There are cuisines that taste good, and then there are cuisines that feel like a warm hug. Persian cuisine clearly belongs to the second category. It is sensual, aromatic, deeply rooted in tradition, and full of delicate details that make every dish something truly special.
Saffron, pomegranate, dried limes, fresh herbs, and slow-simmered stews tell stories of family, hospitality, and time. This blog post is a small culinary journey through 10 Popular Persian Recipes from Iran You Must Try. These are meals that regularly appear on Iranian family tables and are also deeply loved around the world. Perfect for anyone eager to try something new and fall in love with a different food culture.
10 TYPICAL PERSIAN RECIPES – CLASSICS FROM IRAN
When you cook Persian food, you cook with an open heart, and almost never just for yourself. You cook for family and friends, for long evenings, loving visits, and shared moments. Persian recipes are like small oases of calm. Perfect for those who love slow cooking. These dishes are not for the impatient, but for people who truly enjoy the process of cooking. Persian cuisine is not complicated, but it does require time and patience.
It’s about aromas filling the entire house, about large bowls placed in the center of the table, where everyone helps themselves. These 10 recipes are more than just food – they are family recipes from my home, where there is always an extra seat at the table and no one ever leaves hungry.
1. KABAB KOOBIDEH – OUR NATIONAL GRILLED DISH
Kabab Koobideh is warm, smoky, and full of memories – the gentle sizzling of minced meat over an open flame. You can taste the simple, honest magic that only a few ingredients can create.
Chelo Kabab, Iran’s national dish, is served with Kabab Koobideh, fragrant saffron rice, juicy grilled tomatoes, and fresh herbs. Simple, honest, and unbelievably delicious.
Another favorite is Kabab Loghmeh – juicy Koobideh wrapped in lavash bread and served with sumac onions or herbs as popular Persian street food.
Kabab Koobideh is street food, family food, and pure comfort all at once. That’s why I love its many variations: pan-fried Kabab Tabei, Kabab Tabei Morgh, Kabab Looleh, Kabab Digi (one-pan kebab), or even as a juicy Persian kabab smashed burger.
2. GHORME SABZI – THE ULTIMATE COMFORT FOOD
Ghorme Sabzi is more than just a herb stew. For many Iranians, it is identity, home, and the national dish of Iran. When the herbs slowly fry and their aroma fills the kitchen, you know something special is happening. Dried limes add a gentle tang, beans and tender meat create depth. With every minute on the stove, the flavor becomes richer, deeper, more honest.
Ghorme Sabzi needs time, and you can taste it in every spoonful.
3. FESENJAN – LUXURY MADE OF WALNUTS & POMEGRANATE
Fesenjan is a quiet wow moment – the kind that happens when you lift the lid of the pot. Finely ground walnuts melt into deep red pomegranate molasses, creating a silky sauce that is both sweet and sour. Rich, elegant, and slightly mysterious.
Whether prepared traditionally with lamb, beef, chicken, duck, or as a modern vegan version – Fesenjan is not an everyday dish. It’s made for special evenings, candlelight dinners, and guests you want to impress quietly.
On the blog, you’ll find both the classic and the vegan Fesenjan recipes – full of Persian flavor.
4. BAGHALI POLO BA MAHICHE – DILL RICE WITH BRAISED LAMB SHANK
Baghali Polo ba Mahiche is spring on a plate. The aroma of dill rising from the pot, tender fava beans, saffron turning the rice golden – everything about this dish feels light and festive.
Traditionally served with slow-braised lamb shank so tender it almost falls off the bone. Baghali Polo is also commonly paired with chicken. A classic dish for celebrations, family gatherings, and long tables filled with laughter.
5. TAHCHIN – PERSIAN CRISPY RICE CAKE
Tahchin is love in layers. A golden, crispy crust meets fragrant rice, yogurt, and saffron – a dish you don’t just cook, you celebrate.
When the pot is flipped and the rice cake is revealed, there’s always that magical moment of silence before applause. Whether made with chicken, lamb, vegetables, or plain – Tahchin is festive, playful, and a true showstopper.
6. JOOJEH KABAB – MY PERSONAL FAVORITE
Joojeh Kabab is all about lightness. Saffron, lemon, and yogurt slowly tenderize the chicken until it’s buttery soft, then it’s grilled to perfection.
It’s not heavy, not dramatic – just joyful food. Perfect for summer evenings, picnics, and garden parties, where you keep reaching for “just one more skewer.” Easy, sunny, and irresistible.
7. ABGOOSHT / DIZI – DIP, MASH & SIP
Abgoosht is a dish that requires patience, and that’s exactly where its magic lies. Meat, chickpeas, beans, potatoes, and dried limes simmer for hours until everything comes together in a deeply nourishing flavor.
Traditionally served as Dizi in clay pots. First, the broth is poured into bowls, then the solid ingredients are mashed and eaten with bread, herbs, and onions. Simple, hearty, and deeply satisfying. On the blog, you can find both the classic Abgoosht recipe and the traditional Dizi version.
8. ZERESHK POLO BA MORGH – SAFFRON RICE WITH BARBERRIES
Zereshk Polo ba Morgh is a feast for the eyes and the palate. Golden saffron rice meets bright red, tangy barberries and tender chicken – a perfect balance of color and flavor.
This dish belongs on festive tables, celebrations, and special occasions. Sweet, sour, aromatic, and elegant – a masterpiece of Persian cuisine. On my blog, you’ll find two versions: the classic one and a modern take that gives traditional Persian flavors a fresh twist.
9. TAHDIG – THE CRISPY GOLD AT THE BOTTOM OF THE POT
Tahdig isn’t exactly a dish – it’s the Highlight of persian cuisine. The crispy, golden rice crust at the bottom of the pot is the most coveted part of any Persian meal.
Whether made with saffron rice, lavash bread, potatoes, or as Tahchin – Tahdig is pure comfort food. And yes, the guest always gets the first piece.
10. KHORESHT-E GHEYMEH – HEARTY PERSIAN STEW
Khoresht-e Gheymeh is umami in a pot. Split peas soften, meat slowly releases its flavor, dried limes and tomatoes create a comforting harmony.
Served with steamed rice, every bite feels like home. This dish proves that cooking is not just about feeding hunger – it’s about creating memories.
CONCLUSION: PERSIAN CUISINE – MORE THAN JUST FOOD
Persian cuisine is sensual, colorful, and deeply layered. These 10 classic Iranian recipes invite you on a culinary journey filled with patience, generosity, and love.
Once you cook Persian food, you’ll understand: it’s not just about recipes. It’s about moments, people, shared stories, and that warm feeling when food connects us all.
Befarmayid
Susan
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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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