There's a reason Iranian cookery is so well-known in the Middle Eastern culinary world: not only can many recipes from that region be traced back to Persia, but the food is also wonderful. It works wonders with a wide range of ingredients, including pickled vegetables and dried fruits, spices ranging from delicate, earthy saffron to tart, lemony sumac, and fluids distilled from herbs and flowers such as roses. While bread is a cornerstone of Persian cuisine, Iranians have elevated rice to an art form.
Here are some traditional Persian dishes:
Persian Steamed Rice
For practically all meals, rice, or polo in Farsi, is the most significant dish. It goes well with stews, kebabs, barbeques, poultry, and fish, among other things. Simply put, a Persian dish would be incomplete without Persian rice. People in Iran judge your cooking abilities based on how well you create steamed Persian-style rice. The fundamentals of cooking rice are similar to those of Chinese and Indian cuisines, however, it should be cooked such that the grains separate rather than becoming squashed or glued together. For some dishes, a fourth of the rice is flavoured with saffron and topped with a sprinkling of fruit such as barberries and sultanas. It's served with kebabs and barbeques, with a little cube of butter melting on top.
Khoresht-e ghormeh sabzi
Stews are one of the most popular Persian dishes. The most well-known stew is Khoresht-e ghormeh sabzi, which is eaten on occasions as well as for family meals. It has a unique flavour due to the presence of five different herbs and red kidney beans. This dish's distinct flavour comes from a herb known as ‘shambalileh’. When Persians go overseas, the first thing they do is look for a place that sells shambalileh or ask family and friends to send the dried herb from Iran.
Khoresht-e gheimeh
Another well-known stew is Khoresht-e gheimeh, which includes the same base ingredients as other stews, such as diced meat, fried onions, and dried lemon, and is boiled with yellow split peas and spices. It's frequently served with French fries on top and rice on the side. Yellow rice combined with white rice is a common accompaniment to this meal.
Zereshk polo
Zereshk polo is another special occasion dinner that is frequently served with chicken. Zereshk, the Persian term for barberries, have a sweet and tart flavour that is occasionally tempered by frying them with sugar. It is also one of the most colourful and vibrant decorations to put on top of the rice, and it is a visual as well as a taste sensation.
Salad shirazi
As you may expect, this is a salad from the city of Shiraz. All of the components, including the cucumbers, onions, and tomatoes, are chopped into very small, finely cut bits, which gives it a distinct flavour. This salad, often known as the "bride of Shiraz," benefits from a dressing of olive oil and lemon juice. It's simple to make and delicious.
Ab goosht
Dizi or ab goosht, which means "meat water," dates back to the early 16th century. It used to be a supper for labourers and the working class; nevertheless, it is now a popular restaurant dish. The traditional dizi is patiently cooked in a clay pot to ensure that the flavours of the meat and herbs combine thoroughly for a nutritious dish. This meal also includes chopped potatoes. You can alternatively mash the meat and potatoes together after soaking up the soup with bread. Serve with bread, onion, and fresh greens on the side.
Kuku sabzi
Kuku sabzi is a vegetarian dish made with five different types of fresh herbs, eggs, and spices. It is prepared in a heated pan and resembles a thick frittata or omelette. This meal is notable for being eaten during Nowrooz, the Persian New Year.