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Quince and Plum Stew for an Autumn Day

Quince and plum stew is a traditional Persian dish which is popular in the fall when quince is available. Its combination with plums makes this a sour-sweet dish, because sugar can be used to take off the sour edge of plums for a better taste. This stew has a truly tempting aroma.

Fesenjan – Try This Original Northern Recipe

Fesenjan stew is an original dish of Guilan Province, northern Iran, popular across the country mostly in the winter. It is cooked with chicken or duck, and at times meat balls if this is preferred. The main ingredients are walnuts and pomegranate paste. It is a sour dish, but a little sugar can be added to sweeten it. Two cups of fresh pomegranate juice can also be added for extra taste.

Ghormeh Sabzi – An unrivaled Iranian Dish

Ghormeh Sabzi is Iran’s topmost favorite dish. It is cooked across the country with some small variations. It is probably safe to say it is the most original Persian stew. One of its advantages is that it tastes even better when it is leftover and warmed up a second time. It is served with rice which must be prepared separately.

Traditional Whey Aubergine from Semnan

Aubergines are a specialty of Semnan Province, northern Iran. Their good taste and lack of seeds may be due to the desert climate in this area. The people of Semnan make a wide variety of aubergine dishes in the summer. One of these is whey aubergine which is a delicious traditional.

Cabbage rice – An Easy to Make Recipe from Shiraz

If you are interested in using more vegetables in your food, we recommend cabbage rice to you. This is a traditional dish from Shiraz, in Fars Province, southern Iran. It is a recipe for all four seasons, but it is more popular in autumn and is well-liked by children.

Moras’a Polo – The Jewel of Iranian Rice Dishes

Moras’a Polo, or jewel rice, is one of the most delicious Iranian rice dishes which can be served at parties. It does not take long to prepare, but has a wide variety of ingredients. This is how it is prepared.

Biryani – Isfahan’s Best-Known Dish

Isfahan is one of Iran’s best-known cities for its arts and crafts and tourism. If you travel to Isfahan, make sure to also try their biryani. Restaurants in the city specialize in biryani and abgousht [meat stew], two traditional Iranian dishes. They serve nothing else on their menu and this is why they are called biryani places. Here is how to prepare it.

Ghalieh Mahi A popular fish recipe from southern Iran

Ghalieh Mahi is a stuffed fish recipe from southern Iran which is very popular in the country. It is cooked mostly in Khuzestan, Bushehr, and Hormuzgan provinces.

Torsh-e Kabab from the Culinary Capital of Iran

Torsh-e Kabab, or Bijeh Kabab in the local dialect, is a dish from Iran’s northern Guilan Province. The use of fried ingredients in the recipe depends on personal taste.

Persian Food/ White Onion Dolmados

Three points are very important in cooking – taste, smell, and appearance of food. These white onion dolmados have all three characteristics at the same time and will make a delicious sight for your table.

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