Iran has become a trendy vacation destination, ever since the diplomatic relations between the country’s government and that of the United States improved. This is great news for tourists, because Iran has both, a fascinating history, as well as a rich culture.
While it may be difficult to sample all the traditional food in Iran, it is not impossible, especially if you consider the list below. Review this list, and you will find that the traditional Iranian cuisine is unforgettable.
Nan-e Barbari (Persian flatbread)
Persian flatbread can be consulted in any restaurant and household and is usually served with Lighvan cheese. It is one of the first things that you will have to get used to. The Barbari bread is usually between 70 and 80 cm long and is considered to be one of the thickest flatbreads in the world.
Easily recognizable due to its smell and its distinctive golden color, Persian bread has a different preparation method than the usual one. Iranian bakers boil a mixture of baking soda, water, and flour, with which they brush the bread before baking it.
Kuku Sibzamini, Saffron & Potato Fritters Appetizer
This is an excellent choice for vegetarians – Kuku Sibzamini, or for everyone who wants a light appetizer. The fritters are a good choice if you want to experience the traditional Iranian mix of spices. Sometimes served with cream, the dish has a beautiful, rustic look, and is the chosen comfort food of many Iranians.
You can find the fritters in every restaurant, and even at street food vendors. Cheap, tasty, and filling, it is a great option if you want to experience the authentic Iranian cuisine.
When it comes to tasting famous Iranian food, this is one dish that tourists cannot miss. Iranian people sometimes eat it for breakfast, sometimes for lunch. However, this high-cholesterol food is so popular, that restaurants serve it all day long. Upon ordering it, you will find that it is made from a sheep’s head and its hooves.
While you may not be interested in eating animal brain, eyes, and tongue, they taste surprisingly good. Animal organs are still widely used in Iranian cooking even thou they seem to have been forgotten in modern cuisines.
Sirab O Shirdoon
Continuing the idea of eating animal organs, Sirab O Shirdoon is a stew made with lamb’s tripe, onion, garlic, saffron, and chickpeas. To clarify, tripe is the stomach lining of a sheep or a cow. The dish is particularly tasty, due to its extremely long cooking time. The tripe usually needs to be cooked for 12 hours or more to soften.
Made from pomegranate puree, the fruit has been a part of Iranian culture for far longer than that of Europe. The dish is a stew consisting of pomegranate puree, chopped onions, ground meat, and ground walnuts.
This is a seasonal dish, and you will only be able to do so during the Fall and Winter. Fesenjoon is not too well known among tourists, and ordering it will surprise your waiter. However, it is an iconic Iranian dish that must not be missed.