Iranian Foods, also known as Iran Dishes or Persian Cuisine, are healthy, eclectic, and really delicious meals and edibles with many fans all around the world. You may have heard of the Unesco creative city of food Rasht, Gilan; it is located in Iran. The blog post in front of you wholly and briefly reviews the roots of the fantastic cuisines of Iran meals and then introduces them in more detail. So, here you go with the best Persian dishes.
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Iran is an ancient country with thousands of years of civilization. There have been various nations since ancient Persia. Moreover, the Great Iran land contains multiple climate types, which lead to various agricultural products. So, numerous food recipes were formed during the history of this old country, which now the whole world knows as Iranian Dishes or Iran Meals.
Furthermore, ancient Iranian scientists like Abu Ali Sina, Zakaria Razi, Jorjani, Heravi, Jalaloddin Mohammad Esfahani, Jaber Ebne Hayyan, Jozajani, etc., have constantly been researching human health during their scientific lives. They used to teach people how to cook healthy meals. This way, many foodstuffs with medical benefits were developed. And as you will see in the their recipes, the best Persian dishes are the most healthies, too.
In the following section, you will learn about the most famous Persian cuisines, such as Irani kabab, Iranian chicken dishes, rice, Iran meals, and so on. Stay with this article to see healthy ingredients and recipes for Persian dishes and stews.
Kabab is a Farsi word that stands for any edible that is cooked with barbeque. In other words, any foodstuffs that you grill is called Kabab (or Kebab). The Irani Kabab is the most famous Persian cuisine, not only in Iran but also all over the world. The reputation of Kebab in Iran mostly belongs to barbequed meats and chickens rather than grilled vegetables. Here you go with the best types of Irani Kebabs, such as Koobide, Shishlik, Chenje, etc., with their recipes.
Chelo is a unique Iranian rice dish that is cooked with a special recipe using butter and saffron. Any rice Iranian dish, including meat-based Kababs, is called Chelo Kabab (چلو کباب). There are various types of Persian food Kebab that any of them besides a Chelo would be Chelo Kebab. Remember, the best side dishes for Iranian Chelo Kabab are basil and grilled tomato.
Koobideh (کوبیده) is the most reputable Persian Kebab. It is made of lamb and beef in equal proportions, minced with onion, and flavored with salt and pepper. The critical point of the Iranian Koobideh recipe is kneading the components patiently until they form a paste that sticks to the skewer and doesn't fall while being grilled.
The Persian Shish Kabob, also called Shishlik (شیشلیک) is the other popular Persian food. To say briefly, Shishlik Irani Kabab is grilled, marinated rib chops of meat. Iranian people eat Shishlik whenever they want to celebrate an important event.
Chenje (چنجه) is very similar to Shishlik; the only difference is that the meat used in Shishlik must be bone-in meat, but in Chenje, there is no bone, and the meat is pure. Chenje is a Persian beef kebab; nevertheless, many people prefer it with lamb meat because it makes your Irani kebab more delicate.
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Kabab Tabei (کباب تابهای) is made of Persian meatballs, and the chef fries them with a little press in the pan. It is also known as the Persian burger if you serve it with bread. Otherwise, Tabei Kebab should be served alongside a Persian rice dish. What you have met until now were only meat types of Irani Kebab. The other kinds of Kabab Persian cuisine in Iran include grilled chicken, fish, and vegetables, which you will study in the following sections.
Persian food recipes with chicken are countless; there are stews, kebabs, snacks, soups, etc., with chicken. Persian curry (مرغ کاری), for example, is one of the Iranian chicken recipes that you won't forget if you try it once. Here are the most prominent Iranian chicken dishes that you should taste if you come to Iran or an Iranian restaurant.
Irani chicken kebab (جوجه کباب), as mentioned before, is a Persian kabab made of marinated boneless bone-in chicken. The most vital flavor of Persian chicken kebab is saffron. Remember not to add saffron at the first step of marination; it is best to add it just before grilling.
The best Iranian chicken and rice recipe is Zereshk Polo with Chicken (زرشک پلو با مرغ). Persian rice with chicken, Zereshk Polo, includes Persian saffron rice on which there is dried barberry, fried in butter and saffron, and chicken fried and then cooked in a special tomato sauce. Folks usually garnish their Zereshk Polos with Iranian pistachios and saffroned-rice.
Akbar Jooje (اکبر جوجه) is rooted in the north of Iran, where there are pomegranates, olives, and walnuts in every tiny grocery shop. Iranian pomegranate chicken, known as Akbar Jooje, is fried chicken that is served in a pomegranate paste sauce. It will be best if you serve olives and walnuts beside this Iranian dish.
The stew Ghormeh sabzi Persian (قرمه سبزی), also known as the Persian dish Ghormeh sabzi, is the most beloved Iranian stew. What makes this dish outstanding is not its meat or beans; it is Persian Sabzi and dried lime. Sabzi is the Farsi name for a specific group of vegetables, including fenugreek, parsley, coriander, spinach, leek, etc. So, the Iranian vegetable stew with dried lime is Qorme Sabzi.
To cook a delicious ghorme Sabzi, first, chop the vegetables in tiny millimeters, then fry them in a pan. After that, fry some chopped onion in a pot with beef and then add the fried vegetables to them. After that, add beans and water to the stew and let all the components boil for a couple of hours. Finally, add dried lime, salt, paper, and a pinch of turmeric and let them be well-cooked for another hour.
Iranian lamb shank is so prevalent in the whole world's restaurants. The green Persian rice, Baghali Polo, is a mixture of Irani rice, broad beans, and dill, which has a memorable and great taste when cooked together. This green rice with Persian lambs is called Baghali Polo ba Mahiche (باقالی پلو با ماهیچه) and has many fans.
Fesenjan (فسنجان), also called Fesenjoon (فسنجون) by its lovers, is a Persian stew (Khoresht) with these basic materials: pomegranate paste, walnut, saffron, and chicken or meatballs as you prefer. The critical point of cooking a delicious Fesenjoon Persian Khoresht is to let it boil slowly for about three or more hours. It releases the walnut oils, making the stew taste fantastic.
Tahchin (ته چین) refers to a unique recipe for cooking Iran rice. It is actually one of the great Iran foods. In this recipe, the chef first boils the rice and then mixes it with saffron, butter, dense yogurt, cinnamon powder, and egg yolk. Then, they let it be simmered in an oiled pot. But wait! What makes Persian Tahchin such a fantastic meal is its fillings. You can fill it with a layer of chicken, meat, and eggplant. And the best filling in the author's idea is a combination of aubergine with beef.
Dizi (دیزی) or Abgoosht (آبگوشت) is one of the other precious Iranian dishes. It includes lamb, peas, potato, tomato, onion, garlic, and tomato paste, all simmered for a couple of hours in water. While simmering, the oil inside the meat will be released, and the water gets dense. It is when you can serve this heavenly food.
A Persian tahdig rice (ته دیگ) could be made of bread, potato, or even some vegetables like lettuce or cabbage on the bottom of the pot with Iranian rice on it. Taste Tahdig Persian Rice with one of the Fesenjan, Ghorme Sabzi, or Gheymeh stews and enjoy one of the finest tidbits in your life.
Dolma (دلمه) is a Persian finger food. It could be considered a vegan dish. The minced meat in the Iranian Dolma in the recipe is optional, and you can omit it. Dolma ingredients are Iranian rice, split peas, minced meat, and Persian sabzi vegetables like leek, parsley, dill, savory, mint, tarragon, coriander, and scallion. The incredible thing about Dolme Persian Dishes is what you fill the ingredients in. You can fill the mixture of ingredients in bell paper or eggplant. Still, a genuine Dolme should be made of rolled grapevine leaves filled with the particular combination mentioned.
Persian kofta (کوفته) is another fantastic food that has roots in Tabriz and Turk cities of Iran. To make a tremendous Koofte, you should make a pate from Persian rice, meat, Sabzi vegetables, split peas, saffron, chickpea flour, and your desired flavors; then make a ball from the paste and put walnut, Persian plume, Aloo Bukhara, risin, raw dates, and cinnamon powder in the balls. Finally, the koofta balls should be steamed in a sauce of tomato paste, onion, and saffron.
Iranian fish dishes are very versatile; Sabzi Polo Mahi (سبزی پلو ماهی) is one of the most essential Persian New Year dishes. For this food, you need to cook the rice with a combination of chopped leek, parsley, dill, coriander, and garlic. Mahi, which is fried fish, should be marinated with saffron and fried in hot oil. In the end, you should serve the Sabzi Polo rice and fried fish pieces alongside.
Persian food vegetarian Aash (آش) is a healthy and nutritious soup-like meal. There are more than thirty-five Aash varieties in Iran's different regions. The essential components are grains and chopped vegetables. The most popular types of Aash include Aash Reshte, Aashe Dough (Dough is a yogurt drink), sour Aash, Rice Aash, etc.
Here you are with the best recipe for a great "Ashe-e Reshte," the Persian vegetarian food with numerous health benefits.
Iranian recipes vegetarians possess another vegan food named Ab Dough Khiar (آبدوغ خیار). This fantastic meal should be served cold and includes water, yogurt, cucumber, raisins, walnuts, chopped Sabzi, dried mint, and Persian bread Lavash. You can add ice to this dish and chill out on your hot summer days.
Iranian aubergine recipes are very diverse because historical Persian scientists comprehended eggplant as a beneficial plant. There are even snacks and sauces made out of aubergine, like Borani Bademjan (بورانی بادمجان). Among all Iranian eggplant dishes, Kashke Bademjan, Mirza Qasemi, and Khoresh Bademjan are the most outstanding ones.
The best eggplant Persian dish, in Iranian's opinion, seems to be Kashke Bademjan (کشک بادمجان). It is made of fried or grilled eggplants, curd, walnuts, fried dried mint, fried onion, and fried garlic. Kashk o Bademjan is best to be served with the Persian bread Sangak and Basil.
Mirza Qasemi (میرزا قاسمی) is the other favored Iranian eggplant dish, which is basically made of barbequed eggplants, garlic, tomato, tomato paste, dried mint, and fried eggs. You can serve both as a meal or as a side dish. Don't forget Persian Sabzi vegetables beside Mirza Ghasemi.
Iranian eggplant stew, Khoresh Bademjan (خورش بادمجان), is a nutritious meal, including beef, split peas, eggplant, tomato, and onion. Persian Khoreshts should all be served with Iranian rice, which is called Polo.
Iranian stew recipes are so manifold, one of which is Gheymeh (قیمه), and it has many fans. This Iranian stew is also known as Qeymeh. It consists of finely chopped beef or lamb, tomato paste, onions, split peas, and thinly sliced french fries. Gheyme is a food for Iranian religious ceremonies.
Persian Lentils and Rice, called Adas Polo (عدس پلو), is the other ceremonial Persian dish. It is made of Irani rice, lentils, raisins, fried onions, and mincemeat or fried eggs, which are optional. Lentil Rice Persian, without minced meat, is a vegetarian food.
Here is the link to the exact recipe for a delicious and easy "Persian Lentil Rice." Cook it and relish the benefits of this nutritious food.
Kotlet (کتلت) is one of the most precious Iranian meat dishes. Persian people love Kotlet. It is a fried paste made of potato, mincemeat, eggs, shredded onion, salt, black pepper, turmeric, and powdered coriander seeds.
Karafs (خورش کرفس) is the Farsi name for celery. You can cook an easy and delicious Persian stew out of celery, chopped beef, onion, fresh mint, and parsley. You have no idea what a fantastic taste this Iranian Khores has.
The last but not least item on this list is Kalle Pacheh (کله پاچه). Animal lovers should skip this item. To be honest with you, Kalle means the head, and Pache means the leg, and they belong to sheep. If you are a meat lover, try Kalleh Pacheh once, and you will fall in love with the great taste of these great iran dishes.
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