Iranian (Persian) recipes and Iranian (Persian) food – A collection of recipes and instructions for making various Iranian foods
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Preparing votive food in the month of Muharram is one of the traditions of Muslims, especially the people of Iran. During the months of Muharram and Safar on the lunar calendar, Shia Muslims mark the martyrdom anniversary of the third Shia Imam, Hussein ibn Ali, and also the Fourteen Infallibles.
Halva is a type of traditional sweetmeat or confection usually made in different ways. Here, we will review the recipe for a traditional, nutritious Azeri type of halva in which grape syrup is used instead of sugar.
Gozlama is one of the dishes that is cooked in Urmia, the capital city of Iran’s West Azarbaijan province.
The Iranian capital, Tehran, is one of the nation’s largest cities and is home to a whole variety of cultures and traditions. However, local dishes of the capital are little known.
Chertmeh is one of the stews local to Semnan Province in central Iran, which is cooked using the sheep’s inner body parts including tail fat and liver. It is a traditional stew served with rice, which are known as Chertmeh Polo together.
As a common practice among the people of different religions, cultures and nationalities around the globe on the eve or first days of the New Year, Iranians serve their traditional dishes on the initial days of Nowruz. Reshteh Polo is one of these popular dishes which is made on the first Saturday of the new year.
Iranian people serve traditional dishes such as Samanu on the initial days of Nowruz, the Persian New Year.