21.11.19 / Parya Zaghand
BY ELLIE CLEARY on Epicureandculture.com
Think about travelling to Iran and your mind might jump to the country’s beautiful mosques, Silk Road Caravanserais and desert scenes.
Compared to its architectural wonders, the food in Iran barely gets a look in. But that doesn’t mean that food and gastronomy are not a huge part of Iranian culture.
Chances are, while traveling in Iran you may well be overwhelmed with the charm and welcoming nature of Iranian people — who, contrary to what the news might have us believe, are widely acclaimed as some of the friendliest people in the world.
Iran is also a safe country to visit so don’t remove it from your bucket list just because the media has told you otherwise.
You’ll experience this if you get the chance to visit an Iranian home, which will also reveal the importance of food in Iranian culture and family life.
So, what food in Iran shouldn’t be missed?
Without further ado, here are some culinary highlights to look out for when traveling around the beautiful country of Iran.
Nooshe jan! (Bon appétit!)
Iran is not an Arab country, but rather it’s where the Middle East meets Asia.This is reflected in its cuisine. Meat kebabs, rice and stews are staples of the diet, saffron abounds, chai stalls populate street corners — though plenty of street-side falafel vendors can be found, too.
Just make sure you save space for the delicious Iranian deserts and sweets!
Kebabs. Meat Kebabs are a staple of the Iranian diet, and are almost always served with rice, a grilled tomato and a chunk of raw onion — something of a staple in its own right in Iran!
The most popular meats are lamb / mutton and chicken, with duck sometimes being served, too.
Note you won’t find pork on menus in Iran. This is because Iran is a muslim country, and eating pork goes against Muslim beliefs.
Koobideh is one of the most common forms of kebab, made up of ground meat. On the other hand, Juje Kebabs feature chunks of grilled chicken, while Bakhtyari is grilled filet of barbecued lamb or veal.
Flatbreads. The Iranians love their breads, and while some types are far more familiar to the western eye — baguettes can often be found — the Lavash and Sangak look far more interesting. Both are flatbreads, presented in sheets in either rectangular or oval shape. This Iranian bread looks slightly akin to bubble-wrap, with raised dots of air in them.
Rest assured, they taste much better!
Barberry Rice aka Zereshk Polo. Rice being normally an unexciting dish, the Iranians have managed to transform the ordinary into something memorable with Saffron, barberry and pistachios.
This rice is traditionally served at weddings, but also makes its way onto many Iranian restaurant menus, served with chicken and kebabs.
Khoresh (Stews). Another staple of Persian cuisine is Khoresh, or stew. Almost always meat-based, stews are often tomato or herb-base including prunes, potatoes, chickpeas, kidney or split beans and dried limes.
Ghormeh Sabzi stew by epersianfood.com
The Spices. Just like its Middle Eastern and Asian neighbors, spices are an integral part of Iranian cooking, and a visit to any bazaar in Iran will support this.
Perhaps the most quintessential Iranian spice of all — saffron — is also its finest. From ice cream to Iranian sweets, to rice you’ll find saffron abounds, and I couldn’t get enough of it!
When you’re thirsty, there are a few Iranian drinks you’ll want to sip to quench your thirst, including:
Persian Chai. To enter an Iranian tea house is arguably to see Iranian society at its best.
Tea houses are often beautifully decorated. They’re also a natural meeting point for everyone in a country where alcohol is not allowed.
Tea is traditionally served black, with (lots of) sugar and spices like cardamom, cinnamon and rose water.
Iranian tea houses often also have musicians playing in the background, and have shisha (Ghaliyan, which means water pipe) on offer — although in some places such as Isfahan, the Ghaliyan is being clamped down on by the authorities.
Doogh. Say what?
Yes, Doogh!
Or as I think it’s pronounced… “duur”.
Iranians please feel free to correct this!
This Iranian drink is simply fresh yoghurt, often served with dried mint that I found to be just perfect for cooling me down from the scorching heat of Iranian summer. More Doogh please!
the infamous Persian yoghurt drink with mint (Doogh)_image by sunbasket.com
Craving some Iranian sweets? Here a few that will satisfying your sweet tooth while bringing you deeper into Iranian culture.
Faloudeh. Perhaps one of the most famous sweet treats of Iran, Faloudeh is a speciality from the beautiful and literary city of Shiraz.
Rice noodles are served in a semi-frozen syrup with rose water and more than a few spoons of sugar.
Lime is added to lessen the sweetness as needed. Yum!
Halva. Iranian Halva is slowly toasted with sugar, rosewater and saffron, giving it a unique flavor compared to other Halva found across the Middle East and even in India.
Halva is traditionally served during religious holidays at funerals, but it’s delicious texture and taste is bound to have you calling for more at any time!
Image by blog.arousingappetites.com
Saffron Ice Cream. Last but not least, for those on the go or in a hurry, pick up a saffron ice cream sandwich for a cooling sweet with a truly local touch.
Ah, my fellow vegetarians, I wish I had better news for you about food in Iran.
Unfortunately for us, the diet is heavily meat-focused.
During my two weeks of traveling as a vegetarian I had to be flexible.
Most restaurants — especially outside of major cities — are not used to catering to the meat-free, but will usually come up with an option or two.
The number one vegetarian option is aubergine (eggplant).
The second option:
More aubergine.
After a few days, you may start to crave more variety!
Some stews can also be served without the meat — although I found myself fishing out chunks of meat that had been “missed” on more than one occasion. Falafel stands are a great go-to option in the evenings for a tasty snack, and as a worse-case scenario you may need to stick to rice and salads for some meals. In big cities like the capital of Tehran, finding a vegetarian meal or even cafe is not a problem.
Image by mission-food.com
Persian food is usually served “family style” with dishes placed at the center of the table. It’s usual for most guests to share and try a bit of everything.
Where bread is provided, it’s picked up with the right hand and used as a vessel for picking up meat or vegetables.
Spoons and forks (no knives) are always provided and commonly used to eat rice, stews and other liquid dishes.
Title image by mybigfathalalblog.com
While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.
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