Iran

Faruk Kaymak

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The Scent of Saffron and the Taste of Pomegranate – Discover the Jewels of Iranian (Persian) Cuisine

Iranian, or more historically accurately, Persian cuisine, is one of the world’s oldest and most elaborate. Instead of the hot spices common in surrounding regions, Persian dishes are defined by a delicate balance of flavors, where sweet and sour notes harmonize with the aroma of rosewater, cardamom, and, of course, the globally famous saffron.

The foundation of the Iranian diet is the perfectly prepared, fluffy, and saffron-tinged rice called chelo, often featuring the crispy layer at the bottom of the pot known as tahdig. Rice forms the base for national dishes:

Chelo Kabab: The king of Iranian meals – skewers of grilled minced meat (Koobideh) or pieces of marinated chicken (Jujeh), served on buttery saffron rice with grilled tomatoes.
Khoresht (Stew Dishes): These are the heart of Persian home cooking. The most famous is Ghormeh Sabzi, an aromatic herb stew with lamb/beef and beans, flavored with dried limes. Also highly celebrated is Fesenjān, a chicken stew with a sweet and sour sauce made from ground walnuts and pomegranate molasses.
Polow (Rice Mixtures): Rice mixed with fruits, vegetables, or meat, e.g., Zereshk Polow (rice with barberries and chicken).

Iranians love to dine with a bowl of fresh herbs and cheese (Sabzi Khordan) and the refreshing yogurt drink Dúgh.