A Persian dinner party would not be a Persian dinner party without a bowl of this eggplant spread, the ultimate dip for traditional lavash flatbread.

Contemporary Paris chefs use a lot of Persian flavors like cardamom, apricot, and pistachio, which we used here to modernize the classic macaron.

Inspired by the Persian fried-turnover cookies called ghotab, food editor Shelley Wiseman used a simple dough to enfold fragrant candied orange peel and pistachios.

We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan—later the crust is served with the rice.

In the winter months, there’s nothing like the bewitching, slightly exotic flavor of Key limes to transport you mentally to some warm tropical spot. This cake, with its tart lime filling offset by...