For 3 years, the tourist flow to Iran has grown by 70%. People come here for the sake of the sea, fabulous palaces and excellent Persian cuisine. We will tell you what food to try in Iran for a tourist, what dishes to pay attention to, and how they look. Enchanting aromas of oriental spices, skillfully cooked meat, juicy vegetables, which you will not find in European cities … We have compiled a list of the best Iranian dishes with names, descriptions and photos so that you do not miss anything.
Try the traditional Iranian thick soup, also called abgoosht (abgoosht). This is a fatty, thick lamb stew with beans, potatoes, onions, and meaty tomatoes. Oriental spices give the dish a delicate aroma and spicy taste. In Iranian cuisine restaurants.
it is served in a ceramic pot with a separate bowl and pestle. Take out the grounds and mash into a paste. Break off a piece of fresh ruddy cake, dip in the paste with your hands and eat. The broth is sipped separately. Hearty Iranian dizi soup is also prepared in restaurants at hotels – pots with it look like roast. Be sure to try this treat.
Juicy Iranian kebab is made from young lamb or veal meat with chopped onions and parsley. In a traditional Iranian kebab, you will never find a bone or a piece of fat. It is fried on flat skewers over hot coals to a delicious golden brown. It is served with fried tomatoes, juicy onions, fresh herbs and polo – fragrant pilaf made from rice, butter and saffron. Try Iranian kebab in the eateries or markets of Tehran, Isfahan, Tabriz and other cities of the country.
The dish looks repulsive, and its composition sounds unpleasant, but, oddly enough, it is a success. The kalepache recipe is also popular outside of Iran. In the East and the Caucasus, this dish is known as khash. The locals eat it for breakfast.
But European stomachs are best preserved. Kalepache is a dish of the cuisine of ancient Persia. No spices or spices – only natural meat. It languishes in a vat for more than 12 hours. In addition, it is customary to eat brains, eyes, the area around the hooves. The broth is strong, fatty, viscous. This soup is not for everyone. However, tourists tend to try it in Iran, because since ancient times, calepache has been considered a healing dish.
Of the classic meat dishes in Iran, it is worth trying fesenjan. These are incredibly tender, ruddy, appetizing pieces of chicken in a thick walnut-pomegranate sauce. The meat is juicy, with a refreshing sourness and subtle sweetness. Nuts and chicken emphasize the taste of each other, and a light spice makes them especially spicy. Check out Persian restaurants in Tehran or check out the meat stews at the buffet at the hotel.
A dish of homemade Iranian cuisine, which is prepared according to an ancient Persian recipe. You are unlikely to find this spicy stew outside of Iran – in other countries it is cooked differently. Gourmets will be delighted: juicy greens, spicy fenugreek leaves, tender spinach leaves, sugar beets with stewed beans and meat – an incredible combination. Lemon juice and juicy pomegranate seeds help bring out its unusual taste. For breakfast, Iranian housewives prepare a similar dish: gorme kuku – an omelet with the same ingredients, but without meat. It’s worth trying all the options.
If you ever do not follow the rice, and the grits stick to the bottom of the pan and burn, do not be upset – proudly declare that you did not gape, but simply cooked the Iranian dish tahdig. After all, this is exactly what the simplest version of the Persian side dish looks like. Iranian rice with a delicious golden crust is served with main courses and prepared for any feast.
In Europe, it is better known as “Persian Crispy Rice”. The recipe is simple: rice, saffron, a couple of eggs. All this is boiled in a saucepan until the water boils away. But the mixture is in no hurry to remove from the stove; she is allowed to brown, burn. Tahdig recipes are varied: with potatoes, sour cherries (pictured), yogurt dressing, vegetable slices – try everything.
Iran’s most popular street food. This is the protagonist of eateries and markets: everyone sips it – from children to the elderly, from locals to tourists. It is so popular that the recipe even migrated to Armenian and Azerbaijani cuisine, and then even further.
Iranian Ash soup is unmistakable – thick, green and so fragrant that you can feel it from a quarter away. The chowder is made from beans or lentils, fresh spinach, juicy greens, beet leaves and thin noodles. Mint, coriander, cilantro and other herbs give it a unique flavor. Before serving, the soup is poured with sour Iranian yogurt. Worth a try!
Be sure to try Iranian pastries: fresh, crispy and at the same time soft, fried, still hot. Check out the local bakeries and don’t miss out on the bread buffet at your hotel restaurant. Local pastries are not similar to those sold in Russian supermarkets. Try the Iranian barbary flatbread: it is slightly porous, airy, and sometimes reaches a meter in length. It is easily recognizable by its golden crust and sesame seeds. Dip bread in local vegetable pâtés or sauces, eat with soups or hot dishes.