This is alist of Iranian foods and dishes.Iranian cuisine (Persian cuisine) comprises thecooking traditions ofIran. Iran's culinary culture has historically influenced the cuisines of theneighboring regions, includingCaucasian cuisine,Turkish cuisine,Levantine cuisine,Greek cuisine,Central Asian cuisine, andRussian cuisine.[1][2][3][4] Through the variousPersianized Muslim sultanates and the Central AsianMughal dynasty, aspects of Iranian cuisine were also adopted intoIndian andPakistani cuisines.[5][6][7]
Typical Iranian main dishes are combinations ofrice withmeat,vegetables, andnuts. Herbs are frequently used, along with fruits such asplums,pomegranates,quince,prunes,apricots, andraisins. Characteristic Iranian flavorings such assaffron,dried lime and other sources of sour flavoring,cinnamon,turmeric, andparsley are mixed and used in various dishes.
Outside Iran, Iranian cuisine is especially found in cities of the Iranian diaspora such asLondon, theSan Francisco Bay Area,Toronto,[8][9][10][11]Houston and especiallyLos Angeles and its environs.[8][9][12]
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| Name | Image | Region | Description |
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| Lighvan cheese | Liqvan | abrinedcurdcheese traditionally made inIran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village inTabriz, where it has traditionally been made.[14] | |
| Talesh cheese | Talesh | it can only be found inTalesh County. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation. | |
| Mahali cheese | Mazandaran | This cheese is very similar to IndianPaneer. It is made from full fat cow's milk. It tastes mild and is kept in salt brine. | |
| Pot Cheese (kuzeh)کوزه |  | Urumia | Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities ofKhoy andUrumia. It is made by addingwhite vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds orfennel flower seeds andpoppy seeds and blackcaraway is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.[1] |
| Method | Description |
|---|---|
| Polow andchelow | Chelow is plain rice served as an accompaniment to a stew or kebab, while polow is rice mixed with something. They are, however, cooked in the same way. Rice is prepared by soaking in salted water and then boiling it. The parboiled rice (calledchelow) is drained and returned to the pot to be steamed. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. A browned crust of rice, calledtadig, forms at the bottom of the pot; sometimes, instead of plain rice, a thin layer of bread or potato slices is used for creating the tahdig. Often, tadig is served plain with only a rice crust. Meat, vegetables, nuts, and fruit are sometimes added in layers or mixed with the chelow and then steamed. When chelow is in the pot, the heat is reduced and a thick cloth or towel is placed under the pot lid to absorb excess steam. |
| Kateh | Rice that is cooked until the water is absorbed completely. It is the traditional dish ofGilan Province. |
| Dami | Rice that is cooked almost the same as kateh, but at the start, ingredients that can be cooked thoroughly with the rice (such as grains and beans) are added. While making kateh, the heat is reduced to a minimum until the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over-cooking, dami and kateh can also produce tadig. A special form of dami istachin, which is a mixture of yogurt, chicken (or lamb) and rice, plussaffron and egg yolks. |
 |  | Albalu polow: Rice withsour cherries and slices of chicken or red meat. | .JPG) |
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 | _with_sliced_tomato_and_kosher_dills.jpg) |  | Sirabij: A type of garlicomelette. |
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aab-e havij, a carrot juice
...havij bastani, a kind of ice cream float, made with Persian ice cream and carrot juice
Khakshir is imported from Persia...
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