Food in Iran

Iran, a country steeped in history and culture, beckons travelers with its vibrant bazaars, intricate architecture, and a gastronomic heritage that reflects the diversity of its landscapes and peoples. Iranian cuisine, characterized by aromatic spices and a penchant for the delicate balance of flavors, is an integral part of the nation's identity. Visitors to Iran will be enticed by an array of traditional dishes, from succulent kebabs to rich, slow-cooked stews. Embark on a culinary journey through Iran and discover the flavors that have been perfected over centuries, becoming an indispensable experience for any tourist in search of an authentic taste of Persian life.

Iranian Dishes

Chelow Kabab

Chelow Kabab is Iran's national dish, showcasing the finesse of Persian cooking. It consists of steamed saffron basmati rice (chelow) and various types of kababs, the most popular being koobideh (minced meat kabab), barg (fillet kabab), joojeh (grilled chicken), and bakhtiari (a combination of chicken and lamb). It is often served with grilled tomatoes, raw onions, and sumac, a tangy spice that complements the meat's flavor.

Ghormeh Sabzi

Ghormeh Sabzi is an aromatic stew, revered as one of the most beloved Persian dishes. It is made with a mix of sautéed herbs, including parsley, leeks, and fenugreek, combined with kidney beans, lamb or beef, and dried limes which give it a unique sour taste. This stew is typically served over Persian rice and is a staple at Persian feasts.

Fesenjan

Fesenjan is a luxurious stew hailing from the northern regions of Iran. It features ground walnuts and pomegranate syrup, creating a rich, sweet, and sour sauce in which chicken, duck, or sometimes meatballs are cooked. The balance of flavors in Fesenjan is a testament to the sophistication of Iranian cuisine, and it's often reserved for special occasions.

Tahchin

Tahchin is a savory Persian rice cake, layered with chicken, yogurt, and egg yolk, then baked to create a crispy golden crust. Saffron provides its signature yellow hue and delicate flavor. The dish is sometimes prepared with lamb or vegetables in place of chicken, catering to different tastes and preferences.

Dizi

Also known as Abgoosht, Dizi is a hearty lamb soup-stew combination that dates back to ancient Persia. It is traditionally cooked in a stone pot and contains chickpeas, white beans, onions, potatoes, tomatoes, and lamb. The broth is enjoyed as a soup, while the solid ingredients are mashed together and eaten with flatbread.

Kashk-e Bademjan

Kashk-e Bademjan is a popular appetizer or main dish consisting of mashed eggplant, flavored with garlic, onions, turmeric, and kashk (a type of fermented whey). It's often garnished with fried mint and sometimes topped with walnuts. This dish is a staple in Iranian cuisine and is typically served with flatbread.

Zereshk Polo

Zereshk Polo is a colorful and fragrant dish featuring basmati rice with barberries, which are small, tart berries native to Iran. It is usually served with chicken and seasoned with saffron. The barberries add a delightful burst of sourness, contrasting beautifully with the aromatic rice.

Iranian Desserts

Baklava

While found in many Middle Eastern cuisines, Iranian baklava has its own distinct versions. It is a sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey. The Iranian variety often includes cardamom, rose water, and sometimes slivers of pistachio for added flavor and decoration.

Sholeh Zard

Sholeh Zard is a traditional Persian rice pudding, infused with the flavors of saffron, sugar, and rose water. It is garnished with cinnamon, almonds, and pistachios, creating a visually appealing and aromatic dessert. This dish is particularly common during special occasions and religious events.

Gaz

Gaz is a type of Persian nougat originating from the city of Isfahan. It is made with the sap of the angebin plant and mixed with pistachios, almonds, or other nuts. This sweet confection is chewy and often scented with rose water or flavored with cardamom.

Faloodeh

Faloodeh is one of the oldest known frozen desserts, dating back to 400 BCE. It consists of thin vermicelli noodles made from starch, frozen in a syrup of sugar and rose water. Faloodeh is typically served with a squeeze of lemon juice or sometimes with Persian ice cream for an extra indulgent treat.

Halva

Halva is a dense, sweet confection usually made from tahini (sesame paste) or flour, butter, and sugar. The Iranian version often incorporates rose water and saffron and is flavored with cardamom. It is typically enjoyed with tea and can be found in various textures, from crumbly to chewy.