# Persian / Iranian

Persian cooking has its own logic: rice and tahdig; khoresh stews; polo rice dishes; saffron; dried lime; turmeric; advieh; pomegranate; walnuts; barberries; yogurt/kashk; herbs in quantity; sabzi khordan; pickles; breads.

Sweet-sour balance often comes from fruit, pomegranate, dried lime, or barberries. Heat is usually not the main event. Fragrance, herbs, rice texture, sourness, and careful balance are the point.

Tahdig is not just "crispy rice." It depends on rice technique: parboiling/rinsing, steaming, fat, controlled heat, and patience. Saffron is not replaceable with turmeric; turmeric colors food but does not taste like saffron.