Foods and Recipes

The 4th edition of “Economic Cooperation Organisation (ECO) – Silk Road Food Festival” was recently held in Zanjan province, northeastern Iran.

The Shooshtari Pilaf is a local food indigenous to southern Iran and served especially in celebrations and parties.

“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.”

Maash Pati or mung beans stew is one of the local dishes of Golestan province in northern Iran which is served in different seasons, but mostly in winter and spring.

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.

Baklava is a sweet dessert pastry made of layers of filo filled with chopped nuts sweetened and held together with syrup or honey. It is popular in Iran, Turkey, the Caucasus, the Balkans, and some West Asian states.

Qayqanaq is an Iranian snack made with flour, eggs and sugar, almost similar to the common pancakes made in other parts of the world.

Badkoubeh Kookoo is one of the most important and yummy local dishes made in the north of Iran.

Maani-Pilaf is a tasty and colourful local Iranian food made with several ingredients, including rice and meat.

Gheymeh Rizeh, a local dish originally made in Iran’s Isfahan, is prepared with small meatballs, chickpea flour and fragrant green-leaf vegetables.

Piazoo, a traditional food usually made in the Iranian city of Zanjan, is yet another Persian dish that tastes good and is worth trying.

The Iranian breakfast table is a perfect and simple serving with a healthy diversity, ranging from simple bread and cheese to more complicated dishes like Kalleh Pacheh.

Baastermeh, also known as Baastermeh-Pilau, is a delicious local food of the northern Iranian Golestan Province and usually cooked by Turkmens.

Sir-Qalyeh is one of the most popular dishes of northern Iranian province of Gilan, which ranks first in the country as far as the diversity of local foods is concerned.

Sosis Bandari, which literally means “Port Sausage”, is a simple Iranian spicy dish that belongs to the country’s southern regions near the Persian Gulf.

Lakh Lakh is one of the local foods of Bushehr Province in southern Iran. The meal is made in two ways, one with dried lemons and the other with Tamarind.

The fourth Festival of Food and Colourful Dining Tables was held in the iconic Milad Tower in Tehran.

The coriander kebab is a traditional food made in the city of Maku and Azarbaijan region, northwestern Iran.

Celery stew is one of the original Iranian stews made from chopped lamb or veal, celery, mint and parsley.

Dandeh Kebab is one of the original dishes of the Iranian western province of Kermanshah, which is offered to domestic and foreign tourists around Taq-e Bostan historical cultural complex.

The prune broth is a very nutritious traditional Iranian food which is suitable for all people, especially during autumn.

Beryani is one of the famous Iranian dishes made especially in the central Iranian province of Isfahan. The food has become known around the world and has many fans among Iranians.

If you like sweet dishes and carrots, then you should try Havij-Polo (Rice with Carrots) which is an original and yummy Iranian food.