Baku Kitchen! An independent reference of traditional food

Iran

55 dishes.

Persian teaamber tea from the samovar, sipped through sugar cubesPoolakiPaper-thin discs of hard sugar candy dropped into tea to sweeten it.Ranginakdates stuffed with walnuts under toasted flour, cinnamon and butterSalad Shirazidiced cucumber, tomato and onion in lime-mint dressingSangakwhole-wheat sourdough flatbread baked on hot pebblescheese & dairySarshirclotted cream skimmed from milk, eaten with honey and hot breadSekanjabinmint syrup of honey and vinegar, diluted with water and scooped with lettuceSharbat-e albalooSour cherry syrup diluted with iced water, deep red and tart.Shir BerenjSlow-simmered milk and rice pudding scented with cardamom, eaten coolSholeh zardsaffron rice pudding decorated with cinnamon and almonds; votive offeringSohansaffron and pistachio brittle, snapped in pieces from a copper trayTaftoonthin round bread with a dimpled crust, baked against a hot oven wallTahchinsaffron-yogurt rice cake layered with chicken, cut in golden slabsTahdigcoveted golden crust from the rice pot, sometimes potato or lavashfermented & pickledTorshisalt-brined turnips, carrots, limes and peppers, stained pink with beetrootfermented & pickledTorshi litehDark aubergine pickle pounded with herbs, garlic and vinegar into a rough paste.fermented & pickledTorshi seerWhole garlic heads aged in vinegar until soft, sweet and nearly black.Zereshk polobarberry-jeweled saffron rice served with chickenZoolbia bamiehsyrup-soaked fried batter in spirals and finger shapes, orange and sticky

  • 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.