Sabzi khordan is a traditional Iranian side dish made up of fresh herbs and vegetables. The name literally translates to "herbs to eat"; a typical bowl may include mint, basil, coriander, parsley, tarragon, garden cress, as well as radishes, sweet onions, or citrus fruits. Sabzi khordan is an essential part of Iranian cuisine.
Sholeh zard is a traditional Iranian dessert made from rice, saffron, sugar, and rose water. It stands out for its vibrant yellow color. Sholeh zard has deep roots in Persian history and is closely associated with religious and festive occasions, such as Ramadan, weddings, and the Iranian New Year. For me, it is one of my favorite Iranian desserts.
Ash-e shooli, a traditional Iranian soup from the city of Yazd, is one of the culinary treasures of central Iran. This thick and hearty soup owes its great taste to a combination of fresh herbs, spinach, beets, legumes, onions, and garlic. The soup is typically seasoned with vinegar, which adds a delicate sourness.
Adasi is a traditional Iranian lentil dish, particularly popular as a warm and filling breakfast. This simple and nutritious meal is made from lentils, onions, turmeric, salt, pepper, oil, and water, with its flavor enhanced by cinnamon and fresh lemon juice. Adasi is served hot with Iranian bread and is especially favored during the colder months. It comes in many regional variations.
Taftoon is one of the oldest and most widespread types of bread in Iran. This thin, slightly flexible bread is made from wheat flour, water, yeast, and salt. The dough is hand-rolled into flat disks after rising and traditionally baked on the walls of a heated tandoor oven. In modern bakeries, rotary ovens are often used to increase production. Taftoon comes in many variations.
Sangak is a traditional Iranian whole-grain bread. Its name comes from the Persian word "sang" (stone), referring to the unique baking method on hot pebbles. This thin, elongated bread, 70-80 cm long, has irregular edges and characteristic dimples on its surface. Sangak is served fresh, often still warm, and is an integral part of Iranian cuisine.
Qottab is a traditional Iranian sweet pastry made from delicate dough filled with a mixture of nuts and spices. This confection originates from Yazd, where it has been made for generations and is an integral part of holidays, celebrations, and everyday joys. Qottab is traditionally fried in oil, but its lightness and delicacy will pleasantly surprise you.
Yazd coffee, known as "mourning coffee," is a traditional drink from the Iranian city of Yazd. It is traditionally consumed on the third day after a person’s passing. The beverage became part of Iran's intangible cultural heritage in July 2019. Its preparation is time-consuming, taking 3 to 12 hours. It is served in small cups with traditional local sweets.
Bastani sonnati, literally "traditional ice cream," is the pride of Iranian confectionery. It is made from whole milk, cream, sugar, and rose water, with saffron, cardamom, or pistachios adding an irresistible flavor and aroma. Salep, a powder from orchids, plays a key role, giving the ice cream its smooth, elastic, and slightly chewy texture. Another characteristic feature is the inclusion of thin slices of frozen cream, "khameh."
Gosh-e fil & doogh is a traditional combination of the sweet dessert known as gosh-e fil and the sour yogurt-based drink doogh, which is typical of the city of Esfahan. Gosh-e fil, meaning "elephant ears," is a fried dessert made from simple dough, soaked in sweet syrup flavored with rose water, saffron, or cardamom. Doogh is a salty and refreshing drink made from yogurt, water, and mint. Together, they create a perfect contrast.
