Iran
55 dishes.
Ab-e havij bastanifresh carrot juice with a scoop of saffron ice cream floating in it
Abgooshtlamb-chickpea broth drunk with bread, solids mashed and eaten separately
Aragh-e nanaDistilled mint water drunk for the stomach, alone or stirred into doogh.
Ash reshtehthick herb-noodle-bean soup with fermented whey and fried mint
Ash-e dooghherb soup built on tangy doogh, thickened with chickpeas and rice
Baghali polodill and fava bean rice, classically with lamb shank
Barbarithick ridged breakfast flatbread topped with sesame
Bastani sonnatisaffron-rosewater ice cream with pistachios and frozen cream chunks
Chelow kababsaffron buttered rice with charcoal kababs and grilled tomato; national dish
DooghSalted yogurt drink with mint and cucumber, served chilled
FaloodehShirazi frozen rice-noodle sorbet with rosewater and lime
Fesenjanvelvety walnut-pomegranate stew with chicken or duck
GazIsfahani rosewater-pistachio nougat
Ghalyeh mahisouthern fish stew heavy with tamarind, coriander and fenugreeksoup & stewGheimehsplit-pea and lamb stew with dried lime, crowned with fries
Ghormeh sabzideep-green herb stew with lamb, kidney beans and dried limes
Golabrosewater distilled from Damask roses, splashed into sweets and tea
Haleemslow-beaten wheat and turkey porridge with cinnamon and sugar
JigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.
Joojeh kababsaffron-lime marinated chicken grilled on skewers
Kaleh pachehsheep's head-and-trotter soup traditionally eaten at dawncheese & dairyKashkdried fermented whey, soaked and beaten into a tangy grey cream
Kashk-e bademjanfried eggplant dip with fermented whey, fried mint and walnuts
KhakshirTiny seeds soaked in iced water with sugar or rosewater, drunk as coolant.fermented & pickledKhiar shoorsmall cucumbers brined with tarragon and garlic, salty rather than sour
Khoresh bademjanlamb and aubergine stew soured with unripe grapes or lemon
Kuku sabzidense herb frittata with walnuts and barberries; Nowruz favorite
LabuWhole beetroots steamed until dark and sweet, sold hot by the slice.cheese & dairyLighvan cheesebrined sheep cheese pitted with small holes, sharp and crumbly
Ma-osh-shaeernon-alcoholic malt drink in fruit flavours, drunk with kababcheese & dairyMast-e chekideYoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls.
Mast-e MusirThick yoghurt mixed with soaked wild shallot, eaten as dip with crisps or rice.
Mast-o khiaryoghurt with cucumber, mint, walnuts and dried rose petals
Mirza ghasemiGilani smoked eggplant with garlic, tomato and egg
Morasa polojewelled rice with barberries, candied orange peel, pistachio and almond
Nan-e nokhodchiClover-shaped chickpea flour cookies that dissolve on the tongue, scented with cardamom.-
Abgoosht
Lamb-chickpea broth drunk with bread, solids mashed and eaten separately. Ready in 20 min prep and 3 hr cooking. 4…
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Ab-e havij bastani
Fresh carrot juice with a scoop of saffron ice cream floating in it. Ready in 10 minutes prep and none…
-
Aragh-e nana
Distilled mint water drunk for the stomach, alone or stirred into doogh. Ready in 30 minutes prep and 2 hours…
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Ash-e doogh
Herb soup built on tangy doogh, thickened with chickpeas and rice. Ready in 25 min prep and 1 hr 15…
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Ash reshteh
Thick herb-noodle-bean soup with fermented whey and fried mint. Ready in 30 min prep and 2 hr cooking. 6 servings.…
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Baghali polo
Dill and fava bean rice, classically with lamb shank. Ready in 40 min prep and 2 hr 30 min cooking.…
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Barbari
Thick ridged breakfast flatbread topped with sesame. Ready in 30 min prep and 20 min cooking. 2 large loaves. A…
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Bastani sonnati
Saffron-rosewater ice cream with pistachios and frozen cream chunks. Ready in 40 min prep and 20 min cooking. 1 litre.…
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Faloodeh
Shirazi frozen rice-noodle sorbet with rosewater and lime. Ready in 20 min prep and 10 min cooking. 6 servings. A…
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Gaz
Isfahani rosewater-pistachio nougat. Ready in 30 min prep and 40 min cooking. About 30 pieces. A snack recipe from Iran.