Persian Food

Contents

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

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