Omid Roustaei is an Iranian-American chef who's on a mission to demystify Iranian cooking. His new cookbook, “Bitter and ...

By Sam Sifton Naz Deravian’s khoresh gheymeh (meat and split pea stew).Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Good morning. It’s the new moon today and ...

One, khoresh fesenjun, reminds Roustaei of his mother. Bone-in chicken is braised in a dark sauce made from sauteed onions and ground walnuts. Reflecting Iranians’ penchant for sour flavors ...