Par-boiled, then steamed, this rice is the traditional way to cook Persian rice with just 4 ingredients. Serve with all the favorite Persian stews like ghormeh sabzi and kabobs like koobideh. You can make this recipe with or without saffron.

Watch Senior Conservator Laura Ledwina as she conserves an imposing royal portrait from Iran, painted in 1810, bringing it back to its former glory, ready for display in the galleries.

Philippe is interested in how architecture can provide a glimpse into how people live all around the world. He travels to some of the most unique spots and culture on the planet to see what they have to offer.