Trying our hand at Persian cooking

We were recently given a copy of Sabrina Ghayour's lovely cookbook, Persiana, which focuses on recipes from her native Iran, or Persia, but also includes recipes taken from neighbouring countries in the Middle East. There are fabulous recipes in there, fresh and intriguing, with certain dominant flavours--for instance, pomegranate, walnuts, onions, cumin, and lots of herbs including coriander, dull, parsley and chives. Here's the result of four cooking sessions spent with Sabrina's book:
walnut and pomegranate chicken stew served with herby rice; lentils and rice cooked together, and served with crispy onions and herbs; Persian frittata with broad beans; and fish in coriander, tamarind, turmeric and onion and garlic sauce. All were absolutely delicious and quite easy to make!