Persian Food
Explore the dishes, breads, breakfasts and sweets of the Persian table.
Khoresh & Stews
Slow stews built on herbs, dried fruit and sour notes, eaten with rice.
Rice & Tahdig
Steamed long-grain rice, layered with herbs, beans or lentils — and the crisp crust beneath.
Baghali Polo
Rice layered with broad beans and dill.
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Sabzi Polo
Rice steamed with a mixture of fresh green herbs.
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Adas Polo
Rice with lentils, often with raisins and dates.
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Loobia Polo
Rice cooked with green beans in a tomato-seasoned meat mixture.
Explore →Tahchin
A saffron and yogurt rice cake with a deep golden crust.
Explore →Kabab & Grill
Charcoal, skewers, and meat seasoned simply.
Traditional Meals & Ash
Thick soups and one-pot meals with long histories.
Bread & the Persian Table
Bread baked daily, and the small plates set around it.
Persian Breakfast
Bread, cheese, herbs and tea — and the warm dishes some mornings call for.
Enter the breakfast table →Adasi
A soft lentil pottage eaten warm at breakfast.
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Haleem
Wheat and meat cooked and beaten together into a smooth warm porridge.
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Kalleh Pacheh
A slow-cooked broth of lamb head and trotters, eaten very early.
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Nimroo
Fried eggs, often cooked with tomato.
Explore →Sweets & Desserts
Saffron, rosewater, syrup — sweetness with a fragrance behind it.
Every photograph on this page is a real, licensed photograph of the dish it names. Credits appear on each dish page.