Ever heard of Cake Yazdi? This traditional Iranian cupcake is fluffy, aromatic, and unlike any dessert you've tried before.

In her illuminating debut cookbook, “Yogurt & Whey: Recipes of an Iranian Immigrant Life” (W. W. Norton, $40), Iran-born food writer Homa Dashtaki, co-founder of The White Moustache, tells the ...

The buns and breads at these bakeries in Mumbai have held sway over the city’s breakfast choices for years now. Let’s explore ...

The Persian savory rice “cake” known as tahchin is showstopper and perfect for your Nowruz celebrations, says Helia Sadeghi of Oakland’s Big Dill Kitchen.

Let the cakes cool completely before unmolding them. Serve with tea (this is a must). Store any leftovers in an airtight container at room temperature for up to 3 days.

Bake cake in middle rack of oven 30-40 minutes, or until a tester comes out clean. Cool cake in pan on a rack for about 5 minutes.

Priya chose to make a traditional Persian version, using cardamom, rose, citrus, and saffron. When Jesse checked in with her, she shared that her cake was inspired by stories from Persia.

The Persian Love Cake wasn’t just a dessert—it told a story and reflected her cultural background. It deserved more recognition for being such a special and meaningful bake.