Traditional foods of Iran Are Famous All around the World!
One of the greatest joys in life is eating delicious food. Iran is a country that has different cuisines thanks to the differences in ethnicity and culture. Each city has its own local cuisine. They cook the usual foods in a different way. Iran’s location on the Silk Road is one of the other reasons why the range of native foods in this country is wide. The variety of Iranian food is so great that even if we prepare the whole year’s meal plan, there will still be food left over! A trip to every corner of Iran will show us what foods people have according to their nature and culture. Many tourists are attracted to traditional and authentic foods when they travel to Iran and try them. In this article, we are going to introduce the traditional food of Iran.
Qorme-Sabzi Stew: A Prominent Traditional Food of Iran
Qorme Sabzi stew may be considered the most famous local dish in Iran. It is very unlikely that you will be able to find an Iranian who has not tasted Qorme Sabzi. This stew is one of the most delicious local dishes in Iran and it has a worldwide popularity, so much so that even Qorme Sabzi pizza has been invented! Onions, meat, vegetables, dried lime, beans, and oil are the ingredients of this delicious stew.
In each of the cities of Iran, there are interferences in the cooking process of this stew. For example, red beans are replaced with green beans, or changes are made in the spices and combination of vegetables, all of which are based on the taste, climate, and taste of the people of that city.
Ingredients for Qorme Sabzi stew:
- Fried vegetables
- Lamb and mutton
- Onion
- Red beans
- Dried lime
- Iranian rice
- Oil, salt, and spices
Gheimeh Stew
Gheimeh is one of the oldest and most delicious traditional Iranian dishes. The aroma of this stew has the ability to make even a full person feel hungry. Gheimeh stew is a combination of onion, meat, cobs, lemon, spices, and tomato paste seasoned with saffron. It has a special recipe in every city. Potato stuffing, eggplant stuffing, chickpea stuffing, and Nessar stuffing are among the varieties of this delicious Iranian stew.
Ingredients for Gheimeh stew:
- Onion
- Meat
- Iranian rice
- Split pea
- Spices, salt, and oil
- Tomato paste
- Saffron
Khoresh Karafs
Khoresh Karafs is one of those controversial dishes. There are many fans of this food, but at the same time, there are people who do not like this delicious stew. The basic ingredients of this stew are onions, meat, celery, spices, and oil. Khoresh Karafs, along with various pickles, salad, yogurt, and cucumber, can make a full-fledged feast.
Ingredients for Khoresh Karafs:
- Onion
- Meat
- Iranian rice
- Celery
- Spices, salt, and oil
Khoresh Fesenjan
Another one of traditional foods of Iran is Fesenjan, which is always discussed whether it is sour, sweet, or sweet and sour! The origin of this delicious dish is in Gilan and today it is served everywhere in Iran as a formal dish in parties and ceremonies. The basic ingredients of this stew are chicken or meat, onions, walnuts, pomegranate paste, spices, and oil. Whether you use sour pomegranate paste to cook Fesenjan or make the taste of Fesenjan sweet and sour with a little sugar, it completely depends on your taste. We recommend that if you visit Gilan, in addition to visiting the sights of this province, don’t forget to taste authentic and real Gilani Fesenjan.
Ingredients for Fasanjan Stew:
- Walnut
- Pomegranate paste
- Onion
- Iranian rice
- Chicken or red meat
- Spices, salt, oil, and sugar
Fish roe Stew: One of the Traditional Foods of Southern Iran
Fish roe or Ghalyeh Maahi is one of the local dishes of Iran, and when we hear its name, we remember the tour of the south and its kind and warm-hearted people. The origin of this dish is Khuzestan province, but its unique and delicious taste has made it a popular food all over Iran. Of course, like other local dishes of Iranian cities, fish roe has undergone changes in every province and city, depending on the climate and taste, and today you can taste everything from shrimp roe to tuna roe.
Raw fish roe stew ingredients:
- Fish
- Fried vegetables
- Tamarind
- garlic and onion
- Spices, salt, and oil
Loobia Polo
The combination of Iranian rice with pieces of meat, saffron, cinnamon, and green beans has made it one of the most popular traditional dishes in Iran. Loobia Polo is at the top of the list of local Iranian dishes in terms of fame and popularity, and its combination with Shirazi salad, various pickles, and yogurt can wake up anyone’s appetite, especially if it has a joint of rice or bread. Of course, it should be mentioned that in the past, this dish was made without paste and tomatoes, and its color was the result of saffron. But with the introduction of tomatoes to Iran and its widespread cultivation, tomato paste gradually became one of the basic ingredients of this dish.
Ingredients of Loobia Polo:
- Green beans
- Meat
- Onion
- Tomato paste
- Iranian Rice
- Spices, salt, and oil
- Saffron and cinnamon
Baghali Polo: One of the Popular Traditional Foods of Iran
It is unlikely that you will find anyone who does not like Baghali Polo! This pilaf is prepared from a combination of green beans with rice and dill greens, and it is usually served with meat or chicken. The meat that is cooked to serve with Baghali Polo can be cooked muscle or fried chicken with sauce, which in both cases is a very tasty dish.
Ingredients of Baghali Polo:
- Iranian rice
- Green fava bean
- Dill
- Salt and oil
Sabzi Polo
Sabzi Polo is one of those dishes that are highly valued at the Iranian table to the extent that eating Sabzi Polo, has become a tradition among Iranians as a New Year’s Eve meal. This tasty and aromatic pilaf is prepared from a combination of fragrant Iranian rice and fresh vegetables, and usually fried fish is placed on the side, in which case, a unique combination of deliciousness awaits you.
Ingredients for Sabzi Polo:
- Iranian rice
- Vegetable pilaf
- Salt and oil
Zereshk Polo
Zereshk Polo can be considered the flagship of Iranian pilaf. This pilaf is obtained from a magical combination of simple steamed rice with barberry and saffron, as the two main ingredients of Iranian cuisine. Like other Iranian pilafs, Zereshk Polo is not served alone, and it is usually accompanied by fried and cooked chicken in a sauce of saffron and tomato paste, which finally turns this pilaf into a complete work of art of colors and flavors.
Ingredients for Zereshk Polo:
- Iranian rice
- Barberry
- Saffron
- Salt and oil
Albaloo Polo
Albaloo Polo can be considered one of the wonders of Iranian cuisine. This pilaf is a festival of colors: white rice, yellow saffron, and red cherry. This dish also has both its fans and critics due to its mild and slightly sweet taste. In the spring season, when cherries enter the market, Albaloo Polo is one of the mainstays of the Iranian table. Albaloo Polo is usually served with minced meat or chicken.
Ingredients for Albaloo Polo:
- Iranian rice
- Cherry
- Sugar
- Salt, oil, and saffron
Kabab Koobideh: One of the Well-Known Traditional Foods of Iran
Kabab Koobideh is one of the most well-known types of Iranian kababs, which is cooked and served in both happy and mourning ceremonies. This Kabab is prepared from a combination of meat and grated onion, and grilled tomatoes are placed next to it. Among the popular side dishes for grilled kebabs are basil, pepper, sumac, buttermilk, yogurt, and soft drinks.
Ingredients for Kabab Koobideh:
- Meat
- Onion
- Salt
Jujeh Kabab: One of the Most Sought-After Traditional Foods of Iran
Jujeh Kabab is prepared by grilling seasoned chicken meat in lemon juice, spices, onions, and saffron. Along with this dish, which can be eaten with both rice and bread, grilled tomatoes are usually served. Grilled chicken is one of the best local dishes of Iran, which is prepared and consumed everywhere in Iran. It is very common among Iranians to cook this dish in ceremonies such as Sizdah Be Dar (after Nowruz) and picnics.
Ingredients for grilled chicken:
- Chicken
- Saffron
- Spices and salt
- Lemon juice
- Onion
Chenjeh Kabab
Chenjeh Kabab is prepared from the combination of lamb or veal fillet, with salt and pepper. The history of kebabs in Iran dates back to many years ago. This is because, in the past, animal husbandry and hunting were very popular in Iran. Chenjeh Kabab is one of the most popular types of Iranian kababs, and it is prepared and consumed in different parts of Iran, with slight changes in the composition of seasoning ingredients.
ingredients for Chenjeh Kabab:
- Lamb or veal fillet
- Salt and pepper
Kabab Tabeh’e
Since kebab is one of the most famous local dishes of Iran and is very popular among all ethnic groups, the creativity in its cooking methods has made this dish very diverse. Cooking kebabs without a grill and charcoal in a pan has led to the rise of Kabab Tabeh’e. Minced meat, grated onion, spices, and salt are ingredients in this delicious dish. In Iranian families, this dish is usually served with rice, and putting yogurt, pickles, salad, and buttermilk next to this dish makes the table colorful.
Kabab Tabeh’e ingredients:
- Minced meat
- Onion
- Spices, salt, and oil
Abgoosht: One of the Authentic and Traditional Foods of Iran
It seems very unlikely that anyone does not like Abgoosht or broth. This dish is one of the most authentic Iranian dishes, which before rice was the dominant strength of the Iranian people and the mainstay of our tables. The Abgoosht is prepared from a combination of meat, beans, potatoes, spices, and tomato paste. Among the side dishes that are usually placed next to Abgoosht on Iranian tables, we can mention buttermilk, vegetables, pickles, yogurt, and, of course, Sangak bread.
Ingredients for Abgoosht:
- Meat
- Beans
- Potato
- Onion
- Tomato paste
- Spices, salt, and oil
Aash Reshteh: One of the Top Traditional Foods of Iran
In the family of Aashes, Aash Reshteh is the leader of others and we can safely say that it is one of the most popular and famous local dishes of Iran. Vegetables, onions, garlic, noodles, beans, hot mint, curd, and spices are used in cooking. Fresh Sangak bread is usually served along with Aash Reshteh, and the combination of all these ingredients together creates a taste that is unique in its kind.
Ingredients of Aash Reshteh:
- Beans
- Vegetable
- Noodles
- Onion
- Garlic
- Dried mint
- Oil, salt, and spices
- Curd
Aash Dough
Aash Dough is one of the most popular and best local dishes in Iran. The origin of Aash Dough is Ardabil, but the good taste of this soup has made its fame not limited to Azerbaijan and has become a popular food all over Iran. Vegetables, peas, garlic, onions, rice, and of course local buttermilk are the basic ingredients of this delicious soup. Fried garlic, mint, and buttermilk are very effective in the final taste of this soup. If you travel to Ardabil, don’t forget to taste the authentic taste of Aash Dough along with visiting the sights of Ardabil.
Ingredients of Aash Dough:
- Iranian rice
- Vegetable
- Pea
- Garlic and onion
- Dough
- Dried mint
- Spices, salt and oil
Hodge-Podge Soup
Hodge-Podge Soup or Aash Shole Qalamkar is one of the highly nutritious traditional and delicious Iranian dishes. It was cooked for the first time during the period of Naser al-Din Shah. It is said that during the outbreak of cholera in Tehran, the court cook invented this soup and by eating it, the king’s condition improved and after that, it became one of the king’s favorite dishes. This soup is a very nutritious food.
Ingredients of Hodge-Podge Soup:
- Iranian rice
- Wheat
- Meat
- Onion and garlic
- Spices, salt, and oil
- Beans
- Vegetable
- Foreshank extract
Koofteh Tabrizi
As its name suggests, Tabrizi meatballs are one of the dishes of the Azerbaijan region. It has become widespread due to its delicious taste and is also cooked and consumed in other cities of Iran. Tabrizi meatballs are cooked in other cities of Iran with the same ingredients and composition. But eating local food in the same city has another benefit. So, we suggest that if you travel to this beautiful city with a Tabriz tour, you should include tasting this meatball in your itinerary.
Ingredients of Koofteh Tabrizi:
- Iranian rice
- Cotyledons
- Meat
- Vegetable
- Walnut
- Plum
- Barberry
- Onion
- Egg
Dolma (Dolmeh)
Dolma (or Dolmeh in Persian) is one of the local dishes of Iran, which is cooked and consumed everywhere in Iran. Dolmeh literally means stuffing and this name gives us a detailed description of this dish, which is one of the most popular and best local dishes in Iran.
Ingredients of Dolma:
- Grape leaves
- Meat
- Iranian rice
- Cotyledons
- Aromatic vegetables
- Onion
- Spices, salt, and oil
Kashk Bademjan
Kashk Bademjan is one of the best traditional dishes of Iran, which adorns Iranian tables at most parties and banquets. This dish is an extremely delicious and complete meal along with fresh bread and vegetables. Depending on your taste, you can add walnuts to this mixture.
Kashk Bademjan ingredients:
- Curd
- Eggplant
- Garlic
- Onion
- Mint
- Turmeric, salt, pepper, and oil
- walnut
Mirza Ghassemi
The origin of Mirza Gassemi is Gilan. About the history of this delicious food, it has been said that the ruler of Gilan in 1230 AH was a person named Mirza Gassem Khan Qajar and he had a taste for cooking. By trial and error, Mirza Gassem Khan succeeded in inventing this unique taste by combining garlic, grilled eggplant, tomatoes, and eggs. He then put his name on this dish. The smoky taste of this dish comes from grilled eggplant, and this grilling technique has made it possible to use a little oil in cooking this dish, while it is a completely vegetarian and low-fat dish, its taste is also very pleasant.
Ingredients for Mirza Ghassemi:
- Grilled eggplant
- Garlic
- Tomato
- Egg
Be Sure to Taste the Traditional Foods of Iran!
The variety of local Iranian dishes is endless. From delicious desserts like Shole Zarad and Faloodeh to all kinds of Khagineh and cold soups like cucumber broth. Introducing all the local dishes of Iranian cities is a very difficult task and cannot be included in just one article. For this reason, here we tried to introduce the most famous local dishes of Iran to you. Have you eaten any other Iranian food? In your opinion, what food or other foods are missing from the list of Iranian local foods?
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