Iranian cuisine is an intricate tapestry of herbs, saffron, slow-cooked stews, and aromatic rice dishes. One of the most iconic meals is chelow kebab, consisting of succulent grilled meat (often lamb or beef) served alongside steamed saffron rice and grilled tomatoes, typically garnished with sumac.
Another beloved dish is ghormeh sabzi, a hearty herb stew made with parsley, fenugreek, kidney beans, dried limes, and lamb, known for its rich and tangy flavor. Fesenjan, a luxurious stew made with ground walnuts and pomegranate molasses, often contains chicken or duck and is traditionally reserved for special occasions.
Tahdig, the crispy golden crust of rice that forms at the bottom of the pot, is a coveted delicacy often served with different toppings such as potatoes, bread, or even sliced oranges. Rice dishes like zereshk polo (barberry rice with chicken) and baghali polo (dill and fava bean rice) showcase the Persian mastery of layering flavors and textures.
Iranian breakfasts typically include flatbreads like sangak or barbari, served with feta cheese, walnuts, fresh herbs, and sweet toppings like honey or jam. Ash reshteh, a thick noodle and bean soup topped with yogurt and fried onions, is a filling comfort food enjoyed especially during winter or religious events.
For dessert, Persian sweets such as baklava, zoolbia-bamieh (deep-fried syrup-soaked pastries), and saffron ice cream are widespread. Tea, or chai, is the national beverage, served black with sugar cubes and often accompanied by dried fruits or rock candy.