Skip to content
IDCDCiranians.global
Ваша страна пока неизвестна
EN
Войти Вступить

· Heritage

Еда

Regional cuisines and the dishes of the calendar.

Вступить

iranians.globalFood

Еда · Совет сотрудничества и развития иранской диаспоры

Наследие

Еда

Regional cuisines and the dishes of the calendar.

Вступить

Сейчас
Академия126 курсов, запись пока не открыта ни на одинГражданское3 кампании, 5 программНаследие116 памятных дней, 40 записей хронологииНовости88 одобренных источников, подтверждённых событий пока нетОтделенияформируются. Ни одно пока не признано
Go to Heritage

Еда

Regional cuisines and the dishes of the calendar.

Еда

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.

Each item still needs its citation. A correction or a source is welcome.
Добавить источник