Persian cuisine is a celebration of ancient recipes, bold flavors, and cultural diversity, offering a culinary experience unlike any other. From savory stews like ghormeh sabzi to aromatic rice dishes such as chelo kebab, Persian food reflects Iran’s rich heritage and regional influences. Each dish showcases the country’s vast landscapes, from the fertile northern plains to the spice-laden coasts of the Persian Gulf.
Whether you’re enjoying a traditional meal at a local restaurant or savoring street food, every bite is crafted with fresh ingredients and aromatic spices. Persian hospitality adds another layer of warmth to the experience, with hosts proudly serving generous portions of their finest dishes.
Iran’s geographical diversity, combined with its history of trade and cultural preservation, has created one of the world’s most sophisticated cuisines. In this post, we’ll explore the must-try Persian dishes that highlight the country’s vibrant flavors and culinary traditions. Get ready to discover a heritage rooted in taste, culture, and hospitality.
Contents
A Historical Perspective on Persian Cuisine
Persian culinary traditions date back thousands of years, shaped by the region’s geographic diversity, trade routes, and cultural exchanges. The Achaemenid Empire (550–330 BCE) introduced a foundation for sophisticated banquets and the use of spices like saffron, cinnamon, and cardamom. Later, influences from the Silk Road and neighboring regions enriched the cuisine, resulting in a blend of sweet and savory elements that defines Persian cooking today.
The importance of food in Persian culture is deeply rooted in its literature and history. Ferdowsi’s Shahnameh and Rumi’s poetry frequently allude to feasts as symbols of unity and celebration. Even today, meals are a central component of Iranian hospitality, embodying the Persian proverb: “Guest is the friend of God.”
Building Blocks of Persian Cuisine
Iran’s diverse climate allows for a wide variety of fresh ingredients, including pomegranates, pistachios, saffron, and herbs like mint and parsley. These staples create the foundation for iconic dishes such as:
Rice (Polow and Chelow)
The art of cooking rice is central to Persian cuisine. Long-grain basmati rice, often garnished with saffron and crispy tahdig, forms the base of many meals.
Bread (Nan)
Persian flatbreads like sangak, lavash, and barbari are staples, often paired with cheese and fresh herbs.
Meat and Fish
Lamb, chicken, and fish are often marinated in yogurt and spices, grilled, or stewed.
Herbs and Spices
A generous use of dill, parsley, fenugreek, and tarragon, along with pomegranate molasses, creates complex flavor profiles.
Signature Dishes and Their Cultural Context
Persian cuisine boasts a variety of dishes, each with its unique story and place in Iranian life.
Kebabs
Grilled kebabs like koobideh (minced lamb or beef) and jujeh (saffron-marinated chicken) are synonymous with Iranian gatherings. Served with grilled tomatoes and fragrant rice, kebabs are staples at both street stalls and high-end restaurants.
Stews (Khoresht)
Stews such as Ghormeh Sabzi (herb stew with kidney beans and lamb) and Fesenjan (pomegranate walnut stew) represent the heart of Persian home cooking. These dishes are often accompanied by rice and highlight the interplay of sweet and sour flavors.
Ash Reshteh
A hearty noodle soup with lentils, chickpeas, and herbs, Ash Reshteh is a symbol of comfort, often served during the Persian New Year, Nowruz, and other celebrations.
Dolmeh
Stuffed vegetables or grape leaves filled with a mixture of rice, herbs, and sometimes ground meat are a nod to Iran’s agricultural richness.
Top 10 Traditional Persian Foods You MUST Try
1. Khoresht-e Fesenjan
This iconic stew, a key element of Persian food, is an essential part of every Persian wedding menu. Khoresht-e fesenjan traditionally made with duck, this dish also works well with chicken or lamb.
In the north of Iran it is sometimes made with fish. It is a relatively easy khoresht to make, but it must be cooked slowly to allow the flavours to develop in the sauce. The consistency should be thick and creamy and the colour almost black. The distinctive flavour combines the nutty taste of ground walnuts with the sweet and sour flavour of pomegranate syrup.
Khoresht-e Fesenjan Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken legs, cut up
- 1 white onion, thinly sliced
- 1/2 pound walnuts, toasted and finely ground in a food processor
- 1 teaspoon salt
- 4 cups pomegranate juice
- 1/2 teaspoon cardamom (optional)
- 2 tablespoons sugar (optional)
2. Zereshk Polo
The sweet and sour flavour of zereshk (barberries) and the glistening ruby red berries set against the white and saffron tinged grains make this a feast for the taste buds and the eyes.
Iranian barberry rice, or Zereshk polo, a Persian food, is popular at celebrations, known for its impressive look and easy preparation for large groups. Zereshk polo is usually served with chicken.
Zereshk Polo Ingredients
- 1 medium onion
- 2-3 chicken breasts
- Liquid saffron
- Sugar (3-4 spoons usually is enough)
- 3 cups rice – soak in salt water after washing the rice
- 1 cup zereshk (barberries)
- Salt/Pepper
- Turmeric
- Oil
3. Khoresht-e Ghormeh Sabzi
Khoresht-e ghormeh sabzi, a classic traditional Persian food, is sour and bursting with aromatic herbs. A popular favorite throughout Iran, this dish is a staple for festive occasions and family meals. Recipes from different regions may vary slightly; for instance, the Azerbaijani version substitutes black-eyed beans for red kidney beans.
Recipes in the south of the country add chilli and garlic, while in Shiraz potatoes are sometimes used instead of beans. The recipe here departs from tradition by adding spinach to enhance the taste and give the dish a softer texture. Fenugreek gives a very distinctive aroma and flavour.
Ghormeh Sabzi Ingredients
- 1 onion
- 4 cloves garlic
- 1 tsp turmeric
- 1 lb. stewing meat
- 4 dried Persian limes
- 1/3 cup kidney beans, dried
- 4 cups fresh parsley, packed
- 2 cups fresh cilantro, packed
- 1 cup fresh fenugreek
- 2 cups fresh chives
- Salt/Pepper
- Oil
4. Sabzi Polo
For the Persian New Year (Nowruz) celebrations it is traditional to serve Sabza Polo as rice dish with fish – traditionally fillets of smoked white fish from the Caspian Sea. However, fresh fish is now widely available.
In Northern Iran, the fish is marinated with lemon juice and saffron and then fried to perfection, while Southern Iranian culinary traditions favor stuffing the fish and baking it.
This rice perfectly complements Persian food, serving as the ideal accompaniment to both fish and meat dishes.
Sabzi Polo Ingredients
- 2 cups basmati rice
- Salt
- 8 cloves garlic
- Vegetable oil
- Smidgen ground saffron
- 1 package frozen Sabzi Polo
- 2 Tbsp dried dill weed
5. Kabab Koobideh: Best Persian Food
Kebab or Kabab, especially Kabab Koobideh, stands as the famed traditional Persian food, deeply loved throughout Iran.
Most Popular Persian Food
Kabab Koobideh is the most popular Persian food, especially among foreign travelers exploring Iranian cuisine. This dish is famous for its distinct flavors and authentic preparation. Travelers love its unique taste, making it a top choice in Persian cuisine.
In the realm of Persian food, kebabs offer an impressive variety. Take Koobideh, for instance: ground meat seasoned with minced onion, salt, and pepper. The result is a taste sensation that’s simple yet sublime. Kebab-e Barg is made with thin slices of lamb or beef. It is flavored with lemon juice and onion. A mixture of saffron and butter enhances the dish.
Joojeh, the traditional chicken kebab, usually uses the whole chicken, bones included, to intensify its flavor. Authentic cooking uses marinated chicken with lemon and onion. It is then basted with saffron and butter. This is different from American restaurants, which prefer skinless chicken breasts. Let’s not forget Jigar, the lamb liver kebab, a true delicacy often garnished with fresh basil leaves and served with a lemon wedge.
Kabab Koobideh: Key Persian Food Ingredients
- 3 lbs (1360 g) Ground Beef (85% Lean)
- 2 Small Onions
- 1 Tbsp (Approximately) Salt or as preferred
- 1 Tsp (Approximately) Black Pepper Powder or as preferred
- 1 Tsp Turmeric
- 1 Tsp (Approximately) Ground Sumac.
- 1/4 Tsp Saffron
6. Khoresht-e Gheimeh
Before electric fridges, families in northern Iran, such as those in Azerbaijan, used smart ways to keep meat fresh. They did this so they could eat it during the winter.
Small meat pieces, called gheimeh, are fried with onions and spices, then kept in big clay containers. To protect against microorganisms, a solid layer of fat solidifies on top, sealing the contents. These vats find a home in cool, dark basements during the winter months.
Each day, a portion is scooped out to enhance the khoresht. Khoresht-e gheimeh consists of diced meat mixed with yellow split peas, dried limes, saffron, and fried potatoes.
This popular Persian food enjoys widespread popularity throughout Iran and is a staple year-round. Paired with rice, the combination of meat and pulses offers a wholesome meal. Khoresht-e Gheimeh is one of the top Persian foods in Iran.
Khoresht-e Gheimeh Ingredients
- 100 g/3½ oz. yellow split peas
- 1 medium onion
- 4 dried limes
- 300 g/11 oz. leg of lamb
- 50 g/2 oz. butter
- 4 tablespoons vegetable oil
- 2 teaspoons turmeric
- 2 teaspoons powdered dried lime
- Salt and black pepper
- 1 litre / 1¾ pints boiling water
- 1 tablespoon tomato purée/tomato paste
- 2 tablespoons lemon juice
- 2 tablespoons liquid saffron
7. Tahchin: A Premier Traditional Persian Food
Tahchin, a savory Iranian rice cake within Persian cuisine and one of the best Persian meals, combines rice, yogurt, saffron, egg, and chicken fillets. You can also substitute chicken with vegetables, fish, or other meats to suit different tastes.
Tahchin consists of two distinct layers: The first is the thin Tahdig section at the pot’s bottom, which encompasses chicken fillets, saffron, and other ingredients. The second layer is the white rice. However, in many restaurants, Tahchin is primarily presented without the white rice component.
Tahchin Ingredients
- 600 g/1 lb. 5 oz. basmati rice
- 4 tablespoons salt
- 8 chicken pieces
- 1 large onion
- 4 tablespoons vegetable oil
- ½ teaspoon turmeric
- 3 tablespoons lemon juice
- 6 tablespoons liquid saffron
- Salt and black pepper
- 500 ml/just under 1 pint water
- 50 g/2 oz. butter
- 400 g/14 oz. Greek-style full-fat/whole milk yogurt
- 1 egg (optional)
8. Abgoosht: A Top Local Persian Food
Explore the array of Persian foods with a dive into the world of Abgoosht, the quintessential Iranian stew that defines comfort food. This dish is perfect for cold weather, offering a nutritious blend of carbohydrates, proteins, and fats. Paired with fresh herbs and yogurt, it creates a fulfilling and robust meal.
From its modest origins as a meal for the less affluent, Abgoosht has become a cherished dish for family dining. Initially prepared with basic lamb cuts and fats, it was slow-cooked in clay pots at tea houses and caravanserais, nestled in the heat of wood stove ashes.
Abgoosht’s beauty is its regional diversity. The standard preparation includes chickpeas without tomato purée, while our recipe welcomes potatoes, red kidney beans, split peas, and a splash of tomato purée for a richer flavor profile.
The preparation of Abgoosht is straightforward but requires the slow fusion of its ingredients for full flavor. For best results, prepare it a day ahead until you add the red kidney beans. When it’s time to serve, reheat the stew, adding lemon juice and saffron for an aromatic and flavorful kick. Discover how to cook this Persian culinary staple and impress at your next gathering.
Abgoosht Ingredients
- 3 lbs (1360 g) Beef Shank
- 1 Can 15 oz. (425 g) Chickpeas
- 1 Can 15 oz. (425 g) White Beans
- 3 Garlic Cloves
- 1 Large Onion
- 5 Dried Limes
- 2 Bunches Cilantro
- 5 Small Potatoes
- 5 Small Tomatoes
- 1-2 tbsp Savory
- Turmeric, Black Pepper Powder, Salt
9. Mirza Ghasemi
This mouth-watering local traditional Iranian food hails from the Northern regions of Iran, particularly Gilan province, known for its lush landscapes and culinary inventiveness. Mirza Ghasemi is a tantalizing blend of smoked eggplants, garlic, and tomatoes, graced by the flavors of turmeric and sometimes a hint of smoky saffron. This beloved vegetarian dish often appears on Iranian breakfast tables but is a treat that can be relished any time of the day.
Mirza Ghasemi Ingredients
- 2 large eggplants
- 4 cloves of garlic, minced
- 2 ripe tomatoes, finely chopped
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons olive oil
- 2 eggs (optional)
- A pinch of saffron (optional)
10. Baghali Polo: A Unique Persian Food
Baghali Polo, a staple in Iranian cuisine, marries the fragrance of Basmati rice with the fresh taste of dill and the satisfying bite of fava beans. This classic dish frequently pairs with succulent lamb or tender chicken, enhancing its rich profile.
Celebrated during Nowruz, Iran’s New Year festivities, Baghali Polo embodies the freshness of spring with its green-hued ingredients. This dish not only delights the palate but also represents the joy and renewal that spring brings to the Persian table.
Baghali Polo Ingredients
- 2 cups Basmati rice
- 1 cup fresh dill, finely chopped
- 1 cup fava beans, shelled
- 1 teaspoon saffron, ground and dissolved in water
- Salt to taste
- 2 tablespoons butter or ghee
- 1 tablespoon olive oil
Best Persian Cookbooks
Discover the best Persian cookbooks that bring the rich flavors of Iran’s culinary heritage to your kitchen. From traditional recipes to modern twists, these books offer a diverse collection of Persian dishes, cooking techniques, and cultural insights.
1. Bottom of the Pot: Persian Recipes and Stories
Author: Naz Deravian
Published: 2018
Short Description: A captivating blend of Persian recipes and personal stories, this book offers an insight into the rich culture of Iranian cuisine.
2. Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Author: Najmieh Batmanglij
Published: 2020
Short Description: This cookbook explores both ancient Persian dishes and modern interpretations, along with ceremonial traditions.
3. Sofreh: A Contemporary Approach to Classic Persian Cuisine
Author: Nasim Alikhani
Published: 2023
Short Description: A modern twist on traditional Persian dishes, offering a fresh perspective on classic recipes.
4. Joon: Persian Cooking Made Simple
Author: Najmieh Batmanglij
Published: 2015
Short Description: This book simplifies Persian cooking, making delicious meals accessible to home chefs of all skill levels.
5. The Saffron Tales: Recipes from the Persian Kitchen
Author: Yasmin Khan
Published: 2016
Short Description: A rich journey into the Persian kitchen, with recipes that showcase the flavors of the region.
6. Saffron & Spice: My Persian Kitchen
Author: Nadia Nehorai Eshaghpour
Published: 2024
Short Description: A vibrant collection of Persian recipes, blending traditional flavors with contemporary touches.
7. The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites
Author: Shadi Hasanzadeh Nemati
Published: 2016
Short Description: A beginner-friendly cookbook filled with 100 easy-to-follow Persian recipes.
8. Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
Author: Naomi Duguid
Published: 2016
Short Description: An exploration of the diverse cuisines of Persia and its neighboring regions, with vibrant stories and recipes.
9. Persian Cuisine: Traditional, Regional, And Modern Foods
Author: M. R. Ghanoonparvar
Published: 2014
Short Description: A comprehensive guide to the rich variety of Persian food, highlighting both traditional and modern dishes.
10. The Ultimate Persian Cookbook: A Complete Guide to 111 Healthy and Delicious Persian Dishes
Author: Slavka Bodic
Published: 2020
Short Description: A detailed guide to cooking Persian food, with 111 healthy recipes.
11. Persiana: Recipes from the Middle East and Beyond
Author: Sabrina Ghayour
Published: 2014
Short Description: A beautiful collection of recipes from the Middle East, with a focus on Persian cuisine.
12. The Persian Slow Cooker (Good Food Cookbook)
Author: Bryan Rylee
Published: 2018
Short Description: Simplifying Persian cooking with slow cooker recipes that retain rich flavors.
13. Persian Cooking For Dummies
Author: Najmieh Batmanglij
Published: 2022
Short Description: A beginner’s guide to cooking Persian cuisine, filled with accessible recipes and tips.
14. The Persian Rice (Good Food Cookbook)
Author: Bryan Rylee
Published: 2020
Short Description: Focuses on the essential component of Persian cuisine – rice, with various recipes and techniques.
15. Falastin: A Cookbook
Author: Sami Tamimi
Published: 2020
Short Description: A culinary exploration of the Palestinian kitchen, deeply influenced by Persian and regional flavors.
16. Persian Recipes: An Authentic Persian Cookbook (2nd Edition)
Author: Savour Press
Published: 2020
Short Description: An authentic collection of Persian recipes, with clear instructions and a focus on traditional dishes.
The Bottom Line
Iranian cuisine offers more than just some Persian dishes; it’s an exploration of centuries-old culinary traditions that await your discovery. Each dish tells a story of the landscapes, history, and people of Iran. With flavors and ingredients as rich and diverse as its culture, Iranian food is an adventure for the palate, promising an authentic taste of Persia’s hospitality and heritage.
Whether you’re sampling the fresh herbs and tangy flavors of the Caspian Sea’s lush shores or the bold spices of the southern coast, the experience is bound to be unforgettable. So, plan your journey, book your travel or buy your travel services via OrientTrips with SURFIRAN, and prepare to indulge in a feast of senses. This is Iranian cuisine, where every bite is a passage through time and a celebration of flavor.
Persian Food: FAQs
The most popular Persian foods include Kabab Koobideh (minced meat kebab), Ghormeh Sabzi (herb stew), Fesenjan (pomegranate stew), Abgoosht (Meat and potato stew), and Tahchin (Iranian rice cake).
Persian food offers a delightful mix of flavors, often combining sweet, savory, and tangy elements. It’s known for saffron, pomegranate, fresh herbs, spices, nuts, citrus, and occasional floral notes from ingredients like rosewater.
Yes, meat, especially lamb, beef, and chicken, plays a prominent role in traditional Persian dishes. However, Persian cuisine also offers a variety of delicious Iranian vegetarian options for those who prefer plant-based meals.
Absolutely! Persian cuisine offers a wide array of dishes that cater to various dietary needs, including gluten-free, dairy-free, and nut-free options. Dishes like Kebabs, Ghormeh Sabzi (herb stew), and Kashk-e Bademjan (eggplant dip) can be easily adapted to meet your dietary requirements.
Persian cuisine known for its intricate blend of spices and herbs, such as saffron, turmeric, cinnamon, rose petals, and cardamom, which are combined with fruits like pomegranate and barberries to create a unique and delectable flavor profile.
Yes, Persian cuisine is rich in vegetarian and vegan dishes. Staples such as rice, fresh vegetables, lentils, and beans play a central role, with popular dishes including Ash Reshteh (noodle soup) and various types of Kookoo (herb and vegetable patties).
One of the most popular meals in Iran is “Chelo Kabab Koobideh,” which typically consists of skewered and grilled meat (often lamb, beef, or chicken) served with saffron-infused rice.
Persian foods are often made with fresh ingredients and cooked using methods that preserve their nutritional value. The cuisine includes a balance of proteins, fibers, and healthy fats, which contribute to a wholesome diet.
Cooking Persian food at home is a delightful venture. Start with staple ingredients like basmati rice and spices such as saffron. Recipes for classics like Tahdig and Fesenjan can be found online, or you can visit SURFIRAN’s magazine for detailed guides and authentic recipes.
Learn More about Persian Food
Thanks for this nice article about Persian food 🙂
Witch food exactly?
I’m persion girl
In my opinion khoresht _Ghormeh Sabzi and Fesenjon are the best
Thanks for this article! I Love Persian food! 😉
Persian food is wonderful
Persian food is very good and nutritious.
Of course, in addition to these foods, you can enjoy the taste of authentic Iranian and northern dishes by staying with women artists by staying in the eco-tourism resorts of the north.
Persian dishes are wonderful.
Regional Iranian dishes from the North and South of Iran are all delicious and are characterized by their herbal, bitter, sour and sweet nature.
Iranian cuisine is not spicy as this author erreneously has written. Iranians are quite literally known for not being able to handle spice.
Woww!!! the Persian foods are so interesting!! I love that
I’m from lran .oneof the intresting food in lran is Ash-e Doogh .
It’s very good.
I am from Iran and persian food is very good and my favorit food is ghormeh sabzi and Ash_e reshteh
my great grandma is the only one that can perfectly make all these dishes, if i follow these recipes do you think it’ll turn out the same as hers
try to follow what your grandmother does… each family has their own way of cooking these dishes. If you can not learn from her, look up various recipes of each dish…… the flavours are so subtle. GOOD LUCK!
hi alexa
I’m iranian.
Try typing the names of foods in Google in Persian and translating their recipes from Google Translator so that you can make food like us.
It is not widely used for foreign travelers in northern Iran, but in Mazandaran province and the city of Sari, which is located in the contemporary (Diwan forest) in northern Iran, you can see delicious food and the main flavors of the region and be sure. Which are not materials. The food of the people of this region is natural, local and healthy
It’s called Divan forest. The letter ‘w’ does not exist in Persian.
And all Persian dishes and Iranian cuisine are nutritious, healthy and delicious.
It’s called Divan forest. The letter ‘w’ does not exist in Persian.
And all traditional and regional Iranian dishes are characterized by their healthy, nutritious, delicious and natural nature.
I am Italian and I have tried Iranian dishes, it’s wonderful!
Italian foods are great
I realy realy like ti try Italian pizza!!!
Polo addass is another fragrant and delicious Persian dish…but if I had to pick the nation’s favourite dish it would have to be Ghorme-sabzi!!
Really
It’s called Addas Pollo not, “Pollo Addas”.
The Iranin dish is called called Addas Pollo, not ‘Pollo Addas’.
Nice! But Spanish foodies are much better and healthier!
If you had tried, you would never have said that.
totally agree 🙂
Never Compare Iranian Food With Other Countries , Iranian Food Are The Best Food That I Have Ever Tried
I love zereshk polo , It’s so delicious!
Hello
I am iranian man and thachin was better than all of them and you have to try kalam polo shirazi its the best foid in iran
Making Iranian foods are so hard but they are so tasty if you want to go past you should try them because they come from old culture
I have had the best Persian food made by a Persian woman. I think Americans are really missing out on some of the most fragrant delicious food ever! Full of flavor but not spicey.
I’m making Gormeh Sabzi today.
Hey I’m Persian anyway and yes you’re right it’s really cool that you have tasted these Iranian foods
Finally, some non-Iranian said it! Persian cuisine is NOT spicy.
Sour, bitter, herbal and sweet? YES!
But never spicy. Iranians are literally known for not heing able to handle spice.
Food rural and very good
BozGorme or Gavorme
It is prepared with meat
I really like Iranian food, I think it is delicious, I would like to try it
Of course that you must try you gonna like them
Salam I really L O V E LOVE iranian foood bc I’m from I R A N IRAN but born in A M E R I C A AMERICA aka Los Angeles but I love Iranian food ,such as polo gheime,polo ghormesabzi,reshte polo and tahdik
What an introduction this article had, only further contributing to ‘ .
“From the earliest times Persians have been known for their hospitality, whether that of the offering rest and refreshment to a weary traveler, or that of the urbane city dweller offering a sumptuous repast to his guests.”
? Iranian civilization is – and -. It has been that way since the time of the rule of the , the first Persian Empire 2500 , by the way.
“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.”
. There are – found in Iranian cuisine or culture.
More like the opposite way around: .
Iran is a country located on the . No other country in the region is.
“Persia – or Iran – has been subjected to repeated invasions, but it has maintained its culture, language and identity throughout the centuries.”
You even answered this insincere statement yourself, when you stated the obvious:
“Accounts of early travelers to Iran indicate that the dishes served appreciably .”
.
Invaders come and go. They only function as a minority elite group ruling over a majority native population. Their existence as Persia’s ruling force never changed Iran’s cuisine, people, language, culture or traditions. ‘ ‘ .
“The resulting cuisine is more complex in taste than in the north of the country, with long notes of spices, tamarind and .”
Some rare regional dishes do not represent the overall Iranian cooking culture.
.
Iran’s cuisine is the complete opposite to anything spicy.
, , , .
That is literally what Iranian dishes are internationally known for.
– – .
I’d like to adjust or correct from the introduction of this article:
“From the earliest times Persians have been known for their hospitality, whether that of the tribesman offering rest and refreshment to a weary traveler, or that of the urbane city dweller offering a sumptuous repast to his guests.”
Tribesman? Iranian civilization is non-clanic and non-tribal. It has been that way since the time of the Persian Achaemenids 2500 years ago, the first Persian Empire.
Tradition requires that guests or visitors be served only the finest food available, and always in the most bountiful manner possible. Accounts of early travelers to Iran indicate that the 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.”
There are no non-native or foreign elements to be found in Persia’s ancient culture or cuisine.
Culinarily, all the ingredients to prepare Iranians dishes with are native to the Iranian Plateau.
Geographically, Iran is a Western Asian country located on the Eurasian Plate.
No other country in the region is located on the Eurasian Plate which explains Iran’s uniqueness in terms of culture and cuisine.
Iran is a Plateau, hence the entire country is covered in mountains.
The mountainous Iranian Plateau has functioned as a natural fortress against invaders, especially from the South with the help of the Iranian Zagros mountain range.
“Persia – or Iran – has been subjected to repeated invasions, but it has maintained its culture, language and identity throughout the centuries.”
I mean this bizarre statement has been already answered a few lines above by the article itself:
“Accounts of early travelers to Iran indicate that the dishes served have not changed appreciably over the centuries.”
Nothing changed basically.
Invaders come and go. What remains are Iranians, Iran’s ancient civilization and Iranian culture.
Invaders in Persian history only functioned as a minority elite group ruling over a majority Iranian population. They had no influence on Persian culture, cuisine or traditions. This should give one a basic idea on Iran’s strength as an ancient civilization.
“The northern regional cuisine features simple, fresh notes of taste and aroma, and there is a preference for sweet and sour flavours, as opposed to spicy.”
Iranian cuisine is characterized by its herbal, sweet, sour and bitter nature. It is never spicy. Iranians are literally known for not handling spice.
“The resulting cuisine is more complex in taste than in the north of the country, with long notes of spices, tamarind and chillies.”
Not true at all. Southern regional Iranian food is still not spicy just like counterpart in the North.
I would suggest to revise the introduction of this article.
I just want say how can you not have jojeh kabab on this list. Iranians are the best in the world in making chicken. Now we are bad at everything else except for chicken kabab, for jojeh kabab not make this list is a crime.
honestly you are so right
Berioon, khooresht most, and lot of testy food in esfahan
You can it them
There are perfect!
Food rural and very good
BozGorme or Gavorme
It is prepared with meat
well , its Khoresh , not khoresht
Both are right
Hey
There’s no difference!
We can say either khoresh or khoresht.
Even persian people (we) use both words.
I want a thank parsa to explain exactly what the Persian civilization existed.. thank you again..
Born to eat Abghoosht. In fact it is what I live for.
Abgousht has its own unique world. Its interesting that the traditional Abgoosht doesn’t have any potatoes, tomatoes, or tomato sauce. Those ingredients only made their way into Abgousht in the past couple centuries. You can still get your hands on some really authentic and traditional Abgousht in Tehran. So if you’re ever in the area, give it a try!
Iran has got the best foods of all time. You just have to try in order to understand what we really say. Various tastes and looks… My favorite dish is Ghorme_sabzi. Try it once and you’ll never forget the taste at all.