Roasted poblano chillies are filled with a rich, subtly sweet picadillo of pork, fruit, nuts, and spices, then blanketed with a creamy walnut sauce. The final shower of pomegranate and parsley gives the dish its signature freshness, colour, and celebratory finish.

Mahi Shekam Pur is a fragrant roasted fish filled with a vivid mixture of herbs, walnuts, barberries, and garlic, balanced by the deep tang of pomegranate molasses. The finished dish is juicy and savory with pops of sweetness and tartness, and the stuffing turns rich and aromatic as it roasts inside the fish.

Dolmeh Barg is a delicate dish of grape leaves wrapped around a fragrant filling of rice, fresh herbs, and sweet-tart dried fruit. The finished rolls are tender, citrusy, and aromatic, with a balanced bite of savory onion, mint, dill, parsley, barberries, and raisins.

Karnıyarık is rich, comforting, and deeply aromatic, with silky eggplant cradling a juicy filling of beef, onion, tomato, and garlic. Baked in a light tomato sauce, it comes out tender and savoury with a balance of sweetness, spice, and fresh parsley.

Yalanji is a delicate dish of vine leaves tightly rolled around a fragrant filling of rice, tomato, onion, parsley, mint, and allspice. The finished rolls are tender, lemony, and richly perfumed with olive oil, making them ideal as a mezze plate or light main.