Persian food is very diverse from local cuisine to Persian cuisine. each of Persian foods with their unique aroma and flavor, awakens the intellect and intelligence from everyone. But there are times when we may be confused between these options, and varied things and not know what to do now. Well, for these occasions, when it may happen to you in your travel to Iran, we have compiled a list of the most delicious Iranian food.
This list of ten delicious Persian foods helps you choose the best Iranian dishes. You can even learn how to cook them and use Persian cuisine whenever you have important guests or just a friendly and simple party. You will know what food to make that will be enjoyable for you and your family and guests to enjoy. In case of trying to make any of them where you have a question or problem, you can leave a comment, so that we can answer it as soon as possible. Now it’s time to pour yourself a cup of tea and come and sit to talk about the most delicious Iranian food.
Traditional Iranian food
When it comes to traditional Iranian cuisine, the first food that comes to mind is certainly kebab, but in addition to kebab, there are many other dishes on the list of Iranian dishes that you should not miss to enjoy. The variety of Iranian traditional dishes which are often local and have distinct and delicious flavors, can double the pleasure of each trip. In this article of Chiyako travel, we want to introduce you to some of the most delicious Persian food to get acquainted with the Iranian food culture as follows:
- Ghorme Sabzi
- Albalo Polo
- Khoresh Aloo
- Morasa Polo
Fesenjan first Iranian dishes
Fesanjan or Fesnjun stew (Khoresh) is one of the original Iranian stews that cooked with ground walnut kernels, sour or sweet pomegranate paste as desired (or sour cherry paste), small pieces of chicken or red meat. This traditional food serves with polo (rice). The originality of this food goes back to Gilan province. Apart from walnut kernels, which are the main ingredient in walnut, other ingredients selected according to the cook’s taste or climate. For example, in the north of the country, and especially in Gilan, the meat of birds of prey used to cook fesanjan. In the center of Iran, in the process of cooking Fasanjan, the red meat of cattle is grated and finely chopped. Although it may not look beautiful, it is very tasty and delicious. Don’t worry about the oil on the stew, which is caused by roasting and cooking walnuts and is healthy.
Fasanjan has long roots. Archaeologists in the remains of Persepolis, the ancient capital of the Persian Empire, have found inscriptions from 515 BC that contain a list of Iranian foods. The list includes walnuts, chicken, roosters and pomegranates, which are the main ingredients in cooking fennel. Click here to learn how to cook Fesenjan.
GhormeSabzi the favorite Iranian dishes
GhormeSabzi is one of the national dishes of Iran which usually serves with rice. GhormeSabzi or Vegetable stew made from vegetables, red beans and lamb. It is sour and full of vegetables. The taste of this stew should be a little sour, so a little dried Omani lemon or fresh lemon juice is added to it. It takes a long time for the vegetable crumbs to settle. Vegetables used in vegetable broth include fenugreek, parsley, coriander and onion. This Persian food is well-known all around the world.
Albalo Polo or sour cherries with rice are the summer fruits of Iran that used fresh, dried, jam and fruit roll. One of the uses of cherries in food. Cherry polo is one of the types of polo in Iranian cuisine that mostly prepared at parties and celebrations, but it is easier to make than most parliamentary dishes. To keep the color of cherries, this dish should be prepared in a copper or glazed dish. Put the cherries on a low heat with sugar and water to boil and then allow them to get cool. Then pour some of the rinsed rice into it and separate the cherries from the sugar syrup with a perforated spoon and sprinkle on the surface of the rice and pour all the cherries over the rice. When pulling the cherry polo, the chicken or meatballs are placed on a plate and covered with a layer of rice. Mix the saffron solution with the white rice and pour over the rice, completing the sour and sweet combination.
Plum stew or Khoresh Aloo and Beh (plum and quince) is a festival of flavors and textures. In its recipe, red meat, bean, plum, onion, oil and spices are used. It serves with Iranian polo. Iranians love dried plums and one of the uses of these plums is in stews. Roast onions, meat, paste and spices and add water to cook, then cut into orange-like feathers and add to food in the last half hour of cooking. Homemade stew with plums, especially in winter, is very hearty.
Morasa Polo is a blend of ingredients that has earned its name because of the brilliant side effects that are poured on it. In fact, polo is a type of rice on which various nuts and fruits shine like jewelry. It is a sweet and tasty Persian food that uses a variety of Iranian nuts and fruits such as pistachios, almonds, sweet orange peel, barberry, carrots and saffron.
Fry several fresh or dried small fruits such as cherries, green raisins, barberry, dried apricot pieces, dried slices of green pistachio and almonds, and citrus peel in oil or butter and then use to garnish with rice. Saffron is also the golden color of this color palette. Green pistachios, orange slices, red barberry, etc. are holding festivals of colors. The polo is traditionally served with chicken and is used for special occasions; especially cooking this sweet dish at weddings is a sign of a sweet life for the bride and groom in the future.
Undoubtedly, chelokebab or Kebab is considered Iran’s national food, although various types such as minced meat (minced meat with chopped onion, salt and pepper), chinjeh (mixture of meat and chicken), leaf (pieces of lamb or beef flavored with lemon juice and onion and saffron to it And butter is added) or grilled chicken (chicken roasting). This Persian food served with rice and tomatoes and is very popular among Iranians. This dish is served with saffron rice, butter, sumac and doug. Raw onions and fresh vegetables, especially basil, are also eaten.
Although it may not be possible to call Tahdig a food, the spirit of Persian food and cuisine counts. The bottom is a crisp, golden layer of rice that forms the bottom of the rice pot. It tastes like a mixture of popcorn and potato chips with Basmati rice flavor. Usually the bottom of the pot is not on the restaurant menu and you have to request it separately. At Iranian parties, a little food is always added, but a plate that is always empty is a plate. Tahdig is considered a food waste and you can eat it by hand. The most traditional Iranian Tahdig is roasted rice; although there are different types, for example, sliced potatoes are placed on the bottom of the pot and rice is poured on it and left to turn red and golden. Bread crumbs, crunchy crumbs, crumbs of hair leaves, crumbs of rice pilaf, etc. are other types of crumbs.
Dizi Sangi is one of the most traditional Iranian dishes, which is cooked with meat, onions, peas, potatoes, tails and tomatoes and paste. This Persian food is eaten in two stages, first the water is mixed with pieces of bread (tilite) and then the rest of the ingredients are thoroughly crushed with a meat grinder and eaten with bread, onions, pickles and vegetables. If the broth is cooked in stone containers, it is called stone daisy. No Iranian tour can be complete without eating broth.
Ghimeh stew or Khoresh is one of the famous Iranian dishes that is very popular among Iranian people. To cook it, use tomato paste and fried onions, chickpeas, red meat or white meat, dried lemon (Omani lemon) or plum as a flavoring. The spice that is usually added at the end of cooking is cinnamon. This stew is served with pilaf. Also, on some religious occasions in Iran, it is prepared and distributed as a vow. Another type of stuffing is eggplant stuffing, which uses fried eggplant instead of fried potatoes.
Tahchin an amazing Iranian dishes
Tahchin is an Iranian dish made from a mixture of rice, a variety of meats (chicken is more common), yogurt, eggs and a lot of saffron. Due to its beautiful shape and form, Tahchin is one of the official and suitable dishes for parties due to its beautiful shape and form. It consists of two parts: They put a mixture of saffron rice on it again and squeeze it with the back of a spoon. In the northern regions of Greater Iran, certain types of Tahchin cooked, such as duck and goose Tahchin which are completely different in terms of aroma, taste and appearance, and the reason for this difference is the use of coconut paste and plum paste.
Local Persian food
The variety of Persian food and its suitability for different tastes make us have a new taste in every city and region. Traditional foods include main dishes, snacks, breads and pastries, liqueurs, pickles, jams, appetizers and traditional supplements that are directly related to the culture of the people of that city and the plant and animal diversity of an area. We also decided to introduce a bunch of delicious and exciting Persian foods from different provinces of the country.
Eshkeneh Spinach | Tehran food
One of the most traditional and oldest Persian foods is Eshkeneh Spinach which was considered one of the most popular dishes in the past. Eshkeneh Spinach is one of the easiest delicious dishes that is prepared in a short time and with very few ingredients. You can prepare this delicious Persian food quickly at any time. Eshkeneh Spinach is also one of the traditional foods of Tehran which is very healthy and useful due to its high nutritional value. You know that spinach is rich in iron and is very effective in treating and even preventing anemia. Try to get your children used to eating such healthy and vegetarian foods as well. Especially since children’s bodies are growing and they need such substances more than anyone else.
Ash-e Qalamkar is one of the most delicious types of soup which apparently has its origins in Tehran, and the time of Nasser al-Din Shah. According to the narrators, in the spring, when Shah Qajar was going around Tehran to hunt, he ordered 12 boilers to be set aside. To make this soup, they poured whatever they could get their hands on, from mutton and legumes to a variety of herbs and spices. To prepare the soup, so many servants and mourners gathered everything was crowded and cluttered, and for this reason, people of the kitchen of the court named this dish “Ash Qalamkar”. Although Ash-e Qalamkar is also cooked in most cities of Iran, such as Isfahan and Tabriz, but Ash-e Qalamkar is still well-known in ancient Tehran.
The most famous food of Isfahan is Biryani. Biryani is prepared and served both at home and in restaurants. Biryani is a combination of meat, white mutton liver and a variety of spices. Biryani is a round and hamburger-like food. In addition, some broth is served in a bowl that you can pour bread and taste. This broth is obtained by cooking roast compounds in water.
Khoresht-Mast or yogurt stew, despite its name, is a dessert; A dessert that is very popular among Isfahan people. To prepare this dessert, the meat is cooked, beaten, then combined with yogurt extract, saffron and sugar. This dessert is decorated with sliced almonds and pistachios.
Halim Badamjan is one of the delicious Iranian dishes that is very strong with the nutrients used in its preparation and is mostly used in most parts of the country, including Isfahan and Kashan.
Koofteh Sabzi or Shiraz vegetable meatballs are one of the different types of meatballs. This Persian food is one of the old and popular Persian dishes, and it was attributed to the city of Shiraz. Red meat and fragrant vegetables are used in the preparation of meatballs. Meatballs have a lot of nutritional value. Due to the nutrients that are used in their preparation, they are considered as high-calorie and nutritious foods. In preparing this delicious food, you must be careful so that the meatballs do not lose their true taste and shape.
Another traditional food of Fars province is Shirazi Polo. Shirazi Polo is very similar to Tahchin. The difference is that in addition to chicken, eggplant is also used in the preparation of this food.
Gheimeh Nokhod is one of the local and traditional Iranian dishes of Yazd province. Gheimeh Nokhod with its pleasant taste and aroma can be used to decorate your table along with other stews such as eggplant, carrot stew. Making Gheimeh Nokhod is very easy and is exactly like other stews, with the difference that chickpeas are used in its preparation.
Iran has a variety of cultures and customs due to its geographical location and the presence of different ethnic groups make this country a unique destination. Following this diversity of cultures, there is a great diversity of food in our country. Unlike the foods that are made in fast foods and are often harmful to health, Iranian foods are healthy, nutritious and delicious. One of these foods is Koofteh Nokhodchi. Koofteh Nokhodchi is one of the most popular and delicious foods among Iranians and is a completely safe and healthy alternative to fast food. Koofteh Nokhodchi, as the name implies, is made from chickpea flour and red meat. It is rich in fiber and protein, which brings you a nutritious and high-energy food.
Yazd is a famous province among tourists. Many historical attractions, historical houses and famous windmills of Yazd attract every tourist. One of the local dishes of Iran is Ash-e Sholi which is prepared in Yazd province and city. The people of Yazd love this soup very much and recommend Sholi to every traveler who travels to Yazd. This soup is very simple, but at the same time delicious and completely herbal. The vegetables for Ash-e Sholi including spinach, parsley, fenugreek, dill, etc., are combined with beets, onions, lentils, spices, and vinegar to make this delicious soup. The people of Yazd themselves believe that no restaurant can have the original taste of Sholi soup, however, on a trip to Yazd, you can try one of the most delicious Sholi dishes at Silk Road Hotel. This hotel has a historical and old style and is very attractive for tourists.
Ash-e Omaj | Kerman traditional food
Ash-e Omaj is one of the local foods of Kerman province that is prepared very easily and due to the nutrients used in it, it has a special food status among the people of Kerman. Undoubtedly, with the arrival of autumn and winter, the best food that suits well is Ash; Kerman province is no exception to this rule and, like other provinces in Iran, has delicious local dishes and traditional food, some of which are cooked for special occasions and some are cooked throughout the year.
Kerman Zireh Polo | Kerman food
Zireh Polo is one of the traditional foods of Kerman. This delicious and high-quality food is known as Zireh Polo due to the presence of cumin in it. Cumin is a fragrant and anti-flatulence seed that is used in cooking and medicine and is available in two types of cumin and black cumin, the latter of which is known as Iranian cumin. Cumin is a traditional food of Kerman and is one of the most delicious and fragrant foods. Eating this food is very useful and is considered as a hot food.
Boz ghormeh | Kerman traditional food
Another most delicious local dishes of Iran among foreign tourists is a food called Boz Ghormeh. If you travel to the city of Kerman and inquire about the best traditional food of Kerman, they will undoubtedly offer you Bozgormeh. As the name of this food suggests, the combination of goat meat, chickpeas, onions and garlic creates a wonderful combination called goat meat, which has a very delicious taste. A little curd is often poured over the goat and served with fresh bread or rice. In Kerman, you can try Boz ghormeh in any restaurant you go to, but one of the most delicious Boz ghormeh can be tried in the most beautiful complex of Kerman building, namely the garden of Prince Mahan. The atmosphere of this garden alone fascinates you and you can try this local Kermani food in a traditional and historical atmosphere.
How to learn cooking Persian food?
If you are in love with Persian cuisine as well as many other people, Chiyakotravel is proud of representing culinary courses in most of Iran cities. We also present home-stay tours in which you can stay with locals and experience Iranian lifestyle with delicious Persian food. Do not hesitate to contact us and let us be your guide in this amazing journey.
What is your favorite Persian food?
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Persian food reviews
Recently, Telegraph magazine published 10 foody ways to see Iran and experience the amazing taste of Persian food.
Iran is a destination where travellers are guaranteed to feast like a Shah
Persian foods such as: juicy and saffron kebabs, juicy stews with pieces of meat and sweets filled with delicious creams! Apart from kebabs and their popularity among Iranian and foreign tourists, there are other foods that have remained under the teeth of foreign tourists. You can find most of our mentioned foods in the list of Telegraph.