88. Iranian cuisine

Iranian cuisine by chef Pierre, with Mona’s precious help
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- I really like any of my meals in Iran. Let me try to describe the delicious meals I ate there.
Ghormesabzi
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- This typical meal is composed of a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the dried fenugreek leaves (a spice).
- This mixture is cooked with kidney beans or yellow split-peas, yellow or red onions, black lime, and turmeric-seasoned lamb or beef.
- The dish is then served with "chelow" (Persian parboiled and steamed rice) or over "tahchin" (see below).
Tahchin
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- "Tahchin" is a traditional Persian rice dish full of saffron and great flavors consisting of rice, yogurt and eggs. Some versions of the dish are more elaborate, folding in chicken fillets, vegetables, fish or red meat.
Taftun
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- "Taftun" or "nân-e tâftun" is a leavened flour bread from Iranian, Pakistani and Indian cuisines. This bread is made with milk, yoghurt and eggs and baked in a clay oven
Barbari
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- "Barbari" or "nan barbari" is a popular traditional Persian flat bread with a crisp crust and light airy texture. "Nan" means bread in Farsi. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast: "sobhaneh".
Abgoosht
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- Abgoosht means “meat broth” word by word, but it is so much more! It is a delightful combination of the most tender meat and potatoes plus, vegetables, spices, and legumes. Then there is the broth mixed with pieces of "sangak" or lavash bread; that is the best part of the “meat broth” called "tileet".
Fesenjan
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- This meal is composed of walnut powder, rice, pieces of chicken, fried onion, pomegranate and spices
Beryani
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- A long and thin tortilla containing mashed sheep meat with tomatoes, onions and some green vegetables.
Doogh
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- "Doogh" is a cold savory yogurt-based beverage that is mixed with salt. "Doogh" has wonderful health benefits. Due to the friendly bacteria found in yogurt, "Doogh" aids digestion, boosts the immune system, prevents inflammation and other infections
Kashkbademjan
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- Basically, it’s grilled eggplant with fried grilled mashed onion, curd, dried mint and spices.
Gheymeh
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- "Khoresh Gheymeh" is a beef and split pea stew which is a very traditional and popular Iranian stew with saffron potatoes that is served over either white rice or "aromatic rice". The "aromatic rice" is a version of steamed white rice where Persian rice spice blend is sprinkled on the rice before steaming it.
- Here is a link to a great recipe of gheymeh recommended by Mona:
- https://persianmama.com/khoresh-gheymeh-beef-and-split-pea-stew/
Gaz
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- "Gaz" is a traditional Iranian confectionery, a speciality of the province of Esfahan. The gaz is composed of Angobin gas (a sweet exudate produced by shrubs, giving its named to the confectionery), sugar, water, egg whites and pistachio or almond chips. It can be flavored with rose water.
Nabat
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- The "nabat" is a confectionery made of saffron sugar crystals. The "nabat" can be found in pieces, on a string or on a stick. The "nabat" is traditionally used to sweeten tea or during weddings, since it is a symbol of sweetness in life for newlyweds.
Now, your turn!
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- By going to an Iranian restaurant or travelling in Iran, I can guarantee you delicious food meals. And if you need to remember one Farsi word, it is “khoshmaze”, meaning delicious.
- Do you know more Iranian meals that I should try? Please suggest them in the comments of this article.

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