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.