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This is a list of Iranian foods and dishes. Iranian cuisine (Persian cuisine) comprises the cooking traditions of Iran . Iran's culinary culture has historically influenced the cuisines of the neighboring regions , including Caucasian cuisine , Turkish cuisine , Levantine cuisine , Greek cuisine , Central Asian cuisine , and Russian cuisine .
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.
Chighitma, also spelled chighirtma (Azeri: چیغیتما) is a dish from Ardabil usually served as breakfast and accompanied by local bread. The meaning of the name chighitma is literally "to scream," which comes from the method of cooking. [1] The skill of cooking chighitma was placed on Iran's list of intangible cultural heritage. [2] [3]
Wakey Wakey, Eggs and Bakey. Fast-food breakfasts offer plenty of conveniences, like quickly pulling up to a McDonald's drive-thru to grab an egg McMuffin on your way to work.
In India, Mumbai, Pune and Hyderabad boast a number of Irani cafés, which are very popular for Irani chai (tea). [4] [5] In the 1950s, there were 350 Irani cafés in Mumbai; only 25 remained in the city as of 2005. [1] Meanwhile, in Hyderabad, it is estimated that the number of Irani cafés has shrunk from 450 in the 2000s to 125 in 2024. [6]
Tashrib (or tashreeb) is a soup made of chickpeas, onions, and chicken or lamb meat, often served on top of bread at breakfast. [8] [9] Tashrib is similar to a Syrian dish called fatta and an Iraqi dish called tashghib. There are variations of the dish that may include more toppings like lentils, noodles, and pomegranate. [9]
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In Persian sangak means "pebble". The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: one that has no toppings; and a more expensive variety traditionally topped with onion seeds but more commonly with sesame seeds, [2] or, more rarely, with cumin, black cumin, caraway or even dried aromatic herbs.