A FOOD TRADITION
Khorasani Cuisine
Khorasani cuisine represents the culinary traditions of northeastern Iran and the broader historical Khorasan region, with important links to Afghanistan and Central Asia. Wheat, rice, lamb, poultry, yogurt, saffron, barberries, dried fruits, legumes and herbs are widely used. Techniques include slow braising, pilaf layering, baking filled breads and preparing clear or thick soups. Recognizable examples include sholeh mashhadi, a grain-and-legume dish; ash-e reshteh in northeastern styles; and saffron- or fruit-accented rice dishes such as morassa polo. Because Khorasan is a historical cultural zone rather than a single administrative unit, this entry should be understood as a regional tradition with changing boundaries.
Dishes linked to this cuisine
1–5 of 5
Eshkeneh-ye Bulgur-e Shir
Razavi Khorasan milk-and-bulgur eshkeneh, a simple local soup enriched with egg.
Khorasani Reshteh Polo ba Goosht
Khorasan-style rice and toasted noodles served with saffron-scented lamb.
Qoroot Bademjan
South Khorasan eggplant dish distinguished by tangy dark qoroot or kashk.
Satri Polo
Khorasani layered rice with carrot, raisins, saffron and small meatballs.
Sholeh Mashhadi
Thick ceremonial Mashhad pottage of meat, grains, rice, several pulses and warm spices, traditionally topped with gheimeh.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.