What does persian food taste like

From David Bakker. Closely followed by the Fesenjan. And a shout out to saffron tea and the alcohol free drinks. Those sharbats are so delicious, it should be all over the world. The diversity of the dishes you get to try in your journey to Iran extends beyond the taste of saffron and rosewater, which you might have previously heard of. After all, with such variety comes new experiences that might seem weird and surprising to you at the same time, things that you had not expected.

It might happen to you as it happened to Patricia who came across a new different eating experience. Dizy or Abgoosht is one of the traditional Iranian foods that comes to be served in traditional style in many Iranian restaurants:. Kebabs were a familiar sight, and the meaty skewers available everywhere.

One of my favorite food was Kashke Bademjan, a simple yet delicious Persian eggplant dip. Each city, each restaurant has its own version of it, but always yummy! Grab a piece of bread, and dip, dip, dip! Kashke Bademjam was my go-to meal, one I knew I would ever enjoy. The combination of the walnut and pomegranate makes for a rich and flavorful taste, finger-licking for sure! Make sure you grab a plate when you find one! Now, for something unusual, Abgoosht, or Dizi as it is sometimes called, is an Iranian stew where different bits and pieces like lamb, chickpeas, bread, and broth, are served separately before being put together and smashed right before eating.

A different eating experience, Iranian-style! So not one Persian food, but different traditional meals one should try when visiting Iran. From Ines at Mundancas Constantes. Eggplant stew, kebabs, more eggplants, Persian rice… My belly was always pretty happy and full during the time I spent in Iran.

Beyond Half of the World. Taste the Heart of Isfahan Cuisine. No trip to Iran is complete without trying this one. Gheymeh consists of split yellow peas, small cubes of beef emphasis on small , and whole dried lime cooked with nutmeg and cinnamon and topped with French fries. Commonly served during religious festivals as a charitable offering, gheymeh is sure to satisfy your tummy at any time.

Tachin is essentially a baked rice cake with chicken layered into yogurt, egg yolk, and saffron-soaked rice. The ingredients are pressed together into a greased dish and baked in the oven, and then sliced just like a cake. With all these flavors infused in the rice, tachin makes some of the most delectable, crispy tadeeg. We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK".

Sign Up. Travel Guides. Most Iranian dishes have distinctly sour flavors which are often achieved through lemon, pomegranate or sour oranges. The eating habits and the products from the ancient Rome, Greece, Mediterranean, and Asian cultures have been influenced by this cuisine.

Iranian cuisine has borrowed spices, recipes, and styles from India. Many dishes are shared by both Turks and Iranians which make it hard to identify who originally discovered and created the dish. Most of the classic Persian favorites are served on most Persian-American restaurant menus. Pomegranate walnut stew has become a popular menu for any wedding celebration.

This iconic stew has ground walnuts, pomegranate paste with onions which are slowly simmered to create a thick sauce. Saffron and cinnamon are sometimes added and a pinch of sugar to create a balance taste. In the B. Ingredients 1 onion 4 cloves garlic 1 tsp turmeric 1 lb. For the Persian New Year Norouz celebrations it is traditional to serve this rice dish with fish — traditionally fillets of smoked white fish from the Caspian Sea.

However, fresh fish is now widely available. In the north of Iran it is marinated in lemon juice and saffron and fried, while in the south the fish is stuffed and baked. This rice goes well with most fish and meat dishes.

Ingredients 2 cups basmati rice Salt 8 cloves garlic Vegetable oil Smidgen ground saffron 1 package frozen Sabzi Polo 2 Tbsp dried dill weed. Kebabs have more variety than you might think. It sounds simple, but the taste is sublime. There is kebab-e Barg, thinly sliced lamb or beef, flavored with lemon juice and onion and basted with saffron and butter. Before the introduction of electric fridges, families in the colder, northern provinces of Iran such as Azerbaijan devised ingenious ways to preserve meat for consumption during the winter months.

The meat would be cut into small pieces gheimeh , fried with onions, flavoured with turmeric and other spices and put into big earthenware vats. A thick layer of solidified fat on the top ensures a good seal against micro-organisms. These vats were kept in dark, cold basements over the winter. Each day, a small amount would be taken to add to the khoresht. Khoresht-e gheimeh is diced meat combined with yellow split peas, dried limes and saffron with fried potatoes.

It is very popular all over Iran and can be cooked all year round; the combination of meat and pulses, served with rice, provides a nutritious meal. Tahchin is an Iranian rice cake that includes rice, yogurt, saffron, egg, and chicken fillets. It is also possible to use vegetables, fish, or meat instead of the chicken fillets. Tahchin is composed of two different parts: The thin Tahdig part which includes the chicken fillets, saffron, and other ingredients at the bottom of the cooking pot and the second part which is the white rice.

In restaurants, Tahchin is mostly prepared and served without the white rice part. This is a rich and nutritious dish, suitable for cold winter days. It combines complex carbohydrates, protein and fat, and with side dishes of fresh herbs and yogurt it makes a healthy balanced meal. It used to be made with the cheapest cuts of lamb and animal fat.

In the old tea houses and caravanserai, specially made individual clay pots were used to make Abgoosht. All the ingredients were put into the pot, a small quantity of water added and the lid was then sealed with mud. The pots were buried in the ashes of the wood stove and left to cook slowly.

Today, better-quality cuts of lamb such as leg or shoulder shanks are used. Traditionally, the broth is strained off and served as a soup with pieces of bread floating on the surface like croutons.

The meat and pulses are pounded together and eaten with fresh herbs and warm flat bread. The ingredients of Abgoosht vary from region to region. It is a very easy dish to make, but it has to be cooked slowly in order for the flavours to develop. You can make it a day in advance to the stage of adding the red kidney beans; to serve, reheat it, then add the lemon juice and saffron just before serving.

Ingredients 3 lbs g Beef Shank 1 Can 15 oz.