Travel to Iran with a Taste of Authentic Iranian Food | Tourism and Gastronomy Guide from the Perspective of Bors Villa
Iran, a land with a civilization of several thousand years, diverse nature and rich culture, is one of the most attractive tourist destinations in Asia and the Middle East. But along with historical monuments, natural landscapes and the hospitality of the people, what really wins the hearts of tourists is authentic Iranian food. Iranian cuisine is not only part of the national culture, but also a mirror of the history, climate, customs and tastes of the people of this land.
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In this article from the Bors Villa website, while introducing Iran as a tourist destination in general, we focus on traditional and local Iranian food. If you are planning to travel to Iran or are looking for a different experience of flavors, do not miss this guide.
Iranian culture; Hospitality seasoned with compliments!
One of the prominent features of Iranian culture is hospitality. When Iranians have guests, they prepare the best dishes for reception. Compliments are also an integral part of this culture. If someone offers you something, you are usually expected to politely decline the first time and accept the second or third time.
In Iran, food is used not only to satisfy hunger, but also to create connection, convey affection, and even display individual art and taste. Iranian tables are full of color, aroma, and flavor, and every meal can become a cultural event.
Safety and tranquility when traveling to Iran
Contrary to some media perceptions, Iran is a safe country to travel to. The crime rate in many cities in Iran is lower than the global average. In tourist cities such as Shiraz, Isfahan, Yazd, and the north of the country, tourists feel safe and can walk the streets safely at night.
Authentic Iranian cuisine; a legacy of flavor, color, and history
Why is Iranian cuisine special?
Iranian cuisine is a combination of historical, climatic, and cultural influences. From the mountainous cuisine of the west to the seafood of the south, from the green stews of the north to the charcoal-grilled kebabs of the center, each region of Iran has its own style. The use of aromatic spices, Persian rice, fresh meat, seasonal vegetables, and traditional breads has made Iranian cuisine one of the most diverse and delicious cuisines in the world.
Iranian Food Categories
Iranian food can be divided into several main categories:
Stews
Kebabs
Traditional and local dishes
Vegetarian dishes
Seafood
Breads and breakfasts
Desserts and sweets
Let’s take a closer look at each category.
Iranian Stews; Deep and Ingrained Flavors
Qormeh Sabzi
The epitome of home-cooked Iranian cuisine. A combination of aromatic vegetables (fenugreek, parsley, coriander), red or pinto beans, lamb, and Omani lemon. This stew should be cooked over low heat for several hours so that the flavors can meld well.
Fesanjan
A party stew with ground walnuts, pomegranate paste, and chicken or meat. Its flavor can be sweet, sour, or mild depending on the region. In northern Iran, Fesanjan is also made with duck or venison.
Gheeme
A simple but flavorful stew with chickpeas, meat, tomato paste, and Omani lemon. It is usually served with fried potatoes and is very popular during religious ceremonies such as Muharram.
Eggplant Stew
Fried eggplant, meat, tomatoes, and special seasonings have made this stew one of the most popular Iranian dishes. In some regions, it is also made with ghur or sour lemon.
Iranian Kebabs; The Art of Fire and Meat
Chol Kebab Kobideh
Ground meat with onions and spices, skewered and grilled over charcoal. Served with saffron rice, grilled tomatoes and buttermilk.
Joj Kebab
Chicken seasoned with saffron, lemon juice and yogurt, grilled over charcoal. A delicate and aromatic flavor that is very popular at parties and picnics.
Barg Kebab
Straight lamb or veal, seasoned and grilled over charcoal. One of the most luxurious types of Iranian kebab.
Fish Kebab
In northern Iran, white fish or mullet is seasoned with local vegetables and cooked over charcoal or in a tandoor. Served with northern rice and pickled garlic.
Traditional and local dishes; Regional Flavors
Dizi or Abgousht
A traditional dish with chickpeas, beans, meat, potatoes and tomatoes. It is cooked in clay pots and served with Sangak bread, vegetables and pickles.
Ash Rishte
A vegetarian dish with noodles, vegetables, legumes, curd and hot onions. It is very popular during religious ceremonies and winters.
Kate Kebab
In northern Iran, rice is prepared as kate (simple cooking with little water) and served with kebab or fish. The taste of northern rice is unique with local butter.
Mirza Ghasemi
A northern dish with grilled eggplant, garlic, tomatoes and eggs. A smoky and aromatic taste that is usually served with bread.
Baghali Ghatagh
Northern Khuresht with beans, dill and eggs. Served with kate rice and pickled garlic.
Iranian Breads; A constant companion
Sangak: Traditional bread with a special texture and sesame seeds
Berberi: Thick and tasty bread, suitable for breakfast
Lavash: Thin and soft bread, suitable for wrapping kebabs or cheese
Taftun: Round and light bread, suitable for traditional dishes
Iranian breakfasts; A tasty start to the day
Breakfast in Iran is a combination of fresh bread, cheese, vegetables, walnuts, eggs, jam and Iranian tea. In the north of the country, local breakfasts are served with fava beans, local eggs, butter and natural honey.
Iranian desserts and sweets; Sweet Ending of Meals
Zulbia and Okra
Traditional Ramadan Sweets with Rose Water and Saffron Syrup
Gaz Isfahan
Almond Sweets with Rose Water and Pistachio Flavor
Sohan Qom
Butter Sweets with Sliced Pistachios and Saffron
Qotab Yazd
Dry Sweets with Walnuts and Cardamom
Halwa
Traditional Dessert with Flour, Oil, Sugar and Rose Water
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Reji Zaban
Seafood of Southern Iran; Spicy and Spicy Taste
Southern Iran, especially the provinces of Bushehr, Hormozgan and Khuzestan, is famous for its spicy and aromatic seafood. In these regions, the use of hot spices such as pepper, turmeric, cinnamon and tamarind is common and the taste of the dishes is very different from other parts of the country.
Qolieh Mahi
A spicy stew with fish, southern vegetables (fenugreek, coriander), garlic, onion and tamarind. A sour and spicy taste served with rice and is one of the most famous dishes of southern Iran.
Migo Polo
Saffron rice with fresh shrimp, hot onion, southern spices and sometimes aromatic vegetables. A popular party dish in Bushehr and Bandar Abbas.
Migo Kebab
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Shrimp seasoned with spicy spices, grilled over charcoal. Served with local bread or rice and has a special taste.
Iranian Vegetarian Dishes; Suitable for Vegetarians
If you are a vegetarian or looking for lighter dishes, Iranian cuisine has many options for you:
Koko Sabzi
A combination of aromatic vegetables, eggs, walnuts and spices. It is fried in a pan and usually served with bread and yogurt.
Adas Polo
Rice with lentils, raisins, hot onions and sometimes slices of orange or dates. A simple, nutritious and tasty dish.
Vegetarian Soups
Ash Reshte, Ash Sheleh Qalamkar, Ash Doogh and Ash Tarkhineh are among the vegetarian dishes that are prepared with legumes, vegetables and sometimes dairy products.
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Iranian Drinks; Traditional Coolers
Along with delicious dishes, traditional Iranian drinks also have a special place:
Doogh
A dairy drink with yogurt, water, salt and sometimes mint. A constant companion to kebabs and fatty foods.
Iranian Tea
Iranian black tea with a special aroma, usually served with candy or sugar. It is very common at parties and breakfasts.
Traditional Syrups
Rose syrup, saffron syrup, khakshir syrup and sekanjbin syrup are among the cooling drinks in the summer season.
The experience of eating in Iran; beyond taste
Eating in Iran is not just a meal, but a cultural experience. Iranian tables are usually spread on the floor, all family members sit together and eat the food with bread or rice. In traditional restaurants, food is served in earthenware or copper dishes, and traditional music makes the atmosphere more pleasant.
In the north of the country, eating in forest huts or beach villas with a view of the forest and the sea is an unforgettable experience. If you are planning to buy a villa in Mazandaran, Villa Exchange will introduce you to options that will provide you with not only accommodation, but also a part of the northern lifestyle.
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Northern Iranian Cuisine; A Taste of Nature on the Table
Mazandaran and Gilan, the two northern provinces of Iran, are famous for their local and delicious cuisine. The use of fresh vegetables, fish, garlic, walnuts and pomegranate paste has made northern cuisine unique.
Mirza Ghasemi
Grilled eggplant, garlic, tomatoes and eggs. A smoky and aromatic flavor that is usually served with bread.
Ghateg beans
A stew with beans, dill and eggs. Served with khateh rice and pickled garlic.
Stuffed fish
White fish with aromatic vegetables, walnuts, pomegranate paste and garlic is placed inside the fish belly and cooked in the oven or tandoor.
Tarsheh Va
Gilani dish with vegetables, eggs, garlic and orange paste. A sour and fresh taste served with rice.
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A trip to Iran is a journey into the heart of history, nature and culture. But what makes this trip truly special is the authentic Iranian cuisine. From traditional stews to charcoal kebabs, from traditional breads to sweet desserts, every meal in Iran is a celebration of taste and color.
If you plan to complete this experience by staying in the north of the country, Villa Exchange is your reliable companion. At Villa Exchange, with detailed knowledge of the real estate market in northern Iran, especially Mazandaran, we provide you with the best options for buying villas, land and real estate investment.
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