Oh I hear you...I love me some spicy just about anything from that part of the world
Persian food's not spicy (not HOT-spicy if that's what you meant), just a wonderful blend of flavors melded all through a big pot of basmati rice with a crunchy tadig (vowels rhyme with "ass-deep" if you didn't know) bottom crust. OMG. Last night we had Adas polo, which is beef (I just use hamburger) seasoned with turmeric, cumin, cinnamon, and black pepper, a shitload of onions, lentils, and raisins. Very good, if I do say so myself.
I just recently found an online store that sells a lot of Persian food staples, and I just got 10 grams (I'm RICH!!!!) of saffron, the GOOD kind, not the Spanish stuff which is cut with safflower, and also some zereshk (barberries) and slivered almonds, so I can make my most favoritest food in the whole world, zereshk polo. You take a cup or two of zereshk and plump it in hot oil with sugar (because the zareshk is very tart), orange peel, and a pinch of saffron, then layer that in a big pot with par-boiled rice and fully cooked chicken and cook on low heat until the most wonderful tadig forms on the bottom. It's to die for, and I now have enough zereshk and saffron to keep me happy for years! The only problem is the sugar makes the tadig stick to the bottom of the pan, so it's a bitch to get it up, but I have my eye on one of those new fancy non-stick pots that don't use Teflon. Hopefully, with that new pot, I should be able to scoop out the rice and then just LIFT that beautiful sheet of gorgeous tadig right off the bottom of the pan.
As soon as we finish off this adas polo, I'm makin' a big pot of zereshk polo even if I don't have the new pot yet. It's worth the effort!
I also make lots of other stuff, like Tachin, sabzi polo, sabzi kookoo, gheymeh polo, etc., etc... it's ALL good!