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IDCDC’s peer-to-peer learning space, open to contributors of every background; it is not a university and grants no degrees. IDCDC’s peer-to-peer learning space, open to contributors of every background.

Iranian food and everyday culture

Persian cuisine and its regions

The food of Iran’s regions and peoples, and what it carries of history and family.

Register interestAll courses

Levels
Foundations
Study time
10 h
Wave
1
Status
Outline drafted

At a glance

Before you begin IDCDC is a peer-to-peer network. It is not a university and acts for no government, party, corporation or faith body.

A set of lessons with an outline, written and reviewed by peers; it carries no academic credit. are written and reviewed by peers. A course plan with outcomes, modules and assessment, written before the lessons and reviewed before teaching starts. are A text awaiting review; it can change before it is used. until expert review.

How this course handles evidence

Every figure carries its measure, year, source and label. Unknown is shown as unknown.

Verified
A label: the item matches its primary record, such as the official table or the Crossref entry.
Secondary source
A label: the figure comes from a reliable report about the source, not from the source itself.
To verify
A label: the item is listed as found and still needs checking against its source.

Sources

Open scholarly records on this subject, from approved indexes. Listed for reference, not yet reviewed.

  1. Arwa Murtaza Jamali (2025). MENU : PERSIAN CUISINE. Unpublished. DOI 10.13140/rg.2.2.18887.61601
  2. Nazanin Nikeghbal, Hilmi Rafet Yüncü (2022). Reflection of Turkish-Persian Linguistic Interaction on Turkish Cuisine. Journal of Tourism and Gastronomy Studies. DOI 10.21325/jotags.2022.1073
  3. Shireen Mahdavi (1999). Persian Cookings: A Table of Exotic Delights, Nesta Ramazani, New York: Quadrangle Books, 1974, reprint Iranbooks, Inc., 1997, 296 pp. – The Legendary Cuisine of Persia, Margaret Shaida, U.K.: Lieuse Publications, 1992., reprint Penguin Books, 1994, 337 pp.. Iranian Studies. DOI 10.1017/s0021086200001675
  4. Nader Mehravari (2023). The Role Of Pomegranate In The Persianate World’s Culinary Practices And Beyond. Petit Propos Culinaires. DOI 10.1558/ppc.27696
  5. M. R. GHANOONPARVAR (2016). Iranian Cuisine. The Persian Empire. DOI 10.5040/9798216980629-050

Cite this page

Report an error What we are and are not

01About this course

Who it is for
Families, cooks, cultural organisers and curious newcomers.
Format
Online with recipes and optional The charter’s unit for one country programme, adapting the shared method to local law and local risk. cooking sessions.
Study time
About 10 hours, estimated
Before you start
Nothing. Everyone is welcome.
Discipline
Iranian food and everyday culture

02What you will be able to do

  • Name the main regional cuisines and their key dishes.
  • Explain rice techniques, including tahdig.
  • Cook three dishes from different regions.
  • Describe the food of festivals and mourning.

03Modules

  1. 01

    A map of flavours

    Gilan, Azerbaijan, Khorasan, Fars, Khuzestan and beyond.

  2. 02

    Rice

    Chelow, polow and tahdig.

  3. 03

    Stews and herbs

    Khoresh, sabzi and sour notes.

  4. 04

    Bread, dairy and the table

    Everyday food and the sofreh.

  5. 05

    Festival food

    Nowruz, Yalda and other occasions.

  6. 06

    Food in the diaspora

    Shops, substitutions and new traditions.

04Assessment and completion

Cook and document one dish, with its family or regional story.

A A record of what was studied and assessed in a course or pathway; it is not a certificate or a qualification. shows what was studied and assessed. It is not a certificate or a qualification.

It shows
You finished the course and its assessment.
Scope
This course only. It is not an accredited qualification, a degree or a language certificate.
Validity
A permanent record of completion. It does not expire and is not renewed.
Withdrawal
Withdrawn if obtained by misrepresentation.
Not an endorsement
Completion does not mean IDCDC endorses you, your work or your views.
Charter roles
Roles under the charter have their own criteria, renewal and revocation rules.

05Your progress

Lessons, completion and your course A record that you completed a course or took part; it does not attest to competence for any role., kept for you.

Your progress

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Your progress

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0%

Lessons completed
Published when the course opens
Course achievement
Not yet
Learning credits
10 on completion

Your progress shows here once this course opens for registration. Shown to you only.

06Who teaches it

Teachers are named here when the course opens.

  • Course lead

    Forming

    A teacher of the subject, named here when the course opens.

Outline review
A A group of practitioners of one field who work together on courses, toolkits and the field itself; the charter calls it a College. in the Academy reviews the outline before teaching starts.
Teach with us
Offer to teach or review this course

07More from Iranian food and everyday culture

08Further reading

Suggested by open metadata, not yet reviewed.

  1. MENU : PERSIAN CUISINE

    Arwa Murtaza Jamali · 2025 · Unpublished

    ArticleDataCiteOpenAIRE

  2. Reflection of Turkish-Persian Linguistic Interaction on Turkish Cuisine

    Nazanin Nikeghbal, Hilmi Rafet Yüncü · 2022 · Journal of Tourism and Gastronomy Studies

    ArticleOpenAIREOpen access

  3. Persian Cookings: A Table of Exotic Delights, Nesta Ramazani, New York: Quadrangle Books, 1974, reprint Iranbooks, Inc., 1997, 296 pp. – The Legendary Cuisine of Persia, Margaret Shaida, U.K.: Lieuse Publications, 1992., reprint Penguin Books, 1994, 337 pp.

    Shireen Mahdavi · 1999 · Iranian Studies

    ArticleOpenAIRE

  4. The Role Of Pomegranate In The Persianate World’s Culinary Practices And Beyond

    Nader Mehravari · 2023 · Petit Propos Culinaires

    ArticleOpenAIRE

  5. Iranian Cuisine

    M. R. GHANOONPARVAR · 2016 · The Persian Empire

    OtherCrossref

Sources, licences and fetch dates: Crossref (Metadata facts, any use; abstracts may be publisher-owned and are never shown), 2026-10-23; DataCite (CC0 1.0 (DataCite metadata)), 2026-10-23; OpenAIRE (CC BY 4.0 (OpenAIRE Graph)), 2026-10-23.

09Record

Every course is a public good. Its record follows the charter’s publication rules.

Version
0.1, draft outline
Review
Pending review by the responsible Community of practice
Handling
Public
Provenance
Drafted from the platform’s research dossier for scholarly review
Licence
CC BY 4.0
Corrections
Report an error
Use
Do not use this course or its completion to imply endorsement or political standing.
Cite this page
APA

Iranian Diaspora Cooperation & Development Council. (2026). Persian cuisine and its regions. iranians.global. https://iranians.global/learn/catalogue/persian-cuisine-and-its-regions/

Chicago

Iranian Diaspora Cooperation & Development Council. 2026. “Persian Cuisine and Its Regions.” iranians.global. https://iranians.global/learn/catalogue/persian-cuisine-and-its-regions/.

BibTeX
@misc{idcdc2026_learn_catalogue_persian_cuisine_and_its_regions,
	author = {{Iranian Diaspora Cooperation \& Development Council}},
	year = {2026},
	note = {Licence: CC BY 4.0},
	title = {Persian cuisine and its regions},
	url = {https://iranians.global/learn/catalogue/persian-cuisine-and-its-regions/},
	howpublished = {https://iranians.global/learn/catalogue/persian-cuisine-and-its-regions/},
}

Download .bib

RIS
TY  - ELEC
AU  - Iranian Diaspora Cooperation & Development Council
DA  - 2026///
PY  - 2026
ID  - idcdc2026_learn_cata
N1  - Licence: CC BY 4.0
TI  - Persian cuisine and its regions
UR  - https://iranians.global/learn/catalogue/persian-cuisine-and-its-regions/
ER  -

Download .ris

Licence CC BY 4.0