What are the tastiest Persian dishes
The best Persian recipes
Food is an important part of Persian culture. The dishes also reflect the rich customs and culture of Iran as well as the unifying force between families and friends. Persian cuisine is rich in flavors and tastes. The exotic and varied spices and herbs that are used in Persian cuisine are mainly due to the location of ancient Persia on the Silk Road. In this article we have compiled an overview of the most popular and best Persian recipes and dishes.
Iranians believe that eating helps bring people together that are loved and important. That is why there are many special dishes that are almost exclusively cooked for certain cultural occasions such as the Persian New Year, Nowruz, or Yalda Night.
Since most traditional Persian meals are shared with several people, they usually consist of several smaller dishes. Different types of bread are served with each dish, such as Sangak, Barbari and Lavash served. In addition, a Persian feast often includes starters such as olives, yogurt, various types of pickles and shirazi salad. The traditional drink that usually accompanies the meal is called "Doogh". This drink consists of yogurt, water, salt and herbs.
But enough of the introductory words, now let's start with the best Persian recipes:
Tachin or Persian saffron rice
Tachin is crispy baked Persian rice that is often coated with meat, spices, and dried fruits. Tachin is an indispensable part of a typical Persian feast and tastes amazingly good. It consists of two parts: the crispy part of the rice at the bottom of the pot, Tahdig called. And the topping. The rice can be seasoned with meat, saffron, almonds, raisins and other ingredients.
Below is a detailed step-by-step guide on how to make Tachin:
- 360 g basmati rice
- One tablespoon of salt
- Three liters of water
- 70 g cup of dried barberries
- Two tablespoons of unsalted butter
- 1 ½ teaspoon rose water (optional)
- A teaspoon of saffron threads
- Two tablespoons of warm water
- 250 g natural yogurt
- 25 ml of oil
- Three egg yolks
- ¾ teaspoon salt (to taste)
Check out our large overview of the best Persian rice brands available internationally by clicking here. The article also has some great tips on how to make the perfect tahdig.
- Bring water to a boil, add salt and rice.
- Cook for five minutes, then drain and let stand for five minutes.
- Melt the butter over medium heat and fry the barberries for 1 ½ minutes.
- Remove from heat, add the rose water and stir.
- Preheat the oven to 200 ° C and grease an oven-safe pot with oil.
- Finely grind the saffron and mix with a little water. Let it soak in for 10 minutes.
- Mix the yogurt, eggs, oil, saffron water and salt in a bowl.
- Add the mixture to the rice and mix well.
- Pour half of the trip into an oven-safe saucepan and smooth the surface.
- Fill it with 1/3 of the barberries.
- Pour the remaining rice into the saucepan and sprinkle 1/3 of the barberries over it
- Press firmly and cover with foil. Bake for 60-80 minutes, until the crust is golden yellow.
- Rest for 10 minutes and remove the foil.
- Turn the pot upside down, peel it off and serve.
What is the best Iranian saffron? Where can you buy it and what should you look out for when buying saffron? Check out our full post.
Ghormeh Sabzi is a typical Iranian recipe. It's kind of a stew made with fresh herbs. This dish is often referred to as the Iranian national dish. The main ingredients are parsley, spring onions, coriander and dried fenugreek leaves. However, the secret ingredient that makes the unique taste is black lime or Limu Omani. Ghormeh Sabzi will always be with you Chelow, steamed Persian rice or Rice with tahdig served.
Below is a detailed step-by-step guide on how to make Ghormeh Sabzi:
- 1 kg of lamb or beef stew
- A cup of red kidney beans
- An onion
- Four bundles of parsley
- A bunch of coriander
- Four spring onions
- One tablespoon of dried fenugreek
- Four dried black limes
- One tablespoon of turmeric
- Vegetable oil
- Finely chop all herbs. Also cut the onions and set aside.
- Heat four tablespoons of vegetable oil over medium heat and sauté the herbs for 15 minutes. Do not burn. Put aside.
- Fry the chopped onions in two tablespoons of oil until golden brown.
- Add the meat, turmeric, salt and pepper to the onions and fry for 8 minutes.
- Add the soaked beans, fried herbs, and black lime.
- Pour in water and bring to the boil.
- Reduce the heat and simmer for 2 hours.
- Serve with Persian rice and enjoy.
Khoresh Gheymeh, also known as Gheymeh Polo, is a stew made from beef and peas. It is one of the most famous Persian stews, often served with white or saffron rice with saffron potatoes. The yellow split peas are called “dir paaz”, which means “cook for a long time”. Usually gheymeh is made with lamb or beef. The use of white meat, such as chicken, has also become more and more popular in recent years.
Here is a detailed step-by-step guide on how to make Khoresh Gheymeh:
- 1 kg meat (beef or lamb)
- 1 cup of yellow split peas
- 1 large onion
- 2-3 tablespoons of tomato paste
- 4-5 dried limes (Limoo Amani). Soak in water for five minutes and poke small holes with a fork.
- ½ teaspoon turmeric
- 1 pinch of cinnamon
- 1 teaspoon rose water (optional)
- salt and pepper
- Vegetable oil
- Heat a tablespoon of oil in a small saucepan or pan over medium heat, add the tomato paste and fry for 2-3 minutes. Put aside.
- Heat 3 tablespoons of oil in a large saucepan over medium heat and add the onions and fry. Add turmeric.
- Add the meat, salt, pepper and a pinch of cinnamon.
- Mix well.
- Add the yellow split beans and cook for five minutes.
- Now add the tomato paste and mix well.
- Pour enough water to cover the contents of the pot.
- Add the dried limes and simmer for 1-1 / 4 hours on a low flame.
- Make sure the yellow beans don't get soft and mushy.
- Fry the potato slices or cover them with oil and bake them in the oven until crispy (approx. 20 minutes at 200 ° C).
- Add the rose water if you want and serve hot and fresh.
Kashke Badjan, also known as Kashko Badjan, is a Persian eggplant dip. Kashk means yogurt whey, and bedemjan means eggplant. Therefore, the dish is a combination of these two ingredients. It is mainly served with bread like lavash, naan or pita and is one of the best vegetarian Persian dishes.
Below is a detailed step-by-step guide on how to make Kashke Badejan:
- Four tablespoons of olive oil
- Four Chinese eggplants (regular eggplants are fine too)
- One large onion, sliced
- Four cloves of garlic
- ½ teaspoon turmeric
- ½ teaspoon of salt
- ½ teaspoon black pepper
- 60 ml of water
- 190 g of liquid kashk
- One tablespoon of saffron threads
- Two tablespoons of dried mint
- Peel and halve the eggplants, then cut them lengthwise in half.
- Heat two tablespoons of olive oil.
- Add the aubergines and fry until golden brown on both sides.
- Take out the eggplants and place them on a plate.
- Add two tablespoons of olive oil to the pan and fry the onions until golden brown.
- Add the garlic cloves.
- Add eggplant, turmeric, salt and pepper.
- Mix well and add water.
- Cover and cook for ten minutes.
- As soon as the eggplants are cooked, mash them well.
- Add kashk, a tablespoon of dried mint and saffron and stir well.
- Cook for another eight minutes.
- Serve hot and fresh with naan, lava or flatbread and enjoy.
We hope you found something inspiring on our review of the best Persian recipes. If you would like to find out more about Persian cuisine, we recommend that you take a look at our overview ofbest Persian cookbooks.
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