A Persian Table at Home

Some of the best meals I've had this year weren't in restaurants at all. This one happened around a wooden table at home, cooked by my friend Saatiya, who is Iranian and very generous with her family recipes. There was loobia polo, green beans and spiced beef layered with rice, sitting on a saffron potato tahdig. That's the golden, crunchy crust at the bottom of the pot that everyone fights over. There were also stuffed peppers simmered in a sweet-and-sour sauce, honey-fried halloumi, a butternut and couscous salad with rocket and feta, and a cheese board for picking at.

Saatiya kindly said I could share her recipes, so here they are, in her own steps.

Loobia Polo with Saffron Potato Tahdig

Green beans and rice with a crispy saffron potato base

Ingredients

·      3 cups basmati rice

·      300–350 g minced beef

·      300 g green beans, chopped

·      1 large onion, finely chopped

·      2–3 tbsp tomato paste

·      1 tsp turmeric

·      ½–1 tsp cinnamon

·      Salt and black pepper

·      2–3 tbsp brewed saffron

·      Oil or butter

For the tahdig (the bottom of the pot)

·      1–2 potatoes, thinly sliced

·      1–2 tbsp brewed saffron

·      Oil

·      A pinch of salt

Method

1.    Fry the onion until golden. Add the turmeric and minced beef and cook until browned.

2.    Add the green beans and tomato paste and fry for a few minutes. Season with salt, pepper and cinnamon. Add a little water, cover and simmer for 15–20 minutes, until the beans are tender and the mixture is fairly dry.

3.    Boil the rice in salted water until it's soft on the outside but still slightly firm in the centre, then drain.

4.    For the tahdig, heat some oil in the pot and mix in the saffron. Arrange the potato slices over the bottom and sprinkle with a little salt.

5.    Layer the rice and green bean mixture over the potatoes, with a little cinnamon between the layers if you like.

6.    Drizzle some saffron and melted butter or oil over the top.

7.    Cover and steam over low heat for about 45–50 minutes, until the rice is fluffy and the tahdig is golden and crispy.

Tips

·      Fry the tomato paste well for a richer colour and flavour.

·      Make sure the green bean mixture isn't watery, or the rice can turn mushy.

·      Dry the potato slices well before arranging them in the pot for a crispier tahdig.

·      A little cinnamon gives loobia polo its traditional aroma, but don't overdo it.

Persian Stuffed Bell Peppers (Dolmeh Felfel)

Ingredients

For the filling

·      4–6 bell peppers, ideally a mix of colours

·      300 g minced beef or lamb

·      1 large onion, finely chopped

·      1 cup semi-cooked rice

·      Dolmeh herbs: tarragon, parsley, coriander, chives or leeks, fenugreek and dill

·      1–2 cloves garlic, minced

·      1 tsp turmeric

·      Salt and black pepper

·      A little oil

For the sweet-and-sour sauce

·      1–2 tbsp tomato paste

·      1 tbsp pomegranate molasses

·      1–1½ cups water

·      Salt and pepper

·      A pinch of sugar, if needed

·      1–2 tbsp brewed saffron (optional, but it adds lovely flavour and colour)

Method

1. Cut the tops off the peppers and remove the seeds. Keep the tops as little lids.

2. Fry the onion until golden. Add the mince, turmeric, salt and pepper and cook until lightly browned.

3. Add the garlic, semi-cooked rice and herbs. Mix well and cook for another 2–3 minutes.

4. Fill the peppers, leaving a little room for the rice to expand, and put the lids back on.

5. Lightly fry the tomato paste, then add the pomegranate molasses, water and saffron if using. Season to make a slightly sweet-and-sour sauce.

6. Stand the peppers upright in a pot, pour the sauce around them, cover and simmer gently for 45–60 minutes, until tender.

Tips

·      Different coloured peppers make the dish far prettier.

·      The herbs can be fresh, dried or a mix. If using dried, use less, as the flavour is more concentrated.

·      Use fenugreek sparingly; it can easily overpower the other herbs.

·      Don't pack the filling too tightly, as the rice will expand.

·      Adjust the pomegranate molasses and sugar to your own balance of sweet and sour.

·      For a vegetarian version, swap the mince for soya or any plant-based mince.

Honey-Fried Halloumi

Ingredients

·      1 block halloumi

·      1 tbsp olive oil

·      2 tbsp honey

·      Sesame seeds and chilli flakes (optional)

Method

1. Pat the halloumi dry.

2. Heat the olive oil over medium heat.

3. Fry the whole block for 2–3 minutes per side, until golden.

4. Lower the heat, drizzle with honey and cook for 20–30 seconds.

5. Top with sesame seeds and chilli flakes, and serve warm.

Tips

·      Keep the heat at medium so the outside doesn't burn before the centre is warm.

·      Add the honey only at the end, as it burns very quickly.

·      For a sweet and spicy version, mix the chilli flakes into the honey before adding it.

·      Serve immediately. Halloumi is at its best hot, soft inside and crisp outside.

·      I finished ours with a little fresh mint, which is lovely with the honey.

What we drank: Bartinney Cabernet Sauvignon 2021

A classic, structured Stellenbosch Cabernet Sauvignon, combining concentrated dark fruit with savoury complexity, oak integration and firm tannins. Its Banghoek origins contribute to a style that balances richness with elegance.

Thank you, Saatiya, for feeding us so well and for letting me share these.