Traditional Persian food 4. “Gheimeh“ Khoreshte Geimeh Before the introduction of electric fridges, families in the colder, northern provinces of Iran such as Azerbaijan devised ingenious ways to preserve meat for consumption during the winter months. The meat would be cut into small pieces (Gheimeh), fried with onions, flavored with turmeric and other spices and
Traditional Persian food 3. “fesenjan“ Khoreshte fesenjan This iconic stew, an essential part of every Persian wedding menu. Khoreshte fesenjan traditionally made with duck, this dish also works well with chicken or lamb. In the north of Iran it is sometimes made with fish. It is a relatively easy khoresht to make, but it must
Traditional Persian food 2. “Ghormeh sabzi“ Khoreshte Ghormeh sabzi is sour and full of herbs. A popular favorite throughout Iran, this is a meal for both festive occasions and family meals. Recipes from different regions vary slightly. The Azerbaijani version, for example, uses black-eyed beans instead of red kidney beans. Recipes in the south of
Traditional Persian food 1. “Abgoosht” Iranian Abgoosht is a hearty one-pot stew that has its origins in ancient Persia. It is traditionally prepared with lamb or mutton, but beef can be used in some variations. The dish also incorporates potatoes, beans, legumes, and various Iranian spices and ingredients, all cooked in a flavorful tomato-infused broth.
