Saffron: The Ancient Persian Gold Now at Perse
Saffron is the soul of Persian cooking, and the world's most precious spice. At Perse, we source ours from a private field in Khorasan, hand-picked at dawn and graded Sargol: the red stigma tips only. Discover why our saffron tastes different.
Kabob & Koobideh: A Story of Fire, Poetry, and the Perfect Bite
Kabab koobideh has a 4,000-year history, from the courts of ancient Persia to the bazaars of Tehran. At Perse, we honor that tradition while crafting our own version: impossibly juicy, hand-pressed, and grilled to order. Read the story behind the perfect bite.
Tahdig Isn’t Burnt Rice
Tahdig isn't burnt rice—it's the crown. For over 500 years, Persian cooks have perfected this golden crust at the bottom of the pot. Discover its history, regional variations, and how we craft our saffron-infused version at Perse.