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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Sholeh zard
Saffron rice pudding decorated with cinnamon and almonds; votive offering. Ready in 20 min prep and 1 hour 30 min…
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Sohan
Saffron and pistachio brittle, snapped in pieces from a copper tray. Ready in 30 minutes prep and 40 minutes cooking.…
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Tahchin
Saffron-yoghurt rice cake layered with chicken, cut in golden slabs. Ready in 40 min prep and 1 hr 30 min…
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Taftoon
Thin round bread with a dimpled crust, baked against a hot oven wall. Ready in 25 min prep and 12…
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Torshi liteh
Dark aubergine pickle pounded with herbs, garlic and vinegar into a rough paste. Ready in 1 hour prep and 40…
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Torshi seer
Whole garlic heads aged in vinegar until soft, sweet and nearly black. 30 min to prepare. Fills a 1.5-litre jar.…
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Zereshk polo
Barberry-jeweled saffron rice served with chicken. Ready in 40 min prep and 1 hr 30 min cooking. 6 servings. A…
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Zoolbia bamieh
Syrup-soaked fried batter in spirals and finger shapes, orange and sticky. Ready in 40 minutes prep and 45 minutes cooking.…