Best Persian Food: Iran holds a lot that people do not know, especially for neighboring countries like Pakistan, Afghanistan, Iraq, Turkey, and former Soviet Union countries. It has many UNESCO World Heritage sites. Despite the strict sanctions on the country, Iran has managed to attract the world over for its delicious food.
Persian food is simply mouth-watering and will leave you wanting more.
Fesenjan or pomegranate walnut stew is a staple in every Persian wedding menu. Consequently, this iconic stew is simply too good to be true. Firstly, it pairs suckling duck or chicken with tart pomegranate to offer an explosion of taste.
Slowly simmering onions, pomegranate paste, and ground walnuts together makes a thick sauce. Moreover, sometimes, they also add cinnamon and saffron, along with a bit of sugar to help balance out all that acid.
To clarify, this Persian dish has a long pedigree. After that, the ruins at Persepolis reveal lists of the ingredients for this pantry staple.
In other words, a true foodie seems to create the key ingredients of Fesenjan. However, pomegranates have always been a big deal in Iran. Westerners only learned about them later on.
Above all, people consider them fruits from heaven, and they savor every bit of the fruit. In conclusion, Fesenjan does a good job at combining the savory spices with the acidic goodness of pomegranates to create this amazing dish. People eat it during fall and winter as soon as they harvest pomegranates.
Bademjan Vegan Delight:
Ghormeh roughly translates as stewed greens. It consists of turmeric-seasoned beef or lamb, dried fenugreek leaves, dried lemons, kidney beans, coriander, leeks, spinach, and parsley.
The most widely eaten stew in Iran is Ghormeh.
People can find this appetizing green dish at just about every Persian dinner party. They eat it while discussing Iranian politics.You will never regret giving this dish a try and will always return for more. It is simply that good.
Baghali Polo is a Persian dish that everyone seems to love. It translates as rice with dill and fava beans. In Iranian cooking, people typically prepare rice with saffron and butter, a dish known as chelo. However, they also create another dish called polo, which incorporates ingredients such as meat, dried fruits, nuts, beans, vegetables, and herbs, making it the centerpiece of the table.
Persians love eating vegetables and gormeh sabzi is a prime example of this fact. This scrumptious dish is made from deep greens, lamb, kidney beans, and herbs. It satisfies every Persian’s desire for herbs and succulence. Dried limes are used for the seasoning. The limes are extremely sour and intense. Their bittersweet taste gives the dish a unique twist. People also add fenugreek leaves to the food, which might amuse Westerners. They include other herbs like scallions, coriander, and parsley in the dish.
Ash E Reshteh
Every Persian loves tahdig and for good reason. Tagdig means crunchy fried rice. It is the soul food that is worth every bite. The crispy, golden layer of fried rice that is present at the bottom of the pot is the main attraction. It tastes like potato chips and popcorns. They use Basmati rice to make this exquisite meal.It will take you on a journey to times of former glory. Iranian family gatherings revolve around getting a taste of tahdig which is shared by everyone.
Persians love eating rice and jewelled rice is the epitome of this love. It is rice with dried fruit and nuts which look like precious jewels. This sweet and sour dish shows off the diversity of ingredients of the country including saffron, carrots, barberries, candied orange peel, almonds, and pistachios. To balance the barberries’ sourness, they add a bit of sugar to the meal. People often serve jewelled rice at special occasions like parties and weddings. The sweet components of the dish represent the beauty of a sweet life. It is usually accompanied by lamb or chicken to provide a contrast to its sweetness.
Kebab: Best Persian Food
When discussing Persian food, one cannot overlook kebabs. They come in a wide variety, including ground meat, lamb, lamb liver, and chicken. Koobideh is a popular choice, featuring ground meat seasoned with salt, pepper, and minced onion, offering a beautiful taste.
Then there’s kebab-e-barg, thinly sliced beef or lamb flavored with saffron, butter, onion, and lemon juice. For chicken enthusiasts, there’s chicken kebab, made from the entire chicken for added succulence. However, in American restaurants, chicken kebab is typically made from skinless chicken breast, marinated in saffron, butter, lemon, and onion.
If you’re fortunate, you might get to savor heavenly lamb liver kebab, garnished with lemon and fresh basil leaves.
Khoresht E Gheimeh
Khoresht e gheimeh is a Persian classic that is mostly consumed in the Northern part of Iran as well as Azerbaijan. It consists of small pieces of meat, fried onions, turmeric, and other spices. There are fried potatoes, saffron, dried limes, and split peas that give it a rich flavour. It also makes for a very nutritious meal.
Finally, an appetizer had to be included. Hence, this is where doogh comes into place. It consists of diced cucumbers, mint, and yogurt. Iranians are famous for mixing yogurt with everything and doogh is no exception. Foreigners can have a tough time trying the sour yoghurt drink but it is too good to overlook. It is particularly served at Iranian gatherings. You will find Persians downing the drink.
Persian food is delicious and healthy. Consequently, it might be the reason why Persians are simply the most beautiful people on this planet. Furthermore, if you want to give Persian cuisine a try, make sure to explore the Persian foods mentioned in this post. You will not regret it.