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
13–24 of 41
Estamboli Polo
Estamboli Polo is a Persian tomato rice dish cooked with onion, potato, and often ground beef in a seasoned tomato base.
Faloodeh
A Persian frozen dessert of delicate starch noodles served in a sweet rose-water syrup with a tart citrus accompaniment.
Ghormeh Sabzi
Ghormeh Sabzi is a Persian herb stew of sautéed herbs, kidney beans, meat, onion, and dried lime simmered until richly flavored.
Halva
A Persian confection made by cooking flour with sugar syrup, butter or oil, and aromatic ingredients until dense and smooth, often finished with saffron, rosewater, cardamom, or nuts.
Joojeh Kebab
Joojeh Kebab is marinated chicken skewers grilled with onion, lemon, saffron, and often yogurt.
Kalam Polo
A Persian layered rice dish combining cabbage with seasoned meat, onion, tomato, and warm spices.
Kashk-e Bademjan
A Persian eggplant dip topped or finished with kashk, fried onion, garlic, mint, and often walnuts.
Kebab Barg
A Persian grilled kebab of thinly sliced, tenderized meat marinated with aromatics and grilled over high heat.
Kebab Koobideh
A Persian grilled kebab made from seasoned minced meat shaped around skewers and cooked over high heat.
Khoresh Bademjan
A Persian eggplant stew typically made with eggplant, tomato, onion, lamb or beef, and vegetable oil, often finished with a tarting ingredient such as lemon juice or dried lime.
Khoresh Fesenjan
A rich Persian stew of ground walnuts and pomegranate molasses with chicken or duck, slowly cooked into a tart, thick sauce.
Khoresh Gheimeh
A Persian slow-simmered stew of split peas, meat, tomato, onion, dried lime, and warm spices, often finished with fried potato.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.