Ghormeh sabzi is considered to be the national dish of Iran, a Persian herb stew consisting of lamb, red beans and a variety of herbs that is loved by all Iranians. It is known as one of the most prominent dishes in Persian culinary heritage, an ancient classic recipe that has been passed down from mothers to daughters and generation to generation.
Zereshk polo ba morgh is a traditional and simple Persian dish. You can hardly find a person who does not like this delicious meal. zereshk polo with chicken is a typical food in every ceremony in Iran. Zereshk polo is rice with saffron and barberries sautéed in butter and sugar. Let’s learn more about this flavorful Persian food.
Ash reshteh’s flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn’t be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles — though you could substitute linguine in a pinch.
Khoresh gheymeh is an Iranian stew mainly made of small cubes of mutton or beef, split peas, tomato, onion and limoo amani (dried lime), topped with crispy fried saffron potatoes. This stew is usually served with white rice (polo or polow).
Persian kabob is pretty special. There are many varieties available, from beef to chicken to lamb. Koobideh kabob is made with ground beef. Sometimes it is a mixture of ground lamb and beef, depending on personal taste.
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano.
Tahchin is one of the loveliest foods in Persian cuisine. It has crunchy Tahdig, and children enjoy eating it. There are many recipes for Tahchin, and you can cook it with chicken, meat, or even vegetables. Also, you can have Tachin instead of rice and pour Khoresht on it. I
Abgoosht is the original Persian rustic “one pot meal” that dates back to centuries ago when simple ingredients were gathered and thrown in a pot to accompany tougher cuts of meat that needed to cook for a long time.
Baghali polo or Persian dill rice is a fragrant and fluffy rice dish that pairs the pleasant flavors of dill, basmati rice and saffron with plump soft broad beans. All topped with a delightful crunchy golden crust. Find out what makes this rice so famous!