{"id":21416,"date":"2018-06-03T10:17:22","date_gmt":"2018-06-03T10:17:22","guid":{"rendered":"https:\/\/surfiran.com\/mag\/?p=21416"},"modified":"2026-01-24T14:31:31","modified_gmt":"2026-01-24T14:31:31","slug":"most-delicious-iranian-cuisine-cities","status":"publish","type":"post","link":"https:\/\/surfiran.com\/mag\/most-delicious-iranian-cuisine-cities\/","title":{"rendered":"Iran’s Culinary Journey: A City-by-City Guide"},"content":{"rendered":"\n

Iran is a country that if you choose to travel, they will treat you as a king. Many of Iran\u2019s historical monuments have been registered as a UNESCO World Heritage Site. In addition, Iran has the most beautiful architecture of Islamic world as well as extraordinary spectacular views. This country is the home of the most delicious food in the world. This article will introduce you the best Iranian cuisine.<\/p>\n\n\n\n

IF YOU WOULD PASS TEHRAN, TRY CHELO KEBAB<\/h2>\n\n\n\n

(Rice with Chicken\/Lamb Kebab)<\/p>\n\n\n\n

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Kebab is a piece of lamb or chicken roasted on the flaming charcoal and placed on a rice dish with butter. This food is one of the most important Iranian meals<\/a>.<\/p>\n\n\n\n

Grilled tomatoes, yogurt, green vegetables and crispy pickles are served with it. It is easy to find restaurants which serve Chelo Kebab in every streets of Iran<\/a>. If you like to eat in a luxury restaurant, Shandiz Restaurant<\/strong> in Tehran<\/a> (Map<\/a>) is a good place for you. Chenjeh kebab<\/strong> along with sumac creates a superb mix.<\/p>\n\n\n\n

THE NOODLE ASH FROM ISFAHAN WILL GIVE YOU A JOURNEY INTO THE PAST<\/h2>\n\n\n\n

(Pottage or Soup)<\/p>\n\n\n\n

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Ash has always been in the food program of the Iranians, To the extent that someone who cooks Ash in Iran is called an \u201cAshpaz\u201d (a cook). The Noodle Ash is a hearty meal that is served with beans, fresh vegetables and noodles and usually served with curds. The best place to enjoy Ash is the Abbasi Hotel<\/a> in Isfahan<\/a>.<\/p>\n\n\n\n

IF YOU TRAVEL TO MASHHAD, EAT DIZI (ABGOOSHT)<\/h2>\n\n\n\n
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This traditional dish is served with veal, peas and potatoes and all ingredients are put on fire in a claypot for several hours and the meat is cooked so much that you can squeeze it with a fork. This meal originates from the city of Mashhad, the city of Imam Reza, the eighth Imam of the Shiites. All the restaurants and small cafes serve Dizi for lunch or dinner, and the food is accompanied by Lavash bread on the table. Then the bread is divided into small pieces on the table and sliced into the pot to absorb the water of the meat.<\/p>\n\n\n\n

STOP IN KASHAN TO BUY ROSE WATER<\/h2>\n\n\n\n
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Rose is one of the indigenous Iranian plants and Iranians have used rose petals to produce rose water since 2500 years ago. Every year in Kashan, the Rose Festival is held and you can see all the stages of preparing the rose water; from the flower harvest to petals separation! Throughout the festival, the whole city smells like flower and nothing is better than eating a bowl of cool Faloodeh in this colorful space.<\/p>\n\n\n\n

TAKE DELIGHTS OF LUSH GREENERY OF TALESH<\/h2>\n\n\n\n
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The forests and rice fields<\/a> of Talesh along the Caspian Sea are among the most beautiful natural places in Iran in the spring and summer, and the Iranians travel to the area for mountaineering and spending hours in nature.<\/p>\n\n\n\n

Torsh-e Tareh is one of the cuisine of this region, which is made with vegetables. To make Torsh-e Tareh, a few kilos of spinach, celery, parsley and coriander are used. Next to each meal, they prepare some kind of vegetable side dish. Fresh vegetables are cooked with fresh lemon juice and in the end a few boiled\/fried eggs are placed next to vegetables.<\/p>\n\n\n\n

IF YOU LOVE SWEETS, TRAVEL TO YAZD<\/h2>\n\n\n\n
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The magical city Yazd<\/a> is one of the historical brick cities which is located in the plateau between the largest deserts of Iran and is known for wind towers, ancient Zoroastrian temples and its small pastries.<\/p>\n\n\n\n

All of the confectioneries in the city sell sweets such as almond Baklava and a kind of cardamom and pistachio sweet called Ghottab. Qottab is an almond-filled deep-fried Iranian cuisine pastry or cake,[1] prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom.<\/p>\n\n\n\n

DO NOT MISS RICE TAH\u2019CHIN OF SHIRAZ<\/h2>\n\n\n\n
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Tah\u2019dig, is the fried and buttery rice at the bottom of the pot. Tah\u2019chin is a food which multiplies all the beauty and taste of Tah\u2019dig.<\/p>\n\n\n\n

To prepare Tah\u2019chin, rice is mixed with yoghurt, egg yolk and saffron. Then some layers of chicken or spicy meat are put beside it- cooked to the level of becoming golden. The city of Shiraz<\/a> is the capital of Iranian Tah\u2019chins.<\/p>\n\n\n\n

NEVER FORGET TO HAVE A TASTE OF TABRIZI KOOFTEH (MEATBALLS)<\/h2>\n\n\n\n
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Iranians love big meatballs and it\u2019s recommended to travel to Tabriz<\/a>, northwest of Iran, to find the most delicious ones. In Tabriz<\/a> meatballs are served with meat, split peas, barberry, walnut, raisin and boiled eggs. The most famous of these are the Tabriz Kooftehs, which have the name of the city and are very big. Kooftehs are soaked in a sauce of tomatoes and saffron.<\/p>\n\n\n\n

EXPERIENCE THE HOT SOUTHERN IRAN WITH THE SPICY CUISINE OF BANDAR ABBAS<\/h2>\n\n\n\n
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The southern cuisine is just like its hot weather; hot and spicy. Bandar Abbas<\/a> is on the spice trade road of India and Europe. If you like try shrimp Ghelyeh, go to Bandar Abbas. This chilli stew is cooked with a fresh coriander, red pepper, shrimp and tamarind. The best places to choose seafood is the restaurants that are located near the fish market. These are the restaurants where the daily hunted fish is cooked.<\/p>\n\n\n\n

IF YOU PASS MASOULEH, DO NOT DROP MIRZA GHASEMI<\/h2>\n\n\n\n
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A trip to the 1000-year-old village of Masouleh<\/a> along the hills of Gilan takes you to the past and local lives of old Iran. This area is one of the best choices to choose vegetable cuisine. The most important food in Masouleh is Mirza Ghasemi<\/a>, which is made with hot smoked eggplant cooked on charcoal. Then it is sauted with fresh garlic slowly and combined with squeezed tomatoes in olive oil.<\/p>\n\n\n\n

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