Exploring the Culinary Delights of Iran, from Rice Dishes to Flatbreads

CANTIKA.COM, Jakarta - Culinary exploration is one way to get to know the culture and traditions of a nation. This time, we are getting a taste of Iranian delights, with cuisines based on lamb, curry, and nuts.

Let's discover 10 selected Iranian culinary delights as quoted from TasteAtlas.

1. Kateh

TasteAtlas describes Kateh as one of the simplest and easiest techniques for preparing and serving rice. It is advisable to use long-grain rice, as it absorbs water better than most others. The rice is washed, dried, and cooked in water with a little salt and oil.

The rice is cooked slowly over low heat, allowing the rice to absorb all the liquid. The result is a uniquely dense-textured dish with a clean rice flavor. Kateh is rarely eaten on its own, usually served as a side dish.

2. Kabab Chenjeh

Due to its uncomplicated preparation, kabab chenjeh is one of the most common dishes in Iran. It is a traditional meat dish that is typically made with a mixture of lamb, cherry tomatoes, olive oil, lemon juice, salt, and pepper. 

The meat and cherry tomatoes are skewered, coated with the marinade, then grilled on each side over an open flame. Once cooked, kabab chenjeh is served hot with rice or bread on the side.

3. Korma

Korma is a rich, flavorful meat stew (although it can also be made in a vegetarian version) cooked with turmeric, yogurt, and various spices such as coriander, ginger, cumin seeds, chili, and turmeric. It is believed that this dish originated from the kitchen of the Akbar dynasty in the mid-1500s, blending Persian and Indian cuisine.

The dish is named after one of the Rajput clans, a warrior clan from the western part of India. It is recommended to serve korma with flatbread such as chapati, paratha, or naan.

4. Tahchin

The famous Tahchin of Iran is a savory rice dish that resembles a cake or casserole. This dish is made with pre-cooked rice seasoned with turmeric, layered in a pan, and then baked. After baking, this rice casserole is flipped and cut into pieces. Various types of tahchin can be found throughout Iran in many traditional Iranian restaurants or popular markets.

5. Nan-e barbari

Nan-e barbari is a flatbread made from wheat in Iran. The bread is usually shaped into a long oval and traditionally brushed with roomal, a glaze that gives it a light, airy texture and a pale golden color on the surface while remaining soft and open inside.

The name barbari comes from an old derogatory term used to refer to the Hazara ethnic group. It is believed that they were the first to introduce the tradition of preparing nan-e barbari to Tehran and other regions in Iran.

6. Biryani

Biryani is a group of classic dishes originating from the Mughal Empire. The main ingredients of biryani are rice (ideally basmati), spices, meat stock, eggs, or vegetables, and various optional ingredients such as dried fruits, nuts, and yogurt. It is believed that Mumtaz Mahal, the wife of Emperor Shah Jahan, inspired this dish in the 1600s.

7. Lavash

Lavash is a traditional flatbread claimed by many food experts to originate from Armenia, but it is renowned and produced throughout Western Asia (especially Iran and Turkey) and the Caucasus (especially Azerbaijan). The dough consists of flour, salt, and water fermented only with sourdough starter.

8. Sholeh Zard

Sholeh Zard, a golden saffron rice pudding, is an ancient Iranian dessert that was once only served at special occasions. After cooking rice in water and enriching it with saffron and sugar, common additions include nuts and spices like cardamom and cinnamon.

Sholeh Zard is typically served in individual portions and garnished with powdered cinnamon, almonds, or pistachios.

9. Zereshk Pollow

This classic Iranian dish combines rice and barberry (zereshk)—a tart red berry commonly used in Iranian cuisine. Zereshk polow is usually prepared with long-grain basmati rice that can be layered with barberries and steamed, or its components can be cooked and steamed separately. While often enjoyed as a simple everyday meal, it is also a staple at various special occasions.

10. Zeytoon Parvardeh

Originating from the Gilan province of Iran, this simple dish consists of a combination of aromatic olives and pomegranate molasses. Additional ingredients include ground walnuts, garlic, various fresh herbs like cilantro or mint, as well as pomegranate seeds and a generous amount of olive oil.

Zeytoon parvardeh is usually served cold and traditionally enjoyed as an appetizer or a snack.

These are some of the Iranian culinary delights that prioritize rice or flatbread as the main dish, incorporating various nuts to enrich the texture.

TASTEATLAS

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