The Iranian culinary style is unique to Iran, from Chello Kebab to Khoresh, Ash to Abgoosht, it portrays a rich cultural history and a lot of delicious flavours. Across many dishes, there is a balanced taste of characteristic Persian flavours especially Saffron.
The most common dish is Chello Kebab (a mountain of rice served with roasted meat: koobideh:beef/lamb or joojeh:chicken), Khoresh (meat stew that is served with plain white rice: ghormeh sabzi, gheimeh, fesenjan), Ash (a thick soup), types of rice (polo: loobia polo, zereshk polo, baghali polo) and a range of salads and drinks.
Doogh is a savoury yoghurt based drink seasoned with mint that is commonly had with food.
A famous Iranian dish with sheep brain and hooves is called Kaleh Pacheh (but we didn’t try it).
Souhan: honey toffee with cardamom, saffron and nuts
Khoresht Mast (Beef Yoghurt Dessert with Tumeric)
Berian, minced lamb, spiced nan bread and minced beef lung
Daes Makhsus Safavi Do Nafra (Esfahan) served an array of delicious meats.
Plain Polo with Tahdig: crunchy fried potato ontop.
Abgoosht/Dizi – Mesopatamian hearty lamb thick stew
Ash, a thick meat stew, spinach, beans, beef, and spices.
Eggplant & Walnut dish served cold
Zereshk Polo: Jewelled Rice, especially with red barberries) with Chicken inside.
Khoresht, a stew with meat and celery.
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