List of Iranian foods

List of Iranian Foods

Iranian cuisine, also known as Persian cuisine, is the traditional and modern style of cooking in Iran. It includes a wide variety of foods ranging from Chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), Khoresht (stew that is served with white Basmati or Persian rice: ghormeh sabzi, gheimeh, and others), Ash (a thick soup: ashe-reshte), Kuku (vegetable souffle), Polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polo, albaloo polo, zereshk polo, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Iranian foods is extensive due to the rich cultural history of Iran and its influence on surrounding regions.

Chelow Kabab

Chelow kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned Persian rice and kabab, of which there are several distinct Persian varieties. This dish is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested.

Khoresht

Khoresht is a generic term for stew dishes in Iranian cuisine. The term is used to describe many different types of stew, and is often served with Persian rice, which is usually called polo. The herbs and vegetables used in khoresht can vary, but they always include some type of protein, either meat or beans.

Ash

Ash is a thick soup in Iranian cuisine. It is a comfort food for many Iranians, and there are many different types of ash that can be made. The most popular type of ash includes ash reshteh, which is made with reshteh (thin noodles) and kashk (a type of yogurt whey).

Kuku

Kuku is an egg-based Iranian dish. It is similar to the Italian frittata or an open-faced omelette, but it typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer. It is often served with bread and pickles.

Polo

Polo is a style of cooked rice in Iranian cuisine. It can be prepared either as chelow – as plain rice served as an accompaniment to a main dish, or as polo – cooked in broth and often combined with meat, vegetables, fruits, and herbs to produce a wide variety of dishes.

See Also

• Iranian cuisine
• Persian cuisine
• Middle Eastern cuisine

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