Iranian cuisine is famous for its various kebabs, such as koobideh (minced meat), joojeh (chicken), and barg (filet mignon), which are marinated and grilled to perfection. 1)
Tahdig is the crispy, golden layer of rice found at the bottom of the pot, often flavored with saffron and served as a prized part of the meal. 2)
Dizi is a traditional Iranian stew made from slow-cooked lamb or beef, chickpeas, and various herbs and spices, often mashed together before eating. 3)
Ghormeh sabzi is a popular herb stew made from a mix of fresh herbs, red beans, and lamb or beef, simmered to create a flavorful dish. 4)
Fesenjan is a rich and tangy dish made from ground walnuts and pomegranate molasses, often served with chicken or duck. 5)
Dolmeh refers to stuffed vegetables, often grape leaves or bell peppers, filled with a mixture of rice, ground meat, and herbs. 6)
Iran produces some of the world's finest saffron, a highly prized spice used in many Iranian dishes to add color and flavor. 7)
Polo is the Persian word for rice, and it's often prepared in various ways, such as Zereshk Polo (with barberries) and Baghali Polo (with dill and fava beans). 8)
Ash reshteh is a hearty noodle soup made from fresh herbs, beans, and noodles, often served during the Persian New Year. 9)
Kashk is a dairy product made from fermented yogurt, often used as a topping for soups and stews. 10)
Abgoosht, also known as “Dizi,” is a popular Iranian dish made from lamb or beef, chickpeas, potatoes, and tomatoes, often served with flatbread. 11)
Samanu is a sweet pudding made from wheat germ and sprouted wheat, often consumed during the Persian New Year. 12)
Baghlava is a sweet pastry made from layers of phyllo dough, filled with a mixture of chopped nuts and sweet syrup. 13)