Iran food | WorldFoodPedia

AyranDrink made from yoghurt with soda water and salt, and sometimes also vodka

Cabbage rollHalf-meat dish of cabbage leaves with a filling from Central and Eastern Europe

FaloodaLiquid dessert

OmeletteEgg dish

Rock candyConfection composed of relatively large sugar crystals

SorbetFrozen dessert

LaksaSoutheast Asian noodle soup origin from Malacca, originally introduced by Persian trader

Ghormeh sabziIranian herb stew

SamanuWheat dish from Iran and Central Asia

MehallabiyyaLevantine dessert, milk pudding

JoshparaCentral Asian dumpling dish

AushSoup from various countries in the Middle East

KukuGenre of Persian food, made with egg as a binder and another ingredient

BastaniPersian saffron ice cream

Rogan joshAromatic curried meat

Barbari breadIranian flatbread

SangakIranian whole wheat leavened flatbread

FaloodehPersian dessert

BoraniPersian appetizer

Jujeh kababIranian chicken kebab

TaftanAsian bread

NisholdaSweet food native to Central Asia

SheermalIranian flatbread

Tah ChinIranian rice dish

Ash ReshtehType of aush

PiyazTurkish cuisine cold dish (meze or salad)

Kashk e badamjanPersian eggplant dish

Pomegranate soupIranian and Iraqi dish

QottabDeep-fried Iranian almond pastry

Shirazi saladIranian salad

SholezardIranian dessert

Shirin poloPersian celebratory rice dish

Iranian pizzaStyle of pizza served in Iran and the Iranian diaspora

KalehjooshPopular soup in Iran, Azerbaijan, and Southern Turkey

KoloochehPersian cookie

Baghali poloIranian rice dish

Reshteh khoshkarIranian cookie

Sabzi poloIranian rice and herb dish

Ash-e dooghTraditional soup dish

Baghala ghatoghNorthern Iranian dish made with fava beans, dill, and eggs

MasghatiSoft, translucent Iranian confection

Port sausageIranian dish

Kabab torshTraditional kebab from northern cities of Iran, consisting of meat marinated in walnuts, pomegranate, parsley, olive oil, and garlic, cooked on skewers over charcoal

KelaneFlat bread with varied fillings from Kurdistan

Khoresh karafsIranian traditional celery stew

BamiyehTulumba, tolomba, balah ash-shaam, or bamiyeh is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough, usually about 3 inches long, piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.

Cake YazdiPastry of Yazd, Iran

Stuffed cookieType of cookie

PoolakiCertain sort of candy typically made in Iran

ShekarparehIranian candy

Zeytoon parvardehIranian olive pomegranate dish

Komaj sehenIranian pastry

Eggplant CaviarPaste made from eggplant / aubergine / brinjal

Albaloo poloIranian rice dish

KafBikhTraditional Iranian sweet

KolompehIranian pastry

Sohan asaliIranian honey confection

Wagafi breadIranian flatbread

Ghandi BreadTraditional Iranian bread

KaakNative pastry of the Kermanshah of Iran

PihtaSacramental flatbread in Mandaeism