Ghormeh sabzi is considered to be the symbol of Persian cuisine. This Persian herb stew consists of lamb, red beans, and different herbs that is a very popular dish among Iranians. It could be known as one of the most prominent dishes in Iranian culinary heritage. An ancient recipe that has been passed down from parents to children and generation to generation. For those who have tasted it, Ghormeh sabzi…
Abgoosht Also called Dizzy is known for its special customs and different steps in its preparation. It is one of the favorite dishes among Iranians and also Tourists. When it comes to cooking Abgoosht you cannot haste and you have to be patient because it takes more than two hours to be prepared and Persian people usually cook it longer than 2 hours. This dish is made of lamb, chickpea,…
Ash Reshteh This is a kind of Persian Ash and is the most popular one among them. This thick soup is given away at special customs and ceremonies. The important point about this soup is that it should be cooked slowly. Ash Reshteh (Thick Persian Soup) In order to cook this soup, you must soak the beans overnight. Onion and garlic should be sautéed and then you should add vegetables and…
Kabob Koobideh Combine ground beef with grated onions in a large bowl. Then add salt, ground black pepper, turmeric, and ground sumac. After adding each ingredient knead the mixture thoroughly. Add 2 to 3 tablespoons of soaked saffron and Knead for 7 minutes. Then use plastic wrap or a lid to cover the bowl. Keep the beef mixture in the refrigerator to marinate for 8 to 12 hours. Note that…
Koofteh Tabrizi Koofteh Tabrizi belongs to the northwestern part of Iran and Tabriz city. It is a common dish among all Iranians and you can find this dish in restaurants. It is sort of a big meatball and it is made of split yellow peas, rice, ground beef, chives, tarragon, leek, savory, walnuts, eggs, dried apricot, dried barberries, turmeric, chili pepper, and salt. In order to cook Koofteh Tabrizi, you…
Fesenjan It is a traditional Persian dish and is a sort of stew made with chicken, pomegranate, and walnut. There are two types of Fesenjan or Fesenjoon depending on the taste of individuals, sour and sweet Fesenjan. The pomegranate used in this stew is actually the concentrate of pomegranate. For making this concentrate the pomegranate seeds are heated to the point that the extraction becomes thick. Then the solid part…
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…
