Persian Foods "Taste of a Culture"
Iran has different ethnicities, each having special dishes depending on the place they live in, but the common point of all thesefoods is their healthiness and deliciousness. With 2,500 types of food, Iran is regarded as one of the world’s three food schools.Rasht has also been listed as the World Creative Food City in UNESCO.
Kebab is one of the popular and special foods of Iran, usually made from pieces of meat or minced meat with spices. Iranian use a unique method to prepare Kebab. Iranian kebab has different varieties such as Barg Kebab, Koobideh Kebab, chicken Kebab (Joojeh Kebab), Shishlik Kebab, Bonab Kebab, Chenjeh Kebab and Soltani Kebab. The most popular one is Koobideh Kebab (grinded meat with spices).
Abgoosht or Dizi is one of the traditional Iranian dishes. It consists of lamb meat, tomatoes and peas. It is called Dizi Sangi, when cooked in stone crocks. Abgoosht is in varieties such as Bozbash Abgoosht, Kashk (whey) Abgoosht, Wheat Abgoosht and Bulgur Abgoosht, etc. It is usually served with Sangak bread, vegetables, dough and onion.
Khoreshts considered to be the most consumed food in Iranian cuisine and served with Iranian rice. Khoreshts like Spinach, Fesanjan, Qeymeh and Qormeh.
Qeymeh consists split pea, meat and dried lime, and is served with rice. It is usually prepared as votive dish (Nazri) at many religious occasions.
This original Iranian stew is one of the most delicious cuisines in Iran. Qormeh Sabzi has a unique flavor and consists of red beans, sour vegetables, meat and dried lime, and is served with Iranian rice.
Various pottages (Ash) are cooked in each region of Iran using its own dish. In the meantime, Ash-e Reshteh is the most well-known, which is prepared by various beans, especial vegetables, noodle (Reshteh) and whey.
Pulau or cooked rice is the most important Iranian food at ceremonies, occasions and parties, served as Kateh or steamed rice. This food can be served with a variety of stews and cooked with meat, vegetable or various kinds of beans as well. Saffron and barberry are also used to decorate the rice. Various types of Persian pulau include: Zereshk Polo (barberry and rice), Baghali Polo (broad bean and rice), Loobia Polo (beans and rice), Sabzi Polo (vegetable and rice), Albaloo Polo (sour cherry and rice), Shirin Polo (sweet rice), Adas Polo (lentils and rice), Reshteh Polo (noodles and rice) and Kalam Polo Shirazi (shredded cabbage and rice).
Persian Drink Tea
Iranian tasteful tea is of high quality, which is cultivated in northern part. Most Iranians start their day by drinking tea and usually with sugar cubes, sugar or rock candy (nabat).
Dough is one of the original Persian beverages often drunk with food. The main ingredient of dough is yogurt and is sometimes carbonated and seasoned with some peppermint.
Desserts & Sweets
Some of the best desserts are made in Iran, which flavored with saffron, rosewater, pistachio and honey. Iranian dessert including sholezard (Saffron Rice Pudding), Halwa (Ardabil Black Halwa is popular), Fereni (Rice Pudding), Masqati (Lari Masqati is popular), Faloodeh (Shirazi Paloodeh is popular), Bastani Sonati (Traditional Persian Ice Cream), Zoolbia Bamieh, Ranginak (Persian Date Dessert, which is popular in Shiraz). Iranian sweets including muffin -yazdi cake, Baklava, Qottab (Yazd), Korabia, Baslogh and Baqlava - Azari Baqlava (East and West Azerbaijan and Ardabil), Gaz and Poolaki (Isfahan), Sohan -Saffron Brittle Toffee (Qom), Naan Berenji-Rice Cookie (Kermanshah), Koloocheh -Fuman Cookie (Fuman and Lahijan), Kolompeh (Kerman), Koloocheh and Masqati (Shiraz), Kaak (Kurdistan and Shiraz) and Naan-e Sheermal.