Here are the Top 10 Foods to Try in Iran, each offering a unique taste of the country's rich culinary heritage. Persian cuisine is known for its balance of flavors, aromatic spices, and emphasis on fresh herbs, rice, and slow-cooked dishes:
1. Chelo Kebab (Kebab with Saffron Rice)
Iran’s national dish, typically featuring Kabab Koobideh (minced lamb or beef kebab) or Barg (filet mignon strips) served with chelo (plain saffron rice), grilled tomato, and butter. It’s a must-try in almost every city.
2. Fesenjan (Pomegranate and Walnut Stew)
A rich, tangy-sweet stew made with ground walnuts, pomegranate molasses, and chicken or duck. Often served over rice, this dish is especially popular during special occasions.
3. Ghormeh Sabzi (Herb Stew)
One of Iran’s most beloved dishes, made with a mix of herbs (parsley, cilantro, fenugreek), kidney beans, dried lime, and lamb. It has a deeply savory and slightly tangy flavor.
4. Zereshk Polo (Barberry Rice with Chicken)
A beautifully colorful dish made with barberries (zereshk), saffron rice, and golden crispy chicken. It’s both sweet and sour, and typically served at celebrations and family gatherings.
5. Tahchin (Saffron Rice Cake)
A baked rice cake made with saffron-infused rice, yogurt, and chicken or lamb, topped with a golden crust. Crispy outside, tender inside, and usually garnished with barberries and pistachios.
6. Ash Reshteh (Herb and Noodle Soup)
A hearty vegetarian soup made with herbs, beans, lentils, and reshteh (Persian noodles), topped with fried onions, dried mint, and kashk (fermented whey). Traditionally eaten during Nowruz and cold seasons.
7. Dizi (Abgoosht – Lamb and Chickpea Stew)
A traditional one-pot meal served in stone pots. The solid ingredients (meat, chickpeas, potatoes) are mashed separately, and the broth is sipped like soup. Often accompanied by fresh herbs, pickles, and flatbread.
8. Beryani (Isfahan Speciality)
A regional dish from Isfahan made with spiced lamb or mutton, cooked on a flat pan, and served over soft sangak bread. Rich and fatty, it's unlike the Indian "biryani" despite the similar name.
9. Mirza Ghasemi (Smoked Eggplant Dish)
A smoky, garlicky dish from Northern Iran made with roasted eggplants, tomatoes, and eggs. Served warm with rice or bread, it’s a favorite among vegetarians and eggplant lovers.
10. Khoresht-e Bademjan (Eggplant Stew)
A flavorful tomato-based stew made with eggplants, lamb, and optionally split peas or sour grapes. Served with saffron rice, this dish is comforting and aromatic.
These dishes represent just a glimpse of Iran’s vast and diverse culinary landscape.