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

  • Ghalyeh mahi

    Southern fish stew heavy with tamarind, coriander and fenugreek. Ready in 35 minutes prep and 50 minutes cooking. Serves 6.…

  • Gheimeh

    Split-pea and lamb stew with dried lime, crowned with fries. Ready in 25 min prep and 1 hr 30 min…

  • Golab

    Rosewater distilled from Damask roses, splashed into sweets and tea. Ready in 30 min prep and 2 hours cooking. About…

  • Haleem

    Slow-beaten wheat and turkey porridge with cinnamon and sugar. Ready in 15 min prep and 5 hr cooking. 6 servings.…

  • Jigaraki

    Lamb liver, heart and fat grilled on skewers, eaten with bread and salt. Ready in 30 minutes prep and 20…

  • Joojeh kabab

    Saffron-lime marinated chicken grilled on skewers. Ready in 30 minutes prep and 20 minutes cooking. Serves 6. A main recipe…

  • Kaleh pacheh

    Sheep’s head-and-trotter soup traditionally eaten at dawn. Ready in 1 hour prep and 8 hours cooking. Serves 6. A soup…

  • Kashk-e bademjan

    Fried eggplant dip with fermented whey, fried mint and walnuts. Ready in 25 min prep and 40 min cooking. 6…

  • Kashk

    Dried fermented whey, soaked and beaten into a tangy grey cream. A cheese & dairy recipe from Iran.

  • Khakshir

    Tiny seeds soaked in iced water with sugar or rosewater, drunk as coolant. 10 minutes to prepare. Serves 4. A…