Iranian Traditional Dinner in Local House

The traditional Iranian dinner served in local houses and families includes diverse traditional and modern dishes, all showcased on a menu. Before finalizing the menu for the guest’s dining experience, the tastes and preferences of the guests are carefully considered. These events are organized in local houses and families, where people can learn about the culture, tradition, manners, and customs of Iranian life. It is important to note that these dinner events are held in local houses with permission from the cultural heritage authorities.

It is essential to recognize that these plans extend beyond dinner. Some guests may prefer a lunch arrangement rather than a dinner option, and the lunch offerings are equivalent to those for dinner.

Generally, the guests can enjoy the plan in three parts: the menu and traditional meals, local house decoration, and live music.

The Menu

Typically, upon arrival, the hosts welcome the guests with seasonal drinks. These drinks vary depending on the season, like lemonade, Sekanjabin, and Sharbate Bahar Narenj (Orange Blossom Juice). Furthermore, the hosts make tea with distinct flavors, such as Bahar Narenj Tea and Flavored Teas. After that, guests get ready for dinner or lunch.

After the hosts entertain the guests with seasonal drinks, they prepare a dining table that showcases plates of appetizers, main courses, desserts, and beverages. In addition, a Seasonal fruit platter includes summer and winter fruits, such as grapes, peaches, melons, watermelons, cherries, cantaloupes, bananas, pomegranates, oranges, and tangerines. The hosts create the menus, paying attention to their guest’s time, nationality, cultural background, and preferences. The most popular meals are listed on the menus.

Appetizer

For appetizers, the hosts serve Eggplant Curd (in Persian Kashke Bademjan), Halim Bademjan, soup, Lentil Stew (in Persian Dal Adasi), Ash Reshteh, Fasl Salad, Shirazi Salad, and yogurt with grated cucumber or Spinach. In addition, some hosts serve a cheese and vegetable sandwich.

Main Course

The main course of the menu includes a variety of traditional Iranian dishes, including:

Havij Polo, Kalam Polo Shirazi (Shirazi Cabbage Rice), Estamboli Polo, Zereshk Polo (Barberry rice with chicken), Fesenjan Stew, Daisy (a traditional dish), Ghorme Sabzi Stew, Gheimeh Stew, Baghali Polo ba Mahicheh, Tahchin, Saffron Polo, and Halim Bademjan also serves as an appetizer.

Dessert

For dessert, diners can enjoy Halva, Shole-Zard, Masghati, Ranginak, and a selection of jellies.

Beverages

The items provided for the beverages include water, soda, Dough, and non-alcoholic beer.

Local House Decoration

Local Houses are decorated in different ways and follow Iranian traditions, reflecting the rich traditions of Iranian culture. Some houses adorn their walls with painting tableaux and ancient plates. These tableaus are distinct wood carvings, and the plates were once commonly used for dining. Some hosts prefer to furnish their houses with furniture made of original wood, like walnut wood from Hamadan city, which is handmade and has wood carving.  This city is well-known for its furniture and wood industry. Moreover, the furniture is often covered with appropriate fabrics. The tables are covered with traditional silverwork Termeh (Cashmere). Others have specific spaces, such as a room or a cabinet, dedicated to displaying ancient tools.

Live Music

In addition to entertaining and viewing the old and modern decorations, traditional music is also performed live. This performance features Traditional Iranian instruments and is conducted by the hosts or musicians who have permission from the cultural heritage authorities. The most popular instruments utilized in live music performances are the Tar, Sitar, Santor, and Daf. The duration of live music is between 30 minutes and 45 minutes.

These plans are generally categorized into three packages, each allocated a specific implementation period. In all packages, the hosts are attentive to the timing of the guest’s meals. All these packages involve eating meals, observing decorations, and listening to music. The details of these packages are mentioned below.

First Package: Dinner or Lunch

This package offers a dining service for lunch or dinner. The menu features traditional and modern dishes, and the host personally prepares the meals for the guests based on their flavors and tastes. This package is only for eating meals, observing decorations, and listening to music. Commonly, the duration of this package is about two hours.

Second Package: Training

Along with the dining program, guests can observe how the food is prepared and listen to the host as they explain the recipes for the menu items. Guests interested in participating in the cooking can assist the host directly. For example, guests can learn the preparation techniques while the host prepares small meatballs and then attempt to make them. This package requires more time than the first one due to the training and explaining part. This package takes about five hours.

Third Package: Buying Raw Material

The host should prepare the raw materials for lunch or dinner in advance. Guests can join with the host for shopping. They can visit and purchase from traditional bakeries, old and traditional confectionery, Vakil Bazar, and spice shops. Note that sometimes there is a local bazaar near the location of the host’s house, and the host and guest purchase there. Since this package focuses on shopping, the duration will be longer than usual. It may take one and a half hours or two hours. After shopping, they return to the house and prepare for other parts. Scheduling an Iranian dinner involves careful coordination between the guests and the host. The preferred dining time of the guests is a key factor in planning the event. Additionally, it is important to allocate two extra hours for training and purchasing the necessary raw materials, apart from the time required for entertaining and dining during lunch or dinner.

 

Popular Iranian Spices in Cooking

 

All around the world, various spices are used to flavor food. Spice has a special role in Iranian cooking, and attention is also paid to the properties and compatibility of spices with other foods. Iranian spices are compatible with any taste due to their variety and spectrum. Spices play a significant and visible role in the foods of some areas of Iran, like northern and southern cities. This blog introduces some of the most widely used spices.

 

Saffron:

Saffron is the reddish-orange dried stigmas of the purple crocus flower. One of the world’s most expensive and well-known spices is saffron, also known as red gold. Thus, it is a specific and luxurious spice due to its high worth. The reason why saffron is expensive is the difficulty of the cultivation process, the short period of production, and its widespread use. This spice is specific to Iran and the east-north of Iran. Approximately 90% of saffron cultivation occurs in Iran, where Razavi Khorasan and South Khorasan provinces are key areas of its production. Saffron nature is warm and has a wonderful flavor and aroma, giving Iranian dishes a particular color and smell. The infusion of this spice is used in drinks and to decorate rice. However, saffron is a medicinal plant with many properties, such as antidepressants and improving mental, skin, and heart health.

 

Turmeric:

Turmeric is one of the most original and practical spices in Iranian cooking. This spice is available in powder and pen of turmeric. It balances foods’ flavor and appends them to a golden, attractive hue. Due to its pleasant aroma, it eliminates the unpleasant smell of some foods, such as meat and chicken. Turmeric has many useable traits, the most important of which is its antibacterial properties.

 

Pepper:

Black pepper, red pepper (chili), and paprika are commonly used spices in Iranian cooking. Black pepper is a well-known spice worldwide, and it is a known spice because of its pungent and peppery aroma. Besides this spice used in Iranian cooking, it is used in omelets and Nimro.

Red pepper or chili is used as a seasoning for flavoring food and preparing a variety of spicy sauces, and this type of pepper has a more intense aroma and flavor than black pepper. The process of obtaining Iranian paprika involves drying red, yellow, and orange bell peppers, which has converted it into an inseparable spice in Iranian cooking. Typically, Iranian paprika powder has a sweet flavor and is used in stew dishes, sauces, and chicken.

 

Cinnamon:

Cinnamon is a fragrant and aromatic spice that is obtained from the wood of the cinnamon tree and has a warm nature. Cinnamon is the oldest and most popular spice. The powder and pen of cinnamon are used in foods, diverse drinks, and sweets.

 

Ginger:

Ginger is a yellow-color herb and one of the most common spices in Iranian cooking and Eastern tribes. Its taste is spicy and hot. Using this spice in a variety of dishes gives them different tests. Also, it is useable in cakes and sweets.

 

Nutmeg:

Nutmeg is a dark-leaved evergreen tree that often grows in tropical regions. It can be used as a spice or for nutrition. Contrary to its name, it is a practical spice in Iranian cuisine, which is warm. This spice is usually used along with cloves, cinnamon, and pepper for the flavor and armor of foods. Please take note of that, you have not overdone it.

 

Coriander seed spice:

Coriander spice is among the most commonly used spices, following turmeric and pepper. It is obtained from coriander seeds and is considered one of the most authentic spices in Iranian cuisine. Coriander seed spice retains all the beneficial properties of coriander seeds and can be easily combined with other spices.

 

Cardamom:

Cardamom comes in several varieties, including white, black, and green. The most routinely utilized type of cardamom in Iranian cooking is green cardamom. It is incorporated into various dishes, such as foods, breads, sweets, jams, all kinds of desserts, and beverages. Cardamom has a sweet and spicy odor, and due to its delightful aroma, it is often referred to as the “paradise spice.” Additionally, it is known for its numerous health benefits.

 

Cumin:

Cumin is another more practical spice in Iranian cooking; adding it to foods appends them a sole flavor. Cumin is available in two types: green and black. This spice is one of the souvenirs of Kerman City and is widely used in all kinds of stews and soups. Cumin belongs to the parsley family and has more properties and aroma than its powder.

 

Garlic powder:

Garlic powder is a spice renowned for its many advantageous qualities. It has a deep-rooted connection to Iranian cooking and is recognized as a significant alternative to fresh garlic. This seasoning is crafted from dehydrated and finely ground garlic cloves.

 

Thyme:

Thyme is a multifunctional herb that is employed in cooking as well as in traditional medicine. Thyme herb has a practical aroma and green leaves. This spice belongs to the mint family and is one of the most commonly utilized spices in Iran. It is famous for its beneficial properties, such as strengthening memory, improving sore throat, strengthening the immune system, etc.

 

Curry spice:

Curry spice is a mixture of several spices. This combination is different in some areas. The general compounds of this spice are turmeric, ginger, cinnamon, garlic, cardamom, cumin, black pepper, sweet pepper, and coriander. The amber color of this spice is due to the turmeric and ginger. But the main ingredient of this spice is turmeric. In addition to giving a good taste to food, this spice also removes the unpleasant smell of meat, chicken, and fish.

 

Authentic and widely used Iranian spices are an inseparable part of the culture and history of Iranian cooking. Each spice contributes a distinct taste and scent to the Iranian dishes. The spices that have been introduced rank among the most frequently employed, with each offering unique qualities and tastes that contribute to the overall pleasure of the food.

 

The 10 Most Delicious Iranian Foods

 

Apart from the historical and cultural values of Iran, according to the present literature and reviews, native Persian foods are of pivotal importance for international visitors. Iran is a great country with diverse cultural varieties and different climates, and potentially home to many peculiar, tasty, and enticing foods. The attraction of Persian foods, drinks, and preparations could motivate tourists to visit Iran. Kashan rose water extraction season is an obvious example of the massive participation of international tourists in such a popular, festival of Persian Rosewater. The fascination of Persian foods does not only come from their tastes, it rather comes from the generosity and bounty of a culture that has kept bestowing the beauty, grandeur, and peculiarity of Persian spirit to the lovers of this legendary territory. To show you only a glimpse of such an amazing carnival of aroma and glow, we invite you to join us in taking a selective look at the ten most delicious Iranian foods.

 

Without a doubt, Persian Chelo Kabaab (Meat Kebab served with Persian Rice) is definitely the king of Iranian foods. The very adjective I gave to this peculiar food, is not accidental. Factual story dating back to the Qajar dynasty when Nasir Al-Din, the famous Qajaar king craved a rich food made of lamb meat. His royal cook created a recipe of minced meat mixed with grated onion, salt, and a tinge of turmeric shaped like a ruler put on a metal stick to be barbequed and served with Persian Saffron rice, and grilled juicy tomatoes, Persian basil, lime, and spring onion. The rice should be boiled and then steam cooked for 30 mins. For its dressing, we need to add hot water to saffron powder or threads and let them be dense and dark red to be poured on top of the white rice. Creatively, there is another stick with tender fillet meat already marinated in onion and salt that comes with the Kebaab dish. When ready, Iranians are accustomed to pouring sumac powder on top of Kebaab rice which gives it a very special taste everyone would like a lot.  

 

“Murassa’” Polo, or the Royal Chicken Rice, is indeed the queen food of Iran. The whole chicken is already marinated in olive oil, grated onion, lime juice, and salt, and then cooked in the oven while stuffed with the desired fragrant herbs and dried sour-sweet apricots. The boiled and steamed Persian rice is then served with an amount of Persian Barbery already boiled and fried for minutes scattered in creative patterns on top of the saffron-dressed rice. Since it is royal, Iranian would beautifully color up the rice dish with pieces of shiny sugar crystals, together with thin pistachio and almond slices. They finally put the whole stuffed saffron chicken on top or side the rice dish which looks really majestic and elegant. 

“Khorest-e-Qormeh Sabzi” is a particular vegetable, and meat stew that is often the most favorite Persian food among international tourists. Parsley, chives, cilantro, fenugreek, baby spinach, or beet leaves should be extremely fried to look black. Lamb chops of moderate size should be also fried, and cooked together with the fried vegetables. Cooked red beans and a couple of dried limes are the must to be added to the materials. This sour green stew is served with Persian saffron rice and fresh onion pieces. 

 

 “Khoresht-e- Bademjan” or the Eggplant Stew is another lovely Persian stew again served with Persian saffron rice. Persian slender eggplants should be cut into two thin layers and fried. Lamb chops of moderate size should be also fried with onion and cooked with a good amount of tomato paste, a tinge of saffron, and cinnamon. When cooked well, two or three spoonfuls of lime juice should be added together with a tinge of red pepper. The stew should be well juicy and thick at the end. 

 

“ Kalam Polo-e Shirazi” or Shiraz Lunar Cabbage Rice Dish, is without doubt a unique, and memorable food from Shiraz that would definitely mesmerize everyone. The boiled Persian rice should be steamed with layer-by-layer fried, chopped tarragon and basil already mixed with thin slices of cooked and fried lunar cabbage. Another layer should be fried lamb meatballs to be steam-cooked with rice. Steamed after 45 mins, it will be served with Shirazi diced cucumber, tomato, and onion salad that comes with a sour sauce made of lime juice, olive oil, salt, and mint powder.

“ Beryooni- e-Isfahan” or Isfahani Biryani is another special food from Isfahan. This tasty food is made of lamb meat cooked with onion, saffron, and cinnamon. When cooked well, it should be quite crushed with hands then fried in a small round pan and then put on an oily piece of Sangak (Persian Thick Traditional Bread) bread with a cinnamon and lime juice dressing served with a handful of basil and onion.

 

“ Koufte Tabrizi” or Tabriz Meatball is also a very peculiar food from Tabriz to be tried. This traditional meatball is made from minced lamb well mixed with cooked split peas, cooked rice, chickpea flour, raw egg, chopped savages, and chives. These materials are shaped like a big ball, like a big orange stuffed with fried onion, walnut pieces, barberry, dried apricots, and a whole boiled egg. After getting quite dense in the fridge for a while, these balls should be golden fried and then cocked in hot water, tomato paste, and saffron. After being cooked, it will be served with a side dish of yogurt and cucumber mix. 

 

“Ghalieh mahi- e- Booshehri” or Booshehr Fish Stew is another magic food from the south of Iran. This is a hot and sour stew made of fish and tamarind. The fried fish fillets already marinated in turmeric and salt, should be kept to be put in the vegetable stew that is going to be ready. To make the stew, cilantro, fenugreek, garlic, and onion should be chopped nicely and fried well. Tamarind should be well soaked in water and its fine juice should be added to the fried vegetable mix. Finally, the fried fish fillets should be poured into the sour vegetable stew to be quite thickened and juicy. This exotic stew could be served with garlic bread or Persian saffron rice. 

 

“Ash- e- Reshteh Tehrani” or Persian Noodle Pottage from Tehran is really a grand, traditional royal pottage that is incredibly enticing. To make this delicious pottage, we need to steam-cook red and white beans together with lentils and chickpeas. They have to be mixed with well-chopped dill, chives, parsley, spinach, and cilantro in 40 mins. Persian noodles then need to be added to the materials for only 15 mins. When ready, Persian whey sauce should be added in and one thick layer as a final dressing on top decorated with fried mint sauce, small garlic dice, and a handful of fried onion.

 

” Khoresht- e- Fesenjan” or Pomegranate and walnut stew is a sour food from North Iran. This mouth-watering stew is basically made of Pomegranate juice and walnut mixed with chicken fillets. Breast or thigh chicken fillets should be fried with onion first. A good amount of onion needs to be fried with about 300 gr crushed walnut and then mixed and boiled with about 6 glasses of water. When they get oily enough after about 3 hours, three spoonfuls of Pomegranate paste and fried chicken fillets should be added to the materials. If you like it to be a bit sweet as well, you can add one spoonful of brown sugar to it as well.

 

Enjoy the funfair of Persian foods in Iran. This is the land of the supernatural indeed.

 

Iran Lands and Local Foods

Traveling is not always limited to being on the road, reaching the destination, and seeing natural, historical, and cultural sights. Iran is a vast land with different races and religions. Although sharing some vital elements, every region has its characteristics. Azerbaijanis, Kurds, Arabs, and Balochs with various religions such as Islam, Christianity, Judaism, and Zoroastrianism have lived together for centuries. So you will have the chance to experience and enjoy the hospitality of the people besides a very different, delicious, and diverse food culture when you visit Iran. 

North of Iran, Gilaki, and Turkmen People

Northern Iran is a small green fertile land. The three provinces, Mazandaran, Gilan, and Golestan, are located south of the Caspian Sea and north of the Alborz mountain range. To talk about the fame and deliciousness of northern cuisine, Gilan has about 60 local dishes for the winter season, so it is registered as a Creative City of Food by UNESCO. Mazandaran has a variety of food. 

Mazandaran and Malabij

It is a traditional food of Mazandaran. The main ingredient of this delicious dish is white fish flavored with local aromatic herbs. To prepare this dish, they fill the fish with pomegranate paste, walnut, aromatic herbs, angelica, salt, and pepper. Then grill it in the oven or on the fire.

Gilan and Baghali Ghatogh 

It is a particular food of Gilan that is Made with a special kind of beans, egg, and green vegetables and served with rice. Rice has been cooked in Gilan in the form of Kateh.

Golestan Province and Chekdermeh

This delicious food is the most famous popular Turkmen dish in Golestan province. Turkmen cook this dish at all their parties and celebrations and even picnics. For preparing it, mutton, spices, and tomato paste are cooked in a pot called Kazan. Then the mutton is set aside, and the rice cooks in the broth. Finally, the cooked rice is put into a dish, and the pieces of meat are placed on it. A favorite Turkmen drink, camel milk, is served alongside this dish. Kazan is a cast-iron circular pot used by nomadic tribes in Central Asia, especially the Turkmens, since ancient times. 

Northeast of Iran, the Religious land 

Mashhad is one of the holiest cities in Iran that hosts the shrine of the eighth Imam of Shia. Also, the tomb of one of the most famous Iranian poets, Ferdowsi, is there. However, the food culture of Mashhad is so rich.

 

Mashhad and Shashlik

When visiting Mashhad, be sure you eat a special kind of kebab, Shashlik. The necessary ingredients for this delicious Kebab are lamb ribs, onions, yogurt, saffron, lemon juice, oil, pepper, and tomato. Sheep meat has excellent quality in Mashhad, so its shashlik has a unique taste. For cooking, the lamb ribs are flavored in a mixture of chopped onion, yogurt, saffron, lemon juice, oil, and pepper for at least 12 hours and grilled on the fire. Finally, they serve it with rice, grilled tomato, sumac, fresh lemon, and fresh vegetables.

Northwest of Iran, the Azari people

Although the Azari people live in different provinces in the northwest of Iran, they share many things among themselves and have a delicious food culture.  

Tabriz and Koofteh Tabriz (Tabrizi Meatballs)

It is one of the traditional and old Iranian dishes belonging to Tabriz. The ingredient includes rice, yellow split peas, aromatic herbs, ground beef, leeks, onion, and spices wrapped around a core of boiled egg, walnut, fried onion, and prune. Also, its juice serves in a separate dish with shredded bread before the main course. If you like to eat Koofteh Tabrizi, you must visit the traditional restaurants of Tabriz City.

Ardabil and Ash-e Doogh 

Ardabil, another Azari city in Iran, has its local food. Ash-e Doogh is a food like soup. It is cooked with peas, sour yogurt, garlic, and aromatic vegetables like leek and cilantro. I prefer you to taste this delicious food, especially during the cold weather of Ardabil. 

Urmia (Orumiyeh) and Shoorje

Shoorje is one of the delicious dishes of Urmia that can be served both as an appetizer and as a main dish and is also a good option for parties. It is a mixture of yogurt, egg, onion, cooked minced meat, broth, spices, cornstarch, and saffron.

East of Iran, the Baloch people

Each region of our country has its own food culture, and Sistan and Baluchestan are no exception. If we want to talk about the food culture of this province, we can divide it into two parts, Sistan and Baluchestan. In the Baluchestan region, animal husbandry is widespread, so the main base of their cuisine is meat and dairy products. Also, they use much spicy spices and onions in cooking their stew. Of course, Baloch people use goat meat more than other animals. The people of Chabahar and Konarak and, in general, the residents of the coasts of Oman, include all kinds of fish food in their meals. In this area date palm is a product that is abundant and has high quality, so they use it in most of their daily meals.

Since the Sistan region was known as Iran’s granary in the past, people use more cereal and grain in their meals and dishes. On the other hand, juicy foods are also so favorite there.

Baluchestan and Tanoorcheh

Tanoorcheh is a hearty and delicious kebab in the Baluchestan region and is considered one of the most popular dishes there. As you can guess from the name of it, Tanoorcheh is a grilled dish prepared in the oven. There are two ways to cook it. In the first method, the mutton is divided into large pieces and put on palm wood skewers. Finally, these skewers are put in the oven to grill. To make meat juicy and delicious, they put a water container inside the oven to keep it moist. In the second method, after they have slaughtered a whole sheep, clean and empty the inside of its stomach and sew it together, then its arms and legs are tied and hanging in the oven until it cooks. Like other kebabs, Tanoorcheh is served with rice or bread.

Sistan and Kashk Zard (Yellow Curd) 

Kashk Zard, known as Sistani Kashk and Zaboli Kashk Zard, is a kind of curd popular in Sistan. It is not similar to curds in other parts of the country. Kashk Zard is a kind of dairy-cereal product with a powder and yellowish form. It consists of spices, turmeric, and ground wheat that are placed in a cotton bag for a week to 10 days, then it is kneaded, powdered, and uses as a nutritious food. Sistani people fry Kashk Zard with oil and then add water to take a soup-like form. Then, they mix it with shredded bread and eat it. 

West of Iran, Kurdish, and Lurs people

Kurdish People

A vast number of the world’s Kurds live in the western part of Iran, in the vicinity of the Zagros mountains. The pure nature and climate conditions and the development of animal husbandry and agriculture in Kurdistan Province have made the foods of this land unique. 

Kermanshah and Khoresh Khalal

It is a luxury food usually served at weddings or ceremonies belonging to Kermanshah. Khalal means slices, and in this food, it is almond slices as the main ingredient. Meat, dried limes, barberry, tomato paste, saffron, rose water, and spices are other ingredients of this food. 

Kordestan and Kelaneh

Kelaneh is a local nutritious bread of Kordestan that is like Pizza but cooked in a traditional style. The bread dough is mixed with green onion and other vegetables, then fried in animal oil. 

Lurs People 

Lorestan province is the land of springs, lagoons, waterfalls, hospitable people, and rich food culture. 

Khorramabad and Ghelyeh Torosh

If you ask locals in Khorramabad which food they recommend you taste, the answer will most likely be Ghelyeh Torosh. This favorite stew is a mixture of potato, meat, and pomegranate paste. Chicken also can be used instead of meat. 

Borujerd and Kebab

It is considered the highest-quality Iranian kebab. It includes Kebab koobideh, Kebab Barg, and Chenjeh. The famous one is Koobideh. Borujerdi koobideh is not much different from other Iranian Koobidehs. The use of high-quality meat and the meticulously skilled cooks make it a popular dish.

South of Iran, Arab people

The southern part of Iran includes Khuzestan, Hormozgan, and Bushehr provinces bordering the Persian Gulf and Oman Sea. The Iranian and Arabs of Iran live there and make various cuisines in which fresh sea products and spicy spices like pepper are plentiful. Southern Iranian cuisines are the memorable part of your travel to that land. You cannot forget the taste of their delicious spicy dishes. 

Khuzestan and Qaliye Mahi 

Qaliye Mahi is one of the most famous traditional dishes in the south of the country. Locals use boneless fish to prepare this dish. Onion, spices, garlic, cilantro, and various aromatic vegetables are the main ingredients for preparing this food. For the sour taste, they use Indian Tamarind. 

Hormozgan and Ziboon

Ziboon is a very delicious food belonging to Qeshm Island. It is a kind of Tahchin. You cannot guess its ingredients from the name, Ziboon. Fish, rice, and Tamooshi Bread (a special bread of Qeshm) are used in preparing this food. Although it may seem like a simple dish, it needs special cooking skills. Fried fish, potato, onion, and tomato mixed with spices are laid between rice layers on Tamoochi bread in a pot to cook on stove heat. 

Bushehr and Meygoo Polo (Shrimp with Rice)

Meygoo Polo is a tasty local dish of Bushehr. It is a mixture of shrimp, rice, tomato paste, onion, vegetable, and spices. Shrimp is a nutritious seafood, so it has a special place among southern dishes. It is served with fresh vegetables and soft drinks in most restaurants. 

Southeast of Iran, Kerman Province

Kerman is one of the five historical cities of Iran located in the southeast of Iran. It is considered one of the best tourist destinations for those who love the desert. Going to the historical and natural attractions of Kerman and experiencing the peace of the desert, along with trying the local and indigenous foods will make a memorable trip in your mind. The dishes of Kerman province are very diverse and delicious. Cumin is one of the most famous spices in Kerman, used in cooking many local dishes. The best and highest quality cumin in Iran is grown in Kerman. Curd is another popular food in this province, used in many foods.

Kerman and Boz Qormeh

Boz Qormeh has many fans in Kerman, and also among tourists. Boz means Goat. In the past, they used Goat meat to prepare this food, which is why this dish is called Boz Qormeh. It may look like pounded meat decorated with curd and mint. This dish is cooked with meat and fatty muscle of goat or sheep, onion, curd, garlic, peas, and saffron, and is usually served in two ways: broth and stew. The broth is juicy and served with local bread, While the stew is not so juicy and is served with rice.

South-Central of Iran, Fars province 

Shiraz, the capital of Fars province, is the city of love and the center of Iran’s poetry and literature. It has many cultural, and historical tourist attractions and a rich culinary culture.

Shiraz and Kalam Polo

The name of Fars province and the city of Shiraz relate to the famous Kalam Polo, a food that surprises many Iranians and even foreign guests with its unique flavor. The main raw ingredient of this dish is Kalam (Cabbage). Usually, lunar cabbage is cut into strips and fried with lemon juice to get the sweetness of the cabbage. Then it is mixed with aromatic vegetables (such as leek, tarragon, basil, and dill), fried onion, meatballs, cinnamon, and drained rice. It is poured into the pot layer by layer (one layer of rice, one layer of ingredients) and allowed to cook.  

This delicious dish usually is served with Shirazi salad.

 

Center of Iran, Isfahan, and Yazd province 

 Isfahan and Biryani

Isfahan is one of the cities that every tourist wishes to visit. It is renowned as Half of the World. This city is the host of different ethnicities and religions, as it has been the capital of Iran for many years. So, Isfahan has its own particular food culture to offer. Biryani, a food cooked with a mixture of meat, Lung, aromatic vegetables (like mint), walnut, saffron, and spices, is one of the most authentic and delicious Iranian and Isfahan dishes.

 

Yazd and Ash Shooli

Yazd, the land of reservoirs, windmills, narrow alleys, and dreamy deserts, has a history of thousands of years. Ash Shooli the famous food of Yazd, is something like soup. It is a tasty food with an easy cooking method. The main condiment of this delicious and wonderful soup is vinegar. Yazd People prepare this nourishing food using flour, lentils, oil, salt, turmeric, vinegar (if necessary, pomegranate paste), and vegetables like mint, spinach, dill, leek, parsley, fenugreek, beet, and onion.

Tehran, The Capital of Iran

Tehran is the capital and the most populous city of Iran. This city has been the political and economic capital of the country since the Qajar era, so many people with different cultures and traditions have migrated to it over the years and making it hard to name the local foods of Tehran.

Tehran and Sargonjeshki

Sargonjeshki is a simple and very delicious food, for which you need fried onions, minced meat, potatoes, flour, and tomato paste. This popular dish is a good choice for lunch, dinner, and appetizers and can be served with bread or rice. Sargonjeshki also is cooked in other Iranian cities such as Isfahan, Shiraz, and the southern part of the country. It is suitable for situations when you don’t have enough time to cook, and you want to prepare a delicious meal quickly. Tourists who travel to Tehran like to experience and enjoy the most delicious Sargonjeshki in the capital.

 

 Food expresses the identity of the people who consume it. It is like a bridge to communicate and transfer the history and culture of each region to another. To understand a culture, apart from studying history, being with the people, and talking with them, you have to eat their food and have the pleasure of tasting and feeling the aroma of it. Iran has a rich culinary culture that gives you the chance to get more familiar with people and their history, culture, and style of living.

 

Vegan and Vegetarian Food Served in Iran

 

Most Iranian cuisines contain meat for the sake of traditional culture and customs. Not only do Iranian people like the taste of meat, but also having the ability to buy it indicates their social economic afford. Despite these facts, you can see signs of veggie foods in the Iranian lifestyle from the long past. Persian prophets like Zoroaster, Mazdak, and other celebrities were vegetarian or vegan and have prompted this lifestyle in their spiritual teaching or epic poems. Iran is rich in producing seasonal fresh vegetables and fruits. They served sliced vegetables as part of their meals and fruits as their snacks. Fruits also served as an integral part of Iranian ceremonies and parties. 

 

The difference between vegan and vegetarian:

 

Vegans are people who only use plant-based foods. In addition to avoiding consuming meat, chicken, fish, etc., these people do not use dairy products like butter, cheese, milk, eggs, etc. While vegetarians do not consume animal meat products, they use dairy products. Therefore, the only difference between vegans and vegetarians is in the consumption of dairy products. There are delicious veggie foods, snacks, bread, sweets, and salads served in Iran. Here we introduce you to the most delicious ones to eat and enjoy during your trip. 

 

Polow / Chelow / Kateh

Rice is a Persian vegetarian food that cooks in 3 different ways in Iran. 

 

Chelow: Chelow has eaten with saffron and barberry, and no other ingredients add to it. It serves with kebabs, chicken, and stew.

Polow: When other ingredients are added to the rice to make it tasty, aromatic, and flavored, it is called Polow. These ingredients like lentils, raisins, carrots, and peas, are added when the rice boils.

Kateh or Dampokht ( Dami ) : There is a main difference between Kateh, Chelow, and Polow. Unlike Polow and Chelow, Kateh has not been rinsed, so it has more nutritional value than Chelow and Polow.

 

The types of Polow and Kateh depend on the ingredients and spices used in cooking them. Let brings some examples:

 

Adas Polow (Rice with lentils and raisins)

Baghali Polow (Rice with broad beans and dill)

Havij Polow (Rice with carrots and walnut)

Loobia Polow (Beans, herbs, rice)

Tahchin (Rice cake, that’s a mixture of rice with egg and saffron and usually a layer of shredded chicken in the middle, but you can make it without chicken, and it’s still delicious. 

Dampokhte Gojeh (Rice with tomato and sometimes potato)

Estanboli Polow (Dampokhte Gojeh with green beans or some regions with potatoes)

Dampokhte Mash (Rice with mung beans)

Tahdig (a Persian cuisine that has made of slices of potato, bread, or rice in a way that forms a crispy golden layer at the bottom of the pot)

Khoresh:

Khoresh or the Persian stew is the most frequently cooked dish in Persian cuisine and has always been served with Chelow. Though it has made with meat, its vegetarian and vegan types are also tasty and rich.

All kinds of khoreshts can be cooked with meat, chicken, or in a vegan style.

 

Vegan Gheimeh (Split peas, potato, dry lemon, tomato paste)

Vegan Fesenjan (Pomegranate paste, walnuts, sugar, and quince) 

Ghormeh sabzi (Kidney beans, some typical finely chopped herbs, dried lemon)

 

Khorak:

Khorak in Persian cooking includes a mixture of ingredients such as pinto beans, mushrooms, lentils, eggplant, and green beans, which are among the most popular ones. These foods are very healthy and can be consumed without restrictions.

Khorak is similar to Khoresh, but it’s eaten with bread instead of Polow. Some famous vegan Khoraks are:

 

Khorak Loobia (Pinto beans, chopped onion, sliced potato, tomato paste)

Khorak Adas or Lentil Stew (Lentil, chopped onion, sliced potato)

Yatimcheh (Eggplant, potatoes, tomatoes, and chopped onion) 

Kaleh Joosh (Mint, walnut, and yogurt)

Borani Esfenaj (Spinach dip)

Dolma or Dolmeh (Grape leaves stuffed with rice, flavored herbs, split peas, raisin, and walnut) 

 

Other vegetables such as squash, peppers, aubergine, and tomatoes filled with rice, spices, and other vegetables or meat and served as Dolmeh.

 

Ash:

Ash is a traditional Iranian dish. It is like a deep soup with a different taste and ingredients. There are many kinds of Ash in different parts of Iran, the most favorite one is Ash Reshteh.

 

Ash Reshteh (Legumes, herbs, noodles, served with whey sauce)

Ash Gandom (Legumes and wheat with herbs)

Ash Jo (Legumes and barley)

Ash Balghour (Wheat semolina, herbs, legumes, whey sauce) 

Ash Doogh (Yogurt, legumes, herbs, rice)

Ash Anar (Rice, lentils, and Pomegranate sauce)

Ash Kardeh (Rice, a vegetable named Kardeh ) 

 

Purees:

Persian purees are so delicious and globally famous. 

 

Mirza Ghassemi (Smoked eggplant, egg, garlic, tomato, tomato paste)

Kashk Bademjan (Mashed eggplant, whey, garlic, onion, chopped walnut)

 

The below are meat dishes, but they get their taste mainly from the ingredients and the way of cooking, not the meat.

 

Vegan Halim or Haleem (Wheat porridge) 

Vegan Abgoosht or Dizi (Mashed beans) 

Fast Foods and street food:

Persian street foods are popular among all groups of people, even vegetarian, vegan, or meat eaters. They are so delicious and affordable. You have many options among the different seasonal Persian street foods, including:

 

Samosa (Potato, cilantro, Parsley, onion, garlic, flatbread)

Balal (Barbequed corn)

Falafel (Pea, onion, garlic, spices)

Laboo (Cooked sweet beetroot)

Baghali (Boiled and spiced fava bean)

Cutlet (Potato, onion, garlic, egg, spices, cilantro, parsley, and pea flour) 

 

Side Dishes and Appetizers:

Vegetarian side dishes and appetizers like salads, fresh green vegetables, yogurt dips, pickles, and bread are in every Iranian restaurant. 

 

Salad:

There are many types of salads that serve in Iranian restaurants. The most delicious Persian salad is Shirazi Salad, which includes chopped cucumbers, tomatoes, and onions, with lemon juice, salt, pepper, and dried mint.

 

Borani:

Borani, or yogurt dip, is like the Turkish Tzatziki and Indian Raita or Pachadi, which makes of yogurt, baked vegetables, spices, and dried herbs. Usually, eggplant, spinach, and beet are the vegetables used in Borani.  

 

Mast-o Khiar:

A mixture of yogurt, chopped cucumber and onion, dried mint, salt, and black pepper make one of the best Persian side dishes. You can add other spices and even raisins to it. Mast-o Khiar

 with traditional Iranian bread is a complete and delicious vegetarian food.

 

Sabzi Khordan:

A plate of mint, basil, parsley, chives, cress, tarragon, radishes, etc. that Iranian eat with their main meal called Sabzi Khordan.

 

Persian Pickle:

Persian Pickle, called Torshi, is eaten with the main course. The menu of all Iranian restaurants contains it. Different kinds of Torshi have generally made of various vegetables, fruits, aromatic herbs, and spices pickled in vinegar. The most popular one is Torshi Makhloot, a mixture of eggplant, cauliflower, celery, carrot, green pepper, etc. Torshi has rarely eaten alone, and eating it with the main course enhances the flavor of the food. 

 

Zeytoun-Parvardeh: 

Zeytoun is olive in Persian. Zaytoun Parvardeh is a vegetarian side dish that originated in the north of Iran, but you can find it all over Iran. It consists of fresh olives, pomegranate seeds, pomegranate paste, walnuts, and herbs.

 

Persian Bread:

All Iranian have Traditional Iranian bread such as Sangak, Lavash, Taftoon, and Barbari as a main side dish. 

Whether you are a vegetarian or not, we suggest you taste and enjoy Persian bread. 

 

Top Restaurants in Isfahan

 

Isfahan has the history of half of the world. There are houses in the alley and street belonging to more than 100 years ago. All of them tell a story of the long past. Most of these houses are used as restaurants or cafes nowadays. You can enjoy a museum-like place that displays old objects while tasting fabulous foods and drinks. Not only is Isfahan well known for Gaz (Traditional Sweet), beautiful handicrafts, and immortal historical monuments, but also its delicious foods, especially Biryani. In Isfahan, meat is the main ingredient in the majority of foods. So, Isfahan is a paradise for whom love the taste of meat.

Here are ten great places you can enjoy eating as you stay in Isfahan.

 

Shahrzad Restaurant

Shahrzad is one of the most famous restaurants in Isfahan, with a reputation among native people and tourists. It is known as the best restaurant for two criteria. The first one is the high quality of the meals and services, and the second is the beautiful old interior decoration. Its decoration is a mixture of colorful mirrors and noble old wall paints. It has a good location in Chahar – Baghe Abbasi street. Khoroshte-Mast (Yogurt Stew) is a delicious dessert of Isfahan served in this restaurant in addition to Biryani.

Service options: Dine-in in the restaurant, Takeaway, and Delivery

Address: Chahar Bagh-e- Abbasi St, Isfahan, Isfahan Province

Phone: 031- 32204490

 

Azam Biryani

Biryani, the famous 400-year-old food in Isfahan, and Biryani broth serve with local buttermilk in this restaurant. Biryani broth is different from the thing you know as broth. It serves with Biryani meat and small pieces of bread in it. Both are so fatty and high- Calories. So, you can walk all around Isfahan without feeling hungry and tired.  Another point is that this restaurant has four branches, all located in the crowded streets. They are full of people on holiday there, and you should go sooner than others or get the food in delivery. 

First Branch: 

Service options: Takeaway 

Address: Chahar Bagh e Paeen St, Darvazeh Dowlat, Isfahan, Isfahan Province

Phone: 031- 32202070

Second Branch: 

Service options: Dine-in in the restaurant, Takeaway, and Delivery

Address: Next to post office, Seyed mosque St, Isfahan, Isfahan province

Phone: 031- 33383070

 

Third Branch:

Service options: Dine-in in the restaurant, Takeaway, and Delivery

Address: Next to the gas station, Kamal Esmaeel St, Isfahan, Isfahan province

Phone: 031- 32125730

Forth Branch: 

Service options: Dine-in in the restaurant, Takeaway, and Delivery

Address: Next to gas station, Nazar crossroad, Chahar Bagh e Bala St, Isfahan, Isfahan province

Phone: 031- 36280939

 

Naghshe Jahan Restaurant

Naghshe Jahan Square is the first place everyone suggests you visit when you are in Isfahan. If you want to enjoy eating beside this beautiful pleasant square, Naghshe Jahan Restaurant is the best choice. The first thing that catches your eye when entering is the decoration, the walls covered with traditional paintings and colorful mirrors. Instead of tables and chairs, there are beds suitable for crowded groups.

In the hot months of the year, there is a terrace suitable for sitting and watching the scene of people in Naghshe Jahan Square. You can order traditional foods like Biryani and Khorosht Mast. But fixed customers like different types of Kebabs like chicken and Shashlik. Naghshe Jahan Restaurant is a mixture of traditional and modern architecture. You can enjoy eating there while the time stops behind colorful sashes.

Service options: Dine-in in the restaurant and Takeaway 

Address: Naghshe Jahan Square, Isfahan, Isfahan province

Phone: 031- 32200729 

 

Jarchibashi Restaurant

Do you have experience eating in the bath? Don’t Surprise Jarchibashi Restaurant was a public bath in the era of the Safavid and decorated with turquoise tiles, mirrors, and clay ponds. It was reconstructed between 1382 – 1390 to use as a restaurant. It’s not strange that Jarchibashi is one of the best Restaurants in Isfahan. You can eat traditional foods like Shirin Polo and Morasa Polo or Kebabs like Koobideh, Biryani, and Lamb Kebab. You can also enjoy live music on Saturdays, Tuesdays, Wednesdays, and Fridays.

Service options: Dine-in in the restaurant and Takeaway 

Address: 7th alley, Hakim St, Sepah St, Isfahan, Isfahan Province 

Phone: 031- 32207418

 

Toranj Food Complex

Toranj Food Complex is a historical house belonging to the Qajar era and used as a restaurant. It is a part of the Hovhannes historical house in the Armenian quarter of Jolfa. Hovhannes house includes a coffee shop, pantry, atelier, and Toranj Restaurant. Toranj is known as one of the best restaurants in Isfahan.

Service options: Dine-in in the restaurant and Takeaway 

Address: Ramin Alley, Hovhannes Alley, Khaqani St, Isfahan, Isfahan Province 

Phone: 031- 36293788

 

Khangostar Restaurant

Take a walk around Vanak Church on Jolfa street that the best host for a delicious lunch and dinner is Khangostar Restaurant. The first thing that catches your eye in this Luxury restaurant is its blue and azure decoration with the portraits of our great artists of the country. The trained hotel staffs welcome and help you to choose your table and favorite food. On the walk, you can reach tourist attractions like Vank Church, Bethlehem Church, Khaqani street with its luxury shopping centers, and Jolfa Square. Zayandehrud river and Mount Soffeh are also not far from Khangostar restaurant. Among the foods on the Khangostar menu, taste Chelo Kebab with Shirazi salad and Tahchin.

Service options: Dine-in in the restaurant and Takeaway. Delivery 

Address: Next to the Vank Church, Isfahan, Isfahan Province

Phone: 031- 36278989

 

Hermes Café Restaurant

If you are looking for a place to drink high-quality coffee after a full day sigh seeing, Hermes is the place that can relieve you. The best Italian pizzas and juicy steaks serve there, and its modern decoration has its fans. 

Service options: Dine-in in the Cafe Restaurant and Takeaway

Address: E Nazar St, Vanak Church St, Jolfa Square Ave, Isfahan, Isfahan Province

Phone: 031- 35555555 – 36293349 

 

Houger Café Restaurant (Dehdashti House)

Houger locates in one of the historical attractions of Isfahan named Dehdashti house, which dates back to the Qajar era. The color of history covers the layers of the bricks, fascinating all travelers. This restaurant has a beautiful atmosphere with different kinds of drinks. Also, Iranian and foreign dishes give you the ultimate pleasure.

Service options: Dine-in in the restaurant

Address: Dehdashti house, 1st alley, Bab AlRahmat St, Darvazeh Dowlat, Isfahan, Isfahan Province

Phone: 0913 – 4208004

 

Shab Neshin Restaurant

Shan Neshin and its green and flourishing space are known as one of the best restaurants in Isfahan. One interesting difference between this restaurant and others is that there are some cottages and gazebos with the design of the Far East in the external environment of this restaurant which is the remembrance of a Chinese castle. Instead of the entrance, there is a Chinese architecture cottage with a lion statue and light torches. The restaurant is in a stone fence.

The most significant element for attracting guests is this different style that gives you the feeling of being in Chinese cities. There is a fountain that provides cool weather for the guests in summer. 

On the menu, you can see different types of Iranian foods, ethnic foods, and sea foods cooked and designed by skilled cooks. You also can leave a note as a memory in this great restaurant.

Service options: Dine-in in the restaurant and Takeaway.

Address: Atashgah Blv, Isfahan, Isfahan Province

Phone: 031– 33393633

 

Arc A Restaurant

If you are looking for a luxury restaurant, Arc A is the best one. It has a lovely open courtyard and an expensive variant menu. So, whether you are a vegetarian or meat eater, the smell and taste of the foods fascinate you.

Service options: Dine-in in the restaurant

Address: Vanak Church Alley, Jolfa, Middle Nazar St, Isfahan, Isfahan Province 

Phone: 031– 36290920

Delicious Northern Iranian Food

 

North of Iran, the small paradise on the earth, located in the south of the Caspian Sea and North of Alborz Mountain, where nature is the king. The fertile land is the mother of millions of green trees and planets. Everywhere is the smell of fresh air born of pristine nature. 

Gilan, Mazandaran, and Golestan are three provinces in the North of Iran.

To know the culture of a place and touch it, in addition to traveling there, talking to local people, studying the history, and tasting the local foods. We can consider food as a bridge to communicate and transfer the history and culture of every district to others.

Gilan province one of the most beautiful and greenest places in Iran, has a humid climate. It has fertile lands for rice, tea, and citrus cultivation. You can be familiar with the Gilak people through their lifestyle, customs, and food. Gilan food diversity is in the highest rank in Iran. Today more than 170 different types of local foods are cooked in Gilan, many of which are registered as cultural heritage. 

Mazandaran province is one of the most popular districts in Iran. Not only covered with green trees and plants but also the highest mountain in Iran, Damavand, is located in this province. In addition to the pleasant clean climate and pure nature, this area has delicious, nutritious foods.

Golestan province is the most professional province in the country for cooking ethnic foods. Because of different nationalities with great tastes and eating habits, it is a rich area in culinary culture. For example, different types of bread cooked in this province are registered as a cultural heritage of the country.

Indeed, both excellent climate and fresh crops make the north one of the most productive places for local cuisine. Now let’s take a Yummy Trip through some of the most famous and delicious Iran’s Northern cities food.

The two main ingredients of northern food are rice and garlic. Rice is a northern agricultural product cooked in the form of Polo (Pilaf ), Chelo, and Kateh. Garlic is served inside or next to every lunch and dinner. The positive point is that due to the high humidity in the north, garlic loses its bad smell quickly after eating. 

They also love fish and cook it in different ways. The sour flavor is another property of their food. It is excellent for whom like this taste, but people with sensitive stomachs should be careful about what food to choose.

Mirza Ghasemi  

You heard the name of Mirza Ghasemi among the northern food. The main ingredients of this food are eggplant, garlic, tomato, and egg. It is also a good choice for vegetarians.

Baghala Ghatogh

One of the most famous northern foods is Baghala Ghatogh which also has a lot of fans among tourists. It is made with beans, dill, garlic, and egg and served with rice. 

Kebab Torsh

Anyone who traveled to Gilan once has felt the taste of the Kabab Torsh with their flesh and skin. It has made of fresh mutton, aromatic vegetables, Pomegranate paste, chopped walnut, and grated garlic. Fresh mutton stays several hours with a mix of other materials so that ingredients go well with the mutton. Then It is grilled on charcoal.

Sour chicken 

one of the most delicious and popular northern dishes is Sour Chicken. The two main ingredients of this dish are pomegranate paste and aromatic vegetables. It authentically belongs to Gilan but is cooked in other parts of the north of Iran with different recipes. Usually, it serves in special ceremonies and occasions.

Torsh Tareh

Torsh Tareh is a food without meat and with a sour taste. It is cooked with egg, garlic, and aromatic vegetables like mint, parsley, cilantro, and dill. The sour taste of it is for orange juice used as a flavor. It is usually served with rice or with fried anchovy.

Kal Kebab

Despite its name, there is no meat in this food, so it is a good choice for vegetarians. Grilled eggplant, chopped walnut, sour pomegranate juice, a local vegetable called Chochagh, mint, and garlic. After the ingredients are pounded with each other and placed inside the grilled eggplants, they put them on fire. It is a very delicious food because of the taste of Choghagh. It is a mountain vegetable of the north that grows in spring. So, the best time for eating Kal Kebab is Spring.

Anarbij

Anarbij is one of the most delicious northern foods, making it inevitable for every traveler to taste. It is like one of the most famous Iranian foods, Fesenjan. There is only one difference, instead of using chicken in Fesenjan, meat is used in Anarbij. It is cooked with plenty of pomegranate paste, walnuts, green vegetables, and minced meat. It will take a few hours to cook this dish. 

Sir Vavij

Sir Vavij is a simple stew commonly cooked in the garlic leaf season, autumn and winter, in Iran’s northern cities. The main ingredients of this food are garlic, eggs, salt, pepper, turmeric, and oil.

Malabij

If you like to taste seafood, you can have a wide variety in the northern cities of Iran’s menu. Malabij is one of the most popular seafood in Gilan and Mazandaran. They fill the white fish with aromatic vegetables, walnut, and pomegranate paste and make it on fire or charcoal.

Espenasak

It is one of the rare northern dishes whose main ingredient is spinach, and when you eat it, you will find out that spinach has a unique flavor! Other ingredients of this delicious dish are meat, aromatic vegetables, garlic, peppermint, onion, and carrot. It doesn’t taste sour, but if you like, you can ask the cook to use some sour taste when cooking.

Aghoz Mosama

One of the most local nutritious foods of Mazandaran is Aghoz Mosama. It is cooked with duck meat, chopped onion, oil, dry pomegranate seeds, pomegranate paste, sugar, and walnuts. The ingredients used in this food remove the unpleasant smell of duck meat and make the food very tasty.

 

Persian Recipes that You Can Make at Home

Let’s imagine a picture. You’re in your home, there’s a scent of saffron, butter, and perfectly cooked white rice in the air. Sounds too good.

Most Persian dishes are traditionally served with rice. Afterward, move on to the iconic chicken kebab, Joojeh, and we’ll finish it off with Tahchin, a crispy saffron rice cake that is delicious. All of these dishes are relatively simple in their technique and ingredients but still hold their own against the more complicated dishes like Ghormeh Sabzi and Fesenjan, two legendary Persian stews. Hopefully, after trying the food in this article, you’d want to explore all the wonders of Persian Cuisine.

Persian Rice

Everyone loves rice, and everyone has their way to make it. Local people usually make it the old-fashioned way in Iran, but a good quality rice cooker will get the job done with no issues.

Generally, there are three main ways to cook rice in Iran: Chelow, Polow, and Kateh.

Chelow is the classic white rice, that is usually served with saffron, and is a staple of every Persian restaurant in the world. It goes great with all kinds of kebabs and stews. It takes a bit more work than Kateh, and cooking a perfect Chelow will earn you the respect of any Iranian cook. In Chelow, the rice cooks in two steps, first by boiling in water and then draining and steaming. The first phase is reminiscent of cooking pasta, and you do not want the rice to cook further than al dente during this step. In the second phase, fat (usually in the form of oil and butter) and saffron are added to the rice. A clean kitchen towel wrapped around the lid helps with the steaming.

Kateh is plain white rice cooked in boiling water until all the water is gone. This is the way it’s usually done in the north of Iran, and it’s a great substitute for Chelow. You won’t get Tahdig this way (other than plain crispy rice), but the result is softer and way quicker than Chelow.

Polow is white rice cooked, drained, and then mixed with other, generally pre-cooked ingredients. Polow is a general term for any meal that is rice mixed with other ingredients then cooked, i.e., rice cooked with lentils (or “Adas” as we call them in Farsi) is Adas Polow. If you’ve heard of Pilaf, this is the Iranian way of doing it.

Tahdig means the bottom of the pot. Most of the time when we cook rice in Iran, and sometimes when we cook other stuff like pasta, we put a layer of ingredients at the bottom of the pot. The result is a crispy, almost deep-fried layer of goodness. You can make Tahdig out of anything if you’re creative enough, but the most popular choices are lavash (which is an Iranian flat bread), slices of potatoes, and a mixture of rice, eggs, saffron, and yogurt.

Joojeh Kabab (Chicken Kebab)

There are many different variants of chicken kebab all over the Middle East, Joojeh is the Persian way to do it, which directly translates to chick or chicken in Farsi. This is the basic way to do Joojeh, but you can add other spices and ingredients to your taste

Ingredients:

• 500 g Chicken (thigh or breast), cut into the desired size for your grill/oven
• 2 Medium Onions, sliced
• 1 Lime
• 2 Tbsp Vegetable Oil
• 2 Tbsp Yoghurt (Use the yogurt that tastes the best to you, but preferably a tangy one)
• 1/4 Tsp Turmeric
• Pinch of Saffron
• Salt
• Black Pepper

Directions:

1. Grind your saffron with a bit of coarse salt until it turns into a fine powder.
2. Add a couple of tablespoons of boiling water to the powder, mix to dissolve the saffron, and give a couple of minutes to bloom.
3. Add the Yoghurt and turmeric to a bowl, then zest and juice the lime, and add both to the bowl.
4. Add the saffron water and the oil, then mix till smooth.
5. Season the chicken with a fair amount of salt and some black pepper, it is easier to control the amount of seasoning when I season the chicken and not the marinade, but feel free to add the salt and pepper to the marinade if you feel like you know how much you need.
6. Add the onion and the chicken to the marinade. Mix thoroughly until each chicken piece is well coated.
7. Marinade for a minimum of 1h and up to 24h in the fridge.
8. Grill the chicken. This step is traditionally done on a charcoal grill with metal skewers, but you can use the oven or any other kind of grill that you have available.
9. This step is optional and not necessarily traditional, but you can fry the remainder of the marinade and turn the waste into delicious and tangy caramelized onions.

Tahchin (Saffron Rice Cake)

Do you like Tahdig that’s made out of rice, saffron, eggs, and yogurt? Add chicken (or any other ingredients that you like, like ground beef and eggplants, or even nothing at all) and it’s a whole meal now! Add barberries sautéed in butter and you got yourself a dish that you won’t forget. As with our Joojeh, this is an awesome, but pretty basic Tahchin. You can add ingredients that you like, a personal favorite of mine is shallot powder in the eggs and yogurt mix, and a lot of people like to add a bit of rose water.

Ingredients:

• 1 skinless bone-in chicken breast or thigh
• 1 Medium Onion, sliced in half and peeled
• 1 Clove of garlic, smashed and peeled
• 3 Cups Rice
• 1 Cup Yoghurt (Choose a relatively thick yogurt, but not drained or Greek, although any kind would do in a pinch.)
• 2 Eggs
• 50 g Butter
• ½ Cup Dry Barberries [Optional, but highly recommended]
• 2 Tbsp Vegetable Oil
• 1 Tsp Turmeric
• ½ Tsp Cinnamon
• 1 Tbsp Sugar
• A pinch of Saffron
• A pinch of Cayenne Pepper
• Black Pepper, to taste
• Salt, to taste

Directions:

1. Add the chicken, onion, garlic, turmeric, cinnamon, cayenne pepper, black pepper, salt, and water to a pot and bring to a boil. Bring it down to a simmer when it boils and cook until it’s done, but try not to overcook the chicken because it will cook further in the next steps. It’s best to choose thigh for this very reason, because thighs get tender when they cook, while breasts get firm. Take the chicken out and put it aside so it cools down. You can cut it in half so it cools down faster. Take the remaining solids out of the liquids in the pot and throw it away, you can use the remaining liquid as stock for soups or any other recipe that would appreciate these flavors.
2. Wash and rinse your rice thoroughly, until the water you’re pouring out is almost clear. Add water and salt and cook until al-dente. Drain and put aside to cool down a bit.
3. Grind your saffron with a bit of coarse salt until it turns into a fine powder.
4. Add a couple of tablespoons of boiling water to the powder, mix to dissolve the saffron, and give a couple of minutes to bloom.
5. saute the dry barberries in the butter until they are puffed up and shiny, about 2-3 minutes, then take off the heat to cool down. Add the remaining butter to the rice
6. Shred the cooled-down chicken, or dice it into 1 ½ inch pieces.
7. Whisk the eggs until they are mixed. Add yogurt, saffron water, salt, pepper, and sugar, then whisk. Add the slightly cooled-down rice (so that you wouldn’t cook the eggs accidentally) and mix with a wooden spoon.
8. Add the vegetable oil to a nonstick pot, and grease the wall thoroughly, just like a cake pan. Add a layer of the rice mixture, around a third of it, to the bottom of the pot and press it with a wooden spoon, build a firm ground floor.
9. Add the barberries and the chicken to the rice and mix them. Add the result to the pan in heaps and press in between each addition. We want the result to hold its structure.
10. Wrap a clean kitchen towel around the lid of the pot, put the lid on, and put the pot on low heat for 50-60 minutes, depending on the pot and the heat. You will know when it’s done when the edges turn golden brown and the distance from the walls.
11. When it’s done, run a spatula through the wall of the pot just like a cake, and reverse it into a plate.

 

Collection of Deliciousness

Iranians are friendly, hospitable people who enjoy spending time together. In Iran, mealtime is seen as an opportunity for strengthening ties between family and kinsfolk. The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions.

It includes a wide variety of foods ranging from Chelow Kabab (Barg, Kubideh, Jujeh, Shishlik, Soltani, Chenjeh), Khoresht (stew that is served with white Basmati or Iranian rice: Ghormeh Sabzi, Gheimeh, and others), Ash (a thick soup. examples: Ash -E- Reshteh, Ash-E Anar), Kuku (vegetable Omelets), Pollo (white rice alone or with the addition of meat and/or vegetables and herbs, including Lubia Pollo, Albalu Pollo, Sabzi Pollo, Zereshk Pollo, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers, and desserts is extensive.

Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish, and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

 

Breakfast

The basic traditional Iranian breakfast (Sobhaneh in Persian Languages) consists of a variety of flatbreads (Nan-E Sangak, Nan-E Lavash, and others), butter, Tabrizi white cheese (Panir), Feta cheese, whipped heavy cream (Sarshīr, often sweetened), and a variety of fruit jams and spreads. Other popular traditional breakfasts (which require far more preparation) include Halim (wheat meal served plain or more commonly with shredded lamb or turkey – similar to Western oatmeal in some respects), Ash-E Mohshalah (thick soup). These latter breakfasts are typically regional specialties, and many cities and towns all across Iran feature their own distinct versions of these dishes.

both Ash-E Mohshalah and Halim are typically prepared the night before, to be served the next morning, and Halīm is usually only served at certain times of the year (Halim specialty restaurants are only open during those times), except in southern parts of Iran, where Halim is always present. Kaleh Pacheh is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only Kaleh Pacheh) are only open during those hours.

 

Lunch and Dinner

Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs (mint, basil, dill, parsley), cheese (feta or Persian Panir, derived from goat or sheep’s milk, and sometimes cow’s milk), a variety of flatbreads, and some type of meat (usually Poultry, Beef, Lamb, or Fish). Stew over rice is by far the most popular dish, and the constitutions vary by region.

Tea (Chai) is the drink of choice on nearly every occasion and is usually served with dried fruit, pastries, or sweets. you can usually find tea brewing throughout the day in most Iranian homes. Doogh, a yogurt drink, is also quite popular. One of the oldest recipes, which can trace its existence back to the time of the Persian empire, is Khoresht-E Fesenjan, consisting of duck or sometimes chicken in a rich pomegranate and-walnut sauce that yields a distinctive brown color, most often served with white rice.

Chelow Kabab

Chelow kabab is a national dish of Iran. the meal is simple, consisting of steamed, saffron basmati, or Persian rice (Chelow) and Kabab, of which there are several distinct Persian varieties. This dish is served everywhere throughout Iran today but traditionally was most closely associated with the northern part of the country. it is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice. it is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. Somagh (powdered sumac) is also made available, and if desired, only a dash should be sprinkled upon the rice.

In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the Kababs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flatbread (typically Nan-E Lavash) in his right. A skewer is placed directly on the rice and while holding the Kabab down on the rice with the bread, the skewer is quickly pulled out. with the two most common Kababs, Barg and Koobideh, two skewers are always served. in general, bazaar Kabab restaurants only serve these two varieties, though there are exceptions. the traditional beverage of choice to accompany Chelow kabab is Doogh, a Persian sour yogurt drink, flavored with salt and mint, and sometimes made with carbonated mineral water.

Rice

The ubiquitous Persian Kabab is often served with both plain rice and a special (yellow cake) rice called Tah-Chin. it is believed that rice (Berenj in the Persian Language) was brought to Iran from southeast Asia or the Indian subcontinent in ancient times. Varieties of rice in Iran include Champa, Rasmi, Anbarbu, Mowlayi, Sadri, Khanjari, Shekari, Doody, and others. Basmati rice from India is very similar to these Persian varieties and is also readily available in Iran. traditionally, rice was most prevalent as a major staple item in northern Iran, while in the rest of the country bread was the dominant staple.

Methods of cooking rice

There are four primary methods of cooking rice in Iran:

Chelo: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. this method results in exceptionally fluffy rice with the grains separated, and not sticky, and also results in a golden rice crust at the bottom of the pot called Tah – Dig (literally “bottom of the pot”) or Gahz-Makh in Azeri.
Bread or potatoes can be fried at the bottom of the pot for a more substantial.

Tah-Dig. Pollo: rice that is cooked in the same way as Chelo, with the exception that after draining the rice, other ingredients are added in layers or sections of the rice, and then steamed together.

Kateh: rice that is cooked until the water is absorbed. this is also the traditional dish of Gilan (described in detail below).

Damī: cooked almost the same as Kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Dami literally means “simmered.

Essential Accompaniments

There are certain accompaniments (Mokhalafat) which are essential to every Iranian meal at lunch (Nahar) and dinner (Sham), regardless of the region. These include, first and foremost, a plate of fresh herbs, called Sabzi (basil, coriander, cilantro, fenugreek, tarragon, Persian watercress or Shahi), a variety of flatbreads, called Nan or noon (Sangak, Lavash, Barbari), cheese (called Panir, a Persian variant of feta), sliced and peeled cucumbers, sliced tomatoes and onions, yogurt, and lemon juice. Persian gherkins (Khiyarshur) and pickles (Torshi) are also considered essential in most regions.

Unfortunately, this tradition of consuming a daily dose of high-fat cheese will raise cardiovascular disease risk. It is prudent for Iranians to replace the cheeses with walnuts, a hearty healthy food commonly eaten in Iran. tea (Chai) is served at breakfast. At other times it is served based on the region, usually many times throughout the day. For example, in the province of Khorasan, it is served immediately before and after lunch and dinner. The traditional methods of tea preparation and drinking differ between regions and peoples.

Bread

There are four major Iranian flatbreads:

Nan-E Barbari: thick and oval-shaped, also known as Tabrizi bread or Nan-E Tabrizi, for its origins in and links to the city of Tabriz.

Nan-E Lavash: Thin, crispy and round or oval, and is also the oldest (known bread in the Middle East and Central Asia.)

Nan-E Sangak: triangle-shaped bread that is stone-baked.

Nan-E Taftoon: Thin, but thicker than Lavash, soft and round.

Other bread includes:

Nan-e Shirmal: Made like Barbari, except with milk instead of water, in addition to a bit of sugar, and is eaten during breakfast or with tea.

Nan-e Ghandi: sweet bread made like Taftoon, and is eaten during breakfast or with tea.

Nan-e Gisu: a sweet Armenian bread, and also is eaten in the morning or with tea later in the day.

Nan-e Dushabi: bread made with grape syrup.

Nan-e Tiri: like Lavash.

Nan-e Tokhme-Ru: bread with sweet-smelling seeds on them.

Nan-e Khoshke-Shirin: sweet brittle bread baked in gentle heat.

Nan-e Khoshk-e Tanur: brittle bread baked in gentle heat.

Nan-e Kopoli: any kind of thick bread.

 

Fruits and Vegetables

Iran has terrific agriculture, so many fruits, and vegetables, especially what a lot of countries consider “exotic” are easier to come by. A bowl full of fruit is common on most Persian tables and dishes of vegetables and herbs are standard sides to most meals. Although many families do tend to stare at the plate of fruit on the table while sipping on tea and sugar rather than actually consuming the fruits and vegetables. unfortunately, many Iranians, especially those in the U.S., consume large amounts of white rice and meats, often red meat. Iran is one of the top date producers in the world; some of the most succulent dates come from there. For generations, Iranians have been eating various fruits, vegetables, and herbs for their health benefits that have only recently been discovered in other parts of the world.

For example, onions and garlic, pomegranate, and Sabzijat (various green herbs) are regular ingredients in many Persian dishes. while the climate of the Middle East is conducive to the growing of fruits, the orchards and vineyards of Iran produce fruits of legendary flavor and size. These are not only enjoyed fresh and ripe as desserts but are also imaginatively combined with meats and form unusual accompaniments to main dishes. when fresh fruits are not available, a large variety of excellent dried fruits such as dates, figs, apricots, and peaches are used instead.
The list of fruits includes fresh dates and fresh figs.

Many citrus fruits, apricots, peaches, sweet and sour cherries, apples, plums, pears, pomegranates, and many varieties of grapes and melons. while the eggplant (aubergine) is “the potato of Iran”, Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt and pepper, and a little garlic. Vegetables such as pumpkin, spinach, green beans, broad beans, courgettes, varieties of squashes, and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers, and spring onions often accompany a meal. A small sweet variety of cucumber is popularly served as a fruit. The term “Dolmeh” is used to describe any vegetable or fruit stuffed with a rice or rice-and meat mixture: vine leaves, cabbage leaves, spinach, eggplant, sweet peppers, tomatoes, even apples, and quince.

To underline both the skill and imagination of Iranian cookery, a few examples of the main ingredients in Iranian specialties would include duck, pomegranates and walnuts; lamb, prunes and cinnamon; spinach, orange, and garlic; and chicken and sliced peaches sauteed ed in onions and butter, seasoned with cinnamon and lemon juice. The above are only a few examples of the combinations of meats and vegetables, or meats and fruits plus unusual seasonings that may go into “Chelo Khoresh”, the favorite Iranian dish that is served at least once daily. This dish of crusty baked rice is topped by one of the sauces listed or one of the dozens more limited only by price and availability of ingredients.

 

Drinks and Dessert

The traditional drink accompanying Iranian dishes is called Dugh. Dugh is a combination of yogurt, water (or soda), and dried mint. However, many domestic soda beverages such as Zam Zam Cola and its competition Parsi cola are widely consumed with meals. Both coca-cola and Pepsi cola have officially licensed bottling plants in Mashad, with their products not subject to U.S. sanctions against Iran, likely due to the licensing deals being worth less than economic investment limits under the sanctions. Other drinks are several types of specially prepared sherbets called Sharbat and Khak Sheer. one favorite is Ab – Havij, alternately called Havij Bastani, carrot juice made into an ice cream float and garnished with cinnamon, nutmeg, or other spices. There are also drinks that aren’t served with meals.

These are Sheer Moz (banana milkshake), Ab Talebi (cantaloupe juice), and Ab Hendevaneh (watermelon juice). These drinks are commonly made in stands or kiosks in streets on summer days and on hiking trails. Ab Anar (pomegranate juice) is also popular and has recently (2007) become popular in North America, specifically for its supposed health benefits including its high anti-oxidant levels (much higher than green tea).

Although firm scientific evidence demonstrates that the touted health benefits of pomegranate are yet unproven and largely a marketing tactic by one u.S. company in particular. There are many dessert dishes, ranging from Bastani-ye Za’farani (Persian ice Cream with saffron, also called Bastani-e Akbar Mashti, later on, called Gol-o Bol Bol as well) to the Faludeh, a sort of frozen sorbet, made with thin starch noodles and rose water. Persian Ice cream is flavored with saffron, rosewater, and chunks of heavy cream. There are also many types of sweets. The sweets divide into two categories: “ Shirini tar” (lit. moist sweets) and “ Shirini Khoshk” (lit. dry sweets). the first category consists of French-inspired pastries with heavy whole milk whipped cream, glazed fruit toppings, tarts, custard-filled eclairs, and a variety of cakes.

Some have an Iranian twist, such as the addition of pistachio, saffron, and walnuts. The second category consists of more traditional sweets: Shirini-Ye- Berenji (a type of rice cookie), Shirini-ye Nokhodchi (clover-shaped, chickpea cookies), Kolucheh (a large cookie usually with a walnut or fig filling), Shirini-Ye- Keshmeshi (raisin and saffron cookies), Shirini-Ye Yazdi (muffins or cupcakes, originated in the city of Yazd), nan-e Kulukhi (a kind of large and thick cookie similar to clod inside without any filling), and more. Three others—that is, Zulbia, Bamieh, and Gush-e- Fīl are very popular. Bamieh is an oval-shaped sweet dough piece, deep-fried and then covered with syrup (traditionally with honey). Zulbia is the same sort of dough, also deep-fried, but it is poured into the oil so that it twirls, then covered with the same syrup (or honey).

It has become popular in other parts of the world and is known as funnel cake in North America, and Jalebi in India. Gush-e Fīl (lit. elephant’s ear) is also deep-fried dough, fried in the shape of a flat elephant’s ear, and then covered with sugar powder. Of course, no discussion of Persian desserts would be complete without one of the classics, Halv Ardeh (Tehrani for Halva Ardeh, with Halva, an Arabic loan word meaning ‘sweet’ and Arde, Persian for Arabic Tahini. Halva comes in various qualities and varieties, from mainly sugar, to sesame seed extract, which is known as tahini in the west (the aforementioned Persian Ardeh), with Pestach, and Iran produces some of the best.