Iranian cuisine

Iranian cuisine or Persian cuisine refers to the traditional and modern styles of cooking related to Iran. Situated in the Middle East, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighbouring regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Mesopotamian cuisine, Anatolian cuisine, and especially the Central Asian cuisine. Many foods famously associated with Middle Eastern, and indeed World cuisine have their origins in Iran, such as kebab and ice cream.


Ab-Doogh-Khiar – Persian Summer Soup

This Persian Summer Soup is filled with herbs, nuts and raisins and is delicious with grilled bread. Perfect on a hot summer day!

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Chelow Kabab – Rice with Lamb Kebab

A typical Persian dish, served with whole roasted tomatoes and some warm pita bread and maybe some salad (lettuce, coriander, white cabbage & onions etc.)

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Dolmeh-yeh Felfel – Persian-style Stuffed Capsicum

Stuffed Capsicum are found in many cuisines, each having a different filling making them distinct to each. This version is the Persian-style.

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Doogh – Persian Yoghurt Drink

Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks.

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Kabab Barg

Kabāb-e Barg is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil.

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Kabab Koobideh – Persian Minced Meat Kabab

Kabab koobideh is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.

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Persian Dill and Broad Bean Rice – Baghali Polo

Baghali Polo is a traditional Persian rice dish combining the flavours of the delicate broad bean with dill. With the inclusion of the chicken this recipe becomes a complete meal. Although it can be a little time consuming to remove the outer husks from the bread bean, it is a quick and easy Iranian meal, served with yoghurt, tomato and cucumber salad and a bowl of sabzi (fresh herbs).

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Qottab – Persian Almond Pastries

Qotab (Persian: قطاب‎ qottâb) is an almond-filled, deep-fried Persian pastry. It’s prepared with flour, almonds, icing sugar, vegetable oil and cardamom. Some versions of ghotab may contain other ingredients, since most of the best recipes are family secrets that are jealously guarded.

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Shirin Polow – Iranian Rice Pilaf

This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes.

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Şiş Köfte

Şiş köfte (Turkish), Shish kofte, or Sis kofte is a köfte or kebab variant in the Turkish cuisine. It consists of minced lamb, mutton, veal or beef, or a mixture of some of these meats with herbs, often including parsley and mint, on a şiş (skewer), grilled.

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Torshi Liteh – Eggplant and Herb Pickle

Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.

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Turkish Delight – Lokum

Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are mostly gel, generally flavoured with rosewater, mastic, Bergamot orange, or lemon.

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