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iranian dishes

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.

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.

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.

Iranian Caviar Registered by WIPO

Iran’s Ministry of Industry, Mine and Trade has registered the ownership of Iranian caviar at the World Intellectual Property Organization (WIPO).

More Tourists Come to Sistan, Baluchestan

Director of Cultural Heritage, Handicrafts and Tourism of Sistan and Baluchestan said the arrival of foreign tourists to the province in the first six months of this year grew by 23% in comparison with the same period in the previous year.

Australian Cultural Attaché: Aussies Happy with Iran Trip

Australian cultural attaché and second in rank, Hamish Leslie Reisen, has said that Australians are not very familiar with Iran and its tourist attractions, adding: “Planning cultural programs is one of the best incentives for Australians to travel to Iran; because, the image they have of Iran is impacted by the global news coverage. Good news from Iran will surely attract their attention, especially about cultural links between the two countries.”

A Glimpse at Persian Cuisine

The traditional and modern culinary style of cooking in Iran enjoys a combination of rice and meat like chicken, lamb, or fish, and also vegetables such as onions and various fresh green herbs.

Kalam Polo, Shiraz

Not everyone is enchanted by the smell of cabbage, but they might change their mind if they give this Shirazi dish a try. Kalam polo, cabbage rice, is eaten quite often in this city of Persian poets, and the flavor comes from the various fresh herbs like parsley, cilantro, chives, basil, tarragon, dill, and summer savory. Served with ‘pigeon head’ meatballs (named for their size), it can also be made vegetarian-friendly by skipping them altogether.

Mirza ghasemi, Gilan province

The smell of mirza ghasemi alone will entrance you. This vegetarian dish is prepared with loads of garlic mixed with mashed grilled eggplant, tomatoes, and salt, pepper, and turmeric. Eggs are usually beaten into the mixture, but they can easily be left out to make it vegan. Though usually served as an appetizer, it’s so delicious you’ll probably fill up on it with bread before the main course!

Top 10 Iranian Dishes - Iran

In this feature, we will present to you the top 10 dishes that every Iranian knows and loves. We'll also provide a glimpse into our rich culinary culture, and introduce "Nazri" food, as well as some of the most famous side dishes and traditional drinks.

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