Best Iranian Foods
- heliya erfani
- 4 months ago
Do you know the best Iranian foods?
Familiarity with the diversity and richness of Iranian cuisine is essential, as food is directly related to the culture and civilization of any land. The older and more prosperous a civilization is, the greater the diversity and quality of its food. This process is most clear in Iranian cuisine, and undoubtedly, Iran is among the nations that can proudly speak about the taste, variety, and quality of its national foods. In this brief article, we aim to introduce some of the best Iranian dishes and highlight the attractions of Iranian cuisine for tourists—dishes that evoke pleasant memories of traveling to Iran for every visitor.
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List of the Best Iranian Foods That You Can’t Get Enough Of:
Chelo kebab is one of the most famous Iranian dishes in the world. Chelo Kebab is categorized into various types, including Kebab Barg, Koobideh, Chenjeh, Shishlik, and Soltani. The meat required for this dish varies depending on the type, sourced from lamb, beef, or chicken, although the most popular type is Koobideh made with lamb.
The common form of Chelo kebab has been attributed to Naser al-Din Shah based on the book of Qajar history. According to Mirza Mohammad Reza Motamed al-Ketab, Naser al-Din Shah ordered the chef to prepare a Caucasian dish, which is the early form of today’s Koobideh. The cooking process of this imported dish later changed, leading it closer to the shape and flavor of modern Koobideh.
The oldest Chelo Kebab restaurant in Tehran dates back about 120 years. According to E’temad al-Saltaneh, it was located in Tehran’s market and called “Nayeeb.”
The cooking method of Koobideh is quite challenging and is typically categorized as one of the dishes made by grillers. So, the name “Koobideh” stems from the way the meat is prepared; to make a good kebab, lamb meat is flattened and placed in large mortars, mixed with salt and pepper, and then pounded for hours with large wooden pestles until it becomes a sticky paste. The meat is ready for skewering and cooking over charcoal.
Aside from serving Koobideh with rice, commonly referred to as Chelo Kebab, it has also been traditionally eaten with Sangak bread. Sumac is often used as a suitable spice to kebab. Additionally, raw onions and basil are usually served alongside this dish.
Ghormeh Sabzi is one of the most famous types of Iranian dishes, and in terms of flavor, calories, and smell, it deserves to be counted among the best foods in the world. This Iranian food has a history of 2,000 years and is considered a national dish because it cannot be limited to any specific region or ethnic group in Iran, as it is widely made throughout the country, also with variations in cooking methods and ingredients.
The initial origins of this Iranian stew can be traced back to the nomadic Turkic-speaking Aq Qoyunlu tribes, who were particularly renowned for their livestock and agriculture among Iranian communities. To preserve lamb meat during winter, they had a fascinating method: after slaughtering the sheep, they would cut the meat and sauté it in lamb fat with salt before storing it in jars for the winter.
Fesenjan is a distinctly Iranian dish that can be divided into various types based on its ingredients. Despite differences in the raw materials, all follow the cooking style of Tehran fesenjan. Its origins can be traced back to Mazandaran.
Some researchers believe that Fesenjan dates back to the Sassanid era when Iranians cooked it as a Nowruz food in the last days of March. The interesting thing to note is that the Arabicized word Fesenjan is the ancient name of Espangdan.
Some well-known types of fesenjan include Tehran fesenjan, meat fesenjan, small meatball fesenjan, pumpkin fesenjan, almond fesenjan, pistachio fesenjan, hazelnut fesenjan, Rashti fesenjan, fish fesenjan, turkey fesenjan, beet fesenjan, dried plum fesenjan, yogurt fesenjan, eggplant fesenjan, Mazani fesenjan, quince fesenjan, carrot fesenjan, pomegranate fesenjan, and Circassian chicken fesenjan.
Tahchin is a delicious and popular Iranian dish with rice, chicken (or other meats), yogurt, saffron, and eggs. It has a soft texture and a delightful flavor. Tahchin can be prepared with various types of meat, such as chicken, lamb, and even vegetables. It is part of Iran’s rich culinary culture and is served as a special and delicious dish at gatherings and celebrations.
You can enjoy this authentic and tasty dish at various traditional restaurants throughout the city.
Ash Reshteh is the most popular Iranian soup a special place in Iranian culture and Iranian families in all seasons of the year, especially in cold weather. This hearty dish is a satisfying blend of thin noodles, legumes, aromatic herbs, and traditional flavor enhancers like curd, served as a complete and satisfying meal.
Ash Reshteh plays an important role in Iranian culture and is often served on various occasions, such as during the month of Muharram, Yalda Night, and Nowruz.
The history of Ash Reshtehh dates back to ancient times when Ashes were popular as a part of the daily diet among Iranian families. Over time, this dish evolved into its present form. Also, Ash Reshteh is popular in neighboring countries, with slight recipe variations.
The use of different vegetables in noodles, beans, and curd in this soup has turned it into a complete and nutritious meal that can meet the nutritional needs of the body in one meal. Ash Reshteh is a prominent example of the richness of Iranian cuisine, showcasing the art of combining diverse ingredients.
Ultimately, Ash Reshteh is more than just a dish; it is a part of Iranian cultural and historical identity. This traditional soup, with its unique aroma and flavor, keeps alive memories of family gatherings and traditional ceremonies, passed down from generation to generation, telling the story of Iran’s rich culture and ancient history.
Dizi, also known as Abgoosht, is one of the oldest and most dishes in Iranian cuisine with a rich history in the nation’s culinary culture. Serving this dish is a delightful experience, evoking memories of authentic flavors, traditional gatherings, and warm camaraderie. The history of this dish dates back to pre-Islamic times, and it has remained one of the most beloved dishes among Iranians since then. The main ingredients of Dizi include lamb, beans, potatoes, onions, tomatoes, and spices. Dizi is famous for its delicious and nutritious taste and unique method of preparation and serving.
Sabzi Polo with Fish is a traditional Iranian dish, especially popular to prepare during the Persian New Year (Nowruz). Although this delicious dish is commonly served at Nowruz celebrations, its presence on festive tables does not date back to the holiday itself. The tradition of serving Sabzi Polo with Fish likely became popular several centuries after the ancient celebration of Nowruz began.
In Iranian culture, fish holds symbolic significance. Due to its water connection, considered a sacred element, fish has historically been associated with blessings, purity, and abundance. Its image as a symbol of prosperity and sustenance can be found on pottery, jewelry, and various artifacts, often alongside Anahita, the goddess of water.
One of the oldest known depictions of a fish symbol is found on a gold figurine from the “Amu Darya Treasure,” discovered at the ancient site of Takht-e Qobad, dating back to the Achaemenid era. By engraving the image of fish on household items, jewelry, inscriptions, and more, Iranians sought to carry the blessings and purity with water in their lives.
This reverence for fish as a valuable creature is the origin of its presence on every Iranian table during the New Year’s Eve celebration. Symbolically, by eating (or “sacrificing”) the fish, Iranians express their gratitude for God’s blessings and offer thanks for the abundance they have received.
Koofteh, like Abgoosht, is a distinctly Iranian dish, though similar versions exist under the same or related names in regions like India, the Caucasus, Asia Minor, East Asia, North Africa, and Southern Europe. The cooking method for various types of Koofteh is similar, with the main difference lying in the fillings placed inside each type.
Iranian varieties include Tabriz Koofteh, rice Koofteh, Gheimeh Rizeh, dill and fava bean Koofteh, Kashan Koofteh, Ma’alli Koofteh, and Gonjeshki Koofteh. International versions include egg croquettes, meat croquettes, fish croquettes, red lentil meatballs, Indian sparrow-sized Koofteh, Danish Koofteh, meatloaf, vegetable meatloaf, sausage and egg meatloaf, liver meatloaf, spinach meatloaf, mushroom and olive meatloaf, Japanese meatloaf, fish Koofteh, fish meatloaf, and shrimp meatloaf.
The main ingredients of this stew include red meat, which is sometimes replaced with chicken in certain regions, a special mix of herbs consisting of green onions, parsley, coriander, and a bit of fenugreek, along with beans, dried lime (limo Omani), and onions. Rice forms the accompanying portion of the dish, completing this delicious stew.
The special day has been designated for its preparation, known as World Qormeh Sabzi Day. This day aligns with the solar calendar and falls on the first Saturday of Azar (December), approximately three days after Thanksgiving in the West.
Abgoosht is another traditional Iranian dish with various types such as Bozbash, Curd (Kashk), Wheat(Gandom), Bulgur, and more. It is prepared using a combination of meat and sheep tail, tomatoes, potatoes, and various legumes like chickpeas and beans. This dish is consumed in two parts: first, the broth is eaten as a stew with bread, and then the remaining ingredients, either mashed or not, are placed inside the bread with various condiments such as onions, pickles, and fresh herbs.
The cooking process requires time; therefore, abgoosht is usually prepared earlier than any other dish to allow it to simmer and develop its unique flavor and color.
In the review of historical documents, the oldest document that mentions the method of cooking Abgousht is Divan Atameh, which is one of the cooking treatises of the Shah Ismail Safavi period. In this book, Abgousht is placed in the food section that is categorized under the heading of “Nokhodab” (chickpea soup).
With their rich diversity and unique flavors, Iranian dishes are considered one of the most attractive cultural aspects of Iran for tourists.
For travelers looking to explore the rich culture and unparalleled culinary variety, visiting this country can be an unforgettable experience. With its diverse climates, Iran offers a variety of foods in its different regions. For instance, in the northern and southern areas near the sea, seafood is highly popular, while in mountainous regions, dishes are often meat-based and aimed at providing energy and endurance against harsh weather conditions.
These differences not only make Iranian cuisine appealing to foreign tourists but also present an opportunity for a deeper understanding of the culture and traditions of this land. Tourists can expand their palate by traveling to various cities and experiencing local and traditional foods, gaining a better understanding of Iran’s cultural diversity. The Atlas of Flavors can serve as a valuable guide for discovering this diversity and richness in cuisine, accompanying tourists to explore authentic and delicious Iranian dishes.
Discover 51 authentic Iranian dishes in the Atlas of Global Cuisines.
Iranian dishes have a special status among world cuisines due to their unique aromas and flavors, cultural richness, and historical significance. These characteristics have made Iranian cuisine to be known and appreciated not only in the country but also all over the world.
Iranian dishes use spices and flavoring ingredients that create rich and complex tastes. Spices such as saffron, cinnamon, turmeric, and rose petals give the food a unique aroma and flavor. These combinations not only make the food delicious but also possess medicinal properties. Additionally, the various fruits in dishes, such as plums, barberries, and pomegranates, offer unique flavor profiles rarely found in other culinary cultures.
On the other hand, Iranian dishes reflect the climatic diversity and local products but also showcase the history and influences of various cultures that have interacted with Iran over the centuries. These foods play a significant role in various occasions and traditional ceremonies, making them an essential part of the cultural identity of Iranians.
Therefore, Iranian cuisine has found a special place in the hearts and cultures of many due to its deep connection with history, culture, and traditions and its unique and intricate flavors. These foods are a source of discovery and delight, for those interested in global cultures and cuisines.
Iranian dishes, with their variety, unique flavor, and taste, are not only a part of the rich culture but are also known as one of the best food experiences in the world. From aromatic kebabs to rich stews and sweet desserts, every traveler can taste Iran with them. In this article, we mentioned some of the best Iranian dishes. please share your favorite traditional dishes in the comments section.
