Iran: Recipes and Cuisine

The culinary traditions of Iran reach back to the time of the ancient Greeks, when Persia was the most powerful civilization in the world. Through time, Persian cuisine has grown and influenced the culinary traditions of the Middle East, Central Asia and India. Persian cooking is renowned for its elaborate rice dishes, nourishing soups and hearty stews. Iranians delicately flavor their food with herbs, spices and dried fruits. A variety of naan-like breads supplement rice. Pomegranates and dates provide a sweet finish to meals.

Typical Persian Dishes

Appetizers

Dolmeh (Stuffed grape leaves)

Soups and Stews

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

Salads

Borani (Spinach and yogurt salad)
Mast-o Khiyar (Yogurt-cucumber salad)

Eggs and 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 and Beans

Khoresht Badenjan (Eggplant stew)

Breads and 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 and fruits)

Sauces and Condiments

Rob-e Anar (Pomegranate molasses)

Desserts

Halva (Rose-scented sweet)

Beverages

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

Recommended Cookbooks

A Taste of Persia

author: Najmieh Batmanglij
ASIN or ISBN-10: 1933823135
binding: Paperback
list price: $19.95 USD
amazon price: $19.95 USD

A Taste of Persia is a collection of authentic recipes from one of the world s oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Read more »

A Treasury of Persian Cuisine

author: Shirin Simmons
ASIN or ISBN-10: 1904985564
binding: Perfect Paperback

A Treasury of Persian Cuisine is a fascinating insight into another culture and another history and its reflection in a different cuisine. Shirin Simmons takes us thousands of years back to a Persian civilisation that existed before the Greeks were heard of, then forward via Artaxerxes and Ghengis Khan to today s Islamic state of Iran, interweaving the whole with a broad knowledge of the traditional foods of the region and their significance. The qualities and medicinal properties of the ingredients she cites are detailed in depth and their place and relevance in our diet is explained. Read more »

The Art of Persian Cooking (Hippocrene International Cookbook Classics)

author: Forough Hekmat
ASIN or ISBN-10: 0781802415
binding: Paperback
list price: $11.95 USD
amazon price: $9.56 USD

From creating a holiday menu to determining which utensils to use, The Art of Persian Cooking covers a wide array of practical information to help even the novice chef prepare elaborate Persian dishes. The exotic fare is further enhanced by rich descriptions of the cultural and culinary history of Persian cuisine, without which it cannot be fully appreciated. Read more »

Persian Recipes

Fesenjan

(Persian chicken in pomegranate-walnut sauce)

Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day. Read more »

Halva

(Persian rose-scented sweet)

Halva is a popular sweet found throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, sugar and butter with the sweet perfume of rosewater. Read more »

Kalam Polo

(Persian rice with meat and cabbage)

Kalam polo is a hearty, filling pilaf scented with cinnamon and saffron. Sometimes spelled kalam polow, or kalam pollo. Kalam is Farsi for cabbage. Read more »

Khoresht Ghaimeh

(Persian lamb and split pea stew)

Khoresht ghaimeh, sometimes spelled khorest-e ghaimeh, is a hearty, warming Persian stew that is in the repertoire of every Iranian cook. The lamb and split peas melt together in flavor and texture during the long simmering period. Read more »

Kookoo Sabzi

(Persian herbed omelet)

A kookoo — also spelled kookoo, kuku, kou-kou — is a Persian-style egg dish that is similar to an Italian frittata or an open-faced omelet. Iranians make many, many different types with a variety of flavorings. The kookoo sabzi, flavored with a variety of herbs and tinted a deep green, is probably the most popular. Read more »

Kufteh

(Persian spiced meatballs; see Kefta recipe)

Mast

(Persian cultured milk; see Yogurt recipe)

Mast-o Khiyar

(Persian yogurt-cucumber spread; see Tzatziki variations)

Rob-e Anar

(Persian pomegranate molasses)

Known in variously in English as pomegranate molasses, pomegranate syrup and pomegranate concentrate, this ruby red syrup with its deep, luxurious flavor is popular in the cuisine of Iran. It is an indispensible ingredient in fesenjan, a famous Persian dish. Read more »

Tah Chin

(Persian layered rice and chicken casserole)

Tah chin — also spelled tah-chin or tacheen — is a dramatic Persian rice dish. Partly cooked rice is flavored with saffron, yogurt and egg yolks and then layered in a dish with chicken or lamb. The whole dish is baked and then turned out onto a platter, forming a mound of deliciousness with a golden, crispy crust. Read more »