Food on the Move Tips | Page 18 of 66
Khoresh-e Mast: Yogurt Dessert with Meat
Khoresh-e mast is a unique Iranian dessert from the city of Esfahan. It is made from lamb, thick yogurt, saffron, rose water, and sugar. The dessert is served cold, often garnished with walnuts and barberries. Despite containing meat, it tastes delicate and sweet, with a slightly stretchy texture. Khoresh-e mast is one of Esfahan's most famous regional specialties and, due to its use of meat, one of the most unusual desserts in the world.
Kalaneh: Iranian Stuffed Flatbread
Kalaneh is a traditional stuffed flatbread originating from Iranian Kurdistan. It is made from unleavened dough filled with fresh herbs, cheese, meat, or mushrooms. Kalaneh has been part of Kurdish cuisine for generations. It is particularly popular in spring when fresh herbs are in season.
Havij Bastani: Carrot Juice with Ice Cream
Havij bastani is a traditional Iranian delicacy that combines fresh carrot juice and creamy ice cream. The taste of havij bastani is exceptionally sweet, fresh, and creamy at the same time. This drink is especially popular in Iran during the summer months. Although the combination of carrot juice and creamy ice cream may seem unusual, the flavor is absolutely harmonious.
Iranian Tea
Tea is an inseparable part of the daily life of Iranians and a symbol of their hospitality. Iranians drink tea on every occasion - from family gatherings to business meetings. Traditional black tea, often sweetened with crystallized sugar, is prepared in a samovar, a device introduced to the country by Russian merchants in the 19th century. Tea is served in small glasses and is sometimes sipped through sugar placed in the mouth. Iran is one of the largest tea consumers in the world.
Fesenjan: Iranian Walnut and Pomegranate Sauce
Fesenjan is one of the most significant dishes in Persian cuisine. Its base is a thick sauce made from ground walnuts and pomegranate juice, with a characteristic sweet and sour flavor and dark brown color. It is most commonly served with poultry, but beef or lamb can also be used. The dish is traditionally served with fluffy rice.
Estamboli Polo: An Iranian Dish Made From Rice and Potatoes
Estamboli polo, translated as "rice Istanbul-style," is a traditional Iranian dish made of rice and potatoes that has gained popularity for its simplicity and accessibility of ingredients. Despite its name, it has no direct connection to Turkish cuisine. It exists in several variations - from the red version with tomatoes and green beans, to the meat variant with ground meat, to the simplest white version that combines boiled rice and potatoes. Estamboli polo is a symbol of modesty and simplicity.
Koloocheh Fuman: A Typical Iranian Regional Pastry
Koloocheh Fuman is a typical Iranian pastry originating from the city of Fuman in the Gilan province. This round pastry, with a diameter of 10-15 cm, features characteristic spiral patterns on its surface, imprinted by hand or using molds. Koloocheh Fuman is one of the most renowned regional specialties of Iran. Its filling reminds me of Czech spa wafers.
Kek-e Yazdi: A Traditional Cupcake From Iranian Yazd
Kek-e Yazdi is a traditional cupcake from the Iranian city of Yazd. It has a fluffy texture and a strong aroma of cardamom. This sweet treat, resembling a small muffin, is one of the oldest and most famous recipes in Persian pastry-making, which frequently incorporates aromatic ingredients such as rose water and ground cardamom.
Nan-e Khoshk: Iranian Dry Bread
Nan-e khoshk, literally "dry bread," is a traditional Iranian bread known for its simplicity, long shelf life, and versatility. It is made from flour, water, and salt, with the dough rolled into thin flatbreads and baked at high temperatures, giving it its signature crispiness. It is often enriched with seeds. The bread is popular across Iran, served with cheeses, yogurts, or soups, and is ideal for travel due to its durability.
Doogh: Iranian Yogurt Drink With Mint
Doogh, a traditional yogurt drink, is a popular Iranian beverage, especially during the hot summer months. Doogh is made from yogurt, water, and salt, and is flavored with dried mint, which gives it a subtle aroma and taste. It pairs best with dishes made from meat, rice, or bread, where its sourness balances the bold flavors perfectly.