A FOOD TRADITION
Persian Cuisine
Iran’s broad national cooking tradition centers on fragrant rice dishes, herb-based stews, grilled kebabs, soups, savory egg dishes, and classic sweets.
Dishes linked to this cuisine
1–12 of 41
Abdoogh Khiar
A chilled Persian yogurt soup mixed with cucumber, mint, walnuts, raisins, and other refreshing garnishes.
Abgoosht
A traditional Persian one-pot lamb and legume stew-soup with potatoes, tomatoes, onions, and aromatic spices, often served with its broth separate from the solids.
Adas Polo
Persian layered rice with lentils, typically combined with raisins or dates, fried onion, and warm spices, with meat included in some versions.
Albaloo Polo
A Persian rice dish layered with sour cherries and sweetened seasoning, commonly paired with chicken or another meat.
Ash Reshteh
A thick Persian herb and legume soup made with reshteh wheat noodles and commonly finished with kashk, fried onions, garlic, and mint.
Ash-e Anar
A Persian sweet-tart pomegranate soup combining rice, split peas, herbs, and aromatics, with some versions including meat.
Ash-e Doogh
A thick Iranian yogurt-based soup combining rice, chickpeas, herbs, and aromatics, often finished with a tangy doogh-like yogurt base.
Baghali Polo
A Persian rice dish made with fava beans and dill, commonly served with lamb or another meat accompaniment.
Bastani Sonnati
A traditional Persian saffron ice cream made from dairy custard and sugar, often flavored with rose water and garnished with pistachios.
Borani Esfenaj
A Persian spinach and yogurt dip made by combining cooked spinach with yogurt, garlic, and seasoning.
Chenjeh Kebab
Chenjeh Kebab is marinated cubed lamb grilled on skewers with onion, lemon, saffron, and oil.
Dampokhtak
Dampokhtak is a Persian one-pot rice dish cooked with fava beans, onion, oil, and warm spices such as turmeric and cumin.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.