Top delicious Persian food
Iran is the land of Kababs but Iranian cuisine is much more diverse, complicated and difficult to be made than that. Located in the Middle East, Iranian cuisine has both influenced and been influenced by its Western and Eastern neighbours. Perhaps, the modern Iranian style of cooking includes a wide variety of foods, a combination of Mesopotamian, Anatolian, Central Asian, Russian, Armenian and the ancient Iranian recipes, finely blended together as one of the most delicious cuisines in the world. In Iran, fresh herbs, pomegranates, dried plums and prunes, raisins, apricots and saffron are generously consumed in the process of cooking, giving the food a delicate and moderate flavour which is not too spicy, too sour, too sweet or too salty.Chelow Kabab which is relatively simpler than the other recipes is considered Iran’s national dish and served throughout Iran today, though was traditionally associated with the northern part of the country. Chelow Kabab is steamed, saffroned Iranian rice and kabab, of which there are several distinct varieties.
Abgoosht is a Persian and Mesopotamian stew. It is also called Dizi, which refers to the traditional stone crocks it is served in.
Some describe it as a “hearty mutton soup thickened with chickpeas.” Abgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and black lime.
Iranians also call this traditional Persian dish Abgoosht, which literally means “meat broth”. This high-calorie food, which is a good source of protein, is more common and preferred in winter. It would be originally made with lamb and chickpeas only before tomatoes and potatoes were introduced to Iranian cuisine and developed the recipe.
Other variations exist in the beans used, such as kidney beans and black-eyed peas.
The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed and served with the broth, but in a separate dish, along with flatbread. It is a form of Piti, which encompasses many similar dishes in the region.
There is a similar dish in Armenia, called the same, Abgoosht stew, the difference between these two is that in Armenia they use beef instead of lamb.
The Abgoosht soup is a traditional Persian meal, often eaten daily in the wintertime due to the fact that is a warm meal that contains a good source of protein.
Zereshk Polo (Barberry Rice with Saffron Chicken)
One of the most delicious foods that are the common foods of all the traditional and luxurious parties and celebrations in Iran is Zereshk polo with chicken. This food has a good taste and is very quick to prepare. In this food, sliced chicken, rice, saffron, barberry, almonds, and pistachios slices and spices are used. They serve this food at many traditional Persian restaurants.
Kabab Koobideh (grilled minced meat Kabab)
It is one of the most delicious traditional foods in Iran, prepared in the great Persian ceremonies. This food is made from mutton flavoured with onions and spices and served with rice, bread, shallot yoghurt, dough, raw onions and basil.
Ash Reshteh (Persian Noodle broth)
In Iran, different types of broths are cooked, among which Ash reshteh has a great reputation. In the Ash reshteh, various kinds of beans and herbs for broth are poured and is served with hot oil, mint, and whey. They eat this food, especially in cold seasons. This is not a special broth for the special city and is served everywhere. If you would like to try other Persian broths, it is recommended to try ash-e sholehghalamkar, asgh-e dough (Azerbaijan), ash-e joe (barley broth).
Barge Moe dolmeh (stuffed grape leaves)
Many countries have their own special Dolmeh and Iran is one of them. The grape leaves dolmeh is food from Tabriz , which bulgur, rice, split peas, animal oil, fried onions and herbs for Dolmeh are used in it. All of these materials are mixed together and eventually are placed inside the grape leaves. It is easy to prepare and can serve as an appetizer.
Baghali polo with Mahicheh (Fava bean and dill with rice and lamb shank)
The other delicious food that is served with meat and has its fans is Baghali polo with the lamb shank. The main ingredients of this food, depending on the choice of individuals, can be meat, neck or rib meat. Along with the lamb shank, basically, the rice is decorated with saffron, which is a majestic food. Baghali polo with lamb shank is served with meat water, pickles or salads.
Ghormeh sabzi (Persian herbs stew)
Ghormeh sabzi is one of the most famous foods in Iran, which everyone knows about its recipe. In this food, beef, onion, red beans, dried lemon and herbs are used; herbs, including spinach, fenugreek, leek, parsley, and coriander, play a very important role in making this food delicious. The food is served with Iranian white rice with Tahdig (crunchy rice). This food is served also with onion, Shirazi salad or yoghurt.
Chicken Tah-Chin (Persian layered saffron rice with chicken)
This food is served in most of the Iranian party and celebrations. The food is cooked with cooked chicken which is placed in rice layers. The chicken Tahchin, though glamorous, is very easy to make. Saffron is important in this food and gives it a unique flavour and aroma.
If you are a vegetarian, you can also find more delicious food here