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Voedsel

Regional cuisines and the dishes of the calendar.

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Food · Iranian Diaspora Cooperation & Development Council

Heritage

Voedsel

Regional cuisines and the dishes of the calendar.

Sluit aan

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Voedsel

Regional cuisines and the dishes of the calendar.

Voedsel

21
  • Chelow kabab

    Rice with koobideh, barg or joojeh

  • Ghormeh sabzi

    Herb stew with kidney beans and dried lime

  • Fesenjan

    Walnut and pomegranate stew

  • Tahdig

    The crisp rice crust

  • Ash reshteh

    Noodle soup for Nowruz

  • Sabzi polo ba mahi

    Herbed rice with fish for Nowruz

  • Mirza ghasemi

    Smoked aubergine from Gilan

  • Kufteh tabrizi

    Stuffed meatballs from Tabriz

  • Ghalieh mahi

    Spiced fish stew of the Persian Gulf coast

  • Sholeh zard

    Saffron rice pudding, a vow food

  • Faloodeh

    Rosewater noodle sorbet of Shiraz

  • Sangak, barbari and lavash

    Breads; lavash is UNESCO-inscribed (2016)

  • Haft-sin

    The Nowruz table with seven items that begin with the letter sin (س).

  • Beryani

    Grilled lamb of Isfahan.

  • Gaz and sohan

    Sweets of Isfahan and Qom.

  • Qottab

    Almond pastry of Yazd.

  • Baghali ghatogh

    Broad bean and egg dish of Gilan.

  • Ghalyeh maygoo

    Shrimp stew of the Gulf coast.

  • Gondi

    Chicken and chickpea dumplings of Iranian Jews.

  • Dolma

    Stuffed vegetables and leaves of Azerbaijani, Kurdish and Armenian kitchens.

  • Kolompeh

    Date-filled biscuit of Kerman.

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