Iranian cuisine, like the carpet of this country, is basically the art of the people, which has been raised by the women and girls of the cities and villages of this land in the homes of simple or even poor people. The culinary tradition is one of the most enduring heritage of Iranian culture and civilization. There is no ritual in Iran that has no place to eat. In the legendary history of Iran, it is said that cooking and eating began during the reign of Zahak. (Legendary tyrant king)
Before that, the demons were familiar with this art and cooked a variety of delicious foods and delicacies. But the oldest manuscripts related to Persian cuisine date back to the Sassanid era, in which the word “Kawligari” (in the Pahlavi language) was used to refer to it.
Now, with the development and flourishing of communities and the facilitation of travel culture, food has become a destination for tourism, and every day countless tourists travel to different countries just to taste or observe the cooking process of some foods, but what can be said for sure is food. Iranian is very unknown and all tourists who have experienced eating it mention it as a delicious, healthy and tasty food.
TOP TEN OF MOST POPULAR PERSIAN FOOD
1_ CHELO KABAB KOBIDEH
Chelokbab is one of the most original and famous Iranian dishes. This dish consists of butter and kebab, which is lamb and is consumed with sumac, tomatoes, rice and bread. Usually Iranians like to eat this food in restaurants and outside the house with family members or friends. In most Iranian restaurants abroad, this food is definitely on the restaurant menu
2_ KOFTEH (MEATBALL)
Tabrizi meatballs is one of the famous and popular types of Iranian meatballs, which, as its name suggests, originally belongs to Shohreh Tabriz. This delicious meatball has spread all over the country due to its very good taste and is cooked in almost all cities of Iran and has even reached world fame.
In this dish, a variety of fragrant vegetables are used and traditionally, the meat of this meatball is pounded in a stone mortar with a wooden mortar and gradually vegetables and cobs are added to it. Nowadays, instead of chopping meat in a mortar, it is often minced several times to make the process easier. Finally, put the boiled egg, walnuts and prunes in it and decorate with a mixture of hot onion and barberry. In the water of this dish, tomato paste and saffron are used as a seasoning.
3_ GHORME SABZI ( HERB STEW)
Qormeh Sabzi or vegetable stew is one of the most famous Iranian stews and one of the national dishes of Iran, which is usually served with rice (pilaf).
The first Saturday in the month of Azar is called the International Green Day, which is approximately three days after Thanksgiving in the West.
Chives are a national food for Iranians and are used in all parts of Iran. This dish is between 2000 and 5000 years old, the vegetable ingredients in this stew are different according to each region and it is at least three or four different types of vegetables with beans and red meat, although the type of vegetables used and the age of this dish along with The presence of rice in this dish shows that the main origin of this stew is in the northern regions of the country, especially Gilan.
4_ KHORESHT _E FESENJON (WALNUT STEW)
Fesanjan stew is one of the original Iranian stews. In cooking this stew, pistachio or walnut kernels, sour or sweet pomegranate paste (or cherry paste), small pieces of chicken or red meat are used and consumed with rice. The originality of this food is for Rafsanjan region of Kerman province
This food is made in most parts of Iran. Apart from walnut kernels, which are the main ingredient in Fosanjan, other ingredients are selected according to the cook’s taste or the taste of the climate. For example, in the north of the country, and especially in the Gilak areas, the meat of birds such as ducks is used in cooking Fosanjan, or in the center of Iran, the red meat of cattle is used in cooking in the form of grated and finely chopped.
To cook fesnjan, walnut kernels are ground and used in stew. Fosanjan stew is generally an expensive food and has sometimes been used to save other nuts (sesame seeds).
5_ JOOJE KEBAB (CHICKEN KEBAB)
Roast chicken is one of the original Iranian dishes and one of the traditional Iranian kebabs. In grilling chicken, the eaten pieces of chicken are placed in a bowl full of lemon juice, chopped onion, saffron and spices for about a long time (about three hours), and after the pieces of meat are flavored, they are placed on a long skewer. They kill and grill on the grill over a direct fire. Kebab chicken is one of the most popular foods among Iranians.
In fact, it can be said that one of the most common foods of Iranians in picnics and rounds in nature is this chicken kebab, which can be easily grilled by making a simple brazier consisting of several pieces of stone
6_TAH CHIN (LAYERED SAFFRON RICE AND CHICKEN)
Tahchin is an Iranian dish made from a mixture of rice, a variety of meats such as chicken, yogurt, eggs and a lot of saffron. Due to its beautiful shape and form, Tahchin is one of the formal and suitable dishes of parties, such as a wedding celebration, which consists of two parts: The first is the thick crust of a saffron pot in which some cooked meat or chicken is molded. The second is the white challah that is poured on the Tahdig (crispy rice) and is placed under the Tahdig or next to it when eating, and is actually a complement to it. The white chalk section can be removed, and in dining halls, Tahchin is often made in the same way as the cortex, although this method is less common in homes.
Another characteristic of the originality of Tahchin is the type of arrangement of side dishes such as pistachio kernels or barberry, which can give a special beauty to this food.
Abgosht, Shorba (in Azeri and central Asia countries even in Kashghar in north west of China) or Dizi is one of the traditional foods of Iran. Mutton and tail of mutton, tomato (or tomato paste) and chickpeas are used in cooking broth. A dilute food made by cooking meat, onions, potatoes, and peas, which are eaten in two stages. First, water is mixed with slices of bread and eaten (telite). The rest of the ingredients can be eaten with a meat grinder, thoroughly beaten or not, with bread, onions and condiments such as pickles and vegetables (minced meat), and it takes a long time to cook it. The heat is uniform and high, and it is called stone daisy, and some people taste the dry bread in the dish by slicing it.
8_ SABZI POLO MAHI ( VEGETABLE PILAF WITH FISH)
Vegetable pilaf with fish is one of the delicious and popular types of Iranian food, which is often used as a dinner for the beginning of spring or the celebration of Nowruz in the north of Iran with the Caspian Sea fish and in the center, west or even east of Iran with fish. Trout is cooked in the south of Iran with a variety of Persian Gulf fish along with special spices from those areas.
Vegetable pilaf is one of the types of pilaf in Iranian cuisine. Vegetables are eaten with chicken or meat or fried fish. Vegetables, pilaf with fish and cocoa has long been a vegetable of Iranians. This pilaf can be prepared with vegetables that you can prepare yourself with a combination of parsley, coriander, chamomile, leeks, or from ready-made vegetables at the rate of 400 grams per kilogram of rice.
9_ KHORESHT_E GHEIMEH (YELLOW SPLIT PEAS STEW)
Ghimeh stew is one of the Iranian dishes. This stew is a popular food among Iranians. To cook it, tomato paste and fried onions, chickpeas, red meat, potatoes and dried lemon (Amani lemon) are used as flavorings. The spice that is usually added at the end of cooking time is cinnamon, to give it a special aroma, add some solution and rose water.
This stew is served with pilaf and in most cases saffron is used to flavor rice more.
It is also prepared on many religious occasions in Iran as a vow and distributed among ordinary people and participants in ceremonies. The best type of meat for the stew is ground beef or mutton head meat. In another type of stuffing called eggplant stuffing, instead of potatoes, eggplant is used along with stuffing, which is also very popular, especially in the center and desert regions of Iran
10_ BAGHALI POLO MAHICHEH ( BROAED BEAN AND RICE WITH LAMB SHANK)
Broaed bean and rice with lamb shank is one of the types of traditional Iranian food that can be considered in the category of Iranian parliamentary dishes that are used for special parties such as weddings.
Bean pilaf with muscle is one of the types of traditional Iranian food that has a special place among Iranians.
At the same time, food is very eye-catching and popular, and can be used to decorate Iranian tablecloths with all kinds of special side dishes.
In the menu of most traditional restaurants, especially high-class Iranian restaurants inside and outside the country, you can see the name of this food and less Iranians can easily pass it.