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.

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  • Ghormeh sabzi

    Deep-green herb stew with lamb, kidney beans and dried limes. Ready in 40 min prep and 3 hr cooking. 6…

  • Tahdig

    Coveted golden crust from the rice pot, sometimes potato or lavash. Ready in 20 min prep and 2 hr soaking…

  • Doogh

    Salted yoghurt drink with mint and cucumber, served chilled. Ready in 10 min prep and 30 min chilling cooking. 4…

  • Shir Berenj

    Slow-simmered milk and rice pudding scented with cardamom, eaten cool. Ready in 10 min prep and 1 hr plus chilling…

  • Torshi

    Salt-brined turnips, carrots, limes and peppers, stained pink with beetroot. Ready in 40 min prep and 3 to 6 weeks…