World Flavors Cookbook

Iran Recipes

Persian cuisine is an ancient and refined tradition that emphasizes balance, aroma, and the use of fresh herbs, fruits, and nuts. It is famous for its intricate rice dishes (chelow), slow-cooked stews (khoresht), and the delicate use of saffron, pomegranate, and dried limes.

Recipes from Iran

• Ash Reshteh

  A thick, aromatic soup made with Persian noodles, five kinds of herbs, and various beans, topped with fermented whey (kashk) and crispy fried onions.

• Nan-e Barbari

  A thick, chewy, and elongated Persian flatbread with characteristic ridges, traditionally brushed with a flour-and-water glaze for a golden finish.

• Nan-e Lavash

  A paper-thin, soft, and flexible unleavened flatbread, one of the oldest and most widely eaten breads in the Middle East and Caucasus.

• Ghormeh Sabzi

  Iran's beloved national stew, made with slow-cooked lamb, kidney beans, and a massive amount of sautéed fresh herbs and dried limes.

• Khoresht Fesenjan

  A luxurious, rich, and sweet-and-sour stew made with ground walnuts and pomegranate molasses, usually featuring chicken or duck.

• Sabzi Polo ba Mahi

  The traditional Persian New Year dish: fragrant herb-infused rice served with pan-fried or smoked white fish.

• Kabab Koobideh

  Iran's most famous street kebab, made from minced lamb or beef mixed with grated onions and grilled on wide flat skewers until charred and juicy.

• Kabab Joojeh

  Succulent pieces of marinated chicken breast grilled on skewers, achieving a perfect charred exterior while remaining incredibly juicy inside.

• Kabab Barg

  The king of Persian kebabs: tender marinated lamb loin chops grilled to perfection, known for their melt-in-your-mouth texture and smoky char.

• Kabab Chenjeh

  Large, thick-cut pieces of marinated lamb or beef, grilled on skewers with chunks of tomato and onion, creating a robust and smoky flavor.

• Kabab Jigar

  Grilled lamb liver skewers, a beloved offal kebab known for its intense, rich flavor and tender texture when cooked just right.

• Sosis Bandari

  Iranian-style spicy sausage served in fresh bread with tomatoes and onions, a beloved street food known for its bold, savory heat.

• Kotlet

  Iranian-style beef patties, seasoned with onions, herbs, and spices, then fried until golden and crispy - a comforting street food staple.

• Salad Olivieh

  The Iranian version of Russian potato salad, made with diced potatoes, peas, carrots, and dill pickles, bound with mayo and topped with boiled eggs.

• Kuku Sabzi

  A fragrant herb frittata made with fresh herbs, eggs, and barberries, pan-fried until golden and served with bread as a street food snack.

• Falafel Irani

  Crispy chickpea and herb fritters, a popular street food in Iran with a uniquely Persian twist, often served in flatbread with pickled vegetables.

• Sambuseh

  Crispy triangular pastries filled with spiced meat, lentils, and herbs - Iran's beloved samosa-like street snack that's perfect for snacking on the go.

• Laboo

  Tangy pickled beetroot and turnip, a colorful and crunchy street-side snack often served with kebabs to cut through the rich fat.

• Baghalee

  Fresh green fava beans cooked with dill and herbs, a beloved springtime street food in northern Iran with a delicate, earthy flavor.

• Abgoosht (Dizi)

  A hearty lamb and chickpea stew traditionally cooked in a stone pot (dizi), then served by mashing the bread at the bottom and dipping fresh bread into the broth.

• Haleem

  A thick, slow-cooked porridge made with wheat, meat, and legumes, simmered for hours until it reaches a smooth, creamy consistency - a winter comfort food.

• Ash-e Ghalamkar

  A rich, golden-yellow soup made with turmeric, wheat, and herbs, traditionally served with a crispy flatbread called "ghalamkar" as a festive winter dish.

• Bastani Sonnati

  Traditional Iranian ice cream, a luxuriously creamy frozen treat flavored with saffron, rosewater, and pistachios - often layered with thin bread called "lavashak."

• Faloodeh

  A unique Persian frozen dessert made from starch noodles frozen with rosewater and saffron syrup, creating a gelatinous, refreshing treat.

• Majoon

  A thick, energizing date paste mixed with nuts and seeds, often enhanced with rosewater and saffron - the original Persian energy bar.

• Sholeh Zard

  A golden saffron rice pudding, slow-cooked until thick and creamy, then topped with cinnamon, pistachios, and slivered almonds.

• Fereni

  A smooth, silky milk pudding flavored with rosewater and served in small clay cups, a beloved Persian dessert that melts in your mouth.

• Lavashak (Fruit Leather)

  Thin, chewy sheets of concentrated fruit puree, traditionally made from sour cherries or barberries, dried in the sun and rolled up for snacking.

• Doogh (Ayran)

  The quintessential Persian yogurt drink, made by whisking yogurt with water and a pinch of salt, sometimes flavored with dried mint - perfectly refreshing.

• Sherbet

  Traditional Persian fruit syrup drinks, made from various fruits, flowers, or herbs, diluted with water and served ice cold - a centuries-old refreshment.

• Tahdig

  The crispy, golden crust at the bottom of the rice pot - considered the most prized part of any Persian rice dish, often made with potatoes or bread.

• Gaz (Nougat)

  Soft, chewy Iranian nougat made with rosewater, honey, egg whites, and pistachios - a beloved confection that crumbles delightfully with each bite.

• Sohan Asali

  A brittle Persian candy made with honey, butter, and almonds, flavored with saffron and cardamom - a crunchy, golden treat that shatters beautifully.

• Fesenjān (Pomegranate Walnut Stew)

  Iran's majestic stew — chicken braised in a dark, tangy-sweet sauce of ground walnuts and pomegranate molasses.