Persian Food

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Information About Persian Cuisine

Persian Food

When you think about traveling to Iran, the first thing that may come to your mind is the architecture, the beautiful mosques, and the Caravanserais along the Silk Road.

But the Persian food hasn’t gotten much credit since it’s a bit unknown. You might think food and gastronomy are not an important part of the everyday life of Iranian people. I go to say that your assumption is wrong.

In fact, you should travel to Iran and discover what this country has to offer. Apart from hospitality, you will enjoy a variety of food made with love and patience. And when I say patience is because mama has spent a lot of time making these delicious dishes.

There are dishes that you don’t want to miss such as Ghormeh Sabzi, different types of Kabab, Abgoosht/Dizzy (which you should do some rituals in order to eat this food!), Gheymeh, Chelo Mahiche, Ash Reshteh (a sort of thick soup), Mirza Ghasemi, Kaleh Pacheh (if you want your food staring back at you!), and many other foods that have evolved until now.

Feel free to order anything you want because they may be as delicious as the above-mentioned dishes. But if you know a Persian mama let her take the wheel because no restaurant can cook that for you!

Most Persian dishes are served either by cooked rice or bread and Iranians eat their stew, Kabab, and Ash either by bread pieces or cooked rice. It is also worth mentioning that there are many types of Kabab or Ash, and when we say Ash Reshteh it falls under the category of Ash.

Take a look at the following Iranian dishes:

Abgoosht

abgoosht

Ingredients:

  • lamb
  • chickpea
  • white beans
  • dried lemons
  • onion
  • potato
  • tomato paste
  • lemon juice
  • turmeric
  • water
  • and a bit of seasoning

Ghormeh Sabzi

Ingredients:

  • lamb
  • kidney beans
  • cilantro
  • parsley
  • fenugreek
  • turmeric
  • dried lemons
  • lemon juice
  • and some water

Koofteh Tabrizi

Koofteh Tabrizi

Ingredients:

  • split yellow peas
  • rice
  • ground beef
  • chives
  • tarragon
  • leek
  • savory
  • walnuts
  • eggs
  • dried apricot
  • dried barberries
  • turmeric
  • chili pepper
  • and salt

Kabob Koobideh

Kabab Koobideh

Ingredients:

  • Meat
  • Onion
  • Pepper
  • Salt
  • Special Kabab spice

Ash Reshteh (A Thick Persian Soup)

Ash Reshte

Ingredients:

  • kidney beans
  • chickpeas
  • Kashk
  • parsley
  • dill
  • coriander
  • spinach
  • onion
  • garlic
  • Persian noodles
  • turmeric
  • salt
  • black pepper

Bademjan Shekam Por

Ingredients:

  • Eggplant 6
  • Mince Meat 300 g
  • 3/1 cup rice
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 cups tomato
  • 1 sour lemon
  • 1 glass of Chopped parsley
  • Salt and black pepper to the extent necessary

Koufteh Shami

Ingredients:

  • 400 g lean ground beef
  • Chickpeas 3 cups
  • Egg 1
  • 2 to 3 tablespoons dried thyme
  • Enough chopped walnuts and raisins
  • Salt, turmeric, pepper, and oil (for frying) to the extent necessary
  • Chickpea flour to the extent necessary

Meygou Polo

Ingredients:

  • Shrimp 300 g (20)
  • Rice 2 cups
  • 1 medium onion
  • Fenugreek and Coriander 150 grams
  • Turmeric 1 tsp full head
  • Pepper ½ tsp

Dal Adas

Ingredients:

  • Red lentils: One and a half cup
  • Crushed garlic: 3 cloves
  • Chopped onion 1 large number
  • Potatoes: 2 medium
  • Tomato Paste: 2 tablespoons
  • Oil, salt, pepper, and turmeric to the extent necessary
  • Tamarind: 1 cup

Ash-e Tarkhineh

Ingredients:

  • Tarkhineh 250 grams.
  • 1/2 cup peas.
  • 1/2 cup beans.
  • 1/2 cup of lentils.
  • Onions 4
  • Herbs(Leek, parsley, cilantro, spinach) 500 g
  • Dried mint and whey necessary amount

 

Qeyme Boushehri and Shekar Polo

Ingredients:

  • Chickpeas 250 g
  • 1 medium onion
  • Cuff meat half a kilo of
  • Tomato paste 2 AH G.
  • 1 medium potato
  • AH eighth cinnamon stick
  • Turmeric 1 AH (g)
  • Lime powder 1 AH G.
  • Saffron
  • Salt

Qalyeh Meygou

Ingredients:

  • Shrimp: 500 grams
  • Vegetables, including (Coriander: 250 g _ Fenugreek: 50 g)
  • Garlic: a full head
  • Onions: 1 large number
  • Extract Hindi cream: 1 cup
  • Flour: 2 tablespoons
  • Oil, red pepper, salt
  • Fish seasonings (garlic powder, ground coriander-chili- black pepper

Lelok / Gemene / Gandom-e koobideh

Ingredients:

  • Lelok 2 glasses
  • 1 Medium onion
  • A teaspoon turmeric
  • Cinnamon and salt to the extent necessary
  • Necessary amount of water, usually two times of lelok

Yatimak

Ingredients:

  • Eggplant: 3,
  • Turmeric salt and pepper: to the extent necessary
  • Oil: the necessary amount
  • Onions: 1
  • Hindi diluted cream: 1 cup
  • Cowpea: 150 g
  • Water: 1 cup

Dampokht-e Mahi

Ingredients:

  • 3 average pieces of milkfish
  • Cowpea 100 g (optional)
  • Coriander finely chopped 150 g
  • Finely chopped fenugreek 1 tbsp
  • Tamarind dissolved into a full glass of water 1
  • 1 large onion and finely chopped
  • 5 cloves garlic, finely chopped
  • 1 cup water
  • Tomato paste (for taste) 1 tbsp
  • Spice turmeric and a little dried fish and dried limes to the extent necessary
  • Salt and pepper to the extent necessary

Koufteh Nokhodchi

Ingredients:

  • Lamb mince: one kilo
  • Onions: two
  • Eggs: four
  • Chickpea flour: five to six tablespoons
  • Aromatic vegetables including houseleek and parsley to taste
  • Salt, pepper, and turmeric enough

Beh Alou Yazdi

Ingredients:

  • 250 g soaked plum
  • split peas, half a cup (75 grams)
  • Sliced onion 1  (140 g)
  • Frying oil to the extent necessary
  • thigh chopped meat of lamb or calf 400 g
  • Turmeric powder 1 tablespoon (6 grams)
  • Saffron pulverized and dissolved in boiling water 1 tablespoon (14 ml)
  • In a split second number (520 g)
  • Tomato paste 2 tablespoons (30 grams)
  • sugar 3 tablespoons (39 grams)
  • lemon juice 2 tablespoons (28 ml)
  • Black pepper powder and salt as necessary
  • ginger powder ½ teaspoon

Koufteh Lappe Yazdi

Ingredients:

  • Aromatic herbs 350 g
  • Half cup raisins
  • Split peas, 350 g
  • Barberry cup
  • 4 tablespoons fried onions
  • Raw eggs 4
  • 5 boiled eggs
  • Mince one kilo
  • Salt and seasonings some
  • 2 tablespoons tomato paste

Qeymeh Yazdi

Ingredients:

  • Chickpea Chickpeas 500 g
  • One large onion
  • Solid oil or butter two tablespoons
  • Minced meat 600g
  • Salt, pepper, turmeric, and saffron to the extent necessary
  • Hot bulbs to decorate the two tbsp

Qalyeh Kadou

Ingredients:

  • Red beans  50 g
  • vetch  150 grams
  • Squash peeled 350 g
  • Oil  100 g
  • 3 tablespoons fried onions
  • Salt, pepper, and turmeric in sufficient quantities
  • Sugar 100 g
  • Cinnamon  1 teaspoonful
  • Walnut and Coconut  to the extent necessary

Ash-e Abqoure

Ingredients:

  • Half cup of pinto or red beans
  • Half cup of lentils
  • Half cup of rice
  • Herbs 0/5 kg
  • Mince 200 g
  • 1 tablespoon tomato paste
  • A tablespoon dried mint
  • 2 medium onions
  • Salt and pepper and turmeric to the extent necessary
  • Verjuice to the extent necessary

Ash-e Gandom

Ingredients:

  • Spinach2000 g
  • Peas 120g
  • White beans 120g
  • 120 g
  • Lentils 120 g
  • Bean 120 grams
  • Onions 5
  • Wheat 250 g
  • Oil 200 g
  • Some pepper
  • Some salt

Ash-e Shouli

Ingredients:

  • one and half a kilo herbs(Half of it spinach and the other half: leek, parsley, and some branches of fenugreek)
  • Beet: Two large number
  • Onion: three
  • Mint: Two tablespoons (dry)
  • Flour: one and a half cups
  • Lentils: a glass
  • Oil: to the extent necessary for frying onions and mint
  • Salt: to the extent necessary
  • Turmeric: two teaspoonful
  • Vinegar

Khoresh Havij / Carrot Stew

Ingredients:

  • Slice carrots 1 kg
  • Half a kilo of muscle meat
  • Onion 1
  • Tomatoes 3 to 4
  • 2 to 3 dried lemons.
  • Broth half a glass
  • Salt, pepper, turmeric, cinnamon, saffron, to the extent necessary
  • Oil enough

Ash-e Gildik Azari

Ingredients:

  • Jonquil (Gyldyk) 500 g
  • Herbs 1 kg
  • 250 g minced meat
  • Grated onion and waterless 40-50 g
  • Peas, cooked cannellini bean (can be used cowpea) 1/2 cup
  • 1 cup of rice
  • 1 cup dried apricots
  • 1 cup seedless tamarind
  • 1 cup walnuts
  • A desired amount of salt and pepper and turmeric
  • Fried onions and mint (to decorate soup) desired amount

Tas Kabab and Morq

Ingredients:

  • Meat 400g
  • 2 medium carrots
  • Zucchini 2
  • Eggplant 2
  • Potato 3
  • Tomato 2
  • Onions 2
  • Stew prunes 10
  • 1 tablespoon lime powder
  • 1 spoonful of cinnamon
  • Salt, pepper, and turmeric to the extent necessary

Reshteh Polo – Khoresh Torsh-e Qeymeh

Ingredients:

  • Finely chopped meat: 500 g
  • Cowpea: 1/3 cup
  • Fried onions: 1/2
  • Verjuice: 1/2
  • Tomato paste: 1 AH spoonful
  • Salt, pepper, and saffron
  • For the rice:
  • 2 and 1/2 cup rice
  • Rice Noodle: 100 g

Chiqiritma-ye Morq

Ingredients:

  • 3  boneless chicken legs
  • 1 medium onion
  • 3 bars of butter
  • 4 large ripe tomatoes
  • 3 eggs
  • salt to the extent necessary
  • peppers (red and black)

Pichaq Qeymeh

Ingredients:

  • 2 tablespoons tomato paste
  • 100 g almonds. Onions 2
  • 300 grams of meat
  • Pepper. Cinnamon necessary amount
  • Eggs necessary
  • 2 tablespoons lemon juice

Ash-e Miveh / Fruit Broth

Ingredients:

  • 350 g broth noodle
  • Tiny meatballs with ground beef, onions, salt, and pepper: 200 to 250 g
  • Apricot halves, yellow plum, plum, Prunus: for every person in every 3 to 4
  • Cherry: a quarter cup
  • Beets, peeled, and chopped small cube: If you want 2
  • Peas: One-third cup
  • Beans: One-third cup
  • Lentils: half cup
  • Tomato paste: 1 tablespoon
  • Turmeric and salt and pepper to the extent necessary
  • Onion to cook with beans: 1
  • Fried onion to the soup: to the extent necessary
  • Vinegar: The necessary amount

Shami Rashti

Ingredients:

  • 400 grams of lean meat of sheep
  • 5 eggs
  • 40 g split peas
  • Two medium onions
  • ½ tsp turmeric
  • Salt and pepper to the extent necessary

Bademjan Kabab

Ingredients:

  • Average eggplant 5
  • 1 cup walnuts
  • 1 onion
  • Tomato paste 1 tsp
  • chopped fresh herbs (basil. Mint. Houseleek) 1 cup
  • Pomegranate or plum sauce/paste 2 tbsp

Qalyeh Esfenaj

Ingredients:

  • meat: 250 g
  • Cowpea: 50 g
  • Chickpeas: 50 g
  • Lentils: 50 g
  • Fresh spinach: a kilogram
  • Small onion: 2
  • Mint: 100g
  • Cheese: 2 cups
  • Oil, salt, and pepper: Sufficient

Khoresh-e Nardun

Ingredients:

  • Medium egg
  • The pomegranate tart or sour 350 g
  • Medium onions 3
  • Pomegranate 2 tbsp
  • Black Sugar (If pomegranate is too sour)
  • Garlic (if a duck or goose is) 3-4 cloves
  • Plum if desired
  • Salt, pepper, turmeric

Kebab-e Torsh

Ingredients:

  • Mutton or beef 500 g
  • Walnut minced 100 grams
  • Pomegranate sauce 3 tablespoons
  • Onions 1
  • 2 cloves garlic
  • 1/2 cup olive oil or liquid
  • Parsley. Coriander. Satureja. 3 tablespoons chopped tarragon
  • Salt and pepper

Morq-e Fesenjan

Ingredients:

  • Local duck or chicken
  • pickled walnuts
  • frayed (pomegranate sauce, tomato paste),
  • seasonings

Borani Bademjan / Grilled Eggplant

Ingredients:

  • 10 big eggplants
  • 1.5-2 garlic cluster
  • 1 kg of yogurt
  • 1 small bunch of herbs (Shushaq, Khalvash, Mint), dry or fresh
  • Salt and pepper to the extent necessary

Kal Kebab

Ingredients:

  • 4 big eggplant
  • Half cup juice of sour pomegranate/ sour grape/ pomegranate seeds
  • 1 soup spoon herbs(mint, Khalvash, and Shushaq), dry or fresh
  • Some garlic cloves
  • Salt and pepper to the extent necessary
  • walnuts 75g ground

Vavishka/ Sour Chicken

Ingredients:

  • 2 chicken breath
  • 2 medium onion
  • 1-2 teaspoon black pepper
  • Salt to the extent necessary
  • 2 soup spoon sour orange juice

Kuku-ye Morq

Ingredients :

  • Chicken 1.500 kg
  • 10 eggs
  • 1 onion
  • 1 teaspoon baking soda
  • Saffron, salt, pepper, angelica, and turmeric to the extent necessary
  • 1-2 soup spoon Lime juice
  • 2 soup spoon tomato paste
  • 1 cup Chicken broth
  • 1 clove garlic

Shesh Andaz-e Bademjan

Ingredients :

  • walnuts 250g minced
  • A cup of grated onion
  • 5 average eggplant
  • pomegranate sauce ½  cup
  • Salt to taste

Anar Aviij

Ghormeh Sabzi

Ingredients :

  • 1 kg chicken chopped
  • 2/1 2 cups of ground walnuts
  • 2/1 2 cups chopped herbs (houseleek, Coriander, Mint, and parsley)
  • 2 cloves garlic
  • 2 cups pomegranate juice
  • 1 large onion
  • Salt and turmeric to the extent necessary
  • 3 eggs
  • 2 soup spoons pomegranate sauce
  • 2 cups of water

Sir Qalyeh

Ingredients :

  • 3 leaves of fresh garlic
  • 1 medium onion
  • 3 eggs
  • A cup of split peas
  • Half a chicken or duck (small size)
  • Salt, pepper, and turmeric

Ku’ie Tareh

Ingredients :

  • Squash: half the number
  • Garlic: Three Cubes
  • Walnut: 150 g
  • Pomegranate sauce and tomato paste and sugar (each, two tablespoons)
  • Salt, pepper, turmeric, angelica, and spices, plus water to the necessary extent

Shesh Andaz

Ingredients :

  • walnuts (split)  250g
  • A cup grated onion
  • Average-size Eggplant 5
  • Pomegranate paste ½ cup
  • Salt

Torsh-e Tareh

Ingredients:

  • herbs (parsley, coriander, spinach, leeks, beets)
  • rice
  • raw garlic
  • pickle (Pomegranate or sour orange juice)
  • green plums
  • egg
  • seasoning

Mirza Qasemi

Ingredients:

  • Eggplant
  • Tomatoes
  • Garlic
  • Eggs
  • seasoning and tomato paste

Baqelaqatoq/ Baqela stew

Ingredients:

  • stewed beans/Pache Baqela
  • dill(dry or fresh)
  • raw garlic (garlic leaves)
  • eggs
  • spices
  • oils

Bastokh/ Uremia sweet

Ingredients:

  • 150 g non-powdered starch
  • 1 cup grape Syrup
  • Cardamom (powder) 1 teaspoon
  • Rosewater 60 ml
  • walnuts (split) some for decoration

Yatimcheh

Ingredients:

  • 8 cups chopped eggplant 200 kcal
  • 4 cups chopped tomatoes 100 kcal
  • 25 calories a cup of chopped onion
  • 5 tablespoons butter 450 kcal
  • Salt and Saffron to taste 0 kcal

Ash-e Doogh

Ingredients:

  • Grains: ½ cup
  • Rice 4-5 spoon
  • Coriander and spinach( each a medium bunch) and a bit of chard
  • Peas: 1 cup cooked
  • Flour 1 tablespoon
  • Egg: 1
  • salt and pepper
  • Yogurt: 4 cups

Ash-e Kalam

Ingredients:

  • White cabbage, chopped 1 kg.
  • 1 cup of cooked pinto beans
  • 1 tablespoon chopped mint
  • 2 tablespoons chopped parsley
  • Half cup bulgur wheat
  • Soup rice (half-seed or pollen), half cup
  • Two tablespoon tomato paste
  • Two liters of broth (chicken or an alternative such as pills)
  • 1 tsp red pepper powder
  • Turmeric 1 tsp
  • 1 cup sour grape water
  • Non-chopped pepper to the desire
  • 2 tablespoon oil

Urmia Shorja

Ingredients:

  • Yogurt (waterless) 1 kg
  • Egg 1
  • Dry saffron
  • Hot onion 1 cup
  • Cooked minced meat 500g
  • Broth 1 cup
  • Salt and pepper to the extent necessary
  • 2 tablespoons cornstarch

Urmia Stew

Ingredients:

  • Meat 400 grams
  • Pinto beans 2 cups
  • 1 onion
  • Eggplant 2
  • Tomato 2
  • Potatoes 2
  • Half-cup of sour grapes
  • ½ teaspoon saffron
  • 2 tablespoons butter
  • Salt to the extent necessary
  • Pepper to restoration
  • Oil to the extent necessary

Gouzlameh

Ingredients:

  • 3 cup of yogurt
  • 4 eggs
  • 4 cloves garlic
  • Enough oil for frying eggs
  • Salt to the extent necessary

Alu Mosamma/ Plum Stew

Ingredients :

  • chicken: for each person a piece
  • plum halves: 2 to 3 per person
  • plum black: 2 to 3 per person
  • Onions: 2
  • Sugar: 2 soup spoons
  • Turmeric: some

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