Most popular Iranian dishes

Abgoosht

Iranian abgoosht is a hearty one-pot stew that has its origins in ancient Persia. It is traditionally prepared with lamb or mutton, but beef can be used in some variations. The dish also incorporates potatoes, beans, legumes, and various Iranian spices and ingredients, all cooked in a flavorful tomato-infused broth.

Abgoosht is typically served in two parts. The meat, vegetables, and legumes are removed from the stock and are served separately. The broth is enjoyed first and is then followed by meat and vegetables that are usually mashed in a roughly-textured paste (goosht kubideh).

Occasionally, the meat and vegetables can be served whole, but always separated from the broth. The rustic abgoosht, also known as dizi, is one of the most popular Iranian dishes. It is often served along with fresh herbs (sabzi khordan) and flatbread.

Morasa polo

Morasa polo is a traditional Persian rice dish. This jewelled rice dish (morasa means jewels) is prepared with basmati rice, butter, olive oil, tahdig (the crunchy golden bottom rice layer), liquid saffron, dried barberries, orange peel, almonds, pistachios, carrots, onions, sugar, and raisins.

Traditionally, each ingreident is sautéed separately and caramelized with sugar. When served, morasa polo is placed on a serving platter, then garnished with pomegranate seeds and drizzled with melted butter or ghee and rose water. The dish is especially popular at Persian festivals such as Nowruz, the Persian New Year, and weddings.

Kufteh tabrizi

Kufteh Tabrizi are large, stuffed meatballs usually made with ground beef or lamb, split yellow peas, rice, and a variety of fresh herbs and spices. The filling enclosed in the meatballs mostly consists of nuts and dried fruits, and occasionally whole hard-boiled eggs.

As the name suggests, they originated in the Iranian city of Tabriz. In the past, Tabriz meatballs were so large that whole young chickens were used as a filling. Today, they rarely appear in their original form and are mostly the size of an orange or a grapefruit.

These meatballs are usually prepared for special occasions and come served with the accompanying sauce and a sprinkle of cinnamon and saffron.

Tahchin

The famous Iranian tahchin is a savory rice delicacy resembling a cake or a casserole. The dish is made with precooked rice which is spiced with saffron, layered in a pan, then baked. After it has been baked, this rice casserole is turned upside down and cut into pieces.

The dish is usually improved by the addition of meat or vegetables, which are layered between the rice. However, it can also be baked without any additional fillings. Numerous tahchin varieties can be found all over Iran in many traditional Iranian restaurants or at popular bazaars.

With its unique yellow color and shape, the dish has an unusual appearance and can be further decorated with red barberries or pistachios. Tahchin is one of the favorite dishes among Iranians, and it is traditionally served on special and formal occasions.

It is usually eaten as the main dish, while a generous portion of yogurt is usually served on the side.

Morgh e shekam por

Morgh e shekam por is a traditional Iranian stuffed chicken. The dish is usually made with smaller or extremely young chicken varieties, which are cleaned and marinated in a mix of oil, juice (usually apple, lemon, or lime), and spices such as saffron and turmeric.

The stuffing for the chicken is made with dried fruits, usually prunes, dates, raisins, barberries, or apricots, which are chopped and mixed with onions, garlic, and a handful of aromatic herbs such as parsley, chives, cilantro, and tarragon. The result is a sweet and slightly sour stuffing, which keeps the chicken moist and infuses it with fragrant flavors.

The chicken is usually shortly fried in a pan to obtain its golden color and crunchy skin, and it is then baked in the oven. Iranian stuffed chicken is usually served carved, and each portion should include a piece of moist chicken alongside the fragrant stuffing.

The dish is best paired with plain rice, fresh salads, or yogurt.

Zereshk polow

This Iranian classic couples rice and barberries (zereshk)—red, sour berries that are commonly used in Iranian cuisine. Zereshk polow is usually prepared with long-grained basmati rice which can be layered with barberries and then steamed, or the ingredients can be cooked and steamed separately.

This common side dish is usually served with chicken (morgh), and although it is often enjoyed as a simple, everyday meal, it is also a staple on various special occasions.

Tahdig

Tahdig is a traditional Persian rice dish. The name tahdig means bottom of the pot, referring to the crispy layer of crusty rice at the bottom of the cooking pot. The dish is typically made with basmati rice, ghee or oil, and salt, while turmeric and saffron can also be added for a nice touch of color and flavor.

Tahdig is made by putting extra ghee or oil in the pan so that the bottom layer of the rice gets fried, while the rice layers above it get steamed. There are also versions of tahdig with lavash bread, sliced potatoes, or yogurt on the bottom of the pan.

The dish can be served as it is or as a side dish accompanying stews and other main dishes.

Gheymeh nesar

Gheymeh nesar is a festive Iranian dish originating from Qazvin. It consists of diced meat such as beef or lamb that is braised with onions and spices, as well as steamed rice and a flavorful combination of various ingredients such as slivered pistachios and almonds, barberries, and sliced orange peel.

All the elements are prepared separately and are usually flavored with a blend of saffron, turmeric, cardamom, cinnamon, cumin, or other spices. The dish is traditionally served on a communal plate, neatly arranged and layered to allow each element to remain visible.

Meygoo polo

This simple Iranian dish couples rice and shrimps. The rice is cooked kateh-style, meaning that the water is completely drained, while the shrimps are usually sautéed or boiled separately, typically along with onions, garlic, and spices.

The dish is often enriched with raisins, toasted walnuts, and occasionally boiled eggs. It is traditionally layered and then steamed, but the rice can also be served merely topped with sautéed shrimps. Meygoo polo is usually associated with southern parts of the country.

Beryani

Beryani is a traditional Iranian dish originating from the province of Isfahan. It usually consists of mutton, tail fat, sheep lungs, onions, cinnamon, saffron, walnuts, pistachios, almonds, mint, salt, and pepper. The mutton, tail fat, onions, water, and oil are cooked in a pot over medium heat until the meat is tender and there are some meat juices left in the pot.

The meat is minced with some of the juice and mixed with saffron, mint, salt, and pepper. The sheep lungs are chopped and cooked with water, onions, oil, salt, and pepper. Once cooked, they’re stir-fried and minced. The minced mutton and tail fat are flattened into a patty and fried in oil with cinnamon and saffron.

Once fried, the meat is traditionally placed on a piece of sangak bread, drizzled with the mutton juices, accompanied by minced sheep lungs, and then topped with pistachio, walnuts, and almond slices. In the past, beryani was served with doogh (a cold yogurt-based drink), onions, and sabzi khordan (a mixture of raw vegetables and fresh herbs).

 

Estanboli polo

Estanboli polo is a traditional Iranian dish made with a combination of meat, rice, potatoes, onions, and tomatoes. However, there are many recipes which vary from region to region, and even from one family to another. The stew is cooked until all the ingredients become tender, but not mushy.

It is recommended to pair it with plain yogurt, Shirazi salad, or mast o khiar – a refreshing yogurt and cucumber dip.

Vavishka

avishka is a traditional Iranian dish originating from Gilan. It’s made with a combination of ground beef (or chicken breast), tomatoes, lemon juice, onions, and turmeric. The stew is slowly simmered until the meat becomes tender. Vavishka is usually accompanied by rice or bread on the side.

If desired, the dish can be enriched with a few cracked eggs on top near the end of cooking.

Kaleh joosh

Kaleh joosh is a traditional Iranian dish that’s usually associated with the cuisine of Isfahan. The dish is usually made with a combination of curd, walnuts, onions, flour, mint, turmeric, salt, and pepper. The onions are fried with turmeric, salt, and pepper.

Curd is added to the mixture, along with the juices, a bit of flour, and water, and this thick stew is simmered until it starts to boil. It’s then sprinkled with mint and ground walnuts and served warm.

Tah andaz

Tah andaz is a traditional Iranian dish that’s popular in the south of the country and the province of Bushehr. The dish is usually made with a combination of fish (such as shurideh), rice, onions, garlic, coriander, fenugreek, dill, tamarind, black-eyed peas, salt, pepper, turmeric, and flour.

The fish is cleaned, washed, and a cut is made lengthwise so that it can be stuffed. The beans are cooked, mixed with roasted onions and garlic, chopped vegetables, tamarind, and spices. The mixture is stuffed into the fish, and the incision is sewn with a thread.

The stuffed fish is rolled in a mixture of flour and turmeric, and it’s then placed in an oiled baking dish and baked in the oven until fully cooked. The rice is cooked, mixed with dill, and it’s then served on top of the fish.

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