Dining in Iran differs significantly from European customs. A typical feature is dining on the floor, with shoes always removed before entering the dining space. Food is often eaten with hands, and bread serves as a tool for scooping food. Iranians place great emphasis on hospitality, sharing food, and communal dining.
Kashk-e bademjan is a traditional Iranian dish made with eggplant, fermented whey called kashk, and aromatic spices. The dish is served warm or at room temperature and is traditionally eaten with bread such as sangak, lavash, or barbari. It is a popular appetizer in Iranian cuisine.
Kashk is a traditional fermented dairy product that is an integral part of Iranian cuisine. It is made by fermenting whey, thickened, shaped into balls or discs, and dried. Dried kashk has a long shelf life. Its distinctive salty-sour flavor enriches dishes such as kashk-e bademjan, ash reshteh, or kaleh joosh.
Nan-e ghandi, known as Persian sweet bread, is a traditional Iranian pastry with a soft, fluffy texture and a sweet taste. The name comes from the Persian words "nan" (bread) and "ghand" (sugar), which reflect its main characteristic. Nan-e ghandi is a symbol of hospitality, served with tea or coffee at family and social gatherings.
Torshi is a traditional pickled vegetable dish typical of Iranian and Middle Eastern cuisine. “Torsh” means “sour” in Persian. It is prepared through fermentation or pickling in a vinegar brine, using a wide variety of vegetables such as cauliflower, carrots, eggplants, cucumbers, garlic, and onions, while in some regions, unripe fruits are also pickled. Torshi is served as a side dish to main meals, enriching dishes with its distinctive sour flavor, aiding digestion, and balancing heavier and fattier foods.
Samboseh is a traditional Iranian street food originating from the southern regions of Iran and the Persian Gulf. It consists of a thin flatbread filled with a mixture of potatoes, onions, garlic, fresh herbs, and spices. The filling can also include minced meat, but samboseh is often prepared in a vegetarian version. The flatbread is carefully folded into a triangular shape and fried until golden. It is served hot, often with various sauces.
Pashmak is a traditional Iranian confection with a fluffy, fibrous texture resembling cotton candy. Its name in Persian means "small wool." The delicate sugar fibers of pashmak are created through a labor-intensive process of stretching and pulling a mixture of sugar syrup, flour, and sesame oil. Pashmak originates from the city of Yazd, known for its confectionery production.
Habeh anab is an Iranian jujube cube. This is a traditional sweet made from the pulp of the jujube fruit. These small cubes are created by compressing and drying the jujube pulp, which gives them a naturally sweet taste reminiscent of dates. In Iran, they are eaten on their own or added to tea and desserts.
Gaz is a traditional Iranian confection resembling nougat. It is made from egg whites and a natural sweet sap called manna, complemented by pistachios or almonds. It originates from the city of Esfahan, where it has been produced since the Safavid dynasty. Originally a delicacy for the nobility, gaz is now a symbol of Esfahan’s confectionery and a popular souvenir.
Nabat is traditional Iranian crystallized sugar. It consists of large, transparent or yellowish crystals, often on sticks. It is mainly used to sweeten tea. Apart from Iran, it is also popular in other Middle Eastern and South Asian countries.
