A FOOD TRADITION
Caspian Cuisine
The Caspian tradition of northern Iran emphasizes local herbs, eggplant, walnuts, pomegranate, rice, fish, and tart-sour flavors.
Dishes linked to this cuisine
1–12 of 23
Akbar Joojeh
A northern Iranian chicken dish in which young chicken is fried or braised with saffron and lemon and served with a sweet-tart pomegranate sauce.
Alu Mosamma
A Persian Iranian chicken stew combining dried plums and yellow split peas with onion and saffron in a savory-sour sauce.
Anar Bij
A rich Caspian stew of ground meat and walnuts simmered with pomegranate molasses, onion, garlic, and aromatic herbs.
Bademjan Shekam Por
A Persian stuffed eggplant dish filled with seasoned minced beef, onion, garlic, tomato, and herbs before being cooked until tender.
Baghala Ghatogh
A savory Caspian Iranian stew of fava beans, eggs, garlic, dill, and turmeric cooked in oil and served warm.
Berenj Anar
A Persian Caspian rice dish combining steamed rice with tart pomegranate, walnuts, onion, and aromatic herbs.
Fuman Kolucheh
A traditional Fuman filled cookie made from a wheat-flour dough surrounding a walnut, sugar, cinnamon, and cardamom filling.
Kabab Torsh
A Caspian Iranian sour kebab made from seasoned minced meat with walnuts, pomegranate paste, onion, garlic, and herbs, then grilled on skewers.
Kadoo Borani
A Persian Caspian-style preparation of sautéed zucchini folded with yogurt, garlic, and mint into a cool savory dish.
Kal Kabab
A Caspian Iranian eggplant-based relish or dip blended with walnuts, pomegranate molasses, garlic, and fresh herbs.
Kehi Berenj
A simple Caspian rice dish in which pumpkin is cooked with rice and savory seasonings until soft and cohesive.
Khoresh Nardooni
A northern Iranian stew of chicken simmered with pomegranate paste, walnuts, onion, and oil until rich and tart.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.