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Persian cuisine is one of the world’s finest. The foundation of most Persian dishes is rice, meat, and salad, often served with a side of fresh herbs, cheese and yogurt. Of these, the most important element is arguably rice called Polo or Chelo in Farsi. It is believed that rice was brought to Iran from the Indian subcontinent, about 4000 years ago. Varieties of rice in Iran are mainly produced in the Caspian region. Basmati rice from India and Pakistan is very similar to these Persian varieties and is also available in Iran - of course cheaper!  The varieties of rice most valued in Persian cuisine are prized for their aroma and typically judged by their shape, size and flavor. A Saffron infusion can be poured over the rice to give a distinctive golden color and taste. The second important thing in Persian cuisine is Kebab. Different types of kebabs can be found in almost all restaurants but don’t expect non-Halal types of meat like pork that Islam forbids. They’re not available in Iranian restaurants.
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Ghorme sabzi,an Iranian herb stew


Zereshk-polo
rice cooked with barberry and chicken


Kebab
meat or chicken grilled over charcoal 


Qeime  stew with meat, split peas and dried limes, fried potatoes, aubergines and tomatoes


Dizi or Abgusht contains meat, potatoes, peas, beans,onions and dried limes.


Aash reshte thick soup with beans, peas,vermicelli, kashk (thick whey) and herbs


Fesenjan, a sweet-sour stew made with chicken or meatballs,walnuts and sweet pomegranate paste