Iranians have always been known for their hospitality, and as traditions go, guests should be served only the finest food available. Even the earliest accounts of travelers indicate that the Iranian dishes served have not changed appreciably over the centuries. Persia’s geography, history, and cultural influences have shaped the diversity of ingredients and the methods of cooking in one of the world’s oldest and most sophisticated cultures.
Even though Iran has been through repeated invasions, it has maintained its culture, language, and identity throughout the centuries. Over 2,000 years ago, the Persian Empire used to stretch as far as India, and there have been many influences on Iran’s cuisine and culture, including Greece, Romania, Arabia, Russia, and Turkey. Food has always played an important role in Iranian gatherings since there are always multiple hot and cold dishes in any social gathering.
If you are intrigued by trying new, exotic, traditional dishes or local foods, Iran is the right destination for you. In addition to traditional Iranian dishes that are cooked in all parts of the country, most cities and villages have their type of local foods and Persian food recipes too. Persian foods are divided into different types, including Abgoosht and Dizi, Chellow, Stew, and Kebab. We will now travel through the Iranian cities and get to know the very best of what they have to offer:
Khoresht-e Ghormeh Sabzi
Ghormeh Sabzi or Herb Stew is the most beloved stew among Iranians and international tourists. This meal is for both festive occasions and family meals and can be easily found on any menu. Throughout Iran, the recipe may slightly vary, with the main ingredients being: meat (lamb or veal), fresh herbs (parsley, coriander, and spinach), and kidney beans. To cook the stew, onion and some spices are used.
Khoresht-e fesenjan
Khoresht-e fesenjan, found in every Persian wedding menu, was traditionally made with duck, but it also works well with chicken or lamb. The making of the stew is relatively easy, but it’s important to cook slowly to allow the flavors to develop in the sauce. The final result should be thick, creamy, and almost black. Khoresht-e fesenjan has the combined flavor of the nutty taste of ground walnuts with the sweet and sour flavor of pomegranate syrup.
Kebab
Kebab, another important Iranian meal, is a piece of lamb or chicken stuffed on charcoal and placed on a rice dish. Kebab is complimented with grilled tomatoes, yogurt, green vegetables, and crispy pickles. You can find a Cholo Kababi restaurant on any street in Iran.
Sabzi polo
The name Sabzi polo means herbed rice, which refers to various green herbs -such as dill, coriander, and parsley – that are mixed into the rice to create this dish. Depending on where in Iran you are, it will be served with a kind of fish. This dish is a famous traditional Nowruz (Iranian New Year) meal.
Khoresht-e Gheimeh
Gheimeh is the name of the method for cutting meat into small pieces, referring to how this stew (unlike most Iranian stews) contains smaller cubes of lamb meat. The ingredient contains lamb (or beef), split chickpeas, tomato sauce, and various spices such as turmeric and cinnamon. There are different variations of this rich and flavorsome stew around the country. Gheimeh Sibzamini served with crunchy potato chips over the top & Ghimeh Bademjan served with fried aubergines instead of chips are the two most popular.
Ashe reshteh
Ash Reshteh is a soup consisting of thick noodles, chickpeas, lentils, pinto beans, kashk (yogurt whey), fried onions plus mint oil. Another traditional meal related to the Iranian New Year, Ash Reshteh is eaten on the 13th day of Nowruz. Sizdeh Bedar, which is the 13th and final day of the Iranian New Year celebrations, is the day Iranians spend picnicking with their family.
Tahchin
Tahchin is an Iranian rice cake that includes rice, yogurt, saffron, egg, and chicken fillets. In this meal, there’s first the thin Tahdig part which consists of chicken fillets, saffron, and yogurt as the bottom layer and then white rice on top of that. As the Tahchin is cooked, it will get flipped onto the serving plate making the ingredient-filled part, the top.
Dizi (Abgoosht)
A dish dating back hundreds of years, Abgoosht is essentially a stew made up of lamb and chickpeas with a tomato base. It is usually served in a stone dish called a dizi – hence the name. This is a rich and nutritious dish, suitable for cold winter days. It is a very easy dish to make, but it has to be cooked slowly for the flavors to develop.
Although there are many more of the world-famous Iranian dishes you shouldn’t miss while in Iran, there are a few delicious Iranian desserts not to miss out on, they include:
Khoresht mast
Khoresht mast, an unusual dessert from Isfahan, is often served as a side dish or an appetizer. Khoresht mast is made with a combination of sugar, rose water, yogurt, saffron, onions, egg yolks, turmeric, and crushed lamb neck meat. The combination is boiled and mixed thoroughly before the addition of walnuts, pistachios, or almonds. Afterward, khoresht mast is cooled and barberries are used as its topping. In historical Iran, it was served as a main dish in massive feasts that were held by kings.
Faloodeh
Faloodeh, or put simply, Persian Lime and Rose Water Granita with Rice Noodles is an ancient Persian dessert. This incredibly refreshing dessert is originally from Shiraz and is the ideal end to a rich meal filled with complex flavors. You might find ice cream shops in Iran that only serve two items: traditional saffron ice cream and flooded. Faloodeh is one of the first sorbet varieties in the world, dating back to 400 BC.
Bastani sonnati
Bastani Sonnati (meaning traditional ice cream) is saffron-infused, dating back to the beginning of the 20th century. Bastani Sonnati is made with a creamy mixture of milk or cream, frozen custard, and sliced pistachios. This yellow sweet can be either eaten in a bowl sprinkled with shredded pistachio or served with two plain wafers when it's known as bastani nooni ice cream sandwich.
Conclusion
In conclusion, Iranian cuisine offers a unique blend of flavors and ingredients that make it one of the most diverse and delicious cuisines in the world. Whether it’s the aromatic rice dishes, the hearty stews, or the succulent kebabs, each dish tells a story of Iran’s rich cultural heritage and culinary traditions. So, if you ever get the chance, do not miss out on experiencing the best of Iranian cuisine. It’s a feast for the senses that you won’t forget. Iranian cuisine, known for its rich flavors and diverse range of dishes, is a gastronomic delight. The northern regions of Iran, near the Caspian Sea, offer a variety of fish dishes, while the southern regions are known for their spicy food due to the warmer climate.