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Chelow kabab is considered to be the national dish of Iran. [1]Iranian cuisine is the culinary traditions of Iran.Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, [2] [3] [4] it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
Sosis bandari: Traditional sausage with onion, tomato paste, and chili pepper. Nargesi: A type of spinach omelette. Sirabij: A type of garlic omelette. Gondi: Iranian Jewish dish of meatball. Iranian pizza: A typical Iranian pizza. Dopiaza: Traditional Shiraz curry prepared with a large quantity of onions. Joshpara: Azerbaijani meat-filled ...
Persian caviar (ḵāvīar) is incorporated in dishes and often served with egg dishes (some of which are similar to a frittata or omelette). [2] Between 1400 until 1870, the Mazandaran Province was the only place cultivating sugarcane, and it was sometimes eaten with bread and rice.
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The undisputed King of Persian stews is Ghormeh Sabzi, with the Queen being Fesenjan, a pomegranate and walnut chicken stew. The crown jewel of this dish is its unparalleled depth of flavor. A symphony of fenugreek, cilantro, parsley, and dried limes creates a savory-sour symphony, enhanced by the comforting richness of beef and kidney beans. [10]
Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid dynasty's golden age. [1] It is typically served over rice in the Iranian manner. [2] In Iran, it is made with minced meat (lamb, sheep or beef), meatballs ...
Abgoosht served at a traditional-style restaurant in Iran A dizi dish during consumption. Abgoosht (Persian: آبگوشت Âbgušt, pronounced [ɒːbˈɡuːʃt]; literally "meat broth") is an Iranian stew. It is also called dizi (Persian: دیزی, pronounced), which refers to the traditional stoneware crocks it is served in. Some describe it ...
Kuku or kookoo (Persian: کوکو) is an Iranian and dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over [1] or grilled briefly to set the top layer. [2]
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