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Chenje: Skewered and grilled cubes of meat. Iranian equivalent of shish kebab. [23] Shashlik: A popular form of shish kebab. In Iranian cuisine, shashlik is usually in form of large chunks. Kabab tabei: Homemade grilled meat, prepared on the pan. [24] Bonab kabab: A type of kebab that is made of ground lamb, onion, and salt in the city of Bonab.
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.
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 ...
Koobideh - is an Iranian minced meat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions. [6] Jujeh - grilled chunks of chicken, sometimes with bone, sometimes boneless. [7] Soltani - soltānī, meaning "(a meal) in the style of a sultan." Typically it is combo plate of barg and koobideh plus rice.
Cuisine in Iran is considered to be one of the most ancient forms of cuisine around the world. Bread is arguably the most important food in Iran, with a large variety of different bread, some of the most popular of which include: nan and hamir, which are baked in large clay ovens (also called "tenurs"). In Iranian cuisine, there are many dishes ...
[2] [3] [4] [1] The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati's ʿAlī Nāma. [5] [6] It was first used in English in Qanoon-e-Islam in 1832, [7] and then by James Wise in 1883. [8] The languages of the region of the kofta's origin have adopted the word with minor phonetic variations. [9]
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 ...
Gheimeh, gheymeh, or qeimeh (Persian: قیمه) is an Iranian stew consisting of diced mutton, tomatoes, split peas, onion, and dried lime, garnished with golden, thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and is usually served with white rice ( polow ).