30 Best Persian Foods that Everyone Must Try Once

What is Persian Food? And what are the typical Persian dishes that Iranians eat every day? To answer these questions, we should mention that Persian food comes from an ancient and sophisticated culture. In this culture, there are things that you can always find on a Persian table. For example, rice, Sabzi Khordan (freshly picked herbs), yogurt, and bread. There are a couple of Persian dishes that are famous all through Iran. Of course, each region of Iran has special dishes with different ingredients, spices, and aromas. In this post, we will be introducing the best and the most popular Persian dishes that represent the food of Iran. As you will see, although Iranian Food has a lot in common with Middle Eastern and Asian food, it is also very much different. You can find the recopies for these Persian dishes and more through the links in our blog posts.

1. TahDig (Crispy Persian Rice)

 

Tahdig is not a Persian dish but it’s the most Persian thing that you can eat. The word Tahdig translates as ‘’Bottom of the pot’’. Just as its name suggests, it is the golden crispy fried rice at the bottom of the pot of rice. When there is Persian rice, there is always some Tahdig that comes with it. There are different bases for making different kinds of Tahdig. The most common of them is Rice Tahdig. You can add a mixture of rice, yogurt, and saffron to the bottom of the pot of rice to have Saffron Rice Tahdig. Potato Tahdig is another popular type of Tahdig in Iran. Potato Tahdig is mostly common in making a Persian Macaroni (Spaghetti) that we will introduce further. Another popular Tadig, both for Macaroni and rice dishes, is Bread Tahdig. Once the Tahdig is on your plate, you can pick the Tahdig up by hand and take a bite.

2. Persian Steamed Rice

The base of almost all the Persian dishes out there is Persian Steamed Rice. There are several ways to cook rice. In Iran, people either steam the rice or boil it. It mostly depends on the kind of rice that you’re using and the way you like your rice. Steamed rice gives you a kind of fluffy rice dish and boiled rice is tender. It should be mentioned that white rice or rice with Saffron is called Chelo in Persian. Chelo is different from Polo rice dishes. Polo is referred to as rice dishes mixed with different kinds of ingredients such as vegetables and fruits. For example, Zereshk Polo and Albalo Polo that we will be introducing further. You can eat rice with a variety of stews and Kebabs.

 

3. Joojeh kebab (Persian Saffron Chicken Kebab)

Joojeh Kabab or Jujeh Kabob is one of the most famous Kebabs among Persian Kebabs. It is grilled pieces of chopped chicken. When ordering or making Joojeh Kebab, you can choose between Chicken breast pieces or wings and chicken thighs. Overall, there are bone-in Joojeh Kebabs and boneless Joojeh Kababs. Before grilling the Joojeh, it is marinated overnight in Saffron, Yoghurt, lemon juice, and spices. All restaurants serve Joojeh Kebab with grilled pepper and tomatoes. There are two ways in which you can pair your Joojeh Kebab with. One is paring it with rice and another is with bread. Also, you can add lemon juice or bitter orange on top of Joojeh Kebab before eating it. This basically, helps with the process of digesting a big meal like Joojeh Kebab.

4. Kebab koobideh (Grilled Minced Meat)

Just like Joojeh Kebab, Kebab Kobideh is another famous Persian Kebab. At times, Kebab Koobideh is even more popular than Joojeh Kebab. The difference between these two Kebabs is that Kebab Koobideh is grilled minced meat (not chicken). Kebab Koobideh is more often served with rice. If you wanna order Kebab with rice you should add the word ‘Chelo’ before your order. For example, Chelo Kebab Koobideh. The most challenging part of making Koobideh is shaping it on a wide skewer before grilling it. Just like Joojeh Kebab, Kebab Koobideh is served with a side of grilled peppers and tomatoes, and freshly cut onions. It is worth mentioning that Kebab Koobideh and Joojeh Kebab are the two popular Persian dishes that Persians make for their outdoor picnics and house gatherings.

5. Khoresht-e Ghormeh Sabzi (Herb, Bean, and Lamb Stew)

When you ask Persians what their favorite Persian dish is, most of them will probably choose Ghormeh Sabzi Stew. Overall, Khoresht-e Ghormeh Sabzi is Iran’s number one national dish. Persians cook this stew once or twice a week as the main course. The main ingredient of Ghormeh Sabzi is its Sabzi which translates as herbs. In different parts of Iran, a variety of herbs with different portions are used for this stew. After the herbs are simmered, beans and cooked meat are added to the pot with water. A good Ghormeh Sabzi is served when it has been cooking for more than two hours slowly over low heat. Some Persians like their Ghormeh Sabzi somehow sour. That is why dried lime is added to the Ghormeh Sabzi while cooking. Persians eat Ghormeh Sabzi stew with rice. Ghormeh Sabzi is a green Persian stew. Another Persian green stew is Khoresht-e Karafs. Khoresht-e Karafs has celery as its main ingredient. There has been always a debate between Ghormeh Sabzi and Khoresht Karafs lovers!

6. Khoresht-e Gheimeh (Yellow Split Peas Stew)

Khoresht-e Gheimeh is another popular Persian stew among Iranians. Gheimeh stew is a red stew made with potato wedges and yellow split peas. Just like Ghormeh Sabzi, Gheimeh is a common dish that is cooked once or twice a week as a main dish. It is a very simple Persian dish to make. This stew is also served with rice. In different parts of Iran, there are different types of Khoresht-e Gheime. The Gheimeh Yazdi is one of the most famous of them all in the city of Yazd in Iran. In most restaurants, they put French fries on top of the bowl of stew before serving it.

7. Khoresht-e Fesenjan (Pomegranate, Walnut, and Chicken Stew)

Khoresht-e Fesenjan is a very different stew from the typical Persian stews. This stew has pomegranate juice, walnuts, and chicken as its main ingredients. Fesenjon stew is either made to be sweet, sour, or a balance of these two. It all depends on your preference. Khoresht-e Fesenjon is one of the most elegant stews of them all. Just like other stews, they serve it with rice. Originally, Fesenjon is cooked in the northern part of Iran. But over time, it has become more popular among Iranian families from all around Iran. Aside from the flavor, you can choose to make the stew thick or slightly lighter by adding other ingredients.

8. Baghali Polo (Persian Dill and Fava Beans Rice)

As we mentioned before, aside from Persian Chelo, we have Persian Polo. The difference is that Persian Polo is not just rice but it is a mix of rice and special ingredients depending on the kind of Polo. One of the most famous Persian polos is Baghali Polo. Baghali in Persian means fava beans and it is indeed the main ingredient of this Polo. For cooking this dish, rice, beans, and dill are boiled together in a pan. Baghali Polo is paired with cooked lamb shanks which is another famous dish called ‘’Baghali Polo ba Mahiche’’. In southern parts of Iran, they eat Baghali Polo with fish. Interestingly, it is custom to eat Baghali Polo and Mahi on the day of Nowruz (the Persian New Year). There is also another Persian dish similar to Baghali Polo which is Sabzi Polo. Sabzi Polo as its name suggests is like Baghali Polo but without the beans. It is basically, a rice and herbs dish.

9. Abgoosht or Dizi (Lamb and Chickpea Stew)

Abgoosh is famous as the Persian peasant dish but it is rich in every type of nutrition that you can think of. The main ingredients of Abgoosht are bony cuts of meat, potatoes, and different types of beans. The most special thing about Abgoosht is the way you eat Abgoosht. After Abgoosht is cooked, you can separate the broth from the other ingredients. For eating the broth, you can take a piece of bread and break it into pieces and add it to the broth. This is called ‘’Tilit’. You can also just eat the broth like a soup. The other ingredients are mashed with special meat mashers to make a soft Goosht Kubideh or meat paste. Abgoosht is always better when it is served with fresh flatbread, herbs, and onions.

10. Kale Pache (Head and Legs of Sheep)

Kale Pache is probably a vegetarian’s nightmare in a dish. It is one of the world’s strangest food. Kaleh means Sheep’s head and Pache means Sheep’s feet. This Persian dish is rich in calories and protein and it is mostly served at breakfast. Kale Pache is served in special restaurants called ‘‘Kaleh Pazi’’ or “Tabbakhi”. Just like Abgoosht, you can separate the broth of Kale Pache and eat it as ‘‘Tilit’. Different parts of sheep, like its eye, brain, tongues, and trotters are served separately in a bowl of gravy. Overall, the serving of Kale Pache is pretty much like Abgoosht. Since it is rich in fat, it is advisable to pair it with lemon juice to boost your metabolism.

11. Mirza Ghasemi (Persian Eggplant Dip)

Mirza Ghasemi is a type of Persian appetizer. It is basically, made out of tomato and eggplants. Mirza Ghasemi is originally from the north of Iran. You can either roast or grill the eggplants and then add them to sautéed tomato and garlic. Then, you can add eggs on top of the Mirza Ghasemi. Notably, you shouldn’t stir it with the aubergine mixture. It is worth mentioning that the process of cooking this food in the north of Iran is more traditional. For example, the eggplants are blistered over an open flame. This dish is mostly served with either bread or even rice. If you make this dish with zucchini, then you will have Kadoo Ghasemi.

12. Dolme

Dolme comes from the Turkish word Dolma. Dolma is one of the most famous Azerbaijani dishes. However, the Persian Dolme is different from the Mediterranean and Middle Eastern Dolma. Persian Dolme is made with Barg-e Mo which translates as grape leaves. Instead of vegetables, there is ground meat, rice, and peas inside Persian Dolme. It is also wrapped into squares instead of being rolled like Greek and Turkish Dolma. Just like most Persian food, the mixture inside Dolma differs from families to families. After the Dolma is wrapped, it is layered and cooked in a bowl of water and vinegar or lemon juice. In the city of Tabriz in Iran, they serve Dolma with Yoghurt. You can snack on Dolma when it’s hot or even cold out of the fridge.

13. Ashe Reshteh (Noodles and Herbs Soup)

Ash is one of the most famous dishes in Iran. Among different kinds of Ash, Ashe Reshteh is the most popular. Reshteh is a kind of Persian Noodle. Notably, Ashe Reshteh is mostly served at religious ceremonies and festivals. It is also a common dish for both breakfast and dinner. The main ingredients of Ash are noodles, lentils, beans, chickpeas, and herbs. Ash is slowly cooked over low heat until it turns into a thick porridge. Persians Garnish Ashe Reshteh with sautéed onions, mint, and Kashk. Notably, Kashk is fermented yogurt that gives Ash a sour, cheese-like flavor. Ashe Reshteh is one of the most notorious Persian dishes.

14. Halim

Halim is a popular food in the Middle East. However, Persian Halim is very much different from the Arabic version of Halim. Like Ashe Reshteh, Halim is a common meal for breakfast. The thing about Halim is that you can choose to cook it with beef, lamb, or chicken meat. The other main ingredients of Halim are barely leaves, wheat germ, and milk. After reaching a paste-like consistency, the mixture is blended. There are two types of people when it comes to eating Halim. Some like it sweet and top it with sugar and cream. Others like it salty and add salt to the blended Halim. Either way, you can eat Halim with bread or have it like soup.

15. Tahchin Morgh (Crispy Flavored Rice layered with Chicken)

Tahchin probably sounds familiar to you and it is because it sounds like Tahdig. It means “arranged at the Bottom”. Actually, Tahchin has the crispy and buttery feature of Tahdig. The most famous Tahchin is Chicken Tahchin or Tahchin Morgh. This dish is Rice layered with tender chicken in a mix of Saffron and Yogurt. The result of this steamed rice dish is a bowl of flavorful rice with a crispy golden layer on top of it. Some restaurants and households mix a variety of nuts in their Tahchin. You can pair this dish with a Salad and enjoy the flavors. Another famous type of Tahchin is Tahchin Lubia ba Mahiche (Beans and Meat).

16. Koofteh Tabrizi (Stuffed Meatballs)

Koofteh Tabrizi as its name suggests is a type of Koofteh from the city of Tabriz in northwestern Iran. However, this dish is so famous that it is popular all around Iran. When you hear the world Koofteh, you are probably reminded of the Middle Eastern dish of Kofta. But Koofteh Tabrizi is totally different from Kofta. It is a dish of several big meatballs stuffed with dried fruits, berries, and nuts. The several ingredients are mixed with meat, rice, and eggs into a round meatball. Then, the meatballs are cooked in a special sauce. Tabrizi People serve Koofteh Tabrizi along with freshly picked herbs and the broth of the meatball.

17. Adas Polo (Persian Lentil Rice)

Adas Polo is not a typical Persian dish that you can find in restaurants.  It is rather a popular homemade Persian dish. Adas Polo and practically Persian Polos can be made vegan. But, they typically have some kind of minced meat in them. The most famous type of meat used in Adas Polo is minced lamb shoulder. Adas means lentils and the main ingredient of Adas Polo is green or brown lentils mixed with rice and meat. Some families like to make Adas Polo with notorious nuts such as almond slices. Also, for serving Adas Polo, they sauté raisins, dates, and onions to add on top of the Polo. There is a dish called Loobia Polo that is practically the same as Adas Polo. But, it is made with green beans instead of lentils.

18. Zereshk polo (Barberries Rice)

Zereshk Polo is one of the popular Persian Polos. Persians pair Zereshk Polo with chicken, Joojeh Kebab, and Kebab Koobideh. Zereshk Polo is steamed rice but it is topped with barberries that are sautéed with sugar and saffron. The thing is when you make white steamed rice, you keep a little bit of the rice and mix it with this mixture. That is why we see a yellow layer of rice on top of white rice in most Iranian dishes. Chicken is the perfect pair for Zereshk Polo. That being said, the chicken that is cooked with tomato sauce usually is served with Zereshk Polo.

19. Estamboli polo (Tomato Rice)

Just like Adas Polo, Estamboli Polo is a typical homemade Polo that Persian families make once or twice a week. It is a fairly easy Polo to make. That being said, you just mix onions, potatoes, and tomatoes with rice and water. And then you just let it cook. Some Iranians call this dish “Dami Gojeh” which translates as “steamed tomato”. You can add ground beef or chopped chicken as an option to this Polo. Persians mostly serve Estamboli with yogurt and Salad. Different regions in Iran make Estamboli with special spices. Interestingly, in the south of Iran, they serve Estamboli with shrimp instead of chicken or meat.

20. Kuku Sabzi (Persian Frittata)

Kuku Sabzi is a very different dish compared to the typical Persian dishes. Accordingly, it does not have rice or meat, or beans as its main ingredients. Instead, it is a completely vegetarian food made with herbs. Actually, Kuku Sabzi is like an omelet. However, it has fewer eggs in it. Kuku Sabzi is fried in small handfuls of pieces. It is worth mentioning that some Persians do not divide the Kuku Sabzi into handfuls of pieces. Instead, they spread it evenly across the pan. Some Persians like to top mixed walnuts and other nuts with their Kuku Sabzi. But how do Persians serve Kuku Sabzi? They take a piece of bread and a piece of Kuku and add tomato slices to it and take a bite.

 

21. Kotlet (Persian Meat Patties)

Kotlet is a Persian food that is almost like Kuku Sabzi. However, instead of Sabzi which translates as herbs, it has minced meat in it. The question is how to make Kotlet? How do you keep the minced meat together? The key is to add flour and eggs to the mix of minced meat. Then, you can shape the mixture into small round pieces and fry them. Kotlet and Kuku Sabzi are two of the most common and easy to cook typical Persian dishes. Kotlet is served with bread, freshly picked herbs, and ketchup. The most common freshly picked herb that Iranians serve with Kotlet is parsley.

22. Makaroni (Persian Spaghetti)

Macaroni is something almost like Spaghetti. Persians make Persian Spaghetti with boiling macaroni pasta until it’s soft. Then, they add a mixture of sautéed meat, onions, and tomato sauce to it. After mixing it all, they let the macaroni cook with the mixture. The most important part of Macaroni is its Tahdig. Accordingly, before cooking the Spaghetti they lay a row of potatoes in the bottom layer of the pot. In that way, when the macaroni is cooked, there is a crispy Potato Tahdig and the bottom of it. Macaroni is more like a modern Iranian dish rather than a typical traditional dish.

23. Kashke Bademjan (Kashk and Eggplant)

Several popular Persian dishes have eggplants as their main ingredient. Mirza Ghasemi, as we mentioned earlier, is a famous eggplant dish from the north of Iran. Kashke Bademjan is very much like Mira Ghasemi as it is also a dip and an appetizer. However, Kashk which is a type of fermented yogurt is an important part of Kashke Bademjan. The mixture of yogurt and eggplant creates a tangy flavor. Since this is an appetizer, Persians mostly serve it with fresh bread and herbs. Other popular dishes that are made with eggplants are Mosama Khoresht (Eggplant stew) and Halim Bademjan (Eggplant Halim).

24. Albaloo Polo (Sour cherry Rice)

Albaloo Polo is one of the popular Persian rice dishes that is a mixture of rice and fruits. Albaloo translates as Sour cherry and that is the main ingredient of this Polo. Persians very much like sour fruits like sour cherries. Sour Cherry Jam is also famous in Iran. But, the Sour Cherry Polo is a sweet and sour Persian dish. Aside from the sour cherries, small meatballs coated with saffron are the other important ingredient of this dish. It is worth noting that Albaloo Polo is one of the famous dishes in the city of Shiraz in Iran.

25. Salad Shirazi

Up until now, we introduced basically, every popular main Persian dish. Aside from the main dishes, there is Persian food that is more common as appetizers, salads, and desserts. Salad Shirazi is one of the most famous Persian Salads ever. Persians pair this salad with almost every Persian dish. Although the salad is famous as a Shirazi salad, it is known all around Iran. Salad Shirazi is a mix of minced onion, cucumber, and tomato mixed with lemon juice and salt and pepper. The special thing about Salad Shirazi is that all the ingredients are in the same portion. A tablespoon of each parsley, dill, and cilantro are the main seasonings for this salad.

26. Salad Olivieh (Persian Chicken Salad)

Salad Olvieh might sound like a Salad but it is a main Persian dish. This Salad is like the Russian Potato Salad called Russian olivye. Chop cooked chicken, potatoes, eggs, carrots, and green peas are mixed for making Olivieh. The way to serve this Salad is to stuff it in French bread or small pieces of flatbread. Dill pickles, sliced tomato, and freshly picked herbs are other sides of this salad. This is a kind of Persian food that does not need to be warmed up for eating. It is more of a modern typical Persian dish rather than a traditional one.

27. Abdoogh Khiar (Cold Yogurt Soup)

Abdoogh Khiar is the perfect solution for the hot summer days. This Persian food might not be a main course but more like an appetizer or side dish. This Persian food is refreshing and cold. Basically, it is a mix of yogurt with chopped cucumber, summer savory (Persian herb called Marzeh), water, and pieces of ice. Notably, the water and ice are added whenever you wanna take the mixture out of the fridge and eat it. This cold yogurt soup is famous all around Iran and especially in hotter regions. Persians serve this soup with pieces of toasted bread. Some Iranians like to add walnuts and barberries to the mixture to give it more flavor and nutrition.

 

28. Sholeh Zard (Saffron Rice Pudding)

Most Persian meals have saffron and rice as their main ingredient. Now, there is a Persian dessert that has these two very ingredients, and it’s Sholeh Zard. This sweet dessert is a rice pudding. Iranians serve this pudding mostly at religious ceremonies and festivals. This dessert represents the slow-cooking method in Persian food. That is because Sholeh Zard must be cooked slowly until it is ready to serve. Zard in Persian means yellow and the yellow and golden color of this dessert comes from the Saffron in it. Sholeh Zard has a delightful aroma because it has rosewater in it. Sholeh Zard is poured into a small bowl until it is chilled. Persians garnish Sholeh Zard with cinnamon, pistachios, almond, and dried rose petals.

29. Sosis Bandari (Spicey Sausages and Onion)

Sosis Bandari like Salad Olivieh is more of a more modern Persian food. It is a type of Persian sandwich or sub. Every sandwich shop and fast food place around Iran serves this popular Persian sandwich. Onions, sausages, potatoes, and tomato sauce are sautéed in separate pans. They are then mixed to simmer over medium heat. You can eat this mixture with a French baguette or fresh flatbread.  It is worth mentioning that this sandwich is famous in the southern regions of Iran. There are several other popular Persian sandwiches such as Sambose and Felafel.

30. Khoresht Mast (Sweet Saffron Yogurt)

Let us end this list of 30 popular Persian food with a famous dessert from the city of Isfahan. Although Khoresht Mast is an Isfahani Dessert, it is known all through Iran. Khoresht stands for stew and Mast for yogurt. It might not be visible but in this dessert, there are lamb neck fillets balanced well with the yogurt, Saffron, and all the other ingredients. It seems odd to have meat in a sweet dessert. But strangely, the balance of ingredients makes it work. And that is why this is a famous Persian food around Iran.

 

Final Thoughts

In this post, we introduced the most popular not only Persian dishes, but also appetizers, desserts, and Salads. Some might assume that Persian food is the same as Mediterranean or Middle Eastern food. However, in this post, we saw how even dishes like Kofta, Dolma, and Halim are so much different from their Middle Eastern versions. Overall, these 30 most Popular Persian food is only a part of the vast food culture of Iran. Narcis Food Tour can bring you the experience of trying out the most popular Iranian food. Together, we will have the experience of cooking some of the main Persian dishes and desserts and setting a Persian table to dine around.