Iranian Cuisine

If you entered a home in Iran and found the delicious smell of appetizing spices floated through the air, prepare yourself for a fantastic feast. Because a guest is always welcome and treated as a part of the family around the table in Iran.

Iranian cuisine includes a wide variety of foods ranging from different types of dishes to diverse variety of salads, pastries, and drinks specific to different parts of Iran. However, some foods are generally more popular than others. Here you will find the most popular and widely recognized Iranian dishes and their recipes:


Kebab, ( barg, koobideh, joojeh, shishleek, soltani, chenjeh) is an Iranian meal including pieces of meat, Chicken fish, or vegetables roasted or grilled on a skewer and mostly served by a dish of rice, tomatos and vegtables.

 Tah Chin

Tah Chin (Baked Rice with Barberries) is an Iranian dish that is quick and simple to make. Partly cooked rice is flavored with saffron, yogurt and egg yolks and then layered in a dish with chicken, or lamb. The whole dish is baked and then turned out onto a platter, forming what seems like a cake with a golden, crispy crust.


After kebabs, Khoreshts (stews) are the most common dishes you’ll find on the menu at local restaurants in Iran. Most often, Iranian khoresht will feature some sort of vegetable blend (e.g., lentils, spinach, mixed vegetable sabzi, beans, tomato, or eggplant) with a bit of meat thrown in. Khoresht is often served with rice and serves as a comfort food (examples: Gheymeh, Ghormeh Sabzi, Fesenjoon, Bademjoon,…).

Kuku Sabzi

A kuku is a baked omelet somewhat similar to an Italian frittata or an Arab eggah; it is thick and rather fluffy, and stuffed with herbs, vegetables, or meat. It may be eaten hot or cold — it keeps well in the refrigerator for two or three days — as an appetizer, side dish, or light main dish with yogurt or salad and bread.

Iranian Side dishes, Sweets & Desserts

Sabzi Khordan

No Persian meal is complete without a dish of sabzi khordan (Herb and Cheese Plate), or edible herbs. The plate can include mint, tarragon, basil and cilantro, alongside scallions, radishes, walnuts, feta cheese and Iranian nan (flatbread). Simply tear off a piece of flatbread, tuck a bit of the herbs and cheese and other garnishes inside, and fold it up like a rustic sandwich.

Mast Khiar

Persians, like many other Eastern cultures, do not consume a great deal of dairy. But the one exception is yogurt. Yogurt is a staple in Iranian cuisine. Masto-Khiar (cucumber and mint yogurt) is a traditional Persian yogurt dish made with fresh mint and cool cucumber.

Iranian Breads


If there’s one thing to be said about Iranian Bread, apart from the models of cooking which various, they are extreamly delicious. They can be thin or thick, sweet or savoury, topped with seeds or spice mixes, stuffed with a variety of fillings, wrapped around fillings into rolled wraps, and are great to either mop up gravy preparations. (ex: Sangak, Lavash, Taftoon, Barbari,…)

Iranian Drinks


Although we keep reading that Green tea is good for health, most of us feel good when we drink black tea. It is the ultimate picker upper with only 47 mg caffeine per 8 ounces. That is why tea is the most favorite drink among Persians and drink it several times during the day.

Click here to add your own text