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16 Best Iranian Food Names 2023

Date:2022-01-18 Category: Cooking
ash reshte

16 Best Iranian Food Names 2023

Have you ever tried Persian foods? If yes, you know how delicious they are; if you haven’t tried yet, don’t worry because we prepared 16 Iranian food names in this article. In the world of Middle Eastern cuisine, there’s a reason why Iranian culinary is so well-known: not only can many recipes around the world be traced back to Persia, but also the foods are very excellent. Many ingredients, such as pickled vegetables, dried fruits, and spices ranging from delicate, earthy saffron to sour, lemony sumac and floral fluids such as rosewater, all work together to create a magical mixture in Iranian food.


What Are the Iranian Food Names?

Rice, rather than bread, is the basis of Persian cuisine, and it’s one that Iranians have raised to the level of an art form. In Iran, home chefs take great pleasure in their ability to achieve the perfect Tahdig, the elusive crispy crust that forms at the bottom of a pot and is the centerpiece of many Persian rice dishes.  The reality is that Iranian cuisine is well-known among visitors who come to Iran, and it’s usually one of the reasons why so many tourists travel to Iran. Yes, that’s right! The reputation of Iranian cuisine is so legendary that individuals and food enthusiasts from all over the globe go to Iran and visit its cities only to taste Iranian food. Check out our list of Iranian food names in the following.


  1. Kabab Koobideh (کباب کوبیده)

kabab kobideh

The first Iranian food on our list is Kabab Koobideh. Kabab koobideh is the Iranian term for ground beef kebabs that Persians often cook with onions and finely ground lamb, beef, or chicken. Kabab koobideh is a popular dish in Iran. They use a variety of spices to season the meat, then they grill and roast the meat over wood fires.


  1. Chelow Kabab (چلوکباب)

cholo kabab

Persians make Chelow Kabab out of aromatic, saffron-spiked rice, grilled tomatoes, and kebab (which Persians usually prepare with chopped or sliced meat). According to legends, some believe that the dish firstly belonged to the Caucasian people, who later passed the recipe on to the Iranians.


  1. Zereshk Polow Ba Morgh (زرشک پلو با مرغ)

Zereshk Polow Ba Morgh

The main ingredient of this Iranian food is barberries (Zereshk)—a red, sour berry. Persians cook Zereshk Polow with long-grained basmati rice, which they mix with barberries. They usually cook or steam the ingredients separately. This food will get better if you serve it with fried chicken (Morgh).


  1. Jujeh Kabab (جوجه کباب)

juje kabab

Persians call grilled chicken kebabs “Jujeh kabab” in Iran. A classic of Iranian cuisine, this easy meal is available in two popular variations: one that utilizes boneless chicken and another that uses chicken meat with bones. In most cases, Persians slice chicken into bigger bits and marinate them in various seasonings and saffron before grilling. Typically, Iranians serve Jujeh Kabab with grilled tomatoes and onions, lavash bread, or saffron rice as a side dish; however, some enjoy it with rice.


  1. Ghormeh Sabzi (قرمه سبزی)

ghorme sabzi

A favorite of Iranian and foreign visitors alike, Ghormeh Sabzi is a delicious Persian stew you can find on almost every restaurant’s menu in Iran. Fresh herbs (parsley, coriander, and spinach), kidney beans, and meat (lamb or chicken) are the primary ingredients in this stew dish.  Ghormeh Sabzi is the national Iranian food.


  1. Ash Reshte (آش رشته)

ash reshte

Ash Reshte or Iranian noodle soup is a famous traditional Iranian food. Ash Reshte has a solid structure due to the use of noodles. It’s a great combination of beans and legumes, mixed with fragrant and green vegetables such as spinach and beet leaves, among others. Before serving, Persians garnish the dish with fried onion, fried mint, and curds.  Remember to serve the Ash Reshte hot.


  1. Fesenjan Stew (خورشت فسنجان)


Fesenjan is an Iranian food that originated firstly from the North of Iran. Persian prepare Fesenjan using pomegranate syrup, grounded walnuts, and spices such as turmeric, cinnamon, orange peel, cardamom, and rosebud. You can also make Fesenjan using meatballs or lamb chucks. It may have a sweet or sour flavor, depending on the recipe.


  1. Khorshte Geyme (خورشت قیمه)


The most important ingredients in this stew are meat and yellow split peas. You should add other ingredients such as tomato paste, onion, and spices during the cooking process. Iranians serve it with tiny and thin slices of French fries.


  1. Kabab Torsh (کباب ترش)

kabab torsh

This kind of Iranian kebab has historically been linked with the provinces of Gilan and Mazandaran; however, now it’s a famous Iranian food. In most cases, Persians use lean cuts of beef or lamb mixed with marinated pomegranate molasses, chopped walnuts, garlic, parsley, and olive oil before serving. They grill beef on fire and serve it with rice on the side.


  1. Mast O Khiar (ماست و خیار)

mast khiar

Iranians mix Yogurt and chopped cucumbers to create a simple and delicious Iranian dip known as Mast o khiar. They lavishly season it with mint, but many add additional ingredients such as garlic, walnuts, raisins, and various herbs and spices. With crispy flatbreads on the side, Mast O Khiar is not only a classic side dish of every Iranian dinner, but it’s also a fast and healthy snack if you serve it cold.


  1. Loobya Polow (لوبیا پلو)

lobia polo

Persians cook Loobya Polow with rice, green beans, chopped meats, and fried onions. To make the meal more flavorful, Persians add tomato paste and a variety of spices such as cinnamon. It’s customary to serve it with Shirazi Salad or pickles.


  1. Zeytoon Parvardeh (زیتون پرورده)

zeyton parvardeh

Iranians serve Zeytoon parvardeh and is commonly an appetizer or a snack in Iran. This easy recipe, which originates from the Gilan region, comprises a tasty blend of pitted olives and pomegranate molasses. People also add  Ground walnuts, garlic, and a variety of fresh herbs such as cilantro or mint, pomegranate seeds, and copious quantities of olive oil.


  1. Morgh Shekam Por (مرغ شکم پر)

morgh shekam por

Traditional stuffed chicken, Morgh shekam Por, is a dish that is popular in Iran. In most cases, Iranians cook the dish using smaller or very young chicken kinds, which are cleaned and marinated in a mixture of oil, juice (typically apple, lemon, or lime), and spices such as saffron and turmeric for several hours before serving.


  1. Tahchin (ته چین)

tahchin morgh

The renowned Iranian Tahchin is a flavorful rice dish that is similar in appearance to a cake or a casserole. Iranians prepare Tahchin using  Saffron-spiced precooked rice, which is then cooked after putting in the pan. It’s customary to turn upside down after it’s ready to cut the rice cake into pieces. Iranians make Tahchin more delicious by adding meat or vegetables mixed between the layers of rice and fried onions. If you do not want to use any extra fillings, it’s still delicious. In many traditional Iranian restaurants and renowned bazaars around Iran, you may find a wide variety of Tahchin dishes to try.


  1. Gheymeh Nesar (قیمه نثار)

gheyme nesar

Gheymeh Nesar is a traditional Iranian cuisine that originated in the province of Qazvin. Besides steaming rice and a tasty mix of diverse ingredients such as slivered pistachios and almonds, barberries, and sliced orange peel, it also includes diced meat such as beef or lamb that Iranians cook with onions and spices. Persians cook the ingredients of Gheymeh Nesar separately and usually season it with a combination of spices like saffron, turmeric, cardamom, cinnamon, cumin, and other herbs and spices. It’s customary to serve the meal on a large plate, with each component carefully put and piled to apparent each ingredient.


  1. Qottab (قطاب)


Traditionally, Iranians make deep-fried Qottab pastries with soft wheat dough wrapped around almond or walnut fillings, and people usually have it in Nowruz. They normally flavor Qottab with cinnamon, rose water, cardamom, and orange blossom, and then they form them into round or crescent shapes. This traditional Iranian dessert, which is small and sprinkled with powdered sugar, is a favorite at many of the country’s major celebrations. These delightful sweets, which originated in Yazd, are today loved across the nation.



Iranian foods are famous around the Middle East, and we’re sure you will also fall in love with their tastes if you try them; that’s why we provided Iranian food names in this article. Remember that the recipes of these foods are relatively simple to make, so you can easily cook these Persian foods if you like. Enjoy!


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