Persian food traditional

Cooking up Joy - Made with love: Traditional Persian Dizi Stew

Ever wondered what the Iranian cuisine has to offer? Let me visually guide you through the most delicious, classic and extraordinary Persian delicacies that you should try if you have the chance to.

Sabzi polo is a delicious, aromatic, and fluffy herbed rice dish encased in a crunchy saffron layer called tahdig. It’s traditionally eaten by Iranians during Nowruz (Persian New Year).

Indulge in the rich flavors and intoxicating aromas of Persian cuisine, and you'll find yourself transported to the bustling streets of Iran. This vibrant

Ghorme sabzi; one of the most delicious and popular foods among iranians.

I'm giving you the full rundown of all the dishes traditionally served in a Persian breakfast, as well as the recipes you can make to recreate this delicious morning feast.

In Persian cuisine, foods are either classed as garmi (warming) or sardi (cooling). Read to learn the differences, the history of this way of pairing foods, and exactly which foods are garm or sard!

It dates back to hundreds of years ago when Iranians made this food called Dizi. The reason for such naming is that people traditionally cooked and served it in small stone dishes called Dizi. It's the name of the container. Iranian traditional places still use these stone dishes for this food.

Tahdig means: "the crust of rice at the bottom of the pot" and there are 2 ways of preparation.