Persian cuisine, the heart of Iranâs culinary heritage, features rice paired with meats, vegetables, and nuts. Fresh and dried herbs like parsley, mint, and coriander are commonly used. Fruits such as pomegranates, plums, and apricots are often combined with meats and rice. Saffron, cardamom, dried lime, cinnamon, and turmeric are key spices that infuse dishes with distinctive flavors.
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Gerde Bij is a traditional stuffed fish dish from Iran's Gilan province. This culinary treasure highlights the region's rich flavours and unique cooking methods, reflecting the Gilaki people's deep connection to their natural surroundings. Traditionally, Gerde Bij is prepared using a clay pot called a "Gamaj," essential in Gilani cuisine for its ability to slow-cook food, allowing flavours to meld beautifully. The fish, often a local variety, is meticulously cleaned, descaled, and its stomach removed. After washing and drying, it's salted thoroughly, including the head and interior.
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Koofteh Tabrizi, the famous Persian giant meatball, is one of Iranâs most cherished traditional dishes, originating from the historic city of Tabriz. This stuffed meatball is known for its impressive size, intricate filling, and the rich, saffron-infused tomato broth it simmers in. The word kufteh comes from Persian kuftan, meaning âto poundâ or âto grind,â highlighting the meticulous process of combining ground meat, rice, split peas, and fresh herbs to create the perfect texture.
Ingredients and moreAdas Polo is a delicious Persian rice dish, thatâs adorned with lentils, raisins and dates. The lentils provide a source of protein, while the raisins and dates give the dish its natural sweetness. It makes a wholesome vegetarian meal, however if youâre not satisfied with the meatless version, you can add mince/ground beef or lamb to it. Thatâs what I did this time, so that I could tell you how. But if you want my honest opinion, Adas Polo doesnât need any meat.
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Barley soup has always held a special place in Persian culinary culture. Back in the day, it was one of the most popular dishes on the menu at our restaurant in Iran. Customers would often bring their own containers, eager to have them filled with this comforting classicâa true testament to its widespread appeal. This creamy soup is the perfect companion to chilly days. With the earthy richness of mushrooms, the bright zing of lemon, and the hearty texture of barley, itâs as nourishing as it is satisfying. Whether served for lunch or dinner, itâs a dish that warms both the body and soul.
Ingredients and more"Kaleh Joosh" is one of the traditional Iranian dishes made from key ingredients such as kashk (fermented yoghurt commonly used in Persian cuisine, also available at Middle Eastern shops or online) and onions, resulting in a unique and distinctive flavour from the combination of its primary components. As a significant amount of Kashk is used in preparing "Kaleh Joosh," it becomes a rich source of calcium, offering exceptional properties. It's important to note that different regions may have variations of this dish. The authenticity of this dish is associated with the province of Isfahan, and other provinces like Yazd, Zanjan, Semnan, and Khorasan also prepare it in their distinctive styles.
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Kabab Koobideh is made from ground lamb or beef or a mix of both. It simply translates to slammed kabab, because of how it was made traditionally in the past. The meat was placed on a large stone and got smashed with a wooden mallet. It is usually served with rice or bread. Both options are also served with grilled tomatoes and sumac on the table for garnishing. I personally love it with bread, fresh basil and sliced onions. If you go to an Iranian restaurant, Kabab Koobideh is definitely one of the Kabab dishes on the menu. Being inexpensive but at the same time very juicy and tasty makes Kabab Koobideh one of the most ordered in any Persian restaurant or household.
Ingredients and moreGhormeh Sabzi is a Persian classic! This hearty lamb stew is packed with herbs, giving it a multifaceted flavour. When you ask Iranians about their favourite food most of them will say itâs Ghormeh Sabzi.
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Ab Doogh Khiar is a refreshing, cold yogurt soup with cucumbers, herbs, raisins and walnuts. We dunk pieces of bread in it, making the soup nice and filling without being too heavy. Itâs the ideal lunch or dinner for hot summer days. The basis of this cold yoghurt soup is a Persian yoghurt drink called Doogh, similar to Turkish Ayran. You can easily make it yourself! I recommend using strained yogurt, a sour tasting one would be ideal. You can find it in Turkish or Iranian supermarkets. But if you donât have access to one, donât worry. You can also use Greek or Greek style yogurt and your Ab Doogh Khiar will be just as refreshing.
Ingredients and moreMirza Ghasemi is a flavourful Persian aubergines/eggplant dip from northern Iran. If you tried my previous Mirza Ghasemi recipe, I encourage you to give this one a go as well, whether you want to serve it with real or vegan eggs. In this recipe the smoked aubergines are at the forefront of the dish, not being overpowered by the tomatoes, eggs or any other flavours. I promise you, it tastes like a piece of heaven.
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Aabgoosht is a traditional Persian potato bean and lamb stew. The name Aabgoosht translates to âwater meatâ, perhaps because the original recipe, which is hundreds of years old, consisted only of meat, legumes and water. This made it a nutritious, high-energy dish.
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