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.
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Khiar shoor
Small cucumbers brined with tarragon and garlic, salty rather than sour. 30 min to prepare. Fills a 3-litre jar. A…
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Khoresh bademjan
Lamb and aubergine stew soured with unripe grapes or lemon. Ready in 30 min prep and 2 hr cooking. 6…
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Kuku sabzi
Dense herb frittata with walnuts and barberries; Nowruz favorite. Ready in 40 minutes prep and 45 minutes cooking. Serves 6.…
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Labu
Whole beetroots steamed until dark and sweet, sold hot by the slice. Ready in 10 min prep and 2 hours…
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Lighvan cheese
Brined sheep cheese pitted with small holes, sharp and crumbly. A cheese & dairy recipe from Iran.
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Mast-e chekide
Yoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls. 15 min to prepare. Makes about 500…
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Mast-e Musir
Thick yoghurt mixed with soaked wild shallot, eaten as dip with crisps or rice. 15 minutes to prepare. Serves 6.…
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Mast-o khiar
Yoghurt with cucumber, mint, walnuts and dried rose petals. 20 minutes to prepare. Serves 6. A salad & side recipe…
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Mirza ghasemi
Gilani smoked aubergine with garlic, tomato and egg. Ready in 20 min prep and 40 min cooking. 4 servings. A…