Cuisine

Traditional Iranian cuisine

A trip to Iran brings an amazing variety of culinary delights. There is a wide range of dishes: caviar, pickles, and smoked fish in the north. samosa, falafel and hot and sour shrimp in the south; Noodles, flat bread and ice cream with rose scent all over the country. Take a look at where Iran is on the map and you can easily understand why the range of local cuisine is so wide. Iran is connected to Central Asia through Turkmenistan, to the Arab world through Iraq, to ​​the Mediterranean Sea through Turkey, to the Indian subcontinent through Pakistan, and to Russia and Europe through Azerbaijan and Armenia and although Iran is part of the Middle East, it has close ties to Europe, the Far East and Africa, owing to its central place on the Silk Road trade route. Many coveted ingredients are native to Iran, including Pistachios, Almonds, Walnuts, Saffron, Mint, Oranges, Pomegranates and Grapes. Iran has a variable climate with four distinct seasons and unlike other parts of the Middle East, where the dry terrain limited what food could be grown, the ancient Persians transformed vast stretches of arid land into fertile oases via underground aquifers that drew melted snow water into the desert. Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.

Here are some of the Iranian famous cuisine:

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Khoresht e qeyme (Stew with split peas, French fries, and dried lime)

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Gormeh Sabzi (Green Herb Stew)

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Tahchin (Rice cake with yogurt, egg, and chicken fillets)

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Juje kabab (Grilled chunks of chicken)

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Dolme (Stuffed Peppers or Eggplant or Vine leaves)

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Tahdig (Crunchy Fried Rice)

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Zereshk Polo (Barberry Rice)

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Bademjan (Eggplant and Tomato Stew)

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Abgoosht (Mutton stew with chickpeas and potatoes)

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Kabab koobideh (Barbecued ground lamb or beef, mixed with parsley and onion)

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Ash e Reshteh (Noodle and Bean Soup)

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Lubia polow (Rice with green beans and minced meat)

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Samosa (A fried or baked dish with a savoury filling)

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Beryan (flat breadm, Onion, White liver sheep and Sheep meat)

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Kuku (Whipped eggs folded in with herbs or potato)

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