Persian Food 101: A Beginner’s Guide to Iranian Cooking

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New to Persian food? Welcome. This is my beginner’s guide to Iranian cooking: what makes it different, how a Persian meal is put together, and the recipes I’d cook first if I were starting today.

What is Persian food?

Persian (Iranian) food is built on balance. Sweet against sour, rich against fresh, warm spices against cooling yogurt and herbs. It’s rarely hot-spicy; the flavour comes from saffron, dried limes, pomegranate, fresh herbs, slow cooking and patience. Every region has its own style, from the herb-and-pomegranate cooking of the Caspian north, where I grew up, to the spicy fish dishes of the Persian Gulf in the south.

How a Persian meal works

• Rice is the centre. Either chelo, plain steamed saffron rice with its golden crust, or polo, rice layered with herbs, beans, fruit or meat.
• A khoresh beside it. A slow-cooked stew of meat, herbs, fruit or vegetables, spooned over the rice.
• Kabab for celebrations and weekends, always with rice or flatbread, grilled tomatoes and sumac.
• Little things on the side: yogurt dips, a plate of fresh herbs (sabzi khordan), pickles (torshi), flatbread and feta.
• Tea at the end, and at the beginning, and in between.

The first ten recipes I’d cook

1. The ricePolo Zaferooni, Persian saffron rice, and then the tahdig that comes with it.

2. The national stewGhormeh Sabzi, lamb with fried herbs, kidney beans and dried limes.

3. The celebration stewKhoresh-e Fesenjan, chicken in pomegranate and walnut.

4. The weeknight stewKhoresh-e Gheymeh, lamb and yellow split peas with crispy potatoes.

5. The kababKabab Koobideh, and Joojeh Kabab, saffron chicken.

6. The showstopper riceZereshk Polo ba Morgh, saffron rice with barberries and chicken.

7. The herb frittataKookoo Sabzi, green, thick and full of herbs.

8. The dipsKashk-e Bademjan, smoky aubergine with kashk, and Mast o Khiar, yogurt with cucumber.

9. The saladSalad Shirazi, cucumber, tomato and onion with mint.

10. The soupAsh-e Reshteh, herbs, beans and noodles with kashk and fried mint.

Vegetarian and vegan Persian food

Iranian cooking has a huge vegetarian side. Start with Kookoo Sabzi, Kashk-e Bademjan, Mirza Ghasemi, Ash-e Reshteh and Adas Polo, lentil rice with dates and raisins.

A Persian dinner party menu

Feeding friends? This menu does most of its work the day before: Kashk-e Bademjan and Mast o Khiar with warm bread to start; Fesenjan with saffron rice and tahdig for the main; Salad Shirazi on the side; Sholeh Zard and tea to finish. Hosting at Christmas or Yalda? My Persian Holiday Table guide plans a whole feast for 8, hour by hour.

Know your ingredients

Saffron, dried limes, barberries, kashk, sumac: my Persian pantry guide explains each one and how to use it.

Persian food questions

Is Persian food spicy?

Rarely hot. It’s fragrant rather than fiery, with saffron, cinnamon, cardamom, turmeric and dried limes. The exception is the south, around the Persian Gulf, where fish and prawn dishes can be properly hot.

Is Persian food the same as Iranian food?

Yes. Persia is the old name for Iran, and “Persian food” and “Iranian food” mean the same cuisine.

What is the national dish of Iran?

Many Iranians would say Ghormeh Sabzi, the herb and lamb stew. Others would vote for Chelo Kabab, saffron rice with kabab koobideh.

What is the most famous Persian dish?

Outside Iran, probably tahdig, the crispy golden rice from the bottom of the pot, along with kabab koobideh, Ghormeh Sabzi and Fesenjan.

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