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Persian cuisine, also known as Iranian cuisine, is one of the oldest and most diverse cuisines in the world. The roots of Persian cuisine can be traced back to the ancient Persian empire, which stretched from modern-day Iran to parts of Central Asia and the Indian subcontinent. Persian cuisine developed as a blend of ancient Persian, Mesopotamian, and many other neighbouring countries of the region (present-day Iran). In the centuries that followed, the cuisine continued to evolve and adapt to new cultural and environmental influences. The Safavid dynasty, which ruled Persia from the 16th to the 18th century, was a particularly influential period in the history of Persian cuisine. The Safavid rulers encouraged the development of Persian arts and culture, including cuisine, and many of the dishes that are popular in Iran today have their roots in this period. One of the defining characteristics of Persian cuisine is its use of fresh herbs, such as parsley, mint, and cilantro, and its emphasis on the use of aromatic spices, such as saffron, cinnamon, and cardamom. In recent years, Persian cuisine has gained popularity around the world, with Iranian restaurants opening up in major cities across Europe and North America. The cuisine is known for its flavourful and aromatic dishes, as well as its emphasis on fresh ingredients and communal eating.
Here are 10 popular Persian dishes:
Baghali Polo
Baghali polo is a classic Persian rice dish made with dill and fava beans. It is often served with lamb or beef. When served with lamb or beef, the dish takes on an added depth of flavour as the meat juices mix with the rice and fava beans. The lamb or beef can be cooked in a variety of ways, such as roasting or stewing, and often includes spices such as cinnamon, turmeric, and cumin, which complement the flavours of the rice and fava beans.
Khoresht Gheymeh
Khoresht gheymeh is a stew that is made with split peas, beef or lamb, and potatoes. It is a hearty and flavourful dish that is often served with rice. The combination of soft and creamy split peas, tender chunks of meat, and slightly crispy potatoes creates a delicious and satisfying texture. Gheymeh is a hearty and comforting stew, particularly when served with rice to soak up all of the delicious juices.
Chelo Kebab
Chelo kebab is a classic Persian dish and is considered the national dish of Iran. It is made with grilled meat, usually beef or lamb, and served with saffron rice. The meat is marinated in a mixture of yoghurt, onions, and spices such as saffron, paprika, and cumin, which gives it a fragrant and savoury flavour. The taste of chelo kebab is rich and savoury, with a slight sweetness from the saffron rice. The meat is tender and juicy, with a smoky and slightly charred flavour from the grilling process. The combination of flavours and textures in chelo kebab makes it a popular and beloved dish not just in Iran but around the world.
chelo kebab/ pinterest.com
Shirin polo also known as Rosh Hashanah rice is a sweet and fragrant rice pilaf that is typically served during weddings. It is made with basmati rice that is flavoured with saffron, rose water, and orange zest. The rice is then mixed with a variety of nuts, including pistachios and almonds, as well as dried fruits like raisins, cranberries, and barberries. The sweetness of the dried fruit is balanced by the delicate floral notes of the rose water and saffron, making for a unique and delicious flavour profile. Shirin polo has a sweet and slightly tangy taste, with a pleasant texture thanks to the crunchy nuts and chewy dried fruit.
Ash-e Reshteh
Ash-e Reshteh is a delicious and hearty soup that is made with a variety of herbs, vegetables, beans, and noodles. The dish is typically vegetarian, but some variations include the addition of meat. The ingredients used in Ash-e Reshteh can vary depending on the region of Iran and personal preferences, but commonly used ingredients include parsley, spinach, cilantro, scallions, lentils, chickpeas, and kidney beans. The soup has a rich flavour profile with a savoury, slightly tangy taste that comes from the combination of herbs and beans. The noodles used in Ash-e Reshteh are typically flat and broad, which adds a chewy texture to the soup.
Khoresh-e Fesenjan
Khoresh-e Fesenjan is a delicious stew made with walnuts, pomegranate paste, and either chicken or duck. The dish is typically served with white rice and is a popular choice for special occasions like weddings and holidays. The flavour of Khoresh-e Fesenjan is rich, sweet, and slightly tangy. The sweetness comes from the pomegranate paste, which is a concentrated sweet and sour syrup made from pomegranate juice. The tangy flavour comes from the sour notes in the pomegranate paste, which is balanced by the sweetness of the caramelised onions and the nutty taste of the ground walnuts.
Zereshk Polo
Zereshk polo is a classic rice pilaf made with barberries, saffron, and either chicken or lamb. The dish is often served at weddings and other special occasions and is known for its sweet and tangy flavour. The chicken or lamb used in the dish is usually seasoned with a variety of spices, including cinnamon, cumin, and coriander, which adds depth of flavour to the dish. The meat is usually cooked separately from the rice but is often served on top of the rice when the dish is assembled.
Abgoosht
Abgoosht, also known as Dizi, is a popular stew that is made with lamb or beef, beans, potatoes, onions, and tomatoes. The dish is traditionally cooked in a special pot called a Dizi pot, which is a clay pot that is designed to cook the ingredients slowly over low heat. The taste of Abgoosht is hearty and savoury, with a rich flavour that comes from the combination of slow-cooked meat, beans, and vegetables. The dish is often served with bread or flatbread, which is used to soak up the flavorful broth. To eat Abgoosht, the ingredients are usually mashed together with a wooden pestle called a Sahn-e Dizi, which helps to break up the meat and vegetables into a thick and flavorful paste.
Adas Polo
Adas polo is a delicious rice dish made with lentils, raisins, and spices. The dish is typically served with chicken or lamb and is a popular choice for special occasions like weddings and holidays. This dish has a very sweet and tangy flavour with a subtle spiciness from the cinnamon and cumin. The lentils used in the dish are cooked until they are soft and creamy, which gives the rice a creamy texture and a nutty flavour. The rice is also flavoured with saffron, which gives it a yellow colour and a distinctive aroma.
Mirza Ghasemi
Mirza Ghasemi is an Iranian smoky eggplant and tomato dip that is typically served as an appetiser or side dish. The dish is made by roasting and peeling eggplants, then mashing them with garlic, tomatoes, and spices like turmeric and cumin. The mixture is then cooked over low heat until it is thick and creamy, and it is served with bread or crackers. This dip has a smokey taste with a deep flavour from the roasted eggplant. The garlic adds a pungent flavour, while the tomatoes add sweetness and acidity to balance out the dish. The spices give the dip a warm and earthy flavour, which is further enhanced by the smoky taste of the roasted eggplant.
