Once visiting a new location, several individuals cherish striving for local cuisine or local foods. If you fall into this category, Iran is a perfect place for your upcoming holiday. Iranians are well-known for their culinary skills.
Furthermore, when visiting Iran, visitors will realize the range of meals available. Let’s take a glance at some of the most famous Iranian recipes.
Table of Contents
1. Rice and tahdig
The smooth, soft basmati rice, which involves every food, is not a dish in itself but an essential component of Persian cuisine. A staple food at a formal dinner, or a homecooked meal, will always include it. It is a crunchy, shining layer of rice or potato at the underside of a tray. It is the most desired component of every rice dish.
2. Sabzi Polo
The title sabzi, which roughly translates to “herbed rice,” consists of various green herbal ingredients – like dill, coriander, and basil – which are lavishly blended into rice to make this meal. It’s generally served with fish, the type of which depends on where you are in Iran. Customarily, sabzi polo is represented with roasted Mahi in modern Iraq.
3. Baghali polo bamahiche
Baghali polo is an aromatic type of rice flavored with wide chickpeas, dill, and Kesar. It’s accompanied by delectable, fall-off-the-bone mache (lamb shank). It is one of Iran’s very famous dishes. Interesting fact: it also is a top destination for wedding receptions.
Khoresh-e ghormehsabzi is often considered Iran’s staple food, so it’s a must indeed for someone interested in experimenting with different tastes. It’s a citrusy and fruity sluggish broth (khoresht) with herbal ingredients, red beans, & slabs of lamb. The stew consists of basil, coriander, chives, and methi, with dehydrated Persian limes adding a slight, sour taste. After all, it goes best with steamed rice.
5. Zereshk polo bamorgh
Barberries (zereshk), which are grown in modern-day Iran, are exceedingly citrusy. They are often roasted with sugar, imparting a tangy flavor to the rice. It is fully cooked in saffron as well as tomato sauce, with barberry rice filled individually.
6. Khoresh-e fesenjan
This koresht is a Traditional Iranian stew that integrates bold flavorings to create a taste, unlike anything. Fesenjan (or fesenjoon) is a smooth and creamy brownish sauce made from raw almonds and pomegranate treacle, with a nutty, sour, & sweet flavor differ based on which syrup is used.
7. Ashe reshteh
Thick noodles, chickpeas, black beans, kashk (yogurt whey), crispy onions, and mint oil make up this food. It is a classical dish consumed on the 13th day following Norouz, the Iran New Year.
8. Mirza ghasemi
This vegan food appetizer from modern Iraq is bursting with garlic, toasted aubergines, tomatoes, and egg yolks. As a beginner, it is served with fresh paratha, and as a main meal, it is filled with rice.
This creamy aubergine-based dip is a top pick; dunk a few baked goods in it. Kashke is a form of protein powder made by sapping yogurt, and bademjan is Farsi for aubergine.
10. Chelo Kabab
Chelo, which essentially means plain-cooked rice and kebab, is a must-have for everyone embarking during their first foray into Persian cuisine. Several proteins can get combined with Chelo. There’s koobedeh, meat spiced with salt and black pepper and blended with finely diced onion.
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