Iranian Cuisine

Introduction: The Other Gheymeh, A Tale from the Desert CityFor many who love Persian food, the word Gheymeh conjures a singular, cherished image: a rich, fragrant stew, its deep amber hue hinting at saffron and tomato, its aroma a heady blend of cinnamon, turmeric, and tangy dried lime. It is the quintessential...

The Soul of a Persian StewThere is a particular magic that unfolds in a Persian kitchen when a khoresht, or stew, is simmering on the stove. It begins with the gentle sizzle of onions turning golden in oil, releasing a foundational sweetness that perfumes the air. Soon, the aromas of seared meat and...

A Taste of Ardabil: An Introduction to a Cherished StewDeep within the culinary landscape of Iran, in the northwestern province of Ardabil, lies a treasured dish known as Pichagh Gheymeh. This is not the ubiquitous, tomato-based stew that many associate with the name Gheymeh. Instead, it is a distinct...

Introduction: A Taste of the Sahand MountainsIn the lexicon of the world's great cheeses, there are those that are merely products and those that are profound expressions of a place. Liqvan cheese belongs firmly in the latter category. It is more than a food; it is the edible soul of a unique landscape,...

Introduction: The Golden Dust of ZabulistanFrom the ancient and arid landscapes of Sistan and Baluchestan in southeastern Iran comes a culinary marvel known as Kashk-e Zard, or "yellow curd." This traditional food, originating specifically from the Zabol region, is far more than a simple dish; it is...

Introduction: The Sizzle and Soul of a Nation's DishImagine the scene: a bustling bazaar in Zanjan, a city in the heart of northwestern Iran. The air is thick with the rhythmic clang of cleavers and the insistent sizzle of ingredients hitting a hot, wide pan. A rich, savory aroma-a complex perfume of...

The aroma of sautéed onions and fenugreek filling a home is a powerful sensory signal in Iranian culture, evoking feelings of warmth, nostalgia, and the simple comfort of a meal made with care. This is the scent of Eshkeneh, a dish that is far more than a simple soup. It is a quick, economical, and...

Unraveling Gheliyeh, an Icon of the Persian KitchenIn the vast and varied landscape of Iranian cuisine, few dishes encapsulate the principle of regional identity quite like Gheliyeh Bademjan. To speak of this eggplant stew is not to speak of a single, monolithic recipe, but to invoke a culinary concept...

Introduction: A Bowl of History, A Taste of HomeImagine a dish that carries the aroma of history, a simple stew whose fragrance of sautéed onions and earthy fenugreek can transport you to a Persian kitchen on a cold day. This is Eshkeneh, a cornerstone of Iranian comfort food. It is more than a mere...

Introduction: A Taste of the Persian Gulf, The Soul of Southern IranAlong the sun-drenched southern coast of Iran, where the Persian Gulf meets the arid land, a singular dish encapsulates the region's spirit: Ghalieh Mahi. More than a mere fish stew, it is a culinary emblem, a taste of the sea, the scent...

The Saffron-Scented Soul of ShirazIn the heart of Shiraz, the city of poets and gardens, a single phrase encapsulates a profound blessing for a bright future: "ایشالا شکر پلو با قیمه عروسیت رو بخوریم" (Hopefully, we'll eat Shekar Polo with Gheymeh at your wedding). This...

Zanjani Sour Ash has been a decorative element of Zanjan's table for a long time. This sour soup has many fans among tourists and visitors as well. Apart from legumes, dried plums, sour cherries, and apricot leaves are used in the preparation of this soup, and it is served with grape syrup, vinegar,...

Iranian cuisine is celebrated for its diverse and vibrant dishes that extend far beyond the well-known kebabs, encompassing a rich tapestry of flavors, ingredients, and culinary traditions that date back thousands of years. This article explores some of the best Iranian dishes to try that are not kebabs,...

Iranian cuisine is an ancient and diverse culinary tradition. It has been influenced by its neighbors in the Middle East, Central Asia, and South Asia, creating a unique blend of flavors and ingredients. Iranian dishes are often characterized by vibrant colors, spices, herbs, and savory sauces. Many...

Kookoo Morgh (Chicken kookoo) is one of the most popular types of Iranian kookoos that you can use as a quick lunch or dinner. To make chicken kookoo, you just need to grate cooked chicken and potatoes, then mix them with garlic, onion, eggs, spices and herbs and fry them in oil. To see the complete...

Iranian dishes are among the most diverse and delicious in the world, with a long history and a wide range of influences. Iranian cuisine is based on the use of fresh ingredients, such as herbs, fruits, vegetables, nuts, dairy products and meat, that are cooked with skill and creativity. Iranian dishes...

Chickpea meatballs is one of the delicious and authentic Iranian dishes that has a lot of similarities to Ghormeh Sabzi's meatball.

If you live in the north of the Iran, you are probably familiar with spinach stew. This popular Mazandarani dish can be found on the menus of northern restaurants, indicating its popularity as a diverse option. If you haven't seen or heard of this dish up close, we'll tell you all about it here.

"Yakhme Turosh" is an authentic and traditional dish from Isfahan, which, contrary to its name, has a sweet taste and is often cooked in autumn and winter due to the presence of quince in it. This high-nutrient food is useful for treating anemia, increasing energy and vitality, preventing osteoporosis,...

In this article from the website, Top Travel Tourism Magazine , we will talk The Most Delicious Chelo Kebab In Tehran.