Iranian cuisine is the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
Chelow kabab is an Iranian dish consisting of steamed rice and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty.
Kashk, qurut, chortan, or aaruul and khuruud is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks.
Caspian cuisine is a regional cuisine found in Northern Iran, primarily found in the Mazandaran, Gilan, Alborz, and Golestan provinces. The recipes are diverse, just like the region's landscape. Nature in the Mazandaran region of Iran is distinct and varied sections with a mixture of coastal, plains, prairies, forests, and rainforests. The Mazandarani cuisine of coastal regions is very different from that of mountainous regions since people settled in the Alborz usually use the indigenous herbs, while coastal populations prepare dishes using local fish and Caspian (Mazani) rice with vegetables.
Pomegranate soup is an Iranian dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. It is regarded as an āsh, which is the Iranian term for a "thick soup". This soup has different types and forms in Iran.
Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. It is also enjoyed in Arabian, Persian & Greek cuisine.
Noghl or Nuql, also Mlabbas, are sugar-coated almonds, a traditional Iranian and Afghan confection. It is made by boiling sugar with water and rose water and then coating roasted almonds in the mixture. It can also be made with other nuts such as walnuts or others. Noghl is often eaten with tea.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. Alongside Sami Tamimi, he is the co-owner of nine delis and restaurants in London and Bicester Village and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
Kuku or kookoo is an Iranian and Azerbaijani dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad.
Kashk bademjan, alternatively kashk-e bademjan or Kashk o bademjan, is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name. The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts. It can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread.
Irene Kuo, née Irene Hsingnee Yuan, was the author of The Key to Chinese Cooking and an influential popularizer of Chinese cuisine in the United States and the West during the 1960s and 1970s. Her appearances on American talk-shows such as Johnny Carson's and Joan Rivers', as well as her successful restaurants, were instrumental in her popularization and education efforts.
Shirin polo, also commonly known as Persian wedding rice or Rosh Hashanah rice, is a traditional Persian rice pilaf that is commonly served to mark special occasions such as weddings. It is a simplified version of morassa' polō, lit. 'jeweled rice'.
Sri Owen is an Indonesian cooking teacher and food writer, based in London for most of her life. She is the author of the first English-language recipe book dedicated to the food of Indonesia, and is recognised as a leading authority on Indonesian cuisine.
Louisa Shafia is an American chef and cookbook author. Her 2009 cookbook Lucid Food focuses on local and sustainable eating. The New Persian Kitchen (2013) features traditional Persian dishes as well as reinterpretations.
Tatbila is a condiment that is similar to a hot sauce and is typically served as a topping for hummus, and also as a sauce for falafel, shawarma, and other dishes popular in Palestinian cuisine.
Khoresh karafs is a traditional Iranian dish. As the name suggests, celery is the main part of this dish.
Nisha Vora is an American Vegan/Plant-based cookbook author and blogger.
Maideh Mazda (1922-2012) was a Persian food expert, linguist, and author, born and raised in Baku, Azerbaijan in an Iranian family. She published one of the first cookbooks about Persian cuisine for American readers. Entitled In a Persian Kitchen, her cookbook first appeared in 1960 and went through nineteen hardcover editions by the time of her death in 2012. With her husband Charles T. Magee, a member of the U.S. Foreign Service, Mazda traveled to Bulgaria, Canada, France, Latvia, the Soviet Union, Switzerland and Ukraine, where she hosted a number of diplomatic functions. A purveyor of culinary diplomacy in the decades before the Iranian Revolution of 1978-79, she promoted understanding of Iranian and Persian culture among Americans through her cookbooks, public lectures, and demonstrations.
