Baku Kitchen! An independent reference of traditional food

Iran

Ask what Iran eats and the answer starts with this: elegant Persian cooking balancing sour and sweet: saffron rice, slow herb stews and coveted crispy tahdig. Look for Chelow kabab (saffron buttered rice with charcoal kababs and grilled tomato; national dish), Ghormeh sabzi (deep-green herb stew with lamb, kidney beans and dried limes) and Fesenjan (velvety walnut-pomegranate stew with chicken or duck). Iran’s national dish, pairing saffron-buttered rice with skewered lamb and a grilled tomato; kabab houses spread through Qajar-era Tehran. This atlas has 55 Iran dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

55 dishes.

Ab-e havij bastaniAb-e havij bastanifresh carrot juice with a scoop of saffron ice cream floating in itAbgooshtAbgooshtlamb-chickpea broth drunk with bread, solids mashed and eaten separatelyAragh-e nanaAragh-e nanaDistilled mint water drunk for the stomach, alone or stirred into doogh.Ash reshtehAsh reshtehthick herb-noodle-bean soup with fermented whey and fried mintAsh-e dooghAsh-e dooghherb soup built on tangy doogh, thickened with chickpeas and riceBaghali poloBaghali polodill and fava bean rice, classically with lamb shankBarbariBarbarithick ridged breakfast flatbread topped with sesameBastani sonnatiBastani sonnatisaffron-rosewater ice cream with pistachios and frozen cream chunksChelow kababChelow kababsaffron buttered rice with charcoal kababs and grilled tomato; national dishDooghDooghSalted yoghurt drink with mint and cucumber, served chilledFaloodehFaloodehShirazi frozen rice-noodle sorbet with rosewater and limeFesenjanFesenjanvelvety walnut-pomegranate stew with chicken or duckGazGazIsfahani rosewater-pistachio nougatGhalyeh mahiGhalyeh mahisouthern fish stew heavy with tamarind, coriander and fenugreekGheimehGheimehsplit-pea and lamb stew with dried lime, crowned with friesGhormeh sabziGhormeh sabzideep-green herb stew with lamb, kidney beans and dried limesGolabGolabrosewater distilled from Damask roses, splashed into sweets and teaHaleemHaleemslow-beaten wheat and turkey porridge with cinnamon and sugarJigarakiJigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.Joojeh kababJoojeh kababsaffron-lime marinated chicken grilled on skewersKaleh pachehKaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnKashkKashkdried fermented whey, soaked and beaten into a tangy grey creamKashk-e bademjanKashk-e bademjanfried aubergine dip with fermented whey, fried mint and walnutsKhakshirKhakshirTiny seeds soaked in iced water with sugar or rosewater, drunk as coolant.Khiar shoorKhiar shoorsmall cucumbers brined with tarragon and garlic, salty rather than sourKhoresh bademjanKhoresh bademjanlamb and aubergine stew soured with unripe grapes or lemonKuku sabziKuku sabzidense herb frittata with walnuts and barberries; Nowruz favoriteLabuLabuWhole beetroots steamed until dark and sweet, sold hot by the slice.Lighvan cheeseLighvan cheesebrined sheep cheese pitted with small holes, sharp and crumblyMa-osh-shaeerMa-osh-shaeernon-alcoholic malt drink in fruit flavours, drunk with kababMast-e chekideMast-e chekideYoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls.Mast-e MusirMast-e MusirThick yoghurt mixed with soaked wild shallot, eaten as dip with crisps or rice.Mast-o khiarMast-o khiaryoghurt with cucumber, mint, walnuts and dried rose petalsMirza ghasemiMirza ghasemiGilani smoked aubergine with garlic, tomato and eggMorasa poloMorasa polojewelled rice with barberries, candied orange peel, pistachio and almondNan-e nokhodchiNan-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…

  • 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…

  • Ash-e doogh

    Herb soup built on tangy doogh, thickened with chickpeas and rice. Ready in 25 min prep and 1 hr 15…

  • Ash reshteh

    Thick herb-noodle-bean soup with fermented whey and fried mint. Ready in 30 min prep and 2 hr cooking. 6 servings.…

  • Baghali polo

    Dill and fava bean rice, classically with lamb shank. Ready in 40 min prep and 2 hr 30 min cooking.…

  • Barbari

    Thick ridged breakfast flatbread topped with sesame. Ready in 30 min prep and 20 min cooking. 2 large loaves. A…

  • Bastani sonnati

    Saffron-rosewater ice cream with pistachios and frozen cream chunks. Ready in 40 min prep and 20 min cooking. 1 litre.…

  • Faloodeh

    Shirazi frozen rice-noodle sorbet with rosewater and lime. Ready in 20 min prep and 10 min cooking. 6 servings. A…

  • Gaz

    Isfahani rosewater-pistachio nougat. Ready in 30 min prep and 40 min cooking. About 30 pieces. A snack recipe from Iran.