Crippling sanctions and systemic corruption are pushing ordinary Iranians to the brink at a politically sensitive moment.

Mediterranean and Middle Eastern cuisines are often spoken of in the same breath. Though similar in certain ways, their ...

In 1983, an Iranian friend took me out for my first taste of Persian food. The first thing we ate was sabzi khordan, the plate of vegetables, cheese, and herbs that often welcomes people at the table.

It took decades for Roustaei to return to his Iranian roots and explore the cuisine of his youth. Eventually, he made his way to Seattle, began giving cooking classes, and started a blog called ...

Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas. I’ve always wanted to go to Iran, the country my parents fled in the late 1970s just ...

“In Iran, we cook the rice first and then steam ... The kids were always helping with preparing the food,” she recalls. “That connection with nature, that picking of the herbs, chasing ...