The vibrant cuisine of Iran is a treasure trove of flavors, aromas, and textures. With its rich history and cultural heritage, it’s no wonder that Persian cooking has gained popularity worldwide. From fragrant saffron-infused dishes to hearty stews and flavorful rice pilafs, Iranian cuisine offers something for every palate. In this article, we’ll delve into the world of Iranian food recipes, exploring 18 authentic and mouth-watering dishes that showcase the best of Persian cuisine.
From classic staples like tahdig and ghormeh sabzi, to innovative twists on traditional recipes, these 18 flavor-packed recipes will take your taste buds on a journey across the Middle East. Whether you’re a seasoned cook or just looking to try something new, this article is sure to inspire you to get cooking with some of Iran’s most beloved dishes.
Persian saffron rice with tahdig
Savor the rich flavors of Iran’s national dish, infused with the luxurious aroma of saffron and the satisfying crunch of tahdig. This classic Persian recipe is a staple at any celebration or gathering.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 1 tablespoon white vinegar
– 1/4 cup crumbled yogurt (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, combine the soaked saffron threads with the hot water and let it infuse for 10 minutes.
3. Add the rice to the saucepan, along with 2 cups of fresh water, salt, and vegetable oil. Bring to a boil, then reduce heat to low and cover.
4. Simmer for 15-20 minutes or until the rice is cooked and fluffy.
5. Preheat a non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl it around.
6. Pour the reserved saffron-infused liquid into the skillet, followed by the cooked rice. Mix well to combine.
7. Cook for an additional 2-3 minutes or until the tahdig forms a crispy crust at the bottom.
Cooking Time: Approximately 40-45 minutes
Ghormeh sabzi herb stew
Ghormeh sabzi is a popular Iranian herb stew that’s both flavorful and nutritious. This recipe is a great way to warm up on a cold day and enjoy the aromas of fresh herbs.
Ingredients:
– 1 cup dried barberry (zereshk)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed fresh herbs (parsley, cilantro, dill, and fenugreek)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups lamb or beef broth
– 2 tablespoons lemon juice
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add mixed herbs, cumin, coriander, turmeric, and salt; stir to combine.
4. Add broth and barberry; bring to a boil, then reduce heat and simmer for 20-25 minutes or until the stew has thickened slightly.
5. Stir in lemon juice before serving.
Cooking Time: 30-40 minutes
Fesenjan pomegranate walnut stew
A classic Persian dish, Fesenjan is a rich and flavorful stew made with pomegranate juice, walnuts, and chicken. This recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups pomegranate juice
– 1 cup chopped walnuts
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 tablespoons tomato paste
Instructions:
1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Remove the chicken from the pan and set aside. Add the onion and garlic to the pan and cook until the onion is translucent, about 3-4 minutes.
3. Add the pomegranate juice, walnuts, cinnamon, salt, and pepper to the pan. Stir to combine.
4. Return the chicken to the pan and add the tomato paste. Bring the mixture to a simmer.
5. Reduce the heat to low and cook, covered, for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 40-50 minutes
Zereshk polo ba morgh barberry rice with chicken
Experience the bold flavors of Persian cuisine with this aromatic dish, combining saffron-infused rice with juicy chicken and sweet barberries.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup barberries (zereshk), rinsed and drained
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium-high heat. Add onion and cook until golden brown.
3. Add chicken and cook until browned on all sides. Remove from heat and set aside.
4. In the same pan, add soaked saffron and cook for 1 minute.
5. Add rice to the pan, stirring to combine with saffron mixture.
6. Add water to the pan, bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until liquid is absorbed.
7. Fluff rice with a fork, then stir in cooked chicken, barberries, salt, and black pepper.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Mirza ghasemi smoked eggplant dip
This classic Persian dip is a flavorful and aromatic twist on traditional eggplant dishes. With the rich taste of smoked eggplants, garlic, and herbs, it’s perfect for serving with pita bread or vegetables.
Ingredients:
– 2 large eggplants
– 1/4 cup vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven or grill to medium-high heat.
2. Cut the eggplants in half lengthwise and place them on a baking sheet or grill rack.
3. Brush the eggplants with vegetable oil and season with salt and pepper.
4. Roast or grill the eggplants for 30-40 minutes, or until they’re tender and charred.
5. Scoop out the flesh of the eggplants and blend it in a bowl with garlic, tomato paste, paprika, salt, and pepper.
6. Taste and adjust the seasoning as needed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Kashk-e bademjan eggplant and whey dip
Experience the rich flavors of Persian cuisine with this creamy and smoky dip, perfect for accompanying grilled meats or pita bread. This recipe combines the sweetness of roasted eggplants with the tanginess of whey, resulting in a unique and addictive flavor profile.
Ingredients:
– 2 large eggplants
– 1 cup whey (or buttermilk)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: paprika, cumin, or sumac for added depth of flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplants and sprinkle with salt, pepper, and optional spices.
4. Roast the eggplants for 45 minutes, or until charred and tender.
5. Scoop out the flesh of the eggplants and blend in a food processor with whey, chopped onion, and minced garlic until smooth.
6. Taste and adjust seasoning as needed.
7. Serve at room temperature with pita bread, grilled meats, or as a dip for vegetables.
Cooking Time: 45 minutes
Ash reshteh noodle and bean soup
This hearty Persian soup is a staple in many Iranian households, especially during the winter months. Ash reshteh noodle and bean soup is a comforting and nutritious dish that combines tender noodles with flavorful beans and spices.
Ingredients:
– 1 cup dried reshteh noodles
– 1 can kidney beans, drained and rinsed
– 1 can black beans, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. Cook the reshteh noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
3. Add the minced garlic, ground cumin, coriander, and turmeric powder. Cook for an additional minute, stirring constantly.
4. Add the kidney beans, black beans, vegetable broth, cooked noodles, salt, and pepper to the pot. Stir well to combine.
5. Bring the mixture to a simmer and cook for 20-25 minutes or until the flavors have melded together and the soup has thickened slightly.
Cooking Time: 25-30 minutes
Tahchin layered saffron rice cake
A classic Iranian dessert, Tahchin is a heavenly rice cake infused with the subtle warmth of saffron and topped with a crispy, golden-brown crust. This layered masterpiece is sure to impress your guests and satisfy your sweet tooth.
Ingredients:
– 2 cups cooked white rice
– 1/4 cup saffron threads, soaked in 2 tablespoons hot water
– 1/4 cup vegetable oil
– 1 onion, finely chopped
– 1 tablespoon grated fresh ginger
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup milk
– 1 large egg, beaten
– Confectioner’s sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, saffron mixture, oil, onion, ginger, salt, and pepper.
3. Mix well until the rice is evenly coated.
4. In a separate bowl, whisk together milk and egg.
5. Add the wet ingredients to the rice mixture and mix until just combined.
6. Pour half of the mixture into a 9-inch (23cm) springform pan.
7. Bake for 30 minutes. Top with the remaining rice mixture and bake for an additional 15-20 minutes, or until golden brown.
8. Dust with confectioner’s sugar before serving.
Cooking Time: 45-50 minutes
Khoresh bademjan eggplant and tomato stew
Khoresh Bademjan Eggplant and Tomato Stew Recipe
A classic Iranian dish that combines the flavors of roasted eggplant, tomatoes, and aromatic spices. This hearty stew is perfect for a cozy dinner or a special occasion.
Ingredients:
– 2 large eggplants
– 1 can (14 oz) diced tomatoes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 cups water or chicken broth
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the eggplants with 1 tablespoon of oil and sprinkle with salt. Roast for 30-40 minutes, or until tender.
4. In a large pot, heat the remaining 1 tablespoon of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the garlic, cumin, paprika, salt, and pepper to the pot. Cook for 1 minute.
6. Add the roasted eggplant, diced tomatoes, water or broth, and any accumulated juices from the eggplants. Simmer for 20-25 minutes, or until the flavors have melded together.
Cooking Time: 45-55 minutes
Joojeh kabab saffron marinated chicken skewers
Experience the rich flavors of Iran with this classic recipe for saffron marinated chicken skewers, a staple of Persian cuisine. Tender and juicy, these Joojeh kababs are perfect for special occasions or everyday meals.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
– 1/2 cup plain yogurt
– 2 tbsp saffron threads, soaked in 2 tbsp hot water
– 2 tbsp lemon juice
– 1 tsp garlic, minced
– 1 tsp paprika
– Salt and black pepper, to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together yogurt, saffron mixture, lemon juice, garlic, paprika, salt, and black pepper.
2. Add the chicken cubes to the marinade and mix until coated. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill kababs for 8-10 minutes, turning occasionally, until cooked through.
5. Serve hot with steamed basmati rice and a side of grilled vegetables.
Cooking Time: 15-20 minutes
Koobideh minced meat kabab
A classic Persian delight, Koobideh kebabs are a staple of Iranian cuisine. These flavorful and juicy minced meat skewers are perfect for any occasion.
Ingredients:
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 10-12 bamboo skewers
Instructions:
1. In a large bowl, combine ground beef, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well with your hands until just combined.
2. Thread the meat mixture onto the bamboo skewers, leaving a small space between each piece.
3. Brush the kebabs with olive oil and season with salt to taste.
4. Preheat a grill or grill pan to medium-high heat.
5. Cook the kebabs for 8-10 minutes on each side, or until cooked through and slightly charred.
Cooking Time: 16-20 minutes
Serve: With your favorite sides, such as steamed rice, roasted vegetables, or a refreshing salad.
Baghali polo ba mahicheh dill rice with lamb shanks
In this recipe, we bring together the rich flavors of lamb shanks and the aromatic warmth of dill rice, a classic Persian combination.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 pounds lamb shanks, bone-in
– 1 tablespoon dried dill weed
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add lamb shanks and cook, turning occasionally, until browned on all sides, about 10 minutes.
4. Add rice to the saucepan and stir to combine with the lamb mixture. Add water, dill weed, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Shirin polo sweet jeweled rice
A sweet and fragrant rice dish, Shirin Polo is a popular Persian dessert that’s perfect for special occasions or as a unique dessert option. This recipe combines saffron-infused rice with candied fruits and nuts to create a stunning and flavorful treat.
Ingredients:
– 1 cup long-grain white rice
– 2 cups water
– 1/2 teaspoon salt
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 cup candied citron, diced
– 1 cup candied orange peel, diced
– 1/2 cup chopped pistachios
– 1 tablespoon rose water (optional)
– Confectioner’s sugar, for dusting
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a medium saucepan, combine the drained rice, 2 cups of fresh water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
3. Fluff the rice with a fork and stir in the saffron mixture, candied fruits, and pistachios.
4. Cook on low heat for an additional 5 minutes, stirring frequently.
5. Dust with confectioner’s sugar and rose water (if using) before serving.
Cooking Time: 25-30 minutes
Sabzi khordan fresh herb platter
A traditional Persian herb platter, Sabzi Khordan is a flavorful and aromatic accompaniment to many meals. This simple recipe brings together the freshness of herbs and the crunch of toasted bread for a delightful dining experience.
Ingredients:
– 1/2 cup fresh parsley leaves
– 1/4 cup fresh cilantro leaves
– 1/4 cup fresh dill weed
– 1/4 cup fresh mint leaves
– 1/2 cup plain whole wheat bread, toasted and torn into bite-sized pieces
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Rinse the herbs with cold water, then pat dry with paper towels.
2. In a small bowl, combine parsley, cilantro, dill, and mint.
3. In a separate pan, toast the bread over medium heat until lightly browned.
4. Brush the toasted bread with olive oil and sprinkle with salt to taste.
5. Serve the herb mixture on top of the toasted bread.
Cooking Time: 10 minutes
Sholeh zard saffron rice pudding
This traditional Persian dessert is a sweet and creamy delight, flavored with the iconic spice of saffron. Sholeh Zard is often served at special occasions and celebrations, but its simplicity makes it perfect for any time.
Ingredients:
– 1 cup long-grain rice
– 3 cups water
– 1/2 teaspoon salt
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup sugar
– 1/2 cup milk or heavy cream
– 1/4 teaspoon ground cardamom (optional)
– Rose water and chopped pistachios for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain the rice and cook it with salt and 3 cups of fresh water until tender.
3. In a separate pot, combine saffron-infused water, sugar, milk or heavy cream, and ground cardamom (if using). Heat over medium heat, stirring constantly, until the mixture thickens slightly.
4. Combine cooked rice and sweetened saffron mixture in a large bowl. Mix well to coat the rice evenly.
5. Refrigerate for at least 2 hours to allow flavors to meld together.
6. Garnish with rose water and chopped pistachios (if using) before serving.
Cooking Time: 45 minutes
Bamieh okra and lamb stew
A hearty and flavorful stew originating from West Africa, Bamieh okra and lamb stew is a perfect blend of spices, tender meat, and velvety okra. This recipe serves 4-6 people.
Ingredients:
– 1 pound lamb shoulder or shanks, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup bamieh (okra), sliced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 2 cups lamb broth or beef broth
– 1 tablespoon tomato paste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add lamb; cook until browned on all sides, about 5-7 minutes.
4. Stir in cumin, paprika, cinnamon, salt, and pepper.
5. Add bamieh, broth, and tomato paste; bring to a boil.
6. Reduce heat to low; simmer, covered, for 1 1/2 hours or until lamb is tender.
Adas polo lentil rice with dates
Experience the warm flavors of Iran with this simple yet aromatic recipe for Adas polo, a classic lentil rice dish. This fragrant and flavorful one-pot meal is perfect for a comforting dinner or a special occasion.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups basmati rice
– 4 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 1 cup pitted dates, chopped (optional)
– Fresh parsley or cilantro, for garnish
Instructions:
1. Rinse the lentils and rice together, then drain well.
2. Heat oil in a large saucepan over medium-high heat. Add onion and cook until translucent.
3. Add garlic, cumin, and 1 cup water. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add lentils and rice mixture to the saucepan. Stir well, then add remaining water. Simmer, covered, for 30-40 minutes or until rice is tender and lentils are cooked through.
5. Fluff with a fork. Garnish with chopped dates and fresh herbs, if desired.
Cooking Time: 50-60 minutes
Kuku sabzi herb frittata
A vibrant and flavorful twist on the classic frittata, this Kuku Sabzi Herb Frittata combines the freshness of herbs with the richness of eggs. Perfect for brunch or a light dinner.
Ingredients:
– 6 eggs
– 1 cup chopped fresh parsley
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon ground cumin
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, salt, and pepper.
3. Heat the olive oil in a non-stick skillet over medium heat. Add chopped herbs and cook until wilted, about 2 minutes.
4. Pour the egg mixture into the skillet with the herb mixture. Cook for 1-2 minutes or until edges start to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the eggs are almost set.
6. Remove from oven and sprinkle with cumin. Let it cool slightly before slicing and serving.
Cooking Time: 15-18 minutes
Summary
Discover the rich flavors and aromas of Persian cuisine with these 18 authentic Iranian food recipes. From hearty stews like Ghormeh Sabzi and Fesenjan, to flavorful rice dishes like Tahdig and Shirin Polo, there’s something for every palate. Learn how to make popular appetizers like Mirza Ghasemi and Kashk-e Bademjan, or indulge in savory main courses like Zereshk Polo Ba Morgh and Joojeh Kabab. These traditional recipes are sure to transport your taste buds to the bustling streets of Tehran. Get cooking with this diverse collection of Iranian dishes!
