Iranian food


Iranian cuisine refers to the traditional and modern styles of cooking related to Iran. Iranian traditional cuisine have a large variety, some of which are specific to different regions of Iran and some other are almost like Arab, Turkish, Indian cuisines . Many foods famously associated with Middle Eastern, and indeed World cuisine have their origins in Iran, such as Kebab and ice cream.

Iranian foods includes a wide variety of foods ranging from Chelo kebab (rice served with roasted meat: Barg, Jooje, Koobideh, Shishleek, Bakhtiari, Chenjeh), Khoresht (stew that is served with Iranian rice: Ghormeh sabzi, Gheimeh,Fesenjoon and others), Aash (a thick soup: for example Ash-e reshte and Ash-e doogh), Koko (egg mixed with vegetable or potato Souffle), Polo (white rice alone or with addition of meat and/or vegetables and herbs, including Loobia polo, Shirin polo, Sabzi polo, Zereshk polo, Baghali Polo and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran for example doogh.

Fresh green herbs are frequently used along with fruits such as pomegranates, quince, apricots, prunes, plums, and raisins. Typical Persian main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried limes, thyme, cumin, cinnamon, and parsley are mixed delicately and used in some special dishes.



Traditional major breads are flat.

1.    Nan-e-Barbari :thick and oval-shaped, also known as Tabrizi Bread.

2.    Nan-e-Sangak :Triangle-shaped bread with bran flour  that is stone-baked.

3.    Nan-e-Taftoon :thick and oval-shaped with white flour, also known as Tabrizi Bread.

4.    Nan-e-Lavash : verythin, flaky and oval or round, and is also the oldest known bread in the Middle East and Caucasus.

Also there are different types of international bread that are available.


Fruits and vegetables

Iran's agriculture produces many fruits and vegetables, including what some other countries may consider “exotic”. A bowl of fresh fruit is common on most Persian tables and dishes of vegetables and herbs are standard sides to most meals.

 Climate of four seasons conducive to the growing of fruits, and the orchards and vineyards of Iran produce fruits of legendary flavor and size. These are not only enjoyed fresh and ripe as desserts but are also imaginatively combined with meats and form unusual accompaniments to main dishes. When fresh fruits are not available, a large variety of excellent dried fruits such as dates, figs, apricots and peaches are used instead. The list of fruits includes fresh dates and fresh figs, many citrus fruits, apricots, peaches, sweet and sour cherries, apples, plums, pears, pomegranates and many varieties of grapes and melons.

Iranians are fond of fresh green salads dressed with olive oil, lemon juice or vinegar, salt and pepper, and a little garlic. Vegetables such as spinach, green beans, broad beans, curettes and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers and scallions often accompany a meal. A small sweet variety of cucumber is popularly served as a fruit.


Drinks and desserts

The traditional drink accompanying Iranian dishes is doogh, a combination of yogurt, still or carbonated water, salt, and dried mint. Other drinks include sherbets known as Sharbat and Khak shir. One favorite is Aab-e Havij, alternately called havij bastani, carrot juice made into an traditional ice cream float and garnished. There are also drinks that are not served with meals. These include Sheer Moz (banana milk shake), Aab Talebi (cantaloupe juice), and Aab Hendevaneh (watermelon juice). These are commonly made in stands or kiosks in streets on summer days and on hiking trails. Aab Anaar (pomegranate juice) is also popular and has recently become popular in North America. Sekanjebin is thick syrup made from vinegar, mint and sugar, served mixed with carbonated or plain water.

Dessert dishes range from Bastani-e Zaferani that served to falodeh (a frozen sorbet made with thin starch noodles and rosewater) that served with lemon juice. Persian ice cream is flavored with saffron, rosewater, and includes chunks of dry cream and pistachio that . There are also many types of sweets, divided into two categories:  moist sweets and dry sweets. The first category consists of French-inspired pastries with heavy whole milk whipped cream, glazed fruit toppings, tarts and a variety of cakes. Some have an Iranian twist, such as the addition of saffron, pistachios, and walnuts. The second category consists of more traditional Iranian sweets: Shirini-e Berenji (a type of rice cookie), Shirini-e Nokhodchi (clover-shaped chickpea flour cookies), Kolouche (a large cookie usually with a walnut or fig filling), Shirini-e Keshmeshi (raisin and saffron cookies), Shirini-e Yazdi (small cakes originating from the city of Yazd) and others.

Other popular sweets include Zulbia, Bamieh. Bamieh is an oval-shaped piece of sweet dough includes, yoghurt, starch, flour and rosewater, deep-fried, and then covered with a syrup traditionally made with honey. Bamieh is similar to tulumba, but much smaller, 2 - 3 cm wide at most. Zulbia is made of the same sort of batter, also deep-fried, but poured into the oil in swirls, then covered with the same syrup.

Noghl, sugar-coated almonds, are often served at Iranian weddings.


Fast foods

There are all types of international fast food in Iran but there aren’t any famous chain restaurants as if you can find many restaurant  like KFC , Mc Donald , … . An increasing preference for American style food amongst a younger generation of Iranians has resulted in the establishment of many pizza, steak, hamburger, and fried chicken establishments, but Western food is sometimes served alongside staples such as those mentioned above, and is often prepared differently (most notably with pizza). The fast foods are larger than what are served in most of countries.Chinese and Japanese cuisine has also become popular in recent years, primarily in Tehran, and Italian and Mediterranean restaurants are also featured .


Local foods in different geographical regions

There are types of cuisine in different region of Iran. Living condition and various climate causes to exist diversity is edible. Two seas are in north and south of Iran hence more cooking sea food in two areas. Types of kebab (barbecue) and stew and polo (rice mixed meat and vegetable and bean) cook in other areas. The best nuts of world being prepare in West and North West specially Tabriz city and the best of pistachio grow in Kerman city also there are types of delicious cookies in Yazd city such as Baklava – Ghotab - Pashmak (cotton candy) and Kolompe(cookie) in Kerman City and Noghl (sugar, rosewater ,walnut,almond) and Halva In Urumieh City , Sohan In Qom City , Gaz and Polaki in Esfahan City , Kak and Nan-e- Berenji in Kermanshah city , Koloocheh in Fouman and Lahijan City . Nabat in Mashhad city.



High consumption of dairy products in Iran and consume types of milk, cheese, butter and cream during breakfast and yogurt and Doogh (The combination of water, salt and yogurt) during lunch and dinner and there are types of ice-cream.