Iranian cuisine
Iranian cuisine is the culinary tradition of Iran, marked by regional variation and the use of rice, herbs, fruits, and aromatic spices.
Chelow: Plain steamed rice prepared with a crisp, golden crust called tahdig. Its separate grains and prized crust make it a central form of Iranian rice cookery.
Ghormeh sabzi: An Iranian herb stew typically made with beans, dried lime, and meat. Its long-cooked herbs and sour dried lime exemplify a distinctive flavor balance.
Persian Empire: A succession of ancient Iranian empires that ruled extensive territories across western and central Asia. Imperial networks connected Iranian foodways with ingredients and practices across a vast region.
Nowruz: The Iranian New Year festival celebrated at the spring equinox across Iran and neighboring regions. Its meals and sweets mark the calendar's most prominent annual celebration.
Iraqi cuisine: The culinary tradition of Iraq, shaped by Mesopotamian agriculture and regional exchange. Shared dishes and ingredients sit alongside different regional histories and flavor patterns.
Sabzi khordan: A platter of fresh herbs, vegetables, and other accompaniments eaten with meals in Iran. Fresh herbs often accompany Iranian meals as a vivid counterpoint to cooked dishes.
Fesenjan: A Persian stew of ground walnuts and pomegranate molasses, often cooked with poultry. It pairs rich nuts with tart fruit in a celebrated sweet-sour stew.
Silk Road: A network of trade routes linking East Asia with western Asia and the Mediterranean. Trade routes carried ingredients and culinary influences through Iranian territories.
Haft-sin: A Nowruz display of seven symbolic items whose Persian names begin with the letter sin. Its sprouts and other foods connect the holiday table with renewal and abundance.
Turkish cuisine: The culinary traditions of Turkey, spanning Anatolian, Mediterranean, and other regional foodways. Both cuisines use rice, herbs, and grilled meats, but their signature dishes differ.