Cuisine in Iran

Chelo Kebab

National dish of saffron butter rice topped with skewered lamb or beef

• Region: Nationwide
• Main ingredients: Rice, Lamb, Beef, Onion, Saffron

Fesenjan

Sweet-sour stew of chicken simmered in ground walnut and pomegranate syrup

• Region: Gilan Province
• Main ingredients: Walnuts, Pomegranate molasses, Chicken

Ghormeh Sabzi

Rich stew of dried herbs, kidney beans, and beef

• Region: Khuzestan Province
• Main ingredients: Herb mix, Red kidney beans, Beef, Dried lime

Abgoosht (Dizi)

Traditional dish of lamb and chickpeas simmered in pot with soup and solids served separately

• Region: Central Plateau
• Main ingredients: Lamb, Chickpeas, Tomato, Tamarind

Sabzi Polo Mahi

Nowruz staple combining herb-cooked rice with fried whitefish

• Region: Caspian coast
• Main ingredients: Rice, Dill, Cod, Chives, Parsley

Ash Reshteh

Common light meal of noodle bean soup topped with mint oil

• Region: Nationwide
• Main ingredients: Wheat noodles, Lentils, Chickpeas, Yogurt whey

Tahchin

Cake-like rice solidified with yogurt and eggs then oven-baked

• Region: Tehran
• Main ingredients: Rice, Yogurt, Eggs, Chicken, Saffron

Kufteh Tabrizi

Stewed giant meatball mixed with herbs and beans

• Region: Tabriz
• Main ingredients: Ground beef, Rice, Chickpea flour, Herbs, Plums

Pomegranate and Cucumber Salad

Refreshing appetizer eaten during Nowruz season

• Region: Central
• Main ingredients: Pomegranate, Cucumber, Mint, Lemon juice

Kabab-e Kubideh

Representative kebab of pounded lamb and beef on flat skewers

• Region: Nationwide
• Main ingredients: Lamb, Beef, Onion, Cumin