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.
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.
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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Talking about Persian food has its own charm, and which Iranian food is more popular has always been debated. Among them are people who have a particular prejudice against their favorite food, and are always fanatical about it. Here I ask you let us know which Persian food you have tasted and which one is your favorite food.
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.