Persian

16 Dishes That Reveal the Pleasures of Persian Food

by: Mayukh Sen

March 14, 2017

The cuisine of Iran and its diaspora is more aromatic and rich than any I know. It pivots around the flavors of saffron, nigella seeds, cardamom, turmeric, dried raisins, and, my personal favorite, rosewater—in other words, the kinds of ingredients that inspire people to write about food.

Still, Iranian cuisine’s pleasures strike me as too frequently unsung. The food of Iran, its history stretching back centuries and impressing itself on other cuisines across the globe ("Mughal" cuisine, served in so many Indian restaurants, is derivative of Persian cooking), is so much more textured than hearty kebabs and fluffy pilafs.

I suspect that, in the ensuing years, Iranian cuisine's champions will have to fight even harder to advocate for and preserve its beauty, as its very purpose—along with the culture of Iran, and the value of its history—comes under attack. Here are some of my favorite Iranian dishes we have in our archive.

Kuku Sibzamini (Persian-Style Saffron & Potato Fritters)

Mast-o-Khiar (Persian-Style Cucumber Dip)

Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner

Nan-e Barbari (Persian Flatbread)

Sabzi Khordan (Fresh Herb Platter)

Yogurt & Beet Salad in the Persian Manner

Persian Lamb in Pomegranate Quince sauce

Iranian/Persian Fesenjoon (walnut and pomegranate dish) with Rice

Parvin’s Tamarind-Stuffed Fish

Beef Kofte and Shirazi Salad

Eggplant & Tomato Stew With Pomegranate Molasses

Lamb Kebabs in Pomegranate-Walnut Marinade

Persian New Year's Noodle Soup

Baghali Polo (Rice With Favas & Dill)

Saffron-Infused Rice Pudding (Sholeh Zard), in the Persian Manner

Ajil-e Moshkel Gosha (Problem Solving Nuts)

This article originally ran on January 30, 2017, but we're republishing it today in observance of Norooz.

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What's your favorite Persian dish? Let us know in the comments.

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Mayukh Sen is a James Beard Award-winning food and culture writer in New York. His writing has appeared in the New York Times, the New Yorker, Bon Appetit, and elsewhere. He won a 2018 James Beard Award in Journalism for his profile of Princess Pamela published on Food52.

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15 Comments

mehdi December 9, 2018

when we see these pictures at around noon, we get hungry! and really want them but it's impossible!!!!!

G March 15, 2017

Thank you for your beautiful writing. The aromas and scents of a Persian kitchen are difficult to capture in writing. How to describe the scent of herbs being freshly chopped just so, or the crispy sound of rice becoming tah-dig , that you can only hear if you stand above the pot? There are the national foods, and regional treasures that change from each corner of the country to the next. Most especially worth mentioning is the Gilak cuisine, from the northern provinces. I especially recommend Mirza Ghasemi.

creamtea March 15, 2017

I for one would like to hear more about Gilak cuisine! I visited Iran during college and traveled around the country with an Iranian friend. I loved the sights and the food.

G March 15, 2017

UNESCO declared gilaki cuisine as a world heritage, I forget the exact term in English? But gilaki food should be had in Gilan with fresh beautiful product!

Avery G. February 4, 2017

Ghormeh sabzi or greens stew. This is indescribably wonderful!

Proportional P. February 4, 2017

I have the best recipe if you want one..it's from my mom. http://www.proportionalplate.com/ghourmeh-sabzi

Noghlemey February 1, 2017

That was a beautiful statement! Thank you so much for sharing!
I post some Persian recipes on my profile such as Ash-e Reshteh and Persian Jeweled Rice. :)

Christina L. January 30, 2017

Thank you so much for sharing this piece—both for the statement, and for my newfound knowledge that there's a barbari recipe in here. :)

Actually, my favorite Persian bread is gata—sweet, dense, perfect for breakfast with a cardamon tea. I also love lubia pollo (saffron rice, mixed with green beans and beef or lamb), but my all-time favorite dish (despite my MIL telling me it's not terribly traditional) is joresh bademjan, a stew made of tomatoes, eggplant, beef/lamb, and yellow split peas.

E January 30, 2017

<3 <3 <3

Connor B. January 30, 2017

Seconding this sentiment!

Whiteantlers January 30, 2017

What a delightful (and delicious) way to make a statement! *high five* Thanks for this. : )

Kunjali P. January 30, 2017

Thanks for raising your voice so elegantly!

Greenstuff January 30, 2017

I'm cooking from Naomi Duguid's newest book, A Taste of Persia, for the first time this week. Fesanjun khoresh, pomegranate walnut chicken stew. It's a beautiful book, as are all of hers. (Though not written by a native Persian. Duguid is Canadian and writes from the point of view of an interested visitor.)

Kate K. January 30, 2017

Thanks for this. It lifts my spirits a little to see this article here.

Mayukh S. January 30, 2017