Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. The winter solstice is the shortest, darkest day of the year. Depending on ...

Chef and founder Niki Tehranchi likes for an evening at Eatz to feel as much like a dinner party as it does a cooking class. After nearly two-and-a-half years of running her DIY cooking school out of ...

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A few threads saffron, dissolved in a tablespoon of hot water, optional 1. In a large sauce pan, melt the butter. Add onion and cook over medium heat until golden. 2. Add the walnuts and mix well. Add ...

Woo your loved one with these roast aubergines in a rich, sweet-sour walnut-and-pomegranate sauce The first thing I noticed about my now-husband Hugh when we met wasn’t his beautiful face or wit, but ...

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This is my vegan version of an Iranian classic, says Atul Kochhar, a rich dish with walnuts and pomegranate flavourings and a hint of cinnamon. You can use vegetable stock if you’d like, but I wanted ...

For Iranians, March 20 isn’t just another day. It’s the vernal equinox, which is a big event: the start of Nowruz, the festival of spring. This non-religious holiday is considered by many to be the ...

Fesenjan is the name given to a range of Iranian dishes flavoured with a thick, rich, sour sauce of pomegranate and walnuts. It is most commonly made with duck and other dark meat and game, but can ...

1. In a large sauce pan, melt the butter. Add onion and cook over medium heat until golden. 2. Add the walnuts and mix well. Add the pomegranate syrup, stock, salt, spices and saffron liquid. Stir in ...