Iranian or Persian food makes us want to travel back in time. From fragrant rice to hearty soups and savory kebabs, Persian food guarantees an unforgettable dining experience! Also, Persian food isn’t just about nourishment. It represents love, connection, and warm hospitality.
Over the years, Iran was influenced by Greek, Arab, Turkish, and Central Asian cultures. The result? A truly unique collection of flavors – but which are reminiscent of more ‘famous’ cuisines. It’s a cuisine many of us don’t know much about, but Persian food is truly one of the world’s most underappreciated gems.
So, what exactly counts as Persian dishes or cuisine anyway? Carry on reading to learn more about the signature ingredients and dishes which make Persian food special.
Key Ingredients in Persian Food
What are the main ingredients that give Persian food its unique flavors and aromas? Naturally, it’s a vast amount. But like Mexican and lime, Thai and peanut, and Italian and tomato all go hand in hand, there are a few ingredients which are synonymous with Persian cuisine:
Saffron | Saffron, is the “red gold” of Persian cuisine. It transforms dishes with its rich, earthy aroma and hint of floral sweetness. Moreover, its vibrant color adds a golden pop to dishes. Just a small amount of saffron can work wonders. |
Pomegranate | Pomegranate is a real superstar in Persian cooking. Bursting with flavor and loaded with antioxidants, it gives an irresistible sweet-tart kick that takes many dishes to a whole new level. Especially in dishes like Fesenjan. |
Rice | Whether it’s aromatic and fluffy basmati rice or in the crispy golden crust of Tahchin, rice is always ready to shine in Persian cuisine! When infused with spices like saffron and cumin, it becomes a flavorful canvas for a whole range of dishes. |
Rose Water | Aromatic and floral, rose water is a quintessential ingredient in Persian desserts and beverages. It adds a subtle floral note to Persian food and drinks. Its delicate flavor adds a touch of elegance to any dish. |
Barberries | These tiny tart berries are a favorite in Persian cuisine, adding a burst of tangy flavor and vibrant color to dishes. Barberries are often used in rice dishes like Tahchin, where they lend a sweet-tart contrast to its savory rice and meat. |
Signature Persian Food Dishes
What are the kinds of dishes you’d find on every Persian table? You might not have heard of these, but there are some staples which make up the backbone of Persian food.
Chello Kebab
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2 Onions coarsely chopped
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2 garlic cloves chopped
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3 tbsp fresh lemon juice
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3 tbsp olive oil
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0.25 tsp salt
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0.25 tsp black pepper freshly ground
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600 gm boneless leg of lamb trimmed and cut into 1-inch cubes
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18 grape tomatoes
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cooking spray
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1.5 cups basmati rice
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6 cups water
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2 tsp salt
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3 tbsp unsalted butter melted and divided
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1 tbsp olive oil
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0.25 tsp saffron threads crushed
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2 tbsp fresh mint chopped
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2 tbsp fresh cilantro chopped
Chello Kebab is a quintessential dish of Persian cuisine. This dish is kebabs made from marinated, succulent meat that is skillfully grilled until perfectly tender. It is traditionally served over a bed of steaming saffron-infused rice, known as chelo or chello.
Ghormeh Sabzi
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1 tablespoon vegetable oil
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1 lb stewing beef cut into 1.5-inch cubes
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1 onion small, diced
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0.5 teaspoon salt
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0.5 teaspoon ground turmeric
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2 tablespoons vegetable oil
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2 bunches parsley finely chopped
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1 bunch spinach finely chopped
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1 bunch cilantro finely chopped
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0.5 tablespoon dried fenugreek
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0.5 cup red kidney beans soaked overnight, rinsed and drained
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2 cups water
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2 dried limes
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salt
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pepper to taste
Ghormeh Sabzi is a cherished dish in Persian cuisine. It’s a hearty herb and meat stew steeped in Iran’s rich culinary heritage. It’s made with a flavorful blend of sautéed herbs, kidney beans, and tender lamb or beef meat. Whether enjoyed at home or in a Persian restaurant, Ghormeh Sabzi is healthy, hearty, and full of flavor.
Fesenjan
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1 tablespoon duck fat or clarified butter
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3 pounds duck legs or chicken legs
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1 onion large, chopped
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0.5 cup pomegranate molasses see above for substitutes
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0.33 pound walnut halves toasted and finely ground
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2 cups duck stock or chicken stock
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0.25 teaspoon saffron optional
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0.25 teaspoon cinnamon
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0.5 teaspoon nutmeg
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1 teaspoon ground black pepper
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Pomegranate seeds for garnish, optional
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3 tablespoons parsley chopped, for garnish
Fesenjan is a beloved Persian dish that boasts a unique blend of sweet and sour flavors. Just like many other dishes here, Fesenjan has been in Iranian culture for centuries. This rich and velvety stew uses tender meat (often chicken or duck) cooked with ground walnuts and pomegranate molasses. Variations include additional ingredients like onions, garlic, or spices.
Tahchin
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2 cups basmati rice
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2 egg yolks
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0.33 cup dried barberries
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1 cup plain yogurt thick, Strained Yogurt
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1 tablespoon rose water optional
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2 tablespoons butter
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0.33 cup oil plus more for greasing the pans
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0.25 teaspoon ground saffron threads
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0.5 teaspoon turmeric
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salt as needed
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pepper
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1 cinnamon stick small, optional
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1 boneless chicken breast
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1 onion large
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2 tablespoon slivered almonds optional
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2 tablespoon slivered pistachios optional
Tahchin is a savory rice cake is layered with yogurt, saffron, and tender meat (such as chicken or lamb), creating a golden, crispy crust when baked. With origins deeply rooted in Persian culture, Tahchin is often served at special occasions and gatherings.
Ash-e Reshteh
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0.25 cup dried chickpeas
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0.25 cup dried white beans such as navy, or cannellini
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fine sea salt
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black pepper freshly ground
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2 pounds spinach
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1 pound cilantro
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1 pound italian parsley
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2 bunches dill large
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1 bunch chives large
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20 fresh mint leaves large
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6 tablespoons extra-virgin olive oil
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2 yellow onions large, 1 finely chopped and 1 thinly sliced
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2 garlic cloves minced
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1 cup dried green lentils or brown
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0.5 teaspoon ground turmeric
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2 quarts chicken stock or beef, preferably homemade, or water
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1.5 cups liquid kashk persian sun-dried yogurt or whey, plus 1/2 cup, for serving
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8 ounces reshteh persian soup noodles
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1 tablespoon dried mint
Ash-e Reshteh is a comforting Persian food that holds a special place in Iranian cuisine. This nourishing dish features a hearty blend of herbs, legumes, and noodles, which are simmered to perfection. Ash-e Reshteh is often enjoyed during Nowruz, the Persian New Year, and other festive occasions.
Morasa Polow
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4 cups rice unit can be a simple cup you use for serving tea or a glass you use for drinking water
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2 pieces Chicken breasts
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1 onion
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1 teasp salt
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1 teasp turmeric
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1 teasp Pepper
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1 unit orange skin Silvered
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1 unit Silvered almond
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1 pistachio unit silvered
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1 unit Barberries
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1 unit Raisins
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100 g butter
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2 tbsp sugar
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saffron Brewed, as much as required
Morasa Polow is a jewel of Persian cuisine. In fact, it’s a festive rice dish symbolizing prosperity and celebration. Morasa Polow is often served at weddings, Nowruz festivities, and other special occasions. This aromatic dish includes fragrant rice, an array of dried fruits, nuts, and shredded carrots.
Kuku Sabzi
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5 tbsp Private Reserve extra virgin olive oil Greek
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2 cups flat-leaf parsley leaves
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2 cups cilantro leaves and tender stems
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1 cup fresh dill roughly chopped
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6 scallions trimmed and coarsely chopped
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1.5 tsp baking powder
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1 tsp kosher salt
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0.75 tsp ground green cardamom
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0.75 tsp ground cinnamon
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0.5 tsp ground cumin
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0.25 tsp ground black pepper
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6 eggs large
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0.5 cup walnuts toasted and chopped, optional
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0.33 cup dried cranberries coarsely chopped, optional
Kuku Sabzi is essentially a Persian herb frittata. It’s a savory dish which leans heavily on a mix of parsley, cilantro, and dill mixed with eggs and spices.
Abgoosht
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3 lb beef shank or lamb, cut into pieces
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2 onions diced
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3 cloves garlic crushed
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2 cups chickpeas previously soaked for 8 hours
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2 cups white beans previously soaked for 8 hours
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1 lb potatoes small, peeled and halved
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1 teaspoon turmeric
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2 dried limes o amani
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2 tablespoons tomato paste
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2 lb tomatoes peeled, seeded, and diced
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1 green bell pepper diced
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3 tablespoons oil
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1 teaspoon cinnamon
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salt
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pepper
Abgoosht, a hearty Persian lamb and chickpea stew, is awell-known comfort dish in Iranian cuisine. It features tender pieces of lamb, chickpeas, potatoes, and tomatoes, slow-cooked to perfection. Abgoosht is often enjoyed as a nourishing family dinner during colder months.
Mast-o-Khiar
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0.25 cup black raisins or golden
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0.5 pound persian cucumbers
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24 ounces greek yogurt or labneh
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2 tablespoons fresh parsley any combination of, finely chopped, cilantro, basil, tarragon or dill
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1 garlic clove finely grated or pounded into a smooth paste with a pinch of salt
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fine sea salt
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black pepper freshly ground
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0.75 teaspoon dried rose petals ground or crumbled, optional
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1 teaspoon dried mint
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1 teaspoon dried dill
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3 tablespoons chopped toasted walnut roughly, pieces
Mast-o-Khiar is a cool and tangy Persian yogurt and cucumber dip that adds a burst of flavor to any meal. This creamy and delicious yogurt is made with thick yogurt, grated cucumber, garlic, and mint. And it has just the right amount of zing. Think tzatziki with a Persian twist!
Shirin Polo
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1 cup orange zest thinly sliced, 1 medium orange and 2 tangerines
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1 cup tangerine zest
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1 cup water
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0.5 cup sugar
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1 yellow onion medium, peeled and thinly sliced
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3 TBSP butter for caramelizing the onions
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5 ounces matchstick carrots these are thin carrot sticks sold in small bags near the whole carrots in the produce department if unable to find, thinly slice the peeled carrots then cut them julienne style
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pinch kosher salt
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2 TBSP butter for caramelizing the carrots
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0.33 cup pistachios roughly chopped, unsalted preferred
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0.33 cup slivered almonds homemade or store bought
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0.33 cup raisins
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3 cups basmati rice uncooked, please refer to this link for rice and tahdig instructions
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Saffron powder optional, to sprinkle between layers of rice before steaming
Shirin Polo is a delightful Persian sweet rice dish. It combines basmati rice with a blend of saffron, orange zest, and pistachios. As well as that, it symbolizes joy and abundance. And it’s often served at special occasions and festive gatherings. Enjoy it as a main course or side dish!