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National Food of Iran: Top 26 Dishes

Welcome to a culinary tour through Iran, where every dish tells a story and every bite is an adventure. In this article, we explore the lively textile of flavors, aromas, and traditions that define the national food of Iran. From the sizzling skewers of kebab to the aromatic rice dishes adorned with jewels of saffron and barberries, Iranian cuisine is a celebration of history, culture, and community.

As you start this culinary exploration, you may find yourself pondering questions like: What are the ideal dishes of Iran? What makes Iranian cuisine unique? How do Iranians dine with family and friends? By addressing these key questions, we aim to promote a sense of connection and engagement, inviting you to study deeper the rich pattern of Iranian culinary heritage.

In this article, we present a curated selection of the top 26 dishes that represent the heart of Iranian cuisine. From traditional favorites like Ghormeh Sabzi and Baghali Polo to street food delights such as Falafel and Lavashak, each dish offers a tempting glimpse into Iran’s gastronomic landscape.

So sit back, relax, and prepare to tease your taste buds as we initiate a culinary adventure through the national food of Iran.

Top 10 National Food of Iran

1. Kebab

Kebab, a renowned Middle-Eastern dish, represents a plentiful of flavors and aromas that remain in memory. Whether crafted from yummy cuts of meat, ground beef, chicken, or even seafood, the soul of kebab remains unforgettable. Prepared on skewers over an open flame, its cooking techniques vary but its basic remains consistent. Accompanied by bread or rice, kebab goes beyond simple food, becoming an experience of culinary delight shared worldwide.

2. Ghormeh Sabzi

Ghormeh Sabzi, the perfect Persian stew, is as diverse as it is delectable, capturing the hearts and palates of all who taste it. With its lively green color adorned with crimson jewels of red beans, each version of this dish tells a unique tale. Combining a range of fresh fried vegetables with delicate meat, red beans, dried lime, and saffron, Ghormeh Sabzi is a symphony of flavors served alongside aromatic Persian rice, enriching every gathering with its tasty cherish.

3. Baghali Polo

photo by kamchin

Baghali Polo, a cherished dish among Iranian households, is a culinary ode to the fusion of flavors and traditions. Rich, aromatic rice mixed with plump broad beans and dill, accompanied by delicious braised lamb shanks or chicken, forms the cornerstone of this beloved dish. Despite the seasonal limitation of broad beans, Iranians ingeniously preserve their nature, ensuring that Baghali Polo graces tables year-round, an evident to the enduring appeal of Persian cuisine.

4. Ab Goosht

photo by Emesik

Ab Goosht, a traditional Iranian stew, signals with its hearty aroma and comforting cherish, a fundamental of weekend lunches shared with loved ones. Cooking lamb meat, potatoes, chickpeas, and white beans in an aromatic blend of spices and dried lime yields a thick, nourishing sauce that delights the senses. Served in a rustic clay pot, the ritual of enjoying Ab Goosht unfolds in stages, from enjoying the softened bread in its flavorful broth to relishing the mashed solids with the traditional accompaniments of bread, fresh herbs, and yogurt.

5. Ash Reshteh

photo by thekitchn

Ash, the crown jewel of Iranian soups, goes beyond basic food, offering a hearty repast soaked in tradition and flavor. Denser and more substantial than conventional soup, Ash boasts a diverse range of variations, each a proof of regional culinary heritage. From the herb-laden depths of Ash Reshteh to the tangy zest of Ash-e Doogh, each spoonful invites exploration, ensuring that this beloved dish remains a vital part of Iranian cuisine.

6. Koofteh Tabrizi

photo by F4fluids

Koofteh Tabrizi, a culinary masterpiece welcoming from the heart of Iran, charms with its tempting blend of flavors and textures. Crafted from a symphony of ground beef, onions, and cooked split peas, each meatball conceals a treasure trove of dried nuts and hard-boiled eggs. Slow-cooked in an aromatic sauce of fried onions, tomato, and spices, Koofteh Tabrizi finds its perfect accompaniment in the traditional Sangak bread, offering a taste of Iran’s rich culinary heritage.

7. Zereshk Polo

Zereshk Polo, a beloved Iranian classic, marries loving chicken with aromatic rice, saffron, and tart barberries, creating a symphony of flavors that delights the senses. From the precise preparation of the chicken to the artful arrangement of rice adorned with saffron, each element of this dish speaks to Iran’s culinary mastery. With its unforgettable taste and fascinating aroma, Zereshk Polo leaves a permanent impression on all who share in its splendor.

8. Tah Chin

photo by Ron Dollete

Tah Chin, the ideal of Iranian culinary artistry, enchants with its layers of aromatic rice, yogurt, and saffron-infused chicken. Whether crowned with delicious lamb, eggplant, or stew, each variation of Tah Chin offers a tempting glimpse into Iran’s rich gastronomic heritage. With its harmonious blend of flavors and textures, Tah Chin stands as a proof to the eternal attraction of Persian cuisine.

9. Beryani

photo by Tasnim

Beryani, a culinary gem from Isfahan, attracts with its rich aroma and complex flavors, inviting travelers on a gastronomic travel through Iran’s dynamic culinary landscape. Crafted from tender lamb, fat, and spices, each bite of Beryani is a symphony of flavors, accompanied by broth-softened bread, minced lungs, and a mixture of nuts and greenery. With its hearty richness and depth of flavor, Beryani symbolizes the artistry and innovation of Iranian cuisine.

10. Haleem

photo by kalleh

Haleem, a cherished Persian breakfast tradition, displays the fusion of flavors and cultures that define Iranian cuisine. With its hearty blend of meat and wheat, Haleem offers a comforting start to the day, enhanced by the generous addition of butter, sugar, and cinnamon. Whether enjoyed with traditional bread or savored in the cozy confines of a local restaurant, Haleem remains an eternal favorite, evidence of Iran’s culinary heritage.

10 Traditional Dishes to Eat

11. Khoresht-e Fesenjan

photo by Lekhashree G

Khoresht-e Fesenjan, a beloved Persian stew originating from the north of Iran, is a culinary masterpiece adored at festive gatherings and cherished celebrations. Crafted from ground walnuts, tart pomegranate paste, and tender chicken or meatballs, its rich flavors unfold slowly, requiring hours of gentle stewing. While variations exist across Iran, the core remains a delicate balance of nuttiness and tanginess, a proof to the artistry of Persian cuisine.

12. Khoresht-e Gheimeh

photo by Sina Salimi

Khoresht-e Gheimeh, a cherished Iranian dish, delights the senses with its hearty blend of minced meat, split peas, and aromatic spices. Slow-cooked to perfection with onions, tomato paste, and Omani lemon, it reaches its increase with the addition of fried potatoes or eggplant, offering a symphony of flavors that complement the velvety saffron-infused rice. Whether adorned with potatoes or eggplant, each version of Gheimeh Sibzamini or Gheimeh Bademjan is evident in Iran’s rich culinary heritage.

13. Kuku Sabzi


Kuku Sabzi, a beloved Iranian delicacy, charms with its simplicity and versatility, making it a favorite for dinners and snacks alike. A variety of aromatic vegetables and eggs form the foundation of this dish, enhanced with chopped walnuts, barberry, or beans for added texture and flavor. From Mazandarani to Tabrizi variations, each version of Kuku Sabzi offers a unique twist on this eternal classic, celebrating the diverse culinary traditions of Iran.

14. Albaloo Polo

photo by golisnow

Albaloo Polo, adorned with jewel-like hues of cherries, graces Iranian tables with its lively presence, marking special occasions with its exquisite flavor. Combining yummy red meat or chicken with aromatic rice, this dish requires skill and finesse to achieve its perfect balance of sweet and savory notes. With its charming aroma and colorful appearance, Albaloo Polo stands as proof of Iran’s culinary craftsmanship and dedication to culinary excellence.

15. Dolmeh

photo by Aseel zm

Dolmeh, a cherished dish from the West and East Azerbaijan provinces, entices with its tempting blend of flavors and textures, showing the diversity of Iranian cuisine. Whether wrapped in grape leaves, tomatoes, eggplant, or bell peppers, each variation of dolma offers a symphony of ingredients, from ground meat to onions and split beans. As a springtime delicacy, dolmeh represents the heart of Iranian hospitality, inviting guests to enjoy the richness of tradition with every bite.

16. Kale Pache

photo by Kent Wang

Kale Pache, a traditional dish beloved across the Middle East and South Caucasus, evokes nostalgia for an ancient era with its hearty flavors and rich textures. A breakfast staple for many, this dish requires skill and patience to prepare, and its hearty broth is full of energy and warmth. While its fatty richness may not suit all palates, for those who appreciate its eternal appeal, Kale Pache remains a cherished reminder of culinary heritage.

17. Sholeh Zard

photo by Jabiz Raisdana

Sholeh Zard, a beloved Iranian dessert, charms with its delicate balance of sweetness and aromatic spices, offering a sensory trip through Iran’s culinary landscape. Boasting tender rice infused with saffron, rose water, and cardamom, each spoonful is a symphony of flavors, raised by the crunchy texture of almonds and pistachios. Whether served at festive gatherings or enjoyed as a simple pleasure, Sholeh Zard represents the heart of Iranian hospitality and tradition.

18. Mosama Khoresht

Photo by peanutswirls

Mosama Khoresht, a tempting Iranian stew featuring plums, tempts the taste buds with its unique blend of sweet and delicious flavors. Cooked with chicken or red meat, this dish shows the versatility of plums, adding a touch of brightness to every bite. Whether enjoyed in the north of Iran or beyond, Mosama Khoresht stands as a proof to the country’s rich culinary heritage and the artistry of its cooks.

19. Sosis Bandari

Sosis Bandari, a flavorful Iranian sandwich dish originating from the southern provinces, delights with its savory blend of sausage, onions, and spices. As a popular food enjoyed across Iran, it has evolved to include a variety of toppings, from mushrooms to cheese slices, offering a culinary adventure with every bite. Whether enjoyed on the go or savored leisurely, Sosis Bandari shows the lively spirit of Iranian cuisine, celebrating its diversity and creativity.

20. Ab Doogh Khiar

photo by Gillgaramond

Ab Doogh Khiar, a refreshing Persian cold yogurt soup, offers a cooling respite on hot summer days, overflowing with wholesome ingredients and vibrant flavors. With its refreshing blend of yogurt, cucumber, and aromatic herbs, it provides a nutritious and hydrating option for those seeking relief from the heat. Whether enjoyed as a snack or a light meal, Ab Doogh Khiar exemplifies the ingenuity of Iranian cuisine, offering a culinary heaven within summer’s sweat.

See Also Traditional Iranian Clothing

Spices: The Heart of Iranian Cooking

photo by Dan Gold 

Iranian cuisine is renowned for its lovely use of spices and flavorings, each adding depth and character to every dish. From the luxurious saffron, known as “red gold,” to the aromatic blend of Baharat, Persian spices transform simple ingredients into culinary masterpieces. Essential spices like turmeric, cumin, and dried lime infuse dishes with lively colors and bold flavors, while traditional blends like Advieh raise the taste of meats and stews.

Whether it’s the tangy notes of sumac or the warmth of cinnamon, Persian spices create a symphony of flavors that tempt the taste buds and transport diners to the heart of Iran’s rich culinary heritage. Beyond spices, Persian cuisine also holds a diverse range of herbs and seasonings, each contributing its unique aroma and taste to traditional dishes.

Fresh herbs like parsley, dill, and tarragon add freshness and vitality to salads and rice dishes, while dried fenugreek and coriander lend their distinctive flavors to stews and soups. Staples like tomato paste, tamarind, and pomegranate molasses provide depth and richness to sauces and marinades, while rose water and orange peel infuse desserts with floral and citrusy notes.

With a pantry stocked with these essential ingredients, Iranian cooks craft meals that are not only delicious but also a celebration of the country’s rich cultural heritage.

Iranian Family Dining

photo by Akbar Ghasempour

In Iranian households, dining is not just about food but a cherished tradition that develops family bonds and celebrates the richness of Persian cuisine. From the crackling sound of saffron-infused rice to the aroma of boiling stews, Iranian meals are a feast for the senses and proof of the country’s culinary heritage.

Families gather around the sofreh (tablecloth) to enjoy three wholesome meals a day, with lunch often taking center stage as the main affair. These meals, featuring a diverse range of dishes like Ghormeh Sabzi, Fesenjun, and Gheymeh, are a reflection of Iran’s culinary diversity and the importance of balanced nutrition in Persian culture.

Beyond the delicious flavors and aromatic spices, Persian cuisine represents a holistic approach to health and well-being. Wholesome ingredients like lean proteins, fresh herbs, and lively fruits are staples of Iranian cooking, offering a plethora of nutrients and antioxidants.

With mindful eating practices and an emphasis on portion control, Iranian families enjoy the goodness of Persian food while hugging a healthy lifestyle rooted in centuries-old culinary traditions.

Street Food

21. Falafel

photo by Alpha

Falafel, a beloved vegetarian delight, originates from the south of Iran but has found its way into every corner of the country due to its deliciousness, speed, and affordability. These chickpea-based patties, either ball-shaped or flattened, are commonly served in a sandwich stuffed with pickled vegetables and various sauces. The spiciness of the falafel varies depending on the region, with southern versions packing a fiery punch. Street vendors often offer self-service options, allowing customers to customize their sandwiches with a selection of veggies and sauces.

22. Jigar

photo by Jen Leung

Jigar, a meat-eating delight, features grilled sheep or cow liver skewered on aluminum sticks over hot charcoal. Despite its unusual nature, jigar enjoys widespread popularity in Iran, often accompanied by other organ meats like heart and kidney. The term “jigar” is not only reserved for street food but also serves as a term of affection in Farsi slang, reflecting the affectionate bond shared among close friends and family.

23. Samboseh

photo by Anna Bondarenko

Samboseh, a delectable street snack hailing from the south, tempts taste buds with its triangular parcels of Lavash bread filled with a savory mixture of potato, onion, meat or chicken, and spices. These deep-fried delights offer a quick and satisfying fix, available in both vegetarian and meat-filled varieties, making them a popular choice for filling the stomach between meals.

24. Baghali

Photo by fararu

Baghali, raised with sumac and angelica seeds, offers a unique street food experience in Iran. Sold in small bowls, these fava beans are enjoyed either with or without their peel, with skilled peelers earning a larger share of the bowl’s contents. The process of peeling becomes a communal activity, adding to the enjoyment of enjoying this flavorful treat.

25. Labou

photo by beetroot

Labou, known as beetroot, graces Iranian streets with its lively red hue and nutrient-rich goodness. This hot street food, often paired with baghali, provides warmth and nourishment on chilly winter days and nights, while also offering a boost of iron. The combination of labou and baghali is a common sight, providing a wholesome and flavorful street food experience.

26. Lavashak

Lavashak, the symbol of fruity bliss, delights sour-loving palates with its appealing fruit rolls available in a variety of flavors. Made from an assortment of fruits, including sour cherries, barberries, pomegranates, and plums, lavashak offers a burst of tangy goodness that satisfies cravings year-round. This cherished street snack reflects the Iranian tradition of balancing hot and cold ingredients for optimal health and enjoyment.

Farm-to-Table Movement

photo by Shahrokh Dabiri

The farm-to-table movement in Iran revolves around personal connections and trust rather than financial affordability. While fresh bread is a daily staple across the country, obtaining fresh dairy and eggs can be more challenging but is made easier through local connections. Eating fresh in Iran is not just about the absence of additives but also about the authenticity of the source, with many preferring locally produced goods sourced directly from the countryside.

In urban areas like Tehran, securing mahali (local) products relies heavily on knowing trustworthy suppliers and making timely arrangements to secure these fresh items before they’re claimed by others.

However, even as one venture closer to the source, the risk of tainted products remains, emphasizing the importance of boiling mahali milk and establishing trusted connections for sourcing fresh, safe food. Ultimately, the farm-to-table movement in Iran underscores the significance of personal connections and community trust in ensuring the quality and authenticity of locally sourced foods.

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Dining Etiquette


1. Arrive on time: Punctuality is highly appreciated in Iranian culture, so they make sure to arrive at the invited time.

2. Respect elders: They greet elders first upon arrival and shake everyone’s hand individually as a sign of respect.

3. Try everything offered: Sample a bit of everything served as a gesture of appreciation for the hospitality.

4. Use right hand for eating: When eating, they use their right hand, especially if meals are served without utensils.

5. Leave some food on your plate: They leave some food on their plate to indicate they’ve finished eating, as a sign of respect for the host’s generosity.


1. Wear shoes indoors: If the host isn’t wearing shoes, they remove theirs at the door as a sign of respect for their home.

2. Use toothpicks at the table: They avoid using toothpicks at the table, and if necessary, they cover their mouth with their hand.

3. Be late: They avoid being late to the gathering, as punctuality is important in Iranian society.

4. Refuse food outright: Even if they’re full, they don’t outright refuse food offered to them, as it may be seen as impolite. Instead, they leave some food on their plate.

5. Initiate toasts: Toasts are not part of the dining protocol, so they refrain from initiating them during meals.

Global Influence and Popularity

photo by Ninara

Iranian Cuisine has significantly impacted global food trends, with dishes like kebab, Ghormeh Sabzi, and Fesenjan gaining popularity worldwide. From the ancient Silk Road to modern fusion cuisine, Iranian flavors, ingredients, and cooking techniques have influenced culinary traditions across the globe. The rich blend of spices, herbs, and fruits in Iranian Cuisine has earned it a well-deserved reputation for diversity and richness, shaping how we eat today and inspiring innovative dishes that reflect Iran’s culinary heritage.

The influence of Iranian Cuisine extends beyond borders, impacting Middle Eastern, Indian, European, and American cuisines. Shared ingredients like saffron and rosewater, along with cooking methods such as slow cooking and rice preparation, have become integral parts of global culinary practices.

Persian sweets, street foods like kebabs, and ingredients like saffron and pomegranate have become staples in kitchens worldwide, showing the enduring appeal and widespread influence of Iranian Cuisine on the global food scene.

Key Takings About National Food of Iran

1. Top 10 National Food of Iran: From the iconic Kebab to the hearty Ab Goosht, Iran’s top 10 national dishes show the country’s culinary mastery and diverse flavors, each representing a culinary journey worth savoring.

2. 10 Traditional Dishes to Eat: Explore the traditional flavors of Iran with dishes like Khoresht-e Fesenjan and Albaloo Polo, each offering a tempting glimpse into the rich textile of Persian cuisine.

3. Spices: The Heart of Iranian Cooking: Explore the lively world of Persian spices, where saffron, turmeric, and dried lime turn simple ingredients to culinary masterpieces, adding depth and character to every dish.

4. Iranian Family Dining: Experience the warmth and tradition of Iranian family dining, where meals are more than just food but a celebration of culture, community, and the enduring bonds of family.

5. Street Food: Discover the busy street food scene of Iran, where falafel, jigar, and lavashak tempt taste buds, offering a quick and delicious glimpse into the heart of Iranian cuisine.

6. Farm-to-Table Movement: Welcome the authenticity and freshness of Iran’s farm-to-table movement, where locally sourced ingredients ensure that every meal is a true celebration of flavor and tradition.

7. Dining Etiquette: Learn the dos and don’ts of Iranian dining etiquette, where respect for elders, punctuality, and appreciation for hospitality are primary in every culinary encounter.

8. Global Influence and Popularity: Witness the global impact of Iranian cuisine, where dishes like kebab and Ghormeh Sabzi have attracted taste buds worldwide, leaving a lasting mark on the global culinary landscape.