Iranian cuisine
Iran’s culinary culture has historically interacted with the cuisines of the neighbouring regions, including Caucasian cuisine, Turkish cuisine, Central Asian cuisine , and Russian Cuisine.
Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts.
Second only to rice is the production and use of wheat. There are several forms of flatbread and pastry-bread commonly used in Iranian cuisine.
Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavourings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.
One of the most widespread Iranian spices is saffron, derived from the flower of Crocus sativus. Rose water, a flavored water made by steeping rose petals in water, is also a traditional and common ingredient in many Iranian dishes.
Iranian dishes
Kebab
Kebab (kebabs) is taken very seriously in Iran – so much so that a restaurant kebab menu alone may run a few pages and feature every style and cut of skewerable grill-worthy meat imaginable.
Lamb, minced or in chunks, is the most popular meat you’ll find in Iranian kebab. Chicken and beef also make a frequent appearance. In Iran, kebab skewers are often served alongside grilled tomatoes, a healthy plate of rice and flat bread, and a pile of raw onions.
Khoresht(Iranian Stew)
After kebabs, stews are the most common dishes you’ll find on the menu at local restaurants in Iran. Most often, Iranian khoresht will feature some sort of vegetable blend (e.g., lentils, spinach, mixed vegetable, beans, tomato, or eggplant) with a bit of meat. Khoresht is always served with rice
Some of the most famous khoresht are: Khoresht-e-Ghorme-sabzi, a stew of meat, vegetables and beans that features a bit of a greenish appearance; Khoresht-e-Ghymeh, a stew of meat, potato, tomato and split peas, Khoresht-e-Fesenjan a stew composed of ground walnut and pomegranate juice turned with your meat of choice (chicken is most common).
Zereshk Polo
Zereshk polo morgh is one of the most famous dishes in Persian cuisine. It’s full of wonderful flavors such as saffron, turmeric and barberry
Literally, barberry rice, quite often served with grilled chicken or served alongside kebab.
Dizi / Abgoosht(Stone Pot Iranian Stew)
Dizi and abgoosht are competing names for the stone pot Persian stew that’s consumed following an almost ritualized eating procedure.
Dizi, named for the stone pot in which it’s prepared, is a hearty, heavy dish fit for the mountains, featuring mutton soup broth thickened with chickpeas, onion, potato, tomatoes, turmeric and various other white beans, all cooked in ceramic pot. The liquid is then strained away and served in a bowl on the side, and you’re given a pestle-type instrument with which you are expected to crush and mash to a pulp the solid bits (gusht-e kubideh) which happen to remain in your stone pot. Dizi (abghoost) is typically served with flat bread (piti) and the occasional side of pickled vegetables.
Koofteh Tabrizi(Tabriz-Style Persian Meatballs)
Tabriz Köfte can be found mainly in northwestern Iran, where the city of Tabriz is the provincial capital. The Tabriz köfte is essentially an oversized meatball made from either minced meat and spices, served with piles of fresh greens and herbs. Usually is served with flatbread.
Mirza Ghasemi
Mirza ghasemi is a tasty vegetarian appetizer which hails from the Northern Iranian Caspian region. It’s made with roasted skewered eggplant which is seasoned with garlic, tomato, turmeric, oil or butter, and salt. The seasoned eggplant is sometimes turned with eggs. The whole thing is then mixed and served with bread.
Ash(Iranian Soup)
Ash is a thick, almost stew-like soup. However, you’ll find ash in all varieties of thin and thick depending on where you are in Iran.
A tasty variety of ash is Ash-Reshteh, known as Persian noodle soup. Ash-reshteh typically features noodles, vegetables and herbs.
Iranian drinks
Chai (Tea)
Iran is the world’s 7th major tea producer, mostly cultivated in its northern regions. In Iranian culture, tea (čāy) is widely consumed and is typically the first thing offered to a guest. Iranians traditionally put a lump of sugar cube in the mouth before drinking the tea. Rock candies are also widely used, typically flavored with saffron.
Dough
Dough is a mixture of water and sour yogurt, sometimes served whith mint or other seasonig. It is almost always present at Iranian dinner tables. It goes well with the taste of Iranian dishes and is full of benefits for your body.
