MiddleEastExplorer Home > Iran >
Iranian cuisine
Explore Jujube, Naan, Lavash, Zam Zam Cola, Caviar, Dolma, Qormeh sabzi, Iranian cuisine, Chelow kabab, Nan-e kabab, Barbari bread, Sabzi polo ...
-
Abgoosht:
Abgusht is a Persian specialty food. It is usually made with Garbanzo beans, dried white beans, lamb meat, peeled onions, tomat...

-
Abnabat:
Abnabat is a kind of Persian hard candy made of sugar boiled with added flavours. There are many different kinds of Abnabats, s...

-
Advieh:
Advieh or adwiya (Persian '''''') is a spice mixture used in Iranian cuisine. It is used in rice dishes, as well as in chicken ...

-
Ash-e anar:
Ash-e anar is an Iranian thick soup made from pomegranate juice and seeds, yellow split peas, ground beef, mint leaves, spices,...

-
Baklava:
Baklava is a rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry mad...

-
Barbari bread:
Barbari Bread is a type of Persian flatbread in Iran.
...

-
Caviar:
Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon (black caviar) and the salmon (red cav...

-
Chelow kabab:
thumb|right|200px|Chelo kabab koobideh
...

-
Dolma:
Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including T...

-
Doogh:
Doogh , also called dugh, shlombay, sheneena (used by Iraqi Arabs), mastao (Used by Kurds), abdug, or tahn (the last two mostly ...

-
Faloodeh:
Falude or Palude is a Persian or Pakistani sorbet made of thin vermicelli noodles frozen with corn starch, rose water, lime ju...

-
Fesenjan:
Khoresht-e fesenjan , or simply fesenjan , is a dish in Persian cuisine. It is a thick, tart stew made from pomegranate juice an...

-
Gaz (candy):
Gaz is a sweet that originates from the city of Isfahan, located in the central plateau of Iran . Gaz is derived from the juices...

-
Gheimeh:
Gheimeh or Qeymeh is a Persian stew of which the main ingredients are cubed lamb, yellow split peas, onion and dried lime. This...

-
Ghorabiye:
Ghorabiye [Turkish, Kurabiye] is an Azerbaijani-Iranian cookie from the city of Tabriz,East Azerbaijan, made of almond, flour, ...

-
Heracleum persicum:
Golpar (Heracleum persicum) (sometimes called Persian Hogweed) is a flowering plant in the family Apiaceae, native to Persia or...

-
Iranian cuisine:
Persian cuisine or the cuisine of Iran is diverse, with each province featuring dishes, culinary traditions and styles distinct ...

-
Jujeh kabab:
Juje-kabab consists of pieces of chicken first marinated in minced onion and lemon juice with saffron then grilled over a fire....

-
Jujube:
Ziziphus zizyphus , commonly called Jujube, Red Date , or Chinese Date, is a species of Ziziphus in the buckthorn family Rhamnac...

-
Kabab Barg:
Kabab-e Barg is a Persian style barbecued lamb, chicken or beef kebab. The main ingredients of Kabab Barg are fillets of beef t...

-
Kabab koobideh:
Kabab koobideh or kubide is an Iranian minced meat kebab/kabab which is made from ground lamb or beef, often mixed with parsle...

-
Kabab torsh:
Kabab Torsh is a traditional kebab from Gilan province in Iran. It is made with beef - usually sirloin or tenderloin - marinate...

-
Kashk:
For the Egyptian preacher, see Abd al-Hamid Kishk.
...

-
Kateh:
Kateh also pronounced Chata is a type of Caspian rice, which, unlike Chelow, is a bit sticky and does not have Taadig , though i...

-
Khoresht:
The word Khoresht is the Tehrani dialect term for Khoresh in other Iranian dialects, and is alternately spelled horisht. It is...

-
Lavash:
Lavash is a soft, thin flatbread of Armenian origin, made with flour, water, and salt. It is the most wide-spread type of bread...

-
Mahlab:
thumb|right|200px|Prunus mahleb - St Lucie Cherry
...

-
Mahyawa:
Mahyawa or mehyawa is a tangy sauce made out of fish. It is originally from the southern coastal regions of Iran, but has becom...

-
Mirza-Qasemi:
Mirza-Qasemi is a Northern Iranian appetizer of roasted aubergine distinct to the Caspian Sea region. The dish is a mixture of ...

-
Naan:
''For the kibbutz, see Na'an''
...

-
Nan-e kabab:
thumb|right|200px|Assorted Iranian kebabs on the grill
...

-
Noghl:
Noghl, or sugar-coated almonds, is a traditional Iranian confection. It is made by boiling sugar with water and rose water and t...

-
Parsi Cola:
Parsi Cola is a cola-flavoured soft drink produced in Iran. It is popular in parts of the Middle East, where people both enjoy s...

-
Pashmak:
Pashmak is a type of Persian candy floss / cotton candy made from sesame oil and sugar.
...

-
Qormeh sabzi:
Qormeh sabzi or khoresht-e-sabsi is an Iranian stew. It is an important element of Persian cuisine, often said to be the Irani...

-
Qottab:
Ghotab is a Persian pastry made of flour, almond, powdered sugar, vegetable oil, and cardamom. The city of Yazd is well-known wo...

-
Quince cheese:
Quince cheese is a sweet, thick, quince jelly or quince candy.
...

-
Reshteh:
Reshteh, from the Persian word for thread or string, refers to a very fine noodle similar to capellini (angel hair pasta). Howe...

-
Reshteh Khoshkar:
That's the conventional cookie of Ramadan in Gilan , Iran that is made of rice, flour, sugar, walnut, cardamom, Cinnamon, ginge...

-
Sabzi polo:
Sabzi polo is an Iranian (Persian) dish of rice and chopped herbs, and is usually served with fish. In Persian, sabz means gree...

-
Samanu:
Samanu , Samanak , or Sumalak or SMLK (Kyrgyz) is a special type of sweet dish made from wheat germ, which is prepared for Now...

-
Sangak:
Sangak (or nan-e sangak) is a plain, rectangular, or triangular, blanket-like Persian flatbread. 'Sang' in Persian means stone o...

-
Taftan (bread):
Taftan is a leavened flour bread from Persian cuisine, with saffron and small cardamom powder baked in a clay oven.
...

-
Tursu:
Tursu refers to pickled vegetables in the cuisine of many Balkan and Middle East countries. "Torshi" originally comes from the...

-
Wagafi bread:
Wagafi bread (in Arabic often referred to as white bread) is an Irani bread that normally contains a greater amount of flour th...

-
Walnut sauce:
Walnut sauce (also known as walnut paste) is a food paste with origins in Iranian cuisine made primarily from walnuts and especi...

-
Yahni:
Yahni or yakhni is a class of foods found from Greece to India.
...

-
Zam Zam Cola:
Zam Zam Cola ( ) is a cola-flavored soft drink produced in Iran.
...

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Iranian cuisine