Eating at one out-of-the-way restaurant gave me such a good impression that I looked into cooking it myself.
TODO - Common Ingredients ∞
- Panir (cheese)
Nothing special. Perhaps a coffee grinder for grinding spices.
Each meal should have a plate of sabzi, and panir (cheese).
- Peeled walnuts which are boiled extensively in water.
- After the thin walnut peel is removed they are served salted.
- Almonds, served with salt.
- Balal (roasted corn)
Corn on the cob is roasted on a charcoal fire in the traditional way
- Dipped into salted water after it is roasted.
Lunch and Dinner ∞
- Mirza Ghassemi
- Kashk e bademjan
- barbecued chicken, olive oil, tomatoes, saffron
Albaloo polo (sour cherry rice)
Morasa Polo (Jeweled rice)
- rice, chicken, raisins, barberries, almonds, pistachios, orange peel, saffron
- chicken, pitted prunes, potatoes, saffron
Kookoo-e gol-e kalam
- Josh's Curry Chicken
- Middle Eastern Kufta
- Tah Cheen
- Walnut Chicken
The traditional nan bread, also known as lavash, barbari and noon, is present with every lunch or dinner.
Here are some of the most popular Persian appetizers:
- Maast-o-Khiar - yogurt, cucumber, onions, mint, salt, and pepper
- Naan-o-Paneer-o-Sabzi - Iranian thin bread, feta cheese, and herbs
- Kashk-e Baadenjaan - eggplants, kashk (thick whey), mint, and onions
- Borani Esfanaaj - fried spinach with yogurt, onions, and garlic
- Nargesi Esfanaaj - fried spinach with eggs and onions
- KooKoo-yeh Baadenjaan - eggplants, eggs, onions, and saffron
- Salad-e Olovieh - chicken, eggs, peas, carrots, dill-pickles, potatoes, and lime juice
- Pooreh-yeh Esfanaaj - spinach, milk and butter
Naaz Khaatoon - eggplants, tomatoes, pomegranate juice, sour grape juice, and marjoram
- Black bean veggie dip
- Black Bean and Salsa Dip
- Black-eyed Pea Dip I
- Chick Pea and White Kidney Bean Dip
- Boranie Bademjan
- Hummus Amongus
Some soups are served for breakfast.
Most Persian soups use fresh herbs and fruit and feature yogurt in their composition. Eshkeneh is a simple onion soup that has a history almost as long as that of the Persian people and other soups with origins that go thousands of years in the past are also popular in modern times. There are three main categories in which Persian soups may fall:
- Soop - Eaten with taftun bread, this is a light soup that serves as an appetizer or a first course meal.
Aush (ash, aash, or āsh) is a thick soup
- This vegetable based soup may also contain other ingredients such as meat or fruit juices. Exotic combinations are often found in this soup category: mint and yogurt combined with meat and herbs, for example.
Here are just some of the popular Persian salads that you can try:
Persian Tomato and Cucumber Salad - Light and refreshing salad that goes well with any main dish. This delicious salad tastes excellent even after days.
Kurdish Chickpea Salad - Chickpeas and herbs are combined in this spicy Persian salad that is served warm.
Tomato and Mint Salad (Shirazi) - This exotic salad is perfect for kebabs, kofta, or any other dish you can think of.
Tahini Salad - A very quick and easy Middle Eastern salad that can be made in minutes. A very popular Persian salad.
Cucumber Salad -- refreshing salads are often favored in hot Iranian days.
Persians love their food but they cherish their desserts. Dishes such as Baagh Lava, Baamieh, Fereni, Ghotaab, Halva, Naan Nokhodchi, Ranginak, Samanoo, Shir Berenj, Sholeh-Zard, Sohaan-e Asali, Yakh Dar Behesht, Zoulbiya are very popular both in Iran and in the neighboring countries. However, the Western world is also adopting some of these desserts as a welcomed change and element of novelty. Here are a few of the most popular Persian desserts and their main ingredients:
- Naan-Gerdooee - egg yolks, vanilla, sugar and walnuts
- Ghotaab - eggs, yogurt, flour, almonds, sugar and cardamom powder
- Sharbat-e Portaghal - fresh orange juice, sugar, and grated orange peel
- Sholeh-Zard - rice, sugar, saffron, rosewater, pistachios, almond and cinnamon
- Sohaan-e Asali - almonds, sugar, honey, saffron and pistachios
- Naan-Berenji - rice-flour, sugar, eggs and rosewater
- Naan-Nokhodchi - chick-pea flour, sugar and oil
- Apple raisin oatmeal cookies
- Persian Apricot Rice Pudding
- Sholeh Zard
- Banana Raisin Cookies