Shiraz (شیراز) is a significant historical city in southwestern Iran, known not only for its rich history and culture but also for its unique gastronomy. The gastronomy of Shiraz represents a specific area of Iranian cuisine, reflecting regional traditions, climate, and local ingredients. Shiraz cuisine often features fresh herbs, citrus fruits, pomegranates, saffron, and rose water, which are cultivated in the surrounding areas.
Food in Shiraz
Historical Influences on Shiraz’s Gastronomy
The historical role of Shiraz in the Persian Empire also influenced its gastronomy. Shiraz was once a center of Persian culture and art. Under the influence of dynasties such as the Zand, Safavid, and Qajar, a rich culinary tradition developed in Shiraz, blending influences from various parts of Iran and neighboring regions. The city’s location on trade routes facilitated access to diverse spices and ingredients, reflected in its local cuisine.
Characteristic Ingredients of Shiraz’s Gastronomy
The cuisine of Shiraz uses specific ingredients typical of the Fars province:
Herbs and vegetables: Mint, parsley, dill, coriander, and tarragon are often used fresh and in large quantities. Shiraz is famous for its tradition of serving various fresh herbs alongside meals.
Citrus fruits: Limes and lemons are common ingredients in local recipes, used for seasoning savory dishes and preparing drinks.
Pomegranates: The city and its surroundings are renowned for high-quality pomegranates, used fresh, as syrup, or as dried seeds for seasoning.
Saffron and rose water:Saffron is used for its intense flavor and vibrant color, while rose water is a common ingredient in drinks, desserts, and confections.
Culinary Highlights of Shiraz
In Shiraz, great emphasis is placed on the aesthetics and presentation of dishes. Meals are often garnished with fresh herbs, edible flowers, and fruit slices.
A distinctive feature of local gastronomy is a strong preference for sour and sweet-sour flavors. These flavors are primarily achieved using pomegranate syrup, dried limes, and citrus juices.
Halva zard Shirazi: traditional golden-colored halva from Shiraz.
What to Eat in Shiraz
Faloodeh Shirazi. A famous dessert made from thin rice starch noodles served with rose water, lemon juice, or sour cherry syrup. It is the most typical sweet of Shiraz, and locals claim it originated here. There are multiple variations of faloodeh in Iran.
Kalam polo Shirazi. A traditional dish from Shiraz combining rice, cabbage, herbs, and small meatballs. A popular meal at local celebrations and family gatherings, it is deeply associated with Shirazi households.
Shirazi Salad. A traditional salad made from finely chopped tomatoes, cucumbers, onions, mint, and lemon juice. It is named directly after the city and is an essential part of nearly every main meal in Shiraz.
Shirazi polo. A special type of rice dish with saffron, orange peel, almonds, and pistachios. It is very popular in Shiraz during holidays due to its distinctive appearance and taste.
Ash-e sabzi Shirazi. A thick soup made from local herbs, legumes, meat, and special Shirazi spices. It is especially popular in Shiraz during colder months and Ramadan.
Masghati Shirazi. A jelly-like sweet made from starch, sugar, rose water, saffron, and pistachios. This sweet originates from Shiraz and is a typical souvenir from the region.
Dopiazeh Aloo Shirazi. A simple yet tasty dish made from potatoes, onions, and spices, native to Shiraz and its surroundings. Originally a meal of the common people, it is now a typical part of Shirazi cuisine.
Dampokht-e Shirazi. A simple dish of rice, vegetables, and local herbs, characteristic of family cooking in Shiraz.
Ash-e kardeh. A unique local soup made from the regional plant “kardeh,” legumes, and herbs. It is strongly associated with the Fars region and the city of Shiraz due to its distinctive taste and local ingredients.
Havij polo Shirazi. A rice dish with carrots, saffron, pistachios, and meat.
Ghanbar polo. Rice with meatballs, nuts, raisins, and saffron, traditionally associated with Shiraz and the Fars region during celebrations.
Halva zard Shirazi. A traditional Shirazi halva made primarily from rice flour, saffron, rose water, and sugar. This halva has a vibrant yellow color (hence “zard” – yellow) thanks to the saffron, which is widely cultivated in the Shiraz region. It is a typical dessert for religious ceremonies and family celebrations in the city.
Ash-e anar Shirazi. A special soup made from pomegranates, legumes, herbs, and spices. Pomegranates from the Shiraz area are among the best in Iran, making this soup especially popular in this region, particularly during colder months.
Shekar polo Shirazi. Sweet rice prepared with sugar, saffron, rose water, pistachios, and almonds.
Kalam polo, a traditional Iranian dish originating from Shiraz, is a perfect combination of rice, cabbage, and aromatic herbs. The name, derived from the Persian words for cabbage (kalam) and rice (polo), captures the essence of this dish. It tastes best with traditional Shirazi salad and caramelized tahdig rice.
Halva zard is a traditional sweet saffron pudding from Iran. It is a specialty of Shiraz and its surroundings. This dessert, which translates to "yellow halva," is notable for its golden color, smooth texture, and strong saffron aroma. It is made from rice flour, sugar, water, and saffron, resulting in a creamy pudding often garnished with pistachios, almonds, or cinnamon.
