A collection of recipes and instructions for making various Iranian foods
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Shami Kebab is one of the original dishes of Khorramabad in Lorestan Province in western Iran. It has many fans and is a fairly sour and very delicious food.
“Briz” in the Bakhtiari language means “to fry”, and “Ab Briz” means meat cooked and fried in its own stock. The word has been abbreviated as “Abriz,” also known as “Owriz.”
Ginger halva is a traditional Iranian confection which is usually served with tea and as a delicious dessert.
People in Ardeh village of Rezvanshahr County, northern Iran, annually cook Zarrineh, a traditional type of pastry indigenous to Gilan Province, and a special variation of halva to celebrate the arrival of spring and the Persian New Year.
Samanu, one of the seven items in the Haft-Seen table of Iranian people during Nowruz, is a sweet paste whose cooking is traced back to the pre-Islamic Persia.
Qayqanaq is an Iranian snack made with flour, eggs and sugar, almost similar to the common pancakes made in other parts of the world.