Khoresht Khala, a traditional dish served in Kermanshah west Iran

Iran(IP)- Iranian are excellent cooks and have a rich food diversity and use the most nutritious and valuable food ingredients they have for cooking their traditional dishes.

Iran PressIran News: From the earliest times, Persians have been known for their hospitality, whether that of the tribesman offering rest and refreshment to a weary traveler, or that of the urbane city dweller offering a sumptuous repast to his guests.

Tradition requires that guests or visitors be served only the finest food available, and always in the most bountiful manner possible. Accounts of early travelers to Iran indicate that the dishes served have not changed appreciably over the centuries.

Kebabs are very popular in Iran


Persia’s geography, history and cultural influences have shaped the diversity of ingredients and the methods of cooking in one of the world’s oldest and most sophisticated cultures.

Persian culture is rich and complex. The Persian Empire was one of the farthest-spanning empires in history and stretched from India to the Middle East. The food is just as rich as the culture and has influences from all over the world.


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Popular Persian dishes

All meals are garnished with different vegetables according to the season. There are also side dishes to accompany the main course, for example, Kashk-o Bademjan (aburigine, walnuts, onion and whey), and Kuku Sibzamini (potato cake made with leek and eggs). As well as offering various types of meat, foods can also be presented and cooked in a variety of ways.

Khoresht sabzi is very popular among tourists in Iran



Stews (Khoresht) are one of the most common Persian foods. The most famous stew is Khoresht-e Ghormeh Sabzi, which is popularly served on official occasions and for family meals. It is rich in five kinds of herbs and red kidney beans, which gives it an unforgettable taste.

Fesenjan is highly revered among Iranians as official


It’s one of the ancient Persian foods dating back to the Sassanid era. As part of a tradition, Khoresht Fesenjan was cooked in Nowruz ceremonies to celebrate the end of winter and the beginning of spring. This stew is one of the traditional Persian dishes cooked throughout Iran, but it’s originally from Mazandaran province, the central north of the country.


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This is the universal term for a broad group of Iranian dishes that resemble a thick omelet. Typically pan-fried, these dishes are predominately vegetarian, although some varieties occasionally employ meat.

Kuku sabzi is made of fresh vegtable, egg, barberry


Some of the most famous varieties are kuku sabzi, which consists of eggs and various chopped herbs, and the potato-based kuku sib-zamini. Versatile kuku dishes are a staple in Iranian cuisine - they are often served on special occasions, but are also commonly prepared as simple everyday meals.

Kebabs are served with rice



Kebabs are available everywhere. Usually flavored with a spice called Somaaq (sumac), they come in many varieties such as Barreh Kabab (lamb kebab), Kabab Kubideh (minced kebab), Jujeh Kebab (chicken kebab) and Kebab Maahi (fish kebab, trout or minnow or sole) are sometimes served with Gojeh Kababi (barbequed tomatoes).



Ash or Aash is a thick Iranian soup that comes in many different types and has a special place in Iranian food culture and traditions as a complete Iranian dinner table never misses Aush. This food is so important in Iranian food culture that the Persian word “Ashpaz” meaning the cook, comes from the word Aush and means a person who cooks Aush.

Shole Aush


Almost all kinds of Aush are made with vegetables, therefore it is a very good choice for travelers who look for vegetarian and vegan foods in Iran. Aush is usually served as a starter or supper, especially during the rainy and chill days of autumn and winter, but some other types of Iranian Aush are good choices for a rich and energetic breakfast. 

Traditional cooking of Yoghurt aush

Ash or thick soup is an inseparable part of Persian cuisine. It is a complete meal filled with nutritious ingredients like legumes, spices, fresh vegetables and herbs. There are various types of Ash in each city of Iran or for different seasons and special occasions like Nowruz. The most popular of them is Ash Reshteh.


Dizi (Abgoosht)

Abgoosht or dizi is one of the most famous and popular dishes in Iran. This dish is prepared from a combination of mutton, legumes, tomatoes, potatoes, and spices.


The Iranian cuisine art and food culture are considered as interesting and attractive parts of their cultural relations. In Iran, food is quite respect-worthy and the table or set on which the food is arranged and served is regarded highly. Among the Iranians, the dominant culture is that the food is bestowed upon them by the divine will and thus it is regarded holy and respectable to a great extent.


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