The cuisine in Iran is very diverse, due to the variety of ethnic groups and the impact of neighboring cultures. Vegetables and herbs are used in food, along with fruit such as plums, pomegranates, quince, prunes, apricots, and raisins. To achieve a balanced, delicious taste and flavor, traditional spices such as saffron, dried limes, cinnamon, and parsley, etc. are used in dishes. Onions and garlic are commonly used in food, but side dishes, either in raw or pickled form.
Kebab is one of the popular and tasty foods in Iran, usually made from pieces of red or white meat or red ground meat with added spices.
Iranians use a unique method to prepare Kebab. Iranian kebab has different varieties such as Barg, Koobideh, Joojeh (chicken), Shishlik, Bonab, Chenjeh and Soltani. The most popular is Koobideh (ground meat with added spices).
Abgoosht or Dizi is one of the traditional Iranian dishes consisting of lamb, tomatoes and chickpeas.When cooked in traditional clay containers (dizi pots), it is called Dizi Sangi. Abgoosht is cooked in various ways (Bozbash, Whey, Wheat and Bulgur, etc.) and is usually eaten with Sangak or flat bread, edible vegetables and herbs (Sabzi Khordan), dough (Yoghurt and water drink), pickles and onions.
Khoresht is the most cooked food among Iranian cuisine and is almost always served with Iranian rice. Various kind of Khoresht are Spinach, Fesanjan, Qeymeh, and Qormeh Sabzi.
As an original Iranian stew, Qormeh Sabzi is one of the most delicious cuisines in Iran. The stew has a unique flavor and consists of red beans, sour vegetables, meat, dried limes, served with Iranian rice.
Qeymeh is usually made by cooking split pea, meat and dried limes, and is served with rice. The khoresh is usually the dish offered in charity (Nazri) during religious events.
Various pottages or broths (Aash) are are cooked in different region of Iran using original local recipes. Aash-e Reshteh is the most well-known, prepared from various beans, vegetables, noodles (Reshteh). Whey (kashk), fried herbs and oil are added as toppings when served.
Polo (cooked rice) is the staple Iranian food at ceremonies, occasions and parties, served as Kateh (boiled in water) or polo (cooked in water then steamed or brewed until done). The food can be served with a variety of stews and mixed with meat, vegetable or various kinds of beans as well. Saffron and barberries are also used to decorate rice. Various types of Persian polo include: Zereshk Polo (barberries and rice), Baghali Polo (broad beans and rice), Loobia Polo (beans and rice), Sabzi Polo (vegetables and rice), Albaloo Polo (sour cherries and rice), Shirin Polo (sweet rice), Adas Polo (lentils and rice), Reshteh Polo (noodles and rice) and Kalam Polo Shirazi (shredded cabbage and rice).
High quality Iranian teais very sublime and tasty. The best tea is cultivated and produced in the Northern parts of Iran. with a cup (estekan) of tea with sugar cubes, sugar or crystallized sugar (nabat). Sargonjeshki (Meatballs) Sargonjeshki is one of the delicous local cuisines of Tehran made from minced meat, potatoes and tomatoes.
Desserts & Sweets
A great variety of sweets and desserts from all areas of Iran are available in Tehran, due to the presence of all ethnicities and communities from across the country. The most famous flavors added to sweets and desserts are 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 include Cake-Yazdi (Muffin), 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 from Kermanshah), Koloocheh (Fuman Cookie from Fuman and Lahijan), Kolompeh (Kerman), Koloocheh and Masqati (Shiraz), Kaak (Kurdistan and Shiraz) and Naan-e Sheermal.