Get the latest Persian recipes from Group Recipes. http://www.grouprecipes.com/tag/persian Recipe email- looks very good http://www.grouprecipes.com/108357/persian-chicken-salad.html The recipe that I modified from the Toronto Star makes about 4 dozen small cookies, but I baked off 18 first and froze the rest of the dough for late - that turned out to be the right course of action - they're rich so the silver dollar size is perfect! http://www.grouprecipes.com/107324/jeweled-persian-saffron-cookies.html Sauteed onion,beef pulses and mix herbs. http://www.grouprecipes.com/103423/persian-herb-soup.html Faloodeh, also spelled "falude" and "palude" is a frozen dessert between a sorbet and shaved ice. As Wikipedia puts it: "fālūde (Persian: فالوده) or Pālūde (Persian: پالوده) is a Persian sorbet made of thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios..The taste of this dessert is like "spring in your mouth" - really. It is floral and citrus, tart and refreshing all in one, with frozen bits of vermicelli of all things to add texture to an otherwise frozen water treat. Purchasing this dessert in a place near you may be difficult, but I am told you can find it at any Persian or middle-eastern grocery. If you have an opportunity to try this dessert, do. http://www.grouprecipes.com/97344/faloodeh---dessert-with-homemade-rice-noodles.html Persian or Pakistani ,frozenThe faloodeh of Shiraz is famous.The sherbet was put into a glass of clear rose water. A shot of lemon juice was added to balance the slightly flowery and sweet rosewater. The whole thing was topped with what appeared to be shredded coconut but were the noodles. It was a lovely refreshing drink / dessert An innocent little 99 cent kulfi bar (Indian popsicle), has me sampling Indian/Persian/Iranian frozen desserts. Not an area of the world that I associated with ice cream. It seems that falooda is in a sense the equivalent of the term sundae, in that it involves ice cream but can have all different types of ingredients. The Persian version seems like a stripped down version of the Indian dessert. The Asian food dictionary says it is: “An exotic Indian milk-based drink flavoured with rose syrup (sharbat gulab) and named for the strands of cornflour vermicelli that float in it. The vermicelli are not easy to make at home. An acceptable substitute is agar-agar jelly, flavoured with rose and coloured green or red” http://www.grouprecipes.com/97342/falooda---float-shake-with-rice-noodles-amp-basil-seeds.html Lamb is stewed with apricots and spices to produce an extremely rich and aromatic dish. No pretensions to authenticity here; I have used a number of shortcuts! I have listed variations where they occur, thus*. This is adapted from a recipe provided by Norma Macmillan at Allrecipes.com, originally from Reader's Digest. http://www.grouprecipes.com/95114/persian-style-lamb-stew.html Recipe inspired by Persian khoresh http://www.grouprecipes.com/94216/macaroni-with-ground-meat-spinach-and-yogurt.html An easy to prepare tasty dish to please your friends. perfect for a hot buffet. This recipe can be made with little meatballs instead of chicken, or why not surprise your VEGAN or VEGETARIAN friends with a modified version of this recipe using tofu or a mix of veggies. http://www.grouprecipes.com/70566/fesenjan-or-persian-chicken-in-pomegranate-nut-sauce.html Morasah-Polow is an elaborate Persian rice dish which means jewelled rice and is usually made at weddings. http://www.grouprecipes.com/64843/saffron-and-chicken-rice-morasah-polow.html Patterned after a dish eating at a resrtuant! Flavors are wonderful together http://www.grouprecipes.com/60911/persian-roasted-eggplant.html