Andy Baraghani
Former BA senior food editor. When Andy is not developing and testing recipes, he can be found at garage or estate sells and flea markets in search of objects to clutter his apartment. He has an extensive collection of mortar and pestles that he is very proud of. Spirit food: Salt-packed anchovies, bottarga, fish sauce…basically anything that packs a wallop of umami. andybaraghani.com
Recipes
Lemony Fregola with Cockles and Herbs
Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.
Recipes
Pappardelle with Chicken Ragù, Fennel, and Peas
You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.
Recipes
Roasted Black Bass with Orange-Flower Water
Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.
Recipes
Herb Rice With Green Garlic, Saffron, and Crispy Shallots
This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.
Culture
How I Honor My Family’s History with a Persian New Year Feast
Our senior food editor shares his family's Persian New Year feast with herby saffron rice, roasted black bass, and rose water brittle.
Recipes
Beans and Green Soup With Salted Yogurt and Sizzled Mint
This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.
Cooking
A Soup Recipe For All Those Herbs You Forgot Were In Your Fridge
Food editor Andy Baraghani on why this Iranian recipe is the best way to close out soup season.
Recipes
Cod with Romesco Sauce, Hazelnuts, Lemon, and Parsley
Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.
Recipes
Saffron–Rose Water Brittle with Pistachios and Almonds
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Recipes
Yogurt with Raisins, Cucumber, and Walnuts
Mast, which translates to yogurt in Farsi, is a staple side dish on many Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose.
Recipes
Kuku Sabzi
With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.
Cooking
Finally, Cauliflower Rice We Truly Want to Eat
You're only four ingredients and 10 minutes away from fluffy, tender "rice."
Recipes
Herbed Cauliflower Rice
This is the time to break out the grating attachment to your food processor.
Recipes
Herb Rice with Green Garlic, Saffron, and Crispy Shallots
This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.
Recipes
Saffron–Rose Water Brittle with Pistachios and Almonds
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Recipes
Yogurt with Raisins, Cucumber, and Walnuts
This yogurt sauce is tzatziki's more stylish cousin.
Recipes
Barbari Bread with Nigella and White Sesame Seeds
Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.
Recipes
Roasted Black Bass with Orange-Flower Water
While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.
Recipes
Yellowtail Poke with Glass Noodles and Pear
The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.
Recipes
Shrimp Poke With Pickled Radishes
Double the batch of spicy radish pickles from raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.