Iran Pantry Starter Kit

A fragrant splash of floral magic, perfect for rice dishes, stews, and classic Persian desserts like sholeh zard or faloodeh.

The golden foundation of almost every Persian stew and rice dish—adds color, warmth, and subtle earthiness to meats and legumes.

Rich, tangy, and bold—this is the base note for beloved dishes like khoresh bademjan and gheimeh

Your shortcut to Iran’s national dish—just add this dried herb blend to meat and beans for instant ghormeh sabzi comfort.

Tangy and tart, this deep red powder gets sprinkled on kebabs and rice for a zesty punch that wakes up every bite.

Tiny jewels of sweet-sour goodness, they’re sautéed and tossed into zereshk polo to brighten up rice with bursts of flavor.

The crown jewel of Persian spice—used in rice, desserts, and stews for rich aroma, golden hue, and that unmistakable luxurious taste.

The smoky, sour secret to Iran’s best stews—dropped whole or crushed into khoresh for depth and tang.

Sweet, sour, and sticky—used in dishes like fesenjan to give a luscious glaze and unforgettable complexity.