Persian Food and Drink

Persian Food
Persian Food and Drinks List
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    Persian Food and Drinks Guide

    Food can represent the rich customs and traditions of a nation, and eating a delicious local meal can create a sweet memory for the tourist. Thus, most of the people are interested in trying traditional dishes when they travel to a new destination. If you belong to this group, and even if you don’t, visiting Iran brings you a variety of Persian food and traditional cuisine as well as a sweet memory.

    During your Iran trip, you will notice that food is very important to Iranians. As a result, the Persian table is always colorful and full of different foods and drinks. Moreover, Iranians prefer to eat their meals with the whole family at a determined time. And, despite the entanglement in modern life, this valuable tradition still stands.

    Iran’s long history, the crossing Silk Road and Spice trade routes, and access to open waters have made a great variety in Persian foods. On the other hand, the diverse geography and climate of different Iran destinations have shaped various Iranian cuisines and ingredients. In other words, Iran foods and drinks reflect the history, culture, tradition, and lifestyle of the Iranians.

    There’s a vast spectrum of Persian dishes: Juicy stews with slices of meat, juicy barbecues with saffron, sweets filled with delicious creams are among the most famous Persian dishes. Along with food, there are different Persian drinks, including warm and cold beverages. In this regard, the typical Persian cold drink is Dugh, while the traditional warm drink is black tea. Since as a tourist you stay in Iran for the short term, you should know the most popular Iranian food of each city to get the most out of your Iran trip. So, we have prepared the list of the most famous Iran food and drinks that you should try when you’re visiting Iran.

    Since as a tourist you stay in Iran for the short term, you should know the most popular Iranian food of each city to get the most out of your Iran trip. So, we have prepared the list of the most famous Iran foods and drinks that you should try when you’re visiting Iran.

    Kabab (Persian Kebab)

    Kebab (barbecued meat) is one of the famous Persian dishes not only among Iranians but also outside of Iran’s borders. Notably, this delicious Persian food originally came from Caucasus during the Qajar period and the Persian chefs changed its cooking style. Therefore, today’s Persian Kebab is known as entirely Iranian food.

    Kebab is more diverse than you can imagine in Persia and Iranians mostly serve it with rice (Chelow or Kateh). So, the famous “Chelow Kabab” is a Persian dish of rice and a kind of Kebab. In addition to rice, the Kebab’s side dish is fresh basil, lemons, barbecued tomato, and a traditional Persian drink called Dough (yogurt drink). Here are the most famous Persian Kebabs.

    Ingredients: a kind of meat (based on Kebab’s type), onion, black pepper, sumac, fresh lemon, yogurt or saffron (based on Kebab’s type)

    Persian Kebab

    Kabab Koobideh

    This is the most famous Persian food and a mixture of ground meat, chopped onion, salt, and pepper. Also, It is the most popular Persian food at Iranian weddings and parties.

    Persian Kebab

    Joojeh Kabab (arbecued chicken)

    This traditional Iran food is made of barbecued chicken pieces. The Iranians marinate the sliced chicken in lemon juice and onions and cover them with saffron and butter.

    Persian Kebab

    Kabab Barg

    It is another type of Persian Kebab made from lamb or beef slices. In the Persian restaurants, they marinate the sliced meat in lemon juice and onions and cover them with saffron and butter.

    Persian Kebab

    Lari Kebab (Kabab Lari)

    It is a famous Persian food, especially in the south of the country. The professional cook marinate the chopped meat (lamb, chicken or beef) in sour yogurt and slices onions for long hours. due to the use of yogurt, The texture of Lari Kebab is softer than the other kinds of Kebab.

    Persian Kebab

    Shishlik (Shashlik)

    It is the barbecued ribs of the sheep. You can find the best of this popular Persian dish in Mashhad. Also, it is called Dandeh Kabab in the west of the country.

    Persian Kebab

    Jigar (Grilled Liver Kebab)

    It is the lamb liver kebab served with fresh basil and lemon. You can also try lamb kidney Kebab and lamb heart kebab.

    Khoresht (Khoresh)

    Kebab (barbecued meat) is one of the famous Persian dishes not only among Iranians but also outside of Iran’s borders. Notably, this delicious Persian food originally came from Caucasus during the Qajar period and the Persian chefs changed its cooking style. Therefore, today’s Persian Kebab is known as entirely Iranian food.

    Kebab is more diverse than you can imagine in Persia and Iranians mostly serve it with rice (Chelow or Kateh). So, the famous “Chelow Kabab” is a Persian dish of rice and a kind of Kebab. In addition to rice, the Kebab’s side dish is fresh basil, lemons, barbecued tomato, and a traditional Persian drink called Dough (yogurt drink). Here are the most famous Persian Kebabs.

    Ingredients: a kind of meat (based on Kebab’s type), onion, black pepper, sumac, fresh lemon, yogurt or saffron (based on Kebab’s type)

    Khoresht (Khoresh)

    Khoresht-e Ghormeh Sabzi
    (Ghormeh Sabzi Stew)

    Khoresht-e Ghormeh Sabzi is a traditional Persian food whose unique aroma is fantastic. This stew is popular not only among Iranians but also outside of Iran's borders. It is interesting to know that Ghormeh Sabzi pizza is served in some countries. Mainly, Khoresht-e Ghormeh Sabzi is a stew that is full of herbs and vegetables. But in each city, every cook prepares it uniquely. Insofar as you will not find two dishes of Ghormeh Sabzi with the same flavor in two different houses or restaurants. For instance, in some cities, they use tomato paste or pomegranate paste while some add potato to this dish. Also, Some make it with black-eyed beans, while others use red kidney beans. Even in different cities, there are distinctions in the types of vegetables and herbs of this traditional Iranian food. Finally, Iranians always serve Khoresht-e Ghormeh Sabzi with rice.
    Ingredients: sliced lamb or beef meat, onion, dried red or black-eye beans, turmeric, Persian dried limes, fresh vegetables (garlic, fenugreek, cilantro, parsley, spinach, chives), other local green vegetables or herbs

    Khoresht (Khoresh)

    Khoresht-e Fesenjan
    (Fesenjan Stew)

    Fesenjan, one of the most famous Iranian dishes, consists of sour pomegranate paste and seeds with chicken or duck meat. To prepare this dish, we cook walnuts, pomegranate paste, and onions to create a thick, fragrant sauce. This stew's cooking time is as long as Ghormeh sabzi's and should be cooked for hours to be well-simmered. However, in each city of Iran, they uniquely prepare this Persian food. For instance, some add some sugar to make it sweet or sour-sweet while the others prefer it sourer. Moreover, in some cities, the locals have some saffron or cinnamon in their traditional cuisine. Moreover, Khoresht-e Fesenjan is one of the oldest Iranian cuisines. Accordingly, the archaeologists have found inscriptions belong to 515 BC containing a list of Iranian foods in the remains of Persepolis. The food list includes walnuts, chicken, and pomegranates, which are the main ingredients for cooking Fesenjan. Finally, Iranians serve Fesenjan with rice.
    Ingredients: chicken or duck meat, onion, ground walnuts, pomegranate juice or paste, cardamom, cinnamon or saffron (optional), sugar (optional)

    Khoresht (Khoresh)

    Khoresht Gheymeh
    (Gheymeh Stew)

    Khoresh Gheymeh (Gheimeh) is a kind of Persian stew that is cooked all around the country. Accordingly, People in different cities in Iran have their own methods to cook this stew. In other words, different types of Khoresht Gheymeh have become a kind of local food in different regions of Iran. Insofar as this traditional Iranian dish is served in most of the ceremonies. The Persian word “Gheymeh” means “chopped meat” which is the main ingredient of this popular Persian food. To prepare this stew, at first, they cook mutton with onions and then add split-peas to the pot. Meanwhile, they make French fries and put it aside. Afterward, they add tomato paste or chopped tomatoes and saffron to the stew and let it cook completely. Finally, they serve the stew and garnish the dish with fried potatoes. Like other Iranian stews, Khoresht Gheymeh is served with rice. Moreover, Khoresht-e Fesenjan is one of the oldest Iranian cuisines. Accordingly, the archaeologists have found inscriptions belong to 515 BC containing a list of Iranian foods in the remains of Persepolis. The food list includes walnuts, chicken, and pomegranates, which are the main ingredients for cooking Fesenjan. Finally, Iranians serve Fesenjan with rice.
    Ingredients: chicken or duck meat, onion, ground walnuts, pomegranate juice or paste, cardamom, cinnamon or saffron (optional), sugar (optional)

    Khoresht (Khoresh)

    Khoresh Bademjan
    (Persian Eggplant Stew)

    Khoresh Bademjan is a delicious Persian stew that you can find all around the country. However, its recipe slightly varies in different regions of Iran. For example, Some add lime juice or dried limes (Limoo Amani) to make the stew sourer. While the others use sour grapes and call the dish "Ghooreh Bademjan". Sometimes, Iranians add split peas to Khoresh Bademjan and call the stew “Gheymeh Bademjan”. Even in some cities, the locals add Alooche ( the Persian sour plum) to Khoresh Bademjan, to make this Iranian food more flavored. In other words, the different types of Khoresh Bademjan have become, various kinds of local food in different cities of Iran. To prepare this Persian food, at first, they cook mutton with onions and spices. Meanwhile, they slice the eggplant and fry them. Afterward, they add the fried eggplants and fresh tomatoes or tomato paste, sour grapes, and saffron. Finally, they serve the stew with rice. Ingredients: Mutton, Eggplant, Onion, Tomato or Tomato Paste, Turmeric, Abghooreh (Verjuice), or Ghooreh (Sour Grapes), Saffron (Optional) Moreover, Khoresht-e Fesenjan is one of the oldest Iranian cuisines. Accordingly, the archaeologists have found inscriptions belong to 515 BC containing a list of Iranian foods in the remains of Persepolis. The food list includes walnuts, chicken, and pomegranates, which are the main ingredients for cooking Fesenjan. Finally, Iranians serve Fesenjan with rice.
    Ingredients: chicken or duck meat, onion, ground walnuts, pomegranate juice or paste, cardamom, cinnamon or saffron (optional), sugar (optional)

    Khoresht (Khoresh)

    Dizi (Abgoosht)

    Dizi is a kind of Persian stew that is served with bread. Although you can find Abgoosht all around Iran, its recipe varies in different parts of the country. However, the most famous one contains meat, beans, chickpeas and potato in a delicious broth. Notably, since meat is the principal ingredient of Dizi, this Persian dish is not suitable for Veg travelers. Interestingly, Iranians use a unique method to eat Dizi. Accordingly, they separate the ingredients and the broth. Then they squish all the ingredients together and call it "Goosht Koobideh". Also, they soak shattered bread in the broth and call it "Tilit". Finally, they serve Sangak bread and the greens with "Goosht Koobideh" and "Tilit".
    Ingredients: Mutton, Potato, Onion, Tomato or Tomato Paste, Beans, Chickpeas, Turmeric

    Polo (Polow)

    Generally, you can find rice in most Iranian cuisines. Iranians cook rice with different styles that the most popular ones are Chelo and Polow. To cook “Chelo” or ”Chelow” the Iranians first boil the white rice with salt and oil and then brew it. On the other hand, The Persian word “Polo” or “Polow” means steamed rice that is mixed and cooked with other ingredients. Usually, these ingredients are herbs, meats, legumes or different kinds of vegetables.

    There are numerous “Polo”s in Persian cuisines, such as Zeresk Polo, Loobia Polo, Adas Polo, Baghali Polo, etc. However, you can omit the meat from Polo and prepare a vegetarian-friendly traditional Persian food. Also, the inhabitants of different cities in Iran different cook numerous types of Polow with diverse cooking methods and their local herbs and spices. Here are the most famous Persian Polow dishes with their ingredients.

    Persian Rice with Fava Beans and Dill

    Baghali Polo
    (Persian Rice with Fava Beans and Dill)

    The Persian word “Baghali” means fava beans and Baghali Polo is the mixture of steamed rice with fresh fava beans and dill. Usually, the People of Iran serve Baghali Polo with chicken or lamb. When Baghali Polo is served with chicken, it is called “Baghali Polo ba Morgh” and when it is served with lamb its name is “Baghali Polo ba Mahicheh”.To Prepare this delicious Persian food, the Iranians first remover the fava beans’ skins and cook them. Meanwhile, they boil the rice in a separate pot. Next, they mix the rice with fava beans and chopped dill and brew them for about one hour. Traditionally, they garnish this Persian dish with saffron.
    Ingredients: Rice, Fava Beans, Dill, Saffron

    Persian Polo

    Zereshk Polo ba Morgh
    (Barberry Rice with Chicken)

    Zereshk Polo ba Morgh is classic Iran food, which you can find on every Iranian restaurant menu as well as ceremonies. Actually, it is a mixed rice dish (Polo) that is served along with the saffron chicken. To prepare this Persian dish, the Iranians steam the Persian rice. In the meantime, they cook the chicken separately with saffron and tomato sauce. Next, they mix the brewed rice with Barberry (Zeresh) and golden fried onions. Finally, they garnish the dish with sliced almonds and pistachios and serve it with the Pieces of chicken. Traditionally they serve a bowl of chicken broth along with Zereshk Polo ba Morgh.
    Ingredients: Rice, Chicken, Tomato Paste, Barberry, Lime Juice, Saffron, Onion, Sliced Almonds, Sliced Pistachios, Turmeric, Black Pepper

    Persian Polo

    Morasa Polo
    (Persian Jewelled Rice)

    Morasa Polo is a fancy Persian rice dish with a sweet and sour taste. This delicious Persian food has a wide range of colors and flavors. The Persian word “Morasa” means jewels, and this Iranian dish is called Morasa Polo because of its colorful decorations. The traditional way of cooking this Iranian food requires preparing every ingredient separately. So the Iranians fry the sliced onions, crushed pistachio, crushed almond, the orange’s peel, barberry, raisins, and the chicken filets separately. Some add some sugar to the barberry to give the dish a sour-sweet flavor. Meanwhile, they brew the rice and mix a portion of it with saffron. Finally, they serve the rice and garnish it with saffron rice, sliced chickens, and other ingredients. Notably, the decoration is very important in preparing Morasa Polo.
    Ingredients: Rice, Saffron, Onion, Crushed Pistachio, Crushed Almond, Orange’s Peel, Barberry, Raisins, Chicken, Sugar, Cardamom (optional)

    Persian Polo

    Estamboli polo
    (Persian Tomato Rice)

    Estamboli polo is a famous Persian food, which looks like Spanish rice. It is a mixed rice dish (Polo) that usually contains potato and tomato. However, the recipe of this Iranian dish varies in different cities of the country. Some people make it with rice and tomato, the other add potatoes to it, and some use meat and green beans to make it. For instance, in Tehran and some cities, the mixed rice with green beans and meat is called "Loobia Polo", while in other cities like Shiraz Loobia Polo is a different dish. Here, we want to introduce its tomato and potato version. To make Estamboli Polo, the Iranians cook the rice with tomatoes, potatoes and onions and brew them together. Traditionally, they serve this Iranian dish with Salad Shirazi or Yoghurt.
    Ingredients: Rice, Tomato, Potato, Onion, Turmeric

    Persian Polo

    Sabzi Polo Mahi
    (Sabzi Polo Ba Mahi)

    Sabzi Polo is the “Persian Herbed Rice” that is a popular Iran food especially for the first day of the new year (Nowruz). And, Sabzi Polo Ba Mahi is the mixture of rice and chopped herbs that is served along with fish. To prepare this Persian dish, the Iranians cook the rice with the fresh chopped herbs (dill, parsley, leek, and coriander). Meanwhile, they grill or fry the pieces of fish with saffron and spices. Finally, they garnish the rice with saffron and serve it with the pieces of fish.
    Ingredients: Rice, Fish, Herbs (Dill, Parsley, Leek, and Coriander), Saffron, Spices

    Persian Polo

    Adas Polo
    (Persian Rice with Lentils)

    The Persian word “Adas” means lentil and Adas Polo is the mixture of steamed rice with lentils. Usually, the People of Iran serve Adas Polo with chicken or lamb. To Prepare this delicious Persian food, the Iranians first cook the lentils. Meanwhile, they boil the rice in a separate pot. Next, they mix the rice with lentils and brew them for about one hour. Traditionally, they garnish this Iran food with fried onions and raisins.
    Ingredients: Rice, Lentils, Onions, Raisins

    Persian Soup (Ash)

    Iranians are professional in making diverse kinds of soups. Also, the inhabitants of different cities in Iran different cook numerous types of soups with various cooking methods using local herbs and spices. The Persian word “Ash” includes all kinds of soups that mostly are thick and full of ingredients. Usually, these ingredients are herbs, meats, legumes and rice or a type of grain.

    There are numerous “Ash” in Persian cuisine, such as Ash Reshteh, Barley Soup, and Ash Doogh (Yogurt Soup), etc. On the other hand, the Iranians are used to prepare numerous kinds of Haleem and porridges. Here we present the most famous Iranian soups with their ingredients.

    Persian Soup

    Ash Reshteh
    (Persian Noodle Soup)

    Ash Reshteh, a thick vegetable and noodle soup, is a most famous Persian Ash (Soup). This classic Iranian dish is usually prepared during family gatherings and some festivals in the large amounts. Ash Reshteh consists of two main ingredients, noodle (Reshteh) and curd (Kashk). To make this delicious soup, Iranians cook the legumes different kinds of beans, chickpeas and lentils. Then they add the chopped vegetables (leek, parsley, coriander, spinach) to the pot. Next, they pour the curd and the noodles to the pot and let the noodles get cooked. Finally, they serve the soup and garnish the dish with Kashk, fried onions, fried mint and fried garlic. Notably, as there is no meat in this Iranian food, it is a nutritious vegetarian soup.
    Ingredients: Persian Noodle, Legumes (Beans, Chickpeas, Lentils), Leek, Parsley, Coriander, Spinach, Kashk (Curd), Onion, Mint, Garlic

    Persian Soup

    Ash-e Jo
    (Persian Barley Soup)

    Barley soup is one of the most nutritious and delicious traditional Iranian dishes, and the Persian barley soup is thicker than the regular barley soup. In addition to the barley, the Iranians add some legumes, fresh herbs and sometimes curd (Kashk) to this traditional Iran food. To Prepare this Persian food, Iranians first cook the beans, chickpeas, barley and then the meat. When the legumes and the meat are cooked, they add the chopped vegetables, fried onions and garlic to soup and let it cook for one hour. At the last step of cooking, they pour some Kashk to the soup (this step is optional). Finally, they decorate the dish with fried onion, fried garlic, fried mint and curd (Kashk). Notably, the Iranians either use meat in this soup or cook it without meat as a Persian vegetarian dish.
    Ingredients: Barley, Chickpeas, Beans, Meat, Onions, Garlic, Mint, Leek, Parsley, Coriander, Curd (Kashk)

    Persian Soup

    Halim Gandom
    (Wheat Porridge)

    It is almost impossible no to eat this Persian starter during your Iran trip, and you can find it in almost every traditional restaurants in Iran. Also, since there is no meat in Kashke Bademjan, it is a famous Persian vegetarian food. Kashk Bademjan is a kind of eggplant dip consists of eggplant and Kashk (curd). Traditionally, the Iranians decorate this dish with walnuts, fried onion, and fried dried mint.
    Ingredients: Eggplant, Kashk (Curd), Onions, Walnuts, Dried Mint

    Iranian Side Dish (Iranian Appetizer)

    In the Iranian houses, it is common to serve the appetizer as the side dish accompanying the main dish. Hence, it is not easy to draw a line between Persian appetizers, and side dishes in Iranian cuisine. However, in the restaurant, their difference is more defined on the menu. By the way, the most common Iranian side dishes are yoghurt mixed with other ingredients, salads and assorted pickles. Besides, some light meals and soups are between the Iranian appetizers.

    Kashk Bademjan - Persian Eggplant Dip

    Kashk Bademjan
    (Persian Eggplant Dip)

    In Iran, different kinds of Halim (Haleem) are very popular. Among them, Halim e Gandom or Wheat Porridge is a famous Persian food that is cooked in special ceremonies and during Ramadan. Also, it is consumed as a nutritious breakfast in Iran. To prepare this traditional dish, the Iranians, first cook the mutton and wheat separately, and then they mix them and let it cook thoroughly. They stir the porridge until it gets thick and sticky. Finally, they serve it and garnish the dish with cinnamon, oil and sugar. Traditionally, the Iranians eat Halim with sugar, but some people prefer it without sugar. So, if you do not like sweet food, you can order this food without sugar.
    Ingredients: Mutton, Wheat, Onion, Cinnamon, Sugar

    Iranian Side Dish

    Mast-o Khiar

    Mast o Khiar or Mast Khiar is a light Persian side dish or appetizer that goes well with most of the Iranian dishes. Also, it is a kind of summer dish that can be served with bread as a light meal or snack. Mast khiar is a traditional yogurt and cucumber dip that is flavored with black pepper and some herbs like mint. Some Iranians add sliced onions, walnut, raisins, rose petals or all of them to this food to make it more flavorful. To prepare Mast khiar, the Iranians chop all of the ingredients and mix it with Persian yogurt. Notably, you can find Mast Khiar on the menu of all traditional Persian restaurants.
    Ingredients: Yogurt, Cucumbers, Onions, Walnuts, Dried Mint, Rose Petals, Raisins, Black Pepper

    Iranian Side Dish Menu

    * The prices are rough and based on a qualified dish served in a popular traditional restaurant in major cities. Usually, the prices are a little lower in casual dining restaurants and in small towns.

    Iranian Drinks and Beverages

    If you travel to Iran either in the hot summer or cold winter, you will find a suitable Persian drink. Accordingly, Iranian drinks and beverages are divided into cold refreshing summer drinks including Sharbat, Aragh, Doogh, etc. and hot beverages such as Dam Noosh (Persian herbal tea).

    Generally, Iranian beverages usually consist of herbal extracts and are good for your health.

    Here, we are going to introduce some of the best Iranian drinks and beverages that you should not miss trying them on your travel to Iran.

    Iranian Drinks and Beverages

    Chai Nabat
    (Tea with Nabat)

    Black tea is the king of hot drinks in Iran, particularly when it served with Nabat (Persian rocky candy) and called Chai Nabat. All the Iranian grandparents, including my grandma, believe that Chai Nabat is the remedy to a lot of pains. To prepare this Persian hot drink, put a rock candy in hot black tea and let it slowly dissolve. After a moment, your warm and tasty drink is ready. Interestingly, Iranians sometimes add saffron, cinnamon, or ginger to the Chai Nabat and make it more delicious and more healthful. Finally, you can order Chai Nabat in almost all coffee shops or even traditional restaurants in Iran.

    Sharbat - Sherbet

    Sharbat
    (Sherbet)

    Sharbat or Sherbet is a popular summer drink in middle east and south of Asia. However, it is believed that Sharbat came from Iran and then become popular in neighbour countries. This cold and sweet beverage is prepared from herbs, fruits, or even flower petals. There are different kinds of Sharbat in Iran, including Saffron Sharbat, sharbat-e sekanjabin, Sharbat-e Khakshir, Tokhm Sharbati and more. Finally, you can order different kinds of Sharbat in Iranian coffee shops, restaurants and juice shops around the corner of the streets.

    Doogh (Persian Yogurt Drink)

    Doogh
    (Persian Yogurt Drink)

    Doogh is a traditional Iranian drink consists of yogurt, water, and salt and flavored by a kind of herb, usually mint. Generally, this cold yogurt drink has two types, fizzy and non-carbonated Doogh. Also, this Persian beverage is very nutritious and goes well with most of the Iranian dishes. Accordingly, Doogh is usually served with big Persian meals. Interestingly, Doogh is not only famous in Iran, but it is also consumed in some other middle-eastern countries such as Turkey, Azerbaijan, Lebanon, Armenia, Syria, Afghanistan, etc. In Iran, there is a kind of Doogh called Doog-e Mahali that is stronger than the factory-made ones. Fortunately, you can order Doogh in all Iranian restaurants, and also you can buy it from every supermarket. Notably, the Iranian nomads make the best home-made Doogh.
    Ingredients: Yogurt, Water, Salt, Mint or other Herbs

    Iranian Drinks and Beverages

    * The prices are rough and based on a qualified dish served in a popular traditional restaurant in major cities. Usually, the prices are a little lower in casual dining restaurants and in small towns.

    Iran Travel FAQ

    Most Frequent Questions and Answers about Persian Food and Drink

    Here we present the list of top ten Persian foods that you should try on your Iran tour:
    1) Chelow Kabab (Persian Rice and Kebab)
    2) Khoresht-e Ghormeh Sabzi (Persian Herb Stew)
    3) Khoresht-e Fesenjan (Persian Chicken Stew with Walnut and Pomegranate)
    4) Tahchin (Baked Persian Rice)
    5) Tahdig (Crispy Rice)
    6) Dizi or Abgoosht (Persian Broth)
    7) Ash Reshteh (Vegetable and Noodle Soup)
    8)  Baghali Polo (Persian Rice with Fava Beans  and Dill)
    9) Khoresht  Gheymeh (Yellow Split Peas Stew)
    10) Zereshk Polo ba Morgh (Barberry Rice with Chicken)

     

    The diverse geography and climate of the vast country of Iran have shaped various cuisines and ingredients. So, you can find different kinds of Persian food in distinct flavors, including sweet, sour-sweet, sour, fruity, and spicy. However, there is a balance in the characters and tastes in Persian cuisine. In other words, one Persian dish doesn´t contain distinct spices and different flavors at once.

     

    Although the inhabitants of different regions in Iran have their local foods, most of the main Iranian dishes contain rice. Accordingly, the stew and rice called “Chelow Khoresht” is the most favorite Persian food. Also, Iranian’s consume a variety of flatbreads and meats (lamb, beef, chicken, fish …).

     

    Usually, a Persian breakfast can be eggs, cheese with walnut and greens, jam or honey with butter, along with a kind of traditional flatbread. Also, the Iranians are used to drink Persian black tea with breakfast. There is also traditional Persian food that is served for breakfast, such as Kaleh Pacheh, Halim, Adasi, or Ash.

     

    The most favorite hot dink in Iran is black tea (Chai). Also, different kinds of Damnoosh (Herbal tea) are consumed in Iran.

    On the other hand, there is a variety of non-alcoholic Persian drinks such as Doogh (Persian yogurt drink), different kinds of Sharbat (a drink prepared from fruits or flower petals), and Araghijat (herbal liquid extract). However, you can order Pepsi or Coca kola in all the restaurants of Iran.

    Generally, selling, serving, or drinking alcohol in Iran is illegal either for the citizens or for the tourists. It means that alcohol is not available in Iran legally. So, restaurants, cafes, or hotels do not serve alcoholic drinks. Also, there is no bar in Iran.

    The answer is Yes. Regarding Islamic law, eating pork is forbidden. So, selling, buying, serving and eating pork in Iran is illegal either for the citizens or for the tourists.  

    A Persian dish, especially a traditional one consists of different nutritious aliments. Iranians use rice and diverse kinds of nourishing bread in their meals. Also, they have meat, legumes, dried and fresh herbs, natural spices and dairy products such as yogurt in their diet. Moreover, Iranians are accustomed to cooking their food thoroughly to kill the bacteria of the raw ingredients.

    Due to Iran regulations, all kinds of alcoholic beverages are illegal in Iran. So, drinking, serving or selling beer is banned in Iran. However, non-alcoholic beers are available in this country.

    Although meat plays an important role in Persian cuisine, you can find vegetarian food in Iran. Among these vegetarian Persian dishes, different kinds of mixed rice such as Adas Polo, Kate Gojeh, Loobia Polo, Baghali Polo, etc. are suitable for veg travellers. Also, vegetarians can eat Kashk Bademjan, Ash Reshteh, Mirza Ghasemi, Kookoo Sabzi, Falafel, etc. on the trip to Iran.