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Most Famous Iranian Dishes

Kebab (Lamb, Chicken, Lamb Liver, Ground Meat)

Kebabs have more variety than you might think. First, there’s koobideh, ground meat seasoned with minced onion, salt and pepper. It sounds simple, but the taste is sublime. There is kebab-e barg, thinly sliced lamb or beef, flavored with lemon juice and onion and basted with saffron and butter. Chicken kebab, known as joojeh, is traditionally made from a whole chicken, bones and all, for more flavor (although in American restaurants it’s often made from skinless chicken breast), marinated in lemon and onion, and basted with saffron and butter. If you’re lucky, you’ll find jigar, lamb liver kebab, garnished with fresh basil leaves and a wedge of lemon.

 

Abgoosht  

Abgoosht  is a Persian and Mesopotamian stew. It is also called Dizi , which refers to the traditional stone crocks it is served in.

Some describe it as a "hearty mutton soup thickened with chickpeas."

Abgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas.
The ingredients are combined together and cooked until done, at which point the dish is strained.
The solids are then mashed as Gusht Kubideh and served with the broth, but in a separate dish, along with flatbread. It is a form of Piti, which encompasses many similar dishes in the region.

 

Ghormeh Sabzi

Ghormeh Sabzi also spelled as Qormeh Sabzi (Azerbaijani: Səbzi Qovurma) is an Iranian herb stew. It is a very popular dish in Iran and neighboring Azerbaijan Republic. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

It is one of the most delicious and popular dishes among Iranians. I’ve never met anyone who didn’t like ghormeh sabzi. The combination of flavorful and aromatic herbs, slow cooked lamb cubes, fork-tender beans and dried lemons make the khoresh very tasty and nutritious.

 

 

Fesenjan

Fesenjan (Pomegranate Walnut Stew) This iconic stew, an essential part of every Persian wedding menu, pairs tart pomegranate with chicken or duck. Ground walnuts, pomegranate paste and onions are slowly simmered to make a thick sauce. Sometimes saffron and cinnamon are added, and maybe a pinch of sugar to balance the acid. Fesenjan has a long pedigree. At the ruins of Persepolis, the ancient ritual capital of the Persian Empire, archaeologists found inscribed stone tablets from as far back as 515 B.C., which listed pantry staples of the early Iranians. They included walnuts, poultry and pomegranate preserves, the key ingredients in fesenjan.

 

 

Doogh
Doogh is a savory yogurt-based beverage popular in Iran and Azerbaijan,It is sometimes carbonated and seasoned with mint. Outside Iran , it is known by different names.

Doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran).Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, dooshidan.


 

 

 

Sekanjabin

The tradition Iranian mint-vinegar drink, Sekanjabin, made with honey and mint, is wonderfully refreshing on a hot summer day.

Method: In a heavy bottom pot combine sugar and water, place on medium heat and stir till sugar is dissolved. Add 1/2 cup of vinegar and simmer for 25-30 minutes or until it thickens. In the last minute or two add a small bunch of fresh mint to the syrup.
Remove from heat and let cool completely.


Suggestions:
 

Khavar Khanoom
Dizi Sara
Darband

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