iranians.global×Food
ܡܐܟܘܠܬܐ · ܡܘܬܒܐ ܕܥܘܕܪܢܐ ܚܕܕܝܐ ܘܡܪܒܝܢܘܬܐ ܕܓܠܘܬܐ ܐܝܪܢܝܬܐ
ܡܦܐ ܟܡܬܛܥܢܐ ܐܡܬܝ ܕܫܐܠܬ ܠܗ.
ܡܐܟܘܠܬܐ
Regional cuisines and the dishes of the calendar.
ܡܐܟܘܠܬܐ
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 Persian 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.
ܟܬܘܒ ܕܓܪܒܠܬ. ܦܠܘܚ ܥܡ ܩܠܝ̈ܕܐ ܕܓܐܪ̈ܐ ܕܙܝܥܬ ܘܥܡ Enter ܕܦܬܚܬ.
ܐܬܪ̈ܘܬܐ
ܐܦܓܐܢܣܬܐܢܐܬܪܐܐܪܓܢܬܝܢܐܐܬܪܐܐܪܡܢܝܐܐܬܪܐܐܘܣܬܪܠܝܐܐܬܪܐܐܘܣܛܪܝܐܐܬܪܐܐܙܪܒܝܓ̰ܐܢܐܬܪܐܒܚܪܝܢܐܬܪܐܒܠܓܝܟܐܐܬܪܐܒܪܐܙܝܠܐܬܪܐܟܢܕܐܐܬܪܐܨܝܢܐܬܪܐܩܘܦܪܘܣܐܬܪܐܕܢܡܪܟܐܬܪܐܡܨܪܝܢܐܬܪܐܦܝܢܠܢܕܐܬܪܐܦܪܢܣܐܐܬܪܐܓܘܪܓܝܐܐܬܪܐܓܪܡܢܝܐܐܬܪܐܝܘܢܐܬܪܐܗܢܓܪܝܐܐܬܪܐܗܢܕܘܐܬܪܐܐܝܪܢܐܬܪܐܥܝܪܐܩܐܬܪܐܐܝܣܪܐܝܠܐܬܪܐܐܝܛܠܝܐܐܬܪܐܝܦܢܐܬܪܐܩܙܩܣܬܐܢܐܬܪܐܟܝܢܝܐܐܬܪܐܟܘܝܬܐܬܪܐܡܠܝܙܝܐܐܬܪܐܡܟܣܝܩܘܐܬܪܐܗܘܠܢܕܐܬܪܐܙܝܠܢܕ ܚܕܬܐܐܬܪܐܢܝܓܝܪܝܐܐܬܪܐܢܘܪܒܝܓܐܬܪܐܥܘܡܐܢܐܬܪܐܦܐܟܣܬܐܢܐܬܪܐܩܛܪܐܬܪܐܪܘܼܣܝܼܐܐܬܪܐܐܦܪܝܩܐ ܬܝܡܢܝܬܐܐܬܪܐܐܣܦܢܝܐܐܬܪܐܣܘܝܕܐܬܪܐܣܘܝܣܪܐܐܬܪܐܬܐܓ̰ܝܩܣܬܐܢܐܬܪܐܛܢܙܢܝܐܐܬܪܐܛܘܪܩܝܐܐܬܪܐܐܡܝܪ̈ܘܬܐ ܥܪ̈ܒܝܐ ܡܚܝܕ̈ܐܐܬܪܐܡܠܟܘܬܐ ܡܚܝܕܬܐܐܬܪܐܐܘܚܕܢ̈ܐ ܡܚܝܕ̈ܐܐܬܪܐܒܢܙܘܝܠܐܐܬܪܐܦܐܬ̈ܐ
ܢܣܝ ܡܠܬܐ ܟܪܝܬܐ، ܝܢ ܫܡܐ ܕܐܬܪܐ ܒܐܢܓܠܝܙܝܐ. ܡܨܝܬ ܗܡ ܕܚܙܝܬ ܟܠܗ ܣܕܪܐ.
ܟܠ ܐܬܪ̈ܘܬܐ