Popular Foods in Iran | my experience & reviews about Persian foods | Irani Traditional Street Food
Автор: ZRK Solo Traveller
Загружено: 2025-10-15
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Описание:
Popular Foods in Iran | my experience & reviews about Persian foods | Irani Traditional Street Food | Food Tour and in Iranian Style in North of Tehran | Kebab and Baklava | The Most Popular Persian Food Lady in Tehran | Iran Street Food | Top 10 Most Popular Foods in Iran | Iranian Dishes | Iran Traditional Food |
Persian cuisine is a rich and diverse reflection of the country's cultural heritage, with influences from various regions and traditions. Here I mention some popular Iranian dishes.
Kebab: chicken or beef meat grilled over an open flame.
Ghormeh Sabzi. Different herbs made with lamb or beef, parsley, cilantro, and dried lime, typically served with rice.
Fesenjan: A rich and flavorful stew made with chicken or duck, pomegranate juice, and walnuts, then served with rice.
Tahdig: A crispy fried rice dish, often flavored with saffron and served with stews or kebabs.
Shirazi Salad: A refreshing salad made with cucumbers, tomatoes, onions, and mint, dressed with a tangy yogurt sauce.
Iranian Desserts
Baklava: A sweet pastry made with layers of phyllo dough, nuts, and honey.
Ghazal: A traditional Iranian cake made with rosewater, cardamom, and pistachios.
Sholeh Zard: A sweet rice pudding flavored with saffron and rosewater.
Popular Iranian Beverages
Doogh: A yogurt-based drink flavored with mint and cucumber.
Pomegranate Juice: A refreshing and healthy drink made from pomegranate juice.
Tea: Black tea is a staple in Iranian culture, often served with sugar and cardamom.
Key Ingredients
Saffron: Known as the "golden spice," saffron is a key ingredient in many Iranian dishes.
Herbs: Fresh herbs like parsley, cilantro, and mint are commonly used in Iranian cooking.
Pomegranate: Pomegranate juice and molasses are used to add flavor and depth to many Iranian dishes.
Iranian cuisine is known for its rich flavors, aromas, and use of fresh ingredients. It's a reflection of the country's cultural heritage and its long history of culinary innovation.
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