Persian Cuisine | Top Iranian Foods That Tourists Love

Persian Foods

Persian cuisine is a blend of rich history and unique flavors, featuring fresh herbs and aromatic spices like saffron, turmeric, and dried lime. It has a strong cultural influence and focuses on enhancing natural flavors. Join us to explore this exquisite gastronomic tradition. There are the 10 Most Delicious Iranian Foods that tourists love:

  1. Khoresht-e Fesenjan or Fesenjan stew!
  2. Khoresht-e ghormeh sabzi
  3. Khoresht-e Gheimeh
  4. Kebab
  5. Zereshk Polo
  6. Baghali Polo
  7. Mosama Khoresht
  8. Shami
  9. Tahdig
  10. Sholeh Zard

What are the Top Iranian foods and how much do they cost?

7$Fesenjan stew
7$Khoresht-e ghormeh sabzi
6$Khoresht-e Gheimeh
6$Zereshk Polo
6$Baghali Polo
5$Mosama Khoresht
2$Sholeh Zard

Certainly, it's important to note that meal prices can vary from one restaurant to another, and the figures provided here are approximate.

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Prestigious Persian Main Dishes

Distinguished Persian main courses showcase the culinary artistry of the cuisine, presenting dishes such as the aromatic and tender Chelow Kebab and the rich and flavorful Fesenjan. These timeless classics embody the essence of Persian dining.

Khoresht-e ghormeh sabzi

Ghormeh Sabzi is a quintessential Persian stew, revered as the pinnacle of Persian comfort cuisine. This hearty dish artfully combines finely chopped herbs, including parsley, coriander, and fenugreek, with red kidney beans and tender lamb, slow-cooked to culinary perfection. Infused with the unique zest of dried limes, Ghormeh Sabzi boasts a distinctive and tangy flavor profile. When served atop fluffy basmati rice, it transcends mere sustenance, offering a culinary journey that encapsulates the intricate depth of Persian cooking.

Khoresht-e ghormeh sabzi

Khoresht-e Gheimeh

Khoresht-e Gheimeh is a classic Persian stew known for its rich and flavorful combination of ingredients. It typically includes cubed meat (often lamb or beef), yellow split peas, diced onions, tomato paste, dried limes (limoo Amani), turmeric, and various spices. The dish is characterized by its unique and tangy flavor, imparted by the dried limes. Khoresht-e Gheimeh is often garnished with fried potato strips and occasionally with fried eggplant slices, adding texture and flavor to the stew. It is a beloved dish in Persian cuisine, enjoyed on various occasions.

Khoresht-e Gheimeh

Kebab in Iran

Kebab is an integral part of Iranian cuisine, offering a diverse range of flavors and preparations. Here are some key points about Kebab in Iran:

Variety of Kebabs: Iran boasts a wide variety of kebabs, each with its unique characteristics. Some popular types include:

  • Joojeh Kebab: Made with marinated and grilled chicken pieces.
  • Koobideh Kebab: Ground meat (typically beef or lamb) is mixed with spices and herbs, then shaped onto skewers and grilled.
  • Barg Kebab: Tender cuts of marinated meat, often beef or lamb, are threaded onto skewers and grilled.
  • Chenjeh Kebab: Cubes of marinated meat, often lamb, are skewered and grilled, resulting in a flavorful and succulent dish.
  • Accompaniments: Kebabs in Iran are commonly served with accompaniments like saffron-infused rice (Chelow), grilled tomatoes, and flatbreads such as Lavash or Barbari. Grilled vegetables, yogurt, and fresh herbs like mint and basil often complement the dish.
  • Marinades and Spices: Marinades for kebabs often include ingredients like yogurt, saffron, lemon juice, and a mix of spices such as sumac, turmeric, and black pepper. These ingredients infuse the meat with a burst of flavor.
  • Regional Variations: Different regions in Iran have their kebab specialties, influenced by local ingredients and traditions. For example, in the northern provinces, you might find fish or seafood kebabs, while in the south, kebabs featuring dates and spices are more prevalent.
  • Kebabs in Iran are not just a meal but also a cultural experience, reflecting the rich and diverse gastronomic traditions of the country.

Kebab in Iran

Zereshk polo

Zereshk Polo is a popular and flavorful Persian rice dish known for its unique combination of ingredients. Here's some information about Zereshk Polo in Iran:
Key Ingredients: Zereshk Polo is primarily made with fragrant saffron-infused rice, and barberries (zereshk in Persian), and often includes tender pieces of chicken or sometimes lamb. The dish is known for its vibrant colors and tart-sweet flavor profile.

  1. Barberries: Barberries are small, red, and tangy berries that add a distinct tartness to the dish. They are typically soaked and briefly sautéed in butter or oil before being mixed with the rice.
  2. Aromatic Spices: Zereshk Polo is seasoned with aromatic spices such as saffron, cinnamon, and sometimes cardamom, which contribute to its rich and enticing flavor.
  3. Garnishes: The dish is often garnished with slivered or sliced almonds or pistachios, which add a delightful crunch and nutty flavor to the rice.
  4. Variations: While chicken is a common protein choice for Zereshk Polo, some variations include lamb or even vegetarian versions without meat. The preparation may also include dried fruits like raisins or apricots for added sweetness.
  5. Occasions: Zereshk Polo is a versatile dish that can be enjoyed on various occasions, from family meals to special gatherings and celebrations. It's particularly favored during Nowruz, the Persian New Year, and other festive occasions.

Culinary Tradition: Like many Persian rice dishes, Zereshk Polo reflects the Persian culinary tradition of combining sweet and savory elements in a single dish, resulting in a harmonious and memorable taste experience.
Zereshk Polo is a delightful and aromatic dish that captures the essence of Persian cuisine, offering a balance of flavors and textures that make it a beloved part of Iranian culinary culture.

Zereshk polo

Baghali Polo

Baghali Polo is a popular Persian rice dish known for its delightful combination of aromatic rice, tender fava beans (baghali), and dill. Here's some information about Baghali Polo in Iran:
Key Ingredients: Baghali Polo features fragrant saffron-infused rice, cooked to perfection. It is mixed with tender fava beans, which impart a unique flavor and texture to the dish. Dill, along with other aromatic spices, is added to enhance the overall taste.

  • Fava Beans: Fava beans are a vital component of Baghali Polo and provide a slightly nutty and earthy flavor to the dish. They are typically blanched or boiled before being incorporated into the rice.
  • Dill: Fresh dill is a defining element of Baghali Polo. Its bright, herbaceous aroma and taste infuse the rice with a refreshing and vibrant character.
  • Saffron: Saffron, often used in Persian cuisine, contributes both color and flavor to the rice, giving it a golden hue and a subtle floral taste.
  • Complementary Ingredients: Baghali Polo may be served with various proteins, such as lamb, chicken, or fish, making it a versatile dish suitable for different tastes and occasions.
  • Occasions: Baghali Polo is commonly prepared for special celebrations, gatherings, and festive occasions in Iran. It is a favorite dish during Nowruz, the Persian New Year, and weddings.
  • Culinary Tradition: Like many Persian rice dishes, Baghali Polo showcases the Persian culinary tradition of combining various elements, such as herbs, vegetables, and aromatic spices, to create a harmonious and flavorful dish.
  • Presentation: The dish is known for its visually appealing presentation, with the bright green dill and vibrant yellow saffron threads adding color and elegance to the rice.

Baghali Polo is a beloved part of Iranian cuisine, celebrated for its delicious flavors and cultural significance, and it remains a cherished dish in both everyday and special occasions in Iran.

Baghali Polo

Traditional Persian Appetizers

Traditional Persian appetizers delight the senses with a diverse range of flavors and textures. From the invigorating tang of Mast-o-Khiar to the savory pleasures of Fesenjan stew, these dishes serve as an enticing introduction to the world of Persian cuisine.

Fesenjan stew

Fesenjan, a luxurious and slightly sweet-sour stew, holds a central place in Persian celebrations. This dish harmoniously blends the richness of ground walnuts with the tangy sweetness of pomegranate molasses, resulting in a luscious, velvety sauce. Typically, chicken or duck is simmered in this sauce until it becomes tender. Fesenjan's distinct flavor profile, characterized by its delicate balance of sweetness, tartness, and nuttiness, promises an unforgettable culinary experience.
Distinguished Persian main courses showcase the culinary artistry of the cuisine, presenting dishes such as the aromatic and tender Chelow Kebab and the rich and flavorful Fesenjan. These timeless classics embody the essence of Persian dining.

Fesenjan stew

 Read More:✔️Vegetarian Persian food; Where can we eat vegetarian food in Iran

Mosama Khoresht

Mosama Khoresht is a traditional Iranian dish known for its unique combination of ingredients and flavors. Here's some information about Mosama Khoresht in Iran:

  • Key Ingredients: Mosama Khoresht typically features a flavorful mixture of sautéed eggplants, tomatoes, yellow split peas, and dried limes (limoo Amani). This dish is often cooked with tender chunks of meat, such as lamb or beef.
  • Dried Limes: Dried limes play a crucial role in Mosama Khoresht, contributing a distinctive tangy and citrusy flavor to the dish. These dried limes are often pricked before being added to the stew to release their aromatic and zesty essence.
  • Vegetables: Eggplants are a prominent component of Mosama Khoresht, adding a rich, creamy texture and absorbing the delicious flavors of the stew. Tomatoes provide a subtle sweetness and acidity to balance the dish.
  • Yellow Split Peas: Yellow split peas are another key ingredient, contributing both flavor and thickness to the stew as they soften and blend with the other components.
  • Spices and Seasonings: Various spices and seasonings, including turmeric, cumin, and salt, are used to enhance the overall taste and aroma of Mosama Khoresht.
  • Variations: While meat is commonly used in this dish, there are vegetarian versions of Mosama Khoresht that exclude meat and focus on the delicious combination of vegetables and legumes.
  • Regional Variations: Different regions of Iran may have their interpretations of Mosama Khoresht, with slight variations in ingredients and preparation methods.
  • Culinary Tradition: Mosama Khoresht is a reflection of the Iranian culinary tradition, combining a diverse array of ingredients to create a flavorful and satisfying stew.
  • Serving: This hearty stew is often served with fluffy Persian rice (Chelow) or saffron-infused rice (Polow) and is enjoyed in both everyday meals and special occasions.

Mosama Khoresht is cherished for its distinctive flavor profile, making it a memorable and beloved dish in Iranian cuisine. It embodies the rich culinary heritage of the region and showcases the creativity and artistry of Persian cooking.

Mosama Khoresht


Shami is a savory and flavorful Persian dish that is particularly popular in Iran. Here is some information about Shami in Iran:

  1. Key Ingredients: Shami typically consists of ground meat (commonly beef or lamb) that is combined with aromatic herbs, spices, and legumes, particularly split yellow peas. These ingredients are essential for creating the dish's distinct taste and texture.
  2. Shape and Cooking: Shami is often shaped into small patties or meatballs before being cooked. These patties are typically shallow-fried until they develop a crispy exterior while remaining tender and flavorful on the inside.
  3. Seasonings: Various spices and seasonings are added to enhance the flavor of Shami, such as cumin, coriander, turmeric, and sometimes garlic and onions. These spices contribute to the rich and aromatic profile of the dish.
  4. Regional Variations: Different regions of Iran may have variations of Shami, with slight differences in ingredients and preparation methods. However, the core concept of ground meat, legumes, and spices remains consistent.
  5. Culinary Tradition: Shami is an integral part of Persian cuisine, showcasing the tradition of combining simple yet flavorful ingredients to create a satisfying and delicious dish.
  6. Serving: Shami can be served as a main course alongside rice, bread, or flatbreads. It is also commonly used as a filling for sandwiches or wraps, making it a versatile and convenient option for various meals.
  7. Popularity: Shami is a well-loved and versatile dish in Iran, enjoyed by people of all ages. It is often prepared for family gatherings, picnics, and casual dining.

Shami is celebrated for its savory taste, tender texture, and the harmonious blend of spices and herbs that contribute to its delightful flavor. It is a classic example of Persian comfort food and reflects the rich culinary heritage of Iran.

Persian Soups and Side Dishes

Persian soups and side dishes are a symphony of complementary flavors, with dishes like Ash-e Reshteh offering a hearty and nutritious start. Accompany your main course with Mast-o-Musir, a delightful yogurt and shallot dip, for a balanced and memorable meal.

Ash Reshteh

Ash Reshteh is a rich and hearty Persian soup that stands out in both flavor and texture. It's a thick soup made with a blend of beans, typically including chickpeas, kidney beans, and lentils. The soup is also packed with a variety of fresh herbs like parsley, spinach, and cilantro, and it includes reshteh, which are Persian noodles. The dish is often topped with kashk, a type of whey, and garnished with caramelized onions and fried mint, adding layers of flavor and texture. Ash Reshteh is not just a soup; it's a meal in itself, offering warmth and comfort.

Ash Reshteh

Kuku Sabzi

Kuku Sabzi is a traditional Persian herb frittata, loaded with a variety of fresh herbs such as parsley, cilantro, dill, and chives. The herbs are mixed with eggs and sometimes barberries or walnuts are added for texture. This dish is not only vibrant in color but also in flavor, offering a light yet satisfying side or appetizer.


Tahdig is a beloved and iconic Persian culinary delight, renowned for its crispy and golden crust. Here's some information about Tahdig in Iran:

  1. Crispy Rice Crust: Tahdig, which translates to "bottom of the pot," refers to the crispy layer of rice that forms at the bottom of the cooking pot when making Persian rice dishes. This crust is known for its golden-brown appearance and satisfying crunch.
  2. Flavors and Aromas: Tahdig captures the rich flavors and aromas of saffron-infused rice, butter, and sometimes yogurt or bread. These ingredients combine to create a delicious and unique taste experience.
  3. Varieties: There are various types of Tahdig, with each one featuring slightly different ingredients and preparation methods. Some common variations include:
  4. Saffron Tahdig: Enhanced with saffron threads for a distinct flavor and a vibrant yellow hue.
  5. Potato Tahdig: Thinly sliced potatoes are used to create a crispy layer, adding their earthy taste and texture.
  6. Bread Tahdig: Pieces of flatbread, lavash, or pita are layered at the bottom of the pot, contributing their unique flavor and chewiness.
  7. Serving: Tahdig is typically served as a prized accompaniment to Persian rice dishes, such as Chelow and Polow. It is placed on a platter, crust-side up, and presented alongside the main rice dish.
  8. Social and Cultural Significance: Tahdig holds a special place in Persian culture and cuisine. It is often associated with gatherings, celebrations, and family meals. The person who successfully makes the best Tahdig at a gathering is often praised for their culinary skills.
  9. Complementing Dishes: Tahdig pairs wonderfully with various Persian stews and kebabs, adding a delightful contrast in texture and flavor.
  10. Versatility: While Tahdig is traditionally associated with Persian rice dishes, it has also gained popularity in international cuisine, appreciated for its crispy and flavorful characteristics.

Tahdig is not only a delicious culinary creation but also a cultural symbol of Iran, representing the artistry and innovation of Persian cooking. It is a testament to the skill and creativity of Persian chefs in making the most of every ingredient and creating a memorable dining experience.


Persian Desserts and Sweets

Persian desserts and sweets are a sweet finale to any meal, with the rosewater-infused delight of Zoolbia and the aromatic comfort of Baklava leaving a lasting impression. These treats showcase the rich traditions of Persian confectionery.


Sholezard is a traditional saffron rice pudding, known for its vibrant yellow color and delicate flavor. Made with rice, sugar, saffron, and rosewater, this pudding is often garnished with cinnamon, almonds, and pistachios. Sholezard is not just a dessert; it's a part of Persian cultural heritage, commonly prepared for special occasions and celebrations. Its rich aroma and subtle sweetness make it a favorite among all age groups.


Persian Baklava

While baklava is a dessert found in many Middle Eastern cuisines, the Persian variation has its unique charm. Persian baklava is typically less sweet than its counterparts and is flavored with rosewater and cardamom. Layers of thin pastry are filled with a mixture of ground nuts (usually pistachios or almonds) and then soaked in a light rosewater-scented syrup. The result is a delicately flavored, crispy pastry that is a staple at Persian New Year (Nowruz) celebrations.

Persian Baklava


Faloodeh is one of the oldest known frozen desserts, dating back to 400 BCE. This unique Persian dessert is made with thin vermicelli noodles frozen in a semi-frozen syrup made from sugar and rosewater. It is often served with lime juice and sometimes ground pistachios, offering a refreshing and light treat, perfect for hot summer days.



Traditional Persian saffron is brittle, Sohan is a rich and buttery confection made with wheat sprout, flour, and egg yolks, and flavored with saffron, cardamom, and rosewater. It's loaded with nuts, especially pistachios and almonds, and is typically served during the Persian New Year. Sohan is known for its crunchy texture and rich, buttery taste.



Ghotab is a traditional Iranian almond and walnut-filled pastry, originating from Yazd. This soft, deep-fried pastry is filled with a sweet mixture of ground almonds, walnuts, and cardamom, and then dusted with powdered sugar. Ghotab's rich texture and aromatic filling make it a beloved treat in Persian cuisine.



A simple yet refreshing dish, Mast-o-Khiar is Persian yogurt and cucumber salad, akin to the Greek tzatziki. It combines thick yogurt with diced cucumbers, and is seasoned with mint, dill, and sometimes rose petals. This dish is known for its cooling properties, making it a perfect companion to the more robust and spicy flavors found in Persian food.


Sabzi Khordan

A traditional Persian appetizer, Sabzi Khordan is a delightful assortment of fresh herbs, feta cheese, walnuts, and radishes. It's not just a dish; it's a ritualistic part of Persian dining, symbolizing freshness and vitality. Eaten by hand, these herbs are typically wrapped in flatbread, creating a simple yet flavorful bite that cleanses the palate and prepares the diner for the main course.

Sabzi Khordan

Iranian food and restaurant | The Best foods

Traveling in Iran offers a remarkable culinary journey. Whether you're on a Tehran tour or utilizing car rental services in Iran, exploring the finest restaurants is a must for tourists.

Iran's cuisine spans from traditional kebabs to more adventurous dishes like grilled lamb's testicles. The diverse range of food includes caviar, pickles, and smoked fish in the north, while the south offers samosas, falafel, and hot and sour shrimp. Throughout the country, you can enjoy noodles, flatbread, and rosewater-scented ice cream.

Iran's strategic location along the Silk Road has led to a rich culinary heritage influenced by Europe, Asia, and Africa. Centuries of invasions have shaped Iranian cuisine, resulting in a unique blend of flavors and ingredients.

Whether you're savoring Persian-infused Russian borscht or relishing Chinese noodles with an Iranian twist, the country's gastronomy reflects its diverse history and offers a memorable dining experience.

Persian Beverages

In addition to its sumptuous food, Persian cuisine offers a variety of traditional beverages that are integral to the dining experience. These drinks not only complement the meals but also embody the cultural essence of Persia.


Doogh is a traditional Persian yogurt-based drink known for its refreshing and unique taste. It's made by mixing yogurt with water and a pinch of salt and is often flavored with mint or other herbs. Doogh can be either still or carbonated, and it's typically served chilled. This beverage is particularly popular during warm months and with kebabs and rice dishes. Its cool, tangy flavor makes it an excellent palate cleanser and a complement to the rich and savory flavors of Persian cuisine.


Persian Tea

Tea holds a special place in Persian culture and is much more than just a beverage; it's a symbol of hospitality. Persian tea is typically black, brewed to a deep red color, and often flavored with cardamom or rose petals. It's usually served in glass cups, allowing one to appreciate its rich color, and is often accompanied by sugar cubes or sweets. The traditional brewing method involves using a samovar, which allows the tea to steep over an extended period, creating a strong brew that can be diluted with water as needed. Tea is an essential part of every meal and social gathering in Persian culture.

Persian Deserts

Sharbat-e Sekanjebin

Sharbat-e Sekanjebin is a traditional Persian syrup made from vinegar and mint. This syrup is mixed with water and served over ice, creating a refreshing drink that is both sweet and tart. Often enjoyed in the summer, Sekanjebin is also served as a dip for crisp lettuce leaves, offering a unique and refreshing taste experience.

Sharbat-e Sekanjebin


A traditional Persian drink made with khakshir seeds (similar to chia seeds), Khakshir is known for its cooling properties. The seeds are soaked in water and swell to create a gel-like texture. The drink is sweetened with sugar or syrup and flavored with rosewater, creating a refreshing and soothing beverage, especially beneficial during hot weather.


A tip for a memorable experience

Persian Food Tours offers a variety of culinary experiences in Iran, focusing on authentic Persian cuisine. The services include hands-on cooking classes, fine dining experiences, and culinary walks. Tours are available in major cities like Tehran, Shiraz, Esfahan, and Yazd. Each tour provides a unique opportunity to explore local ingredients, cooking techniques, and traditional dishes. Additional features like discounts on second tours and detailed blog articles about Persian food are also available on the website. For more details and to book a tour, visit Persian Food Tours.

Iranian Food Culture

Iranian cuisine, a profound aspect of Iran's rich cultural heritage, stands as a testament to the country's history, geography, and ethos. At its core, Iranian food culture emphasizes the importance of freshness, seasonality, and the use of a diverse array of herbs and spices, creating a palette of flavors that range from subtle to complex. Meals in Iran are not just about sustenance but are a celebration of community and family, often seen in the communal preparation and enjoyment of food. The dining table is a place of gathering, where stories are shared, and bonds are strengthened, reflecting the Iranian value of hospitality and generosity.

From aromatic rice dishes like Biryani to the tangy flavors of Ghormeh Sabzi, Iranian cuisine offers a culinary journey through the tastes and textures that define the country's gastronomic landscape. The art of balancing flavors, such as the pairing of meat with fruits in dishes like Fesenjan, showcases the culinary ingenuity that has been passed down through generations. Additionally, the ritual of tea drinking, an integral part of Iranian culture, signifies moments of relaxation, conversation, and reflection.

Incorporating a section on Iranian food culture into the blog will provide readers with a deeper understanding of the social and cultural significance of food in Iran. It will highlight how Iranian cuisine is much more than its ingredients and recipes; it is a reflection of the country's history, its people's connection to their land, and its tradition of hospitality. Through exploring Iranian food culture, readers can gain insights into the values, traditions, and communal spirit that are at the heart of Iranian society.

Why Iranian food is popular among tourists?

Iranian food's popularity among tourists is due to its unique blend of flavors, from saffron and rosewater to a rich tapestry of spices, offering a memorable culinary adventure. Its rich cultural heritage and emphasis on natural ingredients make it a must-try, leaving travelers captivated by its delicious and nutritious offerings.

Iran's northern cities' traditional food

Iranian food, a pivotal sector of Iran's tourism, reflects the cultural diversity of the region, especially through the culinary treasures of northern food. In the northern cities of Iran, culinary artists utilize the freshest ingredients to create northern food that is both appetizing and delicious. Thanks to the ideal climate and abundant fresh crops, these areas are a goldmine for Iranian northern food, offering dishes celebrated for their local, enticing, and national flavors, making northern food a key intangible asset of Iran's tourism.
Acknowledging the unique appeal of northern food, Iran emerges as a prime destination for food enthusiasts eager to explore distinct and flavorful cuisines. We especially advocate for tourists to visit Iran's northern cities, not just for their scenic beauty but to indulge in the Iranian northern food. The exceptional climate of Iran's north enriches its cuisine, making northern Iranian food a must-try for any visitor.
In this segment of our travel blog, we're excited to showcase the most renowned and delectable northern food from Iran's northern cities. Each dish, a testament to the rich culinary heritage of the north, is an experience you shouldn't miss. From the smoky flavors of Mirza Ghasemi to the savory delights of Baghala Ghatogh, northern food embodies the essence of Iranian cuisine. 

Mirza Ghasemi Iranian Northern food

One of Iran's northern food that may be in most Iranian tablecloths because of its unique flavor is Mirza Ghasemi.
Eggplant, tomato, garlic, and egg are the main ingredients of this food. The fire-cured smell of Mirza Ghasemi, which caused this food to be removed from the dishes of repetitive flavors is due to the grilling of its eggplants.

Baghala Ghatogh Iranian Northern food

Baghala Ghatogh is a national and popular native Iranian cuisine that is made with beans, dill, garlic, and egg and is usually served with rice.
Baghala Ghatogh is another Iran northern city's traditional food, which, due to its popularity, can be found in other cities of Iran too.

Kabab Torsh Iranian Northern food

Kabab Torsh is one of Iran's northern cities' traditional foods that you should try on your Iran tours especially when you travel to this area.
For making Kabab Torsh, the meat is mixed with chopped vegetables, oil, onion, grated garlic, chopped peanuts, and pomegranate sauce and is grilled on charcoal.

Torshi Tareh Iranian Northern food

Torshi Tareh is one of Iran's northern cities' traditional food that is cooked without meat and is typically served with rice or with fried anchovy.

Malabij Iranian Northern food 

Northern cities of Iran have a lot of seafood that they usually make with a unique season.
Malabij is one of the seafood that is popular in Gilan and Mazandaran, and they cook it with white fish, aromatic herbs, walnuts, and pomegranate and they make it on fire or charcoal.

Kal Kabab Iranian Northern food

Kaal kabab is a delicious traditional food that you should try on your trip to Iran's northern cities You might think that this food should have meat in it because of its name, but not at all!
Ingredients for making this dish are grilled eggplant, a combination of garlic and chopped walnuts, sour pomegranate juice, peppermint, and a local herb that is called Chochagh. Chochagh is a northern vegetable that you can find in the local markets of Iran's northern cities. This food is also a suitable dish for vegetarian travelers.

Anarbij Iranian Northern food

If you are familiar with the most famous Iranian food, you should hear about one of them which is Fesenjoon. If you’re not, you can read this article.
By the way, this stew is very similar to Fesenjoon, which is another Iran northern food, and their difference is that in Anarbij, instead of chicken, they use sheep meat in the form of scrolls and also add local herbs.

Sir Vavij  Iranian Northern food

Sir Vavij is a simple stew, which is commonly cooked in the garlic leaf season, autumn and winter, in Iran's northern cities, especially Gilan.
The main ingredients of this food are garlic, eggs, salt, pepper, turmeric, and oil.

Gijavash Iranian Northern food

Gijavash is similar to Sir Vavij, with the difference that when you want to cook it, you add Pimpinella saxifrage to it.
(Pimpinella saxifrage means Gijavish in Farsi). Gijavish is a local herb that grows on the hills of Gilan.

Espenasak Iranian Northern food

The main ingredient in the delicious Iran northern cities' traditional food is Spinach, and when you eat it, you will find out that spinach has a unique flavor!
To make this meal, fresh spinach, aromatic vegetables, garlic, peppermint, onions, and carrots are used.

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Last Word

In exploring the depths of Persian foods, we discover more than just food; we find a rich cultural tapestry that speaks to the heart of Iran’s heritage. Each dish, from aromatic stews to delicate pastries, is a celebration of history, flavor, and culinary artistry. Persian cuisine is a testament to the harmonious blending of ingredients, showcasing an appreciation for balance, freshness, and communal dining.
We encourage you to delve into the world of Persian flavors. Whether it's trying a new recipe, visiting a local Persian restaurant, or simply learning more about this ancient culinary culture, each step is an opportunity to connect with the essence of Persian gastronomy. Experience the joy of Persian cooking and let it inspire your culinary journey.


What are some of the top Iranian foods that tourists love to try?

Tourists in Iran often enjoy trying dishes like Kebab (grilled skewers of meat), Ghormeh Sabzi (a herb-based stew), Zereshk Polo (barberry-infused rice), and Fesenjan (a rich walnut and pomegranate stew). These dishes offer a delightful introduction to Persian cuisine.

Is Persian cuisine suitable for vegetarians and vegans?

Yes, Persian cuisine offers a variety of vegetarian and vegan options. Dishes like Kashk-e Bademjan (eggplant dip), Dolmeh (stuffed grape leaves), and Asheh Reshteh (noodle soup) are popular vegetarian choices. Vegans can enjoy these options while avoiding dairy or meat-based ingredients.

What makes Persian cuisine unique compared to other Middle Eastern cuisines?

Persian cuisine is distinct due to its intricate use of spices, herbs, and aromatic ingredients, resulting in a delicate balance of flavors. Additionally, the inclusion of ingredients like saffron, pomegranate, and dried limes creates a unique taste profile not commonly found in other Middle Eastern cuisines.

 Are there any etiquette or customs to be aware of when dining in Iran?

Yes, when dining in Iran, it's important to observe some customs. For instance, it's customary to remove your shoes before entering someone's home or a traditional restaurant. Additionally, it's polite to express appreciation for the meal and hospitality offered by saying "Nooshe Jan" after finishing your food. It's also respectful to wait for the host or elders to start the meal before eating.

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