Iranian-Persian Cuisine & Recipes

Typical Iranian-Persian Dishes

Appetizers

• Dolmeh (Stuffed grape leaves)

Soups & Stews

• Ash-e Jow (Barley soup)
• Ash Sak (Meatball soup)
• Shurit Ads (Lentil soup)

Salads

• Borani (Spinach & yogurt salad)
• Mast-o Khiyar (Yogurt-cucumber salad; see Tzatziki recipe notes)

Eggs & Dairy

• Koukou Sabzi (Eggs baked with herbs)
• Mast (Yogurt)

Poultry

• Kababe Morgh (Grilled skewered chicken)
• Fesenjan (Chicken in pomegranate-walnut sauce)

Meats

• Chelo Kebab (Grilled lamb patties with rice)
• Gormeh Sabzi (Braised lamb with kidney beans)
• Khoresht Ghaimeh (Persian lamb and split pea stew)
• Shishlik (Grilled lamb)

Vegetables & Beans

• Khoresht Badenjan (Eggplant stew)

Breads & Grains

• Lavash (Unleavened flatbread)
• Noon-e Barbari (Focaccia-style bread)
• Polo (Basic rice pilaf)
• Kalam Polo (Rice pilaf with meat and cabbage)
• Shireen Polo (Rice pilaf with nuts & fruits)

Sauces & Condiments

• Rob-e Anar (Pomegranate molasses)

Desserts

• Halva (Rose-scented sweet)

Beverages

• Sharbate Beh (Quince beverage)
• Sharbate Rivas (Rhubarb beverage)