisins or cranberries, for garnish)
• Optional: ground cinnamon (for sprinkling)

Instructions:

1. In a large pot, bring the milk to a gentle simmer over medium heat. Add the rinsed rice and stir well.
2. Reduce the heat to low and cook for about 30-40 minutes, stirring frequently, until the rice is soft and the mixture has thickened.
3. Stir in the sugar, rosewater, and cardamom. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Remove from heat and let cool slightly. Spoon the pudding into individual serving dishes and refrigerate until set.
5. Before serving, garnish with chopped nuts, dried fruits, and a sprinkle of cinnamon if desired.

Shirin Berenj is a perfect finale to your Thanksgiving feast, bringing a touch of elegance and sweetness to the table. Its creamy texture and fragrant flavors make it a delightful dessert that will leave your guests feeling satisfied and happy. This traditional Persian dish embodies the spirit of hospitality and celebration, making it a fitting choice for a holiday gathering. Sharing this dessert will not only enhance your Thanksgiving meal but will also introduce your guests to the rich and enchanting world of Persian cuisine, creating cherished memories for years to come.

Persian Spiced Pumpkin Stew (Khoresht-e Pumpkini)

Khoresht-e Pumpkini is a fragrant Persian stew featuring pumpkin, meat, and a blend of spices that create a warm and comforting dish. The sweetness of the pumpkin beautifully balances the savory elements, making it a perfect choice for the Thanksgiving table. This dish reflects the essence of Persian cooking, which emphasizes the harmonious blend of sweet and savory flavors. The stew can be served over fluffy basmati rice, creating a satisfying meal that is sure to impress your guests. The vibrant colors and enticing aroma of this dish will make it a highlight of your Thanksgiving feast.

Recipe:

Ingredients:

• 1 pound beef or lamb, cut into bite-sized pieces (or use chickpeas for a vegetarian version)
• 1 medium pumpkin, peeled, seeded, and cut into cubes
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon ground cumin
• 4 cups vegetable or beef broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs for garnish (parsley or cilantro)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the garlic, turmeric, cumin, and cinnamon, cooking for another minute until fragrant.
3. Add the meat (or chickpeas) and brown on all sides. Mix in the tomato paste, then add the broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for about 1 hour, or until the meat is tender.
5. Add the pumpkin cubes to the stew and cook for an additional 20-30 minutes until the pumpkin is tender. Season with salt and pepper.
6. Serve over basmati rice, garnished with fresh herbs.

Khoresht-e Pumpkini is not only a delicious and hearty dish, but it also encapsulates the spirit of Thanksgiving with its comforting flavors and beautiful presentation. The combination of sweet pumpkin and savory meat, along with the aromatic spices, makes this stew a crowd-pleaser at any holiday gathering. By introducing this dish to your Thanksgiving menu, you offer your guests a unique culinary experience that highlights the rich traditions of Persian cooking. This stew will not only nourish but also warm the hearts of all who partake in it, creating lasting memories around the dinner table.

Persian Herb and Walnut Frittata (Kuku Sabzi)

Kuku Sabzi is a Persian frittata bursting with fresh herbs, vegetables, and nuts, making it a vibrant and nutritious dish that can serve as either a side or a main course. This dish is especially fitting for Thanksgiving, as it celebrates seasonal herbs and greens that reflect the harvest. The combination of flavors from the herbs, eggs, and walnuts creates a delightful texture and a colorful presentation, making it an appealing addition to your holiday spread. Whether served warm or at room temperature, Kuku Sabzi is a dish that encourages sharing and conversation among guests.

Recipe:

Ingredients:

• 6 large eggs
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup fresh dill, finely chopped
• 1/2 cup green onions, chopped
• 1/2 cup walnuts, chopped
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. In a large bowl, whisk the eggs until well beaten. Stir in the chopped herbs, walnuts, turmeric, salt, and pepper.
2. In a large skillet, heat a generous amount of olive oil over medium heat. Pour in the egg mixture, spreading it evenly in the pan.
3. Cook for about 10-15 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath. When the bottom is set, carefully flip the frittata using a large plate to cook the other side for an additional 5-10 minutes.
4. Once cooked through, slide the frittata onto a serving platter. Cut into wedges and serve warm or at room temperature.

Kuku Sabzi brings a burst of color and flavor to your Thanksgiving feast, offering a healthy and delicious option that highlights the freshness of seasonal herbs. This frittata not only serves as a lovely side dish but also makes for a wonderful centerpiece that reflects the spirit of togetherness and celebration. The combination of herbs and walnuts adds a unique twist to traditional egg dishes, showcasing the depth of Persian culinary traditions. Sharing Kuku Sabzi at your holiday gathering encourages your guests to explore new flavors and textures, creating a memorable experience that enhances the joy of the season.

Persian Saffron and Cardamom Cake (Cake-e Zard)

Cake-e Zard is a traditional Persian saffron and cardamom cake that embodies the essence of Persian desserts—rich flavors, fragrant aromas, and a beautiful presentation. This cake is light yet indulgent, making it a wonderful way to conclude your Thanksgiving meal. The combination of saffron and cardamom creates a unique flavor profile that is both aromatic and comforting. Topped with slivered almonds and pistachios, this cake not only tastes divine but also looks stunning on your dessert table, offering a visually appealing treat that your guests will rave about.

Recipe:

Ingredients:

• 1 cup fine rice flour
• 1 cup granulated sugar
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon saffron threads, steeped in 2 tablespoons hot water
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/4 cup slivered almonds and pistachios (for garnish)
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a round cake pan and set aside.
2. In a large bowl, combine the rice flour, sugar, milk, melted butter, saffron (with its water), ground cardamom, and baking powder. Mix until well combined and smooth.
3. Pour the batter into the prepared cake pan, smoothing the top. Sprinkle the slivered almonds and pistachios on top.
4. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
5. Once cooled, dust with powdered sugar if desired and serve.

Cake-e Zard is a delightful way to end your Thanksgiving celebration, offering a sweet treat that highlights the flavors of saffron and cardamom. This cake is not only a delicious dessert but also a representation of Persian hospitality and culinary artistry. Its elegant presentation and unique flavor profile make it a fitting choice for special occasions, and it will surely leave a lasting impression on your guests. By incorporating this traditional Persian dessert into your holiday menu, you add a touch of cultural richness to your Thanksgiving feast, encouraging a spirit of togetherness and appreciation for diverse culinary traditions.

Note: More recipes are coming soon!