🍆
✨ Newstarter
Mirza Ghasemi (Persian Smoked Aubergine with Eggs)
A smoky northern Persian dip of fire-roasted aubergine with tomatoes, garlic and eggs — the jewel of Gilani cuisine.
⏱ 45 min🔥 210 kcalEasy
★4.7(890)
10 recipes using garlic — Ghormeh sabzi, kebabs, rice — Iran's 2,500-year culinary tradition.
These 10 persian garlic recipes are ready in about 84 minutes on average, with 180–540 kcal per serving, and 50% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Persian cooking is elegant and aromatic — jewelled rices, herb-packed stews and a signature balance of sour, sweet and floral notes. When Persian cooks work with garlic, they reach for saffron, dried lime, turmeric, mint, barberries and rosewater, and the techniques that come up most across these recipes are frying, simmering, boiling and roasting.
The aromatic foundation of savoury cooking almost everywhere — pungent raw, sweet and mellow when cooked. In this collection it's most often cooked with turmeric, dried mint, aubergines, eggs, eggplants and pomegranate molasses. The dishes here span persian classics ready in as little as 20 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Kashk-e Bademjan Dip is the highest-rated dish in this collection at 4.9★ from 2,340 ratings.
A smoky northern Persian dip of fire-roasted aubergine with tomatoes, garlic and eggs — the jewel of Gilani cuisine.
Smoky grilled aubergine with eggs, tomatoes and garlic — a classic Northern Iranian dip and breakfast dish.
Persian smoky eggplant dip with whey, walnuts, and caramelized onions — mezze royalty.
Persian marinated olives with walnuts, pomegranate, and herbs from Gilan province.
Persian eggplant dip with walnut and kashk — smoky, tangy, complex.
Persian herb and kidney bean stew with dried limes — aromatic and deeply flavorful.
Persian saffron rice cake with yogurt and chicken — crispy bottom, fluffy inside.
Persian pomegranate and walnut stew with duck — sweet, sour, nutty, luxurious.
Iran's beloved tomato-eggplant stew — slow-braised lamb shoulder with fried eggplant, dried limes and saffron in a tart, savory sauce.
A thick Persian soup of beans, lentils, fresh herbs and chewy reshteh noodles, finished with caramelized onions, mint oil and a swirl of tangy kashk — the iconic dish of Nowruz.
Pick firm, heavy heads with tight, papery skin and no green shoots or soft spots. Fresh garlic far outperforms jarred pre-minced, which tastes flat and slightly sour.
Crush to release more of its pungent compounds, slice for a milder bite, or roast whole until jammy and sweet. Add minced garlic late and keep it moving — it burns and turns bitter in seconds.
Eaten in small amounts, but a source of allicin and other sulphur compounds linked to heart and immune benefits.
Most of these 10 Persian garlic recipes are ready in around 84 minutes from start to finish. The quickest, Zeytoon Parvardeh, takes about 20 minutes, while the slower-cooked dishes run up to 180 minutes.
Across this collection they range from about 180 to 540 kcal per serving, averaging 327 kcal — Zeytoon Parvardeh is the lightest option at 180 kcal.
Mirza Ghasemi (Persian Smoked Aubergine with Eggs) is a great place to start — it's rated easy and comes together in about 45 minutes. 50% of the recipes here are beginner-friendly.
In these recipes, garlic is most often paired with turmeric, dried mint, aubergines, eggs, eggplants and pomegranate molasses. Persian kitchens also lean on saffron, dried lime, turmeric, mint, barberries and rosewater.