Top 11 Iran foods You must try while traveling to Iran
Iranian Tour Operator and Travel Agency
There is an endless number of foods you absolutely MUST try when traveling to Iran. And that is the problem! There are so many delicious and tasty Iran foods that one can’t choose only three to eat in a day. Most travelers’ time in Iran are limited, and they can’t try everything on their Iran food list (sometimes not even half of it!).
That is why we made a list of the top 11 Iran foods everyone must try while traveling to Iran. In this list, you will find:
Don’t be mistaken, as the list of the most delicious Iran foods can go on forever. As tasty and popular as these 11 foods are, they do not even begin to scratch the surface of all the wonders the Persian cuisine holds! Each Iran city has its own collection of savory local dishes, sweets, and side dishes! But we couldn’t mention all these here, for they are worlds unto themselves!
Top 11 Iran foods You must try while traveling to Iran: Table of Contents
Sabzi Ba polo Mahi is a Persian phrase that translates to “herbed rice with fish.” Herbs are sabzi, rice is polo, and fish is mahi. It’s a traditional recipe for Nowruz, the Persian spiritual New Year, which is observed not only in Iran but also across Central Asia. Nowruz is full of tasty meals and symbolic traditions, just like Christmas, or the Chinese New Year is.
Nowruz is celebrated on the vernal equinox or the first day of spring. You can learn more about Nowruz and its history by clicking here.
Side dishes: pickled vegetables and garlic, salted and smoked fish bits, olives, Kuku sabzi
Gheimeh is a traditional Iranian stew, and is as old as Iran food culture itself! This juicy stew is very popular with tourists and locals and has variations like Gheime Bademjan (served with cooked Eggplants).
This savory crimson stew is served warm, traditionally with a plate of rice (Chelo).
Side dishes: Fresh herbs, yogurt, and Dough.
Garnished with: finely cooked Eggplants, fried potato chips
First flavors you feel: a juicy meaty taste and the unmistakable flavor of tomatoes
Second: semi sour taste of Persian lime, the earthy aftertaste of chickpeas
This vegetarian appetizer is one of the most popular dishes made in Iran. Kashk (Iranian whey) is a thick, creamy yogurt product that Iranians use in their cooking. In this dish, cooked (often roasted) eggplants are thoroughly blended in Kashk, producing a rich and unique taste. This delicious Iran food is also found in almost every Iranian restaurant in the US, and is rich enough to serve as your main dish too!
This Iranian dish is best served with freshly baked bread of your choice.
Side dishes: fresh herbs
Garnished with: gound walnut, fried caramelized onions, fresh basils
First flavors you feel: Eggplants, mildly salty taste of Kashk
Second: walnuts, a touch of herbs (like Basil and mint), hints of garlic chips
Aush is an adored Iranian food among tourists and locals. This specific type of Aush is made with noodles, but not normal noodles. These noodles are called Aush noodles and are made of flat flour. This tasty Aush is also very wholesome as it’s made with grains, fresh herbs, and legumes.
Aush Reshteh is made by Iranian families in very large proportions so that they can share it with neighbours or as Nazri (give out to anyone hungry).
Aush Reshteh is often served with no side dishes and is a rich meal on its own.
Garnished with: ground walnuts, garlic chips, caramelized fried onions, Kashk, fried dried mint
GARNISH:
First taste: the delicate taste of vegetables (parsley, scallions, cilantro, spinach leaves), the nutty taste of lentils, bulgur, and beans
Second: a tang of the sharp flavor of garlic chips, watered down by the taste of Reshteh (noodles)
Note: Aush is one of the important Iran foods, and has a lot of varieties. Each city has its own collection of regional Ashes. That is because each city of Iran has a unique set of herbs, vegetables, and fruits that they use in their traditional dishes. Aush Reshte (the one mentioned above) is the most famous Iranian Aush. Some of the other popular Aush varieties are:
It comes as a surprise to many people that Iranians use every part of herbs and fruits in their culinary. Dolme (or Yarpakh Dolmasi in Azari) is fixed with young leaves from grape trees. They hold dense and rich stuffing, which is also juicy and spiced moderately.
Dolme Barg is served with Sangak (special Iranian bread) or flatbread.
Some love to have Dolme with Dough, and some enjoy it without any added side dishes.
Garnished with: dried barberries, fresh parsley leaves
First taste: the bright taste of grape leaves, a touch of the sour taste of vinegar, the earthy and fresh flavor of rice and split peas
Second: fresh herbs (summer savory, dill, cilantro), a hint of the tarty and sweet taste of dried barberries.
Note: Dolme is fixed using different vegetables and different methods in all parts of Iran. Dolme Barg (the one you read above) uses leaves, which is one of the many popular ways of making Dolme. Other variations of this Iran food can be made with:
Haleem is a very popular traditional Persian food, which is also served as breakfast. This dish is a hearty, thick mixture of mainly (very) thinly sliced beef and wheat. This dish is found in certain restaurants sold very early in the morning.
Haleem is served with sugar by many Iranians, and served with salt by many other Iranians!
This dish is best served with freshly baked sangak, or Barbari (a special Iranian bread).
Garnished with: sesame, cinnamon, damask rose petals and melted butter
First taste: the toasted, grain like taste of wheat and the rich flavor of the meat
Second: the sweet flavor of cinnamon and a final note of a buttery flavoring
Note: Isfahan is known for its great variety of Haleem. Some of which are even cooked without meat! Find more here.
Koofte is super popular in Iran, and for good reasons! This savory Iranian dish is basically a super-sized meatball stuffed with dried fruits, nuts, and steamed rice.
Koofte is served with different types of Iranian bread (Sangak, Barbari, or Lavash)
Koofte is best served with fresh herbs, Torshi (pickled vegetables), and dough.
Garnished with: dried barberries, saffron, and fried onions
Haleem is a very popular traditional Persian food, which is also served as breakfast. This dish is a hearty, thick mixture of mainly (very) thinly sliced beef and wheat. This dish is found in certain restaurants sold very early in the morning.
Haleem is served with sugar by many Iranians, and served with salt by many other Iranians!
This dish is best served with freshly baked sangak, or Barbari (a special Iranian bread).
Garnished with: sesame, cinnamon, damask rose petals and melted butter
THE SAUCE:
First taste: the sweet and tarty flavor of dried fruits, and crispy nuts mixed with the taste of meat and rice
Second taste: a touch of tomato, and a hint of cinnamon
Note: Koofte Tabrizi (the one you read about) is most famously cooked in Tabriz, as the name suggests. Other than Koofteh, Tabriz city tour can take you on a trip to some of the most delicious foodie places in Iran! Koofteh Tabrizi is one of the most delicious Iran regional foods, but it has other varieties too. These varieties include vegetarian options as well, which will be marked by “V”.
Tahchin is a savory Tahdig (rice cooked to perfection) stuffed with fluffy layers of tender chicken. This dish is relatively easy to make, and one of the most popular Iran foods among everyone. Tahchin looks like a cake filled with juicy chicken meat (sometimes beef, or vegetables in other variations), groundnuts, rice, and barberries.
Tahchin is a rich dish and is served warm.
Fresh herbs, sometimes pickled vegetables, yogurt, Shirazi Salad, and fresh lemons.
Garnished with: almond and pistachio zest, and dried barberries.
first: the incredibly tender texture of rice and chicken, sweet and meaty, soft and cakey.
Second: the robust flavor of barberry, walnut, pistachio, and almond blended perfectly in the savory flesh of Tahchin.
Zereshk polo arrives in vibrant gashes of color to your table; and, trust the Iranian cooks on this, it looks just as promising as it tastes.
Polo is a plate of rice mixed with an extra ingredient to make the taste richer and tastier. Zereshk, which literally means dried barberries, is thoroughly mixed in rice and served with chicken and a special sauce which is added to the plate later on. This dish is extremely popular with tourists, and the juicy chicken and its sauce go well on the ‘zereshk polo’.
Because of its vibrant taste and distinctly flavorful chicken, almost all side dishes can be served with this Iran food! Yogurt, fresh herbs, pickled vegetables, and all kinds of drinks like Dough or even soda.
Garnished with: dry-fried almond and pistachio zest, fried and buttered barberries.
FOR THE ZERESHK POLO:
First taste: the aromatic Persian rice blended with the sweet-savory taste of saffron, and the juicy, tomato-based sauce on top of the tender meat of chicken.
Second taste: the buttery toasted barberries, sweet and sour, and the earthy taste of nuts in the mixture.
One of the most popular Iran foods is Qorme Sabzi, which also has a vegetarian variation! this stew has pieces of beef or chicken, braised until they are only just keeping it together. The tender flesh is cooked to perfection in a stew of special vegetables, Persian dried-lime, and beans.
Qorme Sabzi goes extremely well on Iranian rice and Tahdig. This stew is popular for its rich taste and is often called Iran’s national dish.
Ghorme Sabzi is one of the tastiest Iran foods on the best Persian food list, and is usually served with fresh herbs, yogurt, raw onions, and pickled vegetables on the side.
First: the pungent taste of fresh herbs, and the aged sourness of dried limes blended with the meaty juice of the stew.
Second: earthy flavor of beans and the delicate flesh of the braised lamb
Everyone and their moms know Iranian Kababs are the best in all of the Middle east. Cooking ground and seasoned meat on open flame may sound easy, but it’s an art even many Iranians haven’t mastered yet. The ones that have, will serve you Kebabs and you will probably never forget the taste in your life. The meat remains moist and tender although grilled on charcoals, and is masterfully seasoned by Persian cooks.
Kebab is a royal Iran food, and is served both with bread and rice (chelo). If you want yours with bread, you will be invited to a savory Lavash or Sangak bread almost soaked in Kebab’s leaking juice.
Kebab is served with fiery tomatoes, also grilled on charcoal until the tender meat is perfectly cooked.
This dish is best served with fresh herbs (most popular one is basil), raw onions, and Dough.
The most prominent flavor will be the taste of the tender, seasoned ground meat.
Note: Kebab Koobideh (the one mentioned above) is the most known Iranian Kebab among tourists. But Iranian Kebab has a long list of varieties and different grilling styles. Some are even fried on frying pans! (Kebab Tabe-ee)
Perhaps the most famous Persian food is Dizi. This food is definitely one of the best Iran foods anyone can go for and is one of the most traditional dishes as well. Dizi is a stew of lamb, potatoes, chickpeas, and tomatoes. This food is traditionally prepared in special stone bowls (called Dizi Sangi) on charcoal.
Dizi is every Iranian family’s favorite and is nutritious on top of being delicious. Also called Ab Goosht, this food is served with unique customs. First, the broth is served with small pieces of bread (usually Sangak) inside, and then the remaining ingredients are all mashed until soft and cottony.
Pickled vegetables (Torshi), fresh herbs, and Dough are the most popular side dishes of Dizi.
First taste: the incredibly rich and tasty broth, perfected with a touch of tomato-y taste, and the unmistakable flavor of beef mingled inside the savory liquid
Second taste: earthy, meaty, and homey flavor of Ab Goosht’s ingredients mashed together.
