Iran is where one of the planet’s longest-standing civilizations calls home. Formerly known as Persia, this sizable Middle Eastern nation goes way, way back, comprised of a people with some 5,000 years of history. As you might imagine, this leads to a ranther intricate and vast culinary culture.
Set in between the Caspian Sea and the Persian Gulf, Iran is home to some 93 million people today. Here in the states, large Iranian populations have taken root in places like California. In fact, parts of L.A. have been nicknamed Tehrangeles, a reference to Iran’s capital and largest city.
By no means a comprehensive list, the following is an intro to Iranian food. The hope is to spotlight some mainstay dishes and turn readers on to the cuisine. Your next favorite bite could be waiting in the shadows.
Why do we love Iranian cuisine? A lot of reasons. But what might top the list is the subtlety at play, as while the dishes tend to be complex and highly-aromatic, they’re never over-spiced.
We reached out to Roya, a beloved Persian restaurant in Austin, Texas. The chef, Amir Hajimaleki, banks on old family recipes and his Persian roots in designing the menu (be sure to find a table if you head to the Lone Star State). We asked him to explain why Iranian cuisine is co compelling.
“First I think Because it widely under represented and has deep historical roots,” the chef says. “Also it’s unique because not very many cuisine balance as beautifully as Persian cuisine, where fresh herbs, fragrant spices, and seasonal ingredients come together to create dishes that are both vibrant and deeply satisfying.”
Read on for a primer on some staple dishes as well as a recipe from Hajimaleki.
Komaj
A sweet date bread of sorts, Komaj is made with spiced dough and varies depending on where in Iran its being prepared. Those spice blends often involve cardamom, cumin, and turmeric and can involve a filling of dates and nuts. An eye-catching dish, the bread tends to be baked round and shows a nice golden or light brown hue.
Kabab
Kabab is a staple dish in Iran and an entire world within the cuisine. The national dish is Chelow Kabab, an essentially prehistoric dish made with saffron rice and grilled meat. There are a lot of variations now and they’ve been absorbed and riffed on by countless other cuisines on the world food map. In Iran, you’re likely to find proteins like lamb, beef, chicken, and mutton. The skewered meats can be accompanied by everything from vegetables and citrus to marinades made with crushed walnuts and pomegranate juice. Jujeh kabab, made with chicken, is one of the most common Iranian options, with the meat marinating in lemon juice and onion and often served with grilled tomatoes and fresh vegetables.
Stew
Another pretty general dish, stew must be mentioned as there are tons of variations within the Iranian culinary landscape. Otherwise known as Khoresh, the stews are often made with herbs, meats, fruits, and tomato and, like so many stews, usually served with rice. There are eggplant versions and those made with both meat and celery. Khoresh-e fesenjan is a beautiful option, made with pomegranate and walnuts. This one dates back to at least 300 AD and is made with either beef, lamb, or sheep. A sweet and sour sort of option, it’s a nuanced dish made often with walnuts and served during special occasions.
Shirin Polo
This dish blends rice with carrots, almonds, and raisins for a flavorful and texturally rich bite. It goes by a variety of titles, like Persian wedding rice or Rosh Hashanah rice. Often served at holidays or weddings, the delicacy tends to be served with dried fruits, nuts, and citrus peel, along with baked chicken.
Kufte
A bit like meatballs, this common dish goes back to the Byzantine Empire and shows up in the ancient Arab cookbooks. Meats can range from beef, chicken, and lamb to camel. Said meat is treated to herbs and spices and often thickened by way of bulgar, tomato paste, and more. Fish options exist in certain areas as well as plant-based options prepared with lentils. Translating essentially to pounded meat, Kufte is all about the spherical centerpiece and lifting it gently with ingredients like coriander, mint, parsley, and more.
Shiraz
Wine culture goes way, way back in Iran. One of the oldest wines in the world, Shiraz (or Syrah), owes its name to he eponymous Iranian city. This seems a bit odd, as commercial production has mostly been nonexistent since the Islamic Revolution in 1979. But wine goes back some 7,000 years here, specifically in the Zagros Mountains of Iran. While we know Shiraz as a bolder red wine associated with places like Australia and California today, what was made in ancient Iran was primarily white wine, both dry and sweet in nature. There is something of an underground wine culture in Iran today, along with Iranians making wine elsewhere, like right here in the states.
Sekanjabin
While tea is one of the larger players in Iranian liquid enjoyment, sekankabin is another option with an equally fun name. Think of it as a drinking vinegar of sorts, a sweet and sour syrup made with vinegar, honey, and mint and often hit with some water and fresh cucumber. It’s a summer staple in places like Tehran and also quite healthy, with lots of vitamins and even believed to have medicinal qualities.
