Top 20 Foods You Must Try In Iran

Persian Kebab

Cholo kebab is the national dish of Iran. It consists of steamed, saffron Iranian rice (chelow) topped with one of the many varieties of Persian kabab. Kebab (also kabab) are various Persian dishes originally based on grilled meat, and now with many variants.

Dough

The traditional beverage of choice to accompany Persian food is dough, an Iranian sour yogurt drink, flavored with salt and mint, and sometimes made with carbonated water.

Baghali Polo with meat

It’s an absolute favourite of Persian families and is found in almost any restaurant.

What gives this lovely rice its characteristic aroma is dill, fresh or dried or even both, Baghali polo is usually eaten with braised lamb or chicken.

Zereshk Polo

Zereshk Polo ba Morgh is a Persian classic made with Zereshk (barberries), Morgh (chicken), and Polo, (steamed and fluffy Persian rice). This is one of the mixed rice dishes, the chicken is the main component of this recipe and it is cooked separately in a tomato saffron sauce.

Lubia Polo

Lubia Polo (Persian Green Bean Rice) is one of the popular Iranian dishes. It is a delicious combination of rice, green beans, tomato sauce and spices, and usually serves with plain yogurt or Salad Shirazi, Persian Tomato Cucumber Salad.

Sabzi Polo ba Mahi

Sabzi Polo ba Mahi means herbed rice with fish. The traditional herbs used in this rice are tareh (green nira, also called garlic chives), cilantro, parsley, and dill. Sabzipolo is a tradition for Nowuz (Persian New Year) which is celebrated with the arrival of spring. Sabzi Polo ba Mahi is a New Year favorite in Iran.

Khoresh Gheyme

Gheimeh also known as Khoresh-e Gheimeh is delicious traditional and popular Iranian stew (khoresh) consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.

Qorme Sabzi

Qormeh Sabzi (also spelled as Ghormeh Sabzi) is an Iranian herb stew. It is beloved Persian dish , Qorme sabzi can be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

Khoresh Fesenjan

Pomegranate and walnuts. The flavor is like no other, it is tangy with a hint of sweet.  The walnuts add a wonderful nutty taste to make all the flavors come together in a rich sauce.  Khoresh Fesenjan is served over saffron rice and is made using several different methods:  Some make it with small meatballs, some with chicken.

Tahchin Morgh

Tahchin Morgh is a delicious comfort food with an elegant presentation. It is comforting and delicious with lots of tender chicken in the layers and it has a buttery Tahdig that is to die for.

Tahdig

is a specialty of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice is cooked. It is traditionally served to guests at a meal. Ingredients commonly added to tahdig include yogurt and saffron, bread, potato and tomato. Variations of tahdig include placing thin vegetable slices at the bottom of the pot, so they crisp up instead of the rice. Iranians also apply this crisping method to spaghetti as well, providing a hardened base.

Khoresh Bademjan

Khoresh Badmjan is a Persian stew made of fried skinned eggplants, lamb, tomatoes, an acidic element such as sour grape juice or sun-dried limes and mild aromatic spices such as turmeric, cinnamon and saffron. It is a classic Persian recipe loved by all the eggplant fans

Dizi (Abgoosht)

Abgoosht is an Iranian stew. It is also called Dizi, It is a delightful combination of the most tender meat and potatoes plus, vegetables, spices, legumes and then there is the broth that is the best part of the “meat broth” called, Tileet. Tileet is a soup made with this flavorful broth tossed with bite-size pieces of flat bread. The bread soaks up the broth and all of its flavor.

Ash Reshteh

Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.

Kashke Bademjan

Kashke Bademjan is one of the most popular Persian appetizers.  Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt. mixed with garlic and dried mint.

Bastani Sonati

Bastani Sonato or traditional Persian ice cream  is a creamy ice cream that includes pistachio nuts, saffron, rose water and flakes of frozen clotted cream. The combination of these ingredients is what gives the Bastani Sonati its delicious exotic taste. It is simply amazing.

Nane sonati (Traditional Bread)

There are different types of Iranian flatbread. classic Persian flatbread gets crisp and golden in the oven.

Zeytoon Parvardeh

Zeytoon Parvardeh is a beloved Persian side dish. Grind walnuts and garlic in a food processor until finely ground. Place in a medium-sized bowl. Add the pomegranate paste, olive oil, mint, coriander, oregano, angelica and pepper; combine well. Add the olives and mix well.

Torshi

Torshi, or turshi, are simple vegetable pickles that add a punch of flavor to Middle Eastern, Eastern European and Central Asian meals. The name "torshi" derives from the Farsi word for "sour".

Iran boasts a great variation of hundreds of different types of torshi according to regional customs and different events.

Faloodeh

Faloodeh or Paloodeh is an Iranian cold dessert consisting of thin vermicelli noodles made from corn starch mixed in a semi-frozen syrup made from sugar and rose water. It is often served with lime juice and sometimes ground pistachios. sweet dessert that dissolves on the tongue and isn’t quite like anything else in the world. It’s unusual texture, sweet flavor and cooling properties make it an instant favorite with nearly everyone who tries it.