Food of Iran

Fluffy steamed rice served with grilled skewers of seasoned meat, a grilled tomato and a pat of butter. Often finished with a sprinkle of sumac.

A deep green stew of sauteed herbs, red kidney beans and tender lamb, soured with dried limes. Served over white rice.

A rich stew of ground walnuts and pomegranate molasses with chicken or meatballs, balancing sweet and tangy flavors.

The golden, crunchy crust from the bottom of the rice pot, prized as the best part of the meal.

A stew of tender meat, yellow split peas and dried limes, topped with crisp fried potato sticks.

Eggplant and meat simmered in a tomato-saffron sauce with a tangy note, served with rice.

Saffron chicken served with rice jeweled with sweet-tart barberries and slivered almonds.

Dill and fava bean rice, usually served with braised lamb shank or chicken.

A thick herb frittata packed with parsley, cilantro, dill and chives, often with walnuts and barberries.

Hearty lamb, chickpea and bean stew cooked in a small crock, then mashed and eaten with bread.

Giant meatballs from Tabriz stuffed with rice, herbs, split peas and dried fruit, simmered in tomato sauce.

Minced lamb or beef kneaded with onion and grilled on flat skewers until juicy.

Chicken pieces marinated in saffron, lemon and yogurt, then grilled on skewers.

A smoky Caspian dish of charred eggplant, tomato, garlic and egg.

Herbed rice with fried white fish, a classic for the spring new year table.

Fresh flatbread with feta-style cheese, walnuts, herbs, cucumber and sweet tea.

A warm porridge of shredded meat and wheat, topped with cinnamon and sugar or butter.

Spinach and eggs cooked together with garlic and onion, served with bread.

Lamb stew served in a small stone crock and eaten with bread.

Steamed hot broad beans seasoned with vinegar, salt and dried herbs.

Marinated Caspian kebab with walnut, pomegranate and herb marinade.

A thick, herb-laden soup of beans, lentils and noodles finished with kashk and fried mint.

A tangy pomegranate soup with herbs, split peas and tiny meatballs.

Lamb, chickpea and potato broth served in two courses: broth with bread, then the mashed solids.

Finely diced cucumber, tomato and onion dressed with lime juice, dried mint and olive oil.

Cool yogurt with cucumber, mint and sometimes raisins and walnuts.

A creamy Persian potato and chicken salad with eggs, pickles and peas.

A dip of wilted spinach folded into garlicky yogurt.

A platter of fresh herbs, radishes, scallions and walnuts served with cheese and bread.

Long whole-wheat flatbread baked on hot pebbles.

Thick, chewy flatbread with a ridged top and sesame seeds.

Thin, soft, stretchy flatbread baked against hot oven walls.

Soft, round, thin leavened bread baked in a clay oven.

Icy rose-scented dessert with thin rice noodles, lime juice and sour cherry syrup.

Saffron rice pudding scented with rose water and decorated with cinnamon.

Soft nougat from Isfahan with pistachios and rose water.

Brittle saffron toffee with pistachios and almonds.

Layered phyllo pastry with ground almonds or pistachios and rose-scented syrup.

Delicate rice flour cookies with cardamom and poppy seeds.

Strong tea served in small glasses, often with sugar cubes or sweets.

Chilled salty yogurt drink with mint, sometimes carbonated.

A sweet-and-sour mint syrup drink made with vinegar, served over ice.

Ruby seeds sprinkled on rice and stews, or pressed into juice and molasses.

Famous nuts from Kerman, eaten in sweets and snacks.

Tiny dried red tart berries scattered over rice.

The prized crimson stamens of a crocus, used to color and flavor rice and sweets.

Tart cherries that appear in rice, syrups and jams.

Sweet southern dates eaten with tea.

Fresh and dried figs eaten at breakfast and as dessert.

Fragrant fruit stewed into stews or cooked into jam.