Top 20 Persian food that you should try when traveling to Iran

Many people enjoy trying traditional dishes, or local foods when traveling to a new destination. If you are among this group, Iran will be an amazing choice for your next vacation.

Persian food
Persian food

Iranian are popular for being great cooks. Moreover, what you will notice when traveling in Iran is the variety of dishes they have.
In addition to traditional Iranian dishes that are cooked in all parts of the country, most cities and villages have their own type of local foods and Persian food recipes too.
Persian foods are divided into different types, including Abgoosht and Dizi, Chellow, Stew, and Kebab.
Here is the list of best Persian food that you should try when traveling around Iran.
When checking a menu of an Iranian restaurant you will definitely witness some foods called Khoresh (some say Khoresht). This term is a generic word for stew dishes in Iranian cuisine.
You will find a wide range of khoresh in Iran, there are some of those like Ghormeh Sabzi, Gheimeh, and Fesenjan that cooked in all cities and also some like Khoresht Mast which only cooked in Isfahan.
In this article we are going to introduce you some type of Khoresh to make you familiar with those, so, don’t forget to take a note or memorize the names of the ones you liked most to order it when you are at a restaurant in different cities in Iran!

national dish of Iran
national dish of Iran

Boz Ghormeh (Beef Stew)

The same as Khoresht-e Mast this stew is not that popular in Iran and only cooked in Kerman province. The mixture contains beef, beans, whey kashk and onion. Garlic, saffron, turmeric, salt, and pepper are also added to the stew as spices.

Khoresht-e Mast (Beef yogurt stew)

This stew is mostly cooked in Isfahan, it is a little bit strange by the name, however, it is very delicious. People eat it as a main dish or even as dessert because of its sweet taste. Beef, plain yogurt, and saffron are the main ingredients in addition to onion, turmeric egg, and sugar. The stew is a mixture of all the ingredients and it’s not possible to identify the

Khoresht-e Gheimeh (Yellow split peas Stew)

Meat and yellow split peas are the basic ingredients of the stew. Tomato paste, onion and spices are also added while cooking. The stew is served with French fries in small and thin slices. If you ever heard the word “Nazri” you may know that Iranian distribute food for free on some religious occasions. Khoresht-e Gheimeh is the most popular stew for Nazri.

Khoresht-e Fesenjan (Walnut Stew)

Fesenjan is the kind of stew that has different recipe among Iranian. Some people cook Fesenjan with chicken and some with meatballs. Some cook it sweet and some sour. Whatever you choose as meat the major ingredient is crushed walnut with pomegranate taste.

Khoresht-Bademjan (Eggplant Stew)

Badenjan (Eggplant) used in many different dishes in Iranian dishes, however, the one which is most popular is Khoresht-e Bademjan. The main ingredient of the stew is meat and eggplant with onion and spice. Tomato sauce is also added to the stew.

Khoresht-e Karafs (Celery Stew)

The main ingredient of Khoresht-e Karafs is celery, therefore, the stew is very healthy. In addition to celery, other herbs are mint and parsley. It is cooked with lamb or veal. Some people also add kidney beans and pomegranate paste which is not that much popular. Usually, the taste of Khoresht-e Karafs is a little bit sour.

Khoresht-e Ghormeh Sabzi (Herb Stew)

Ghormeh Sabzi is the most beloved Persian stew among Iranian and international tourists and you can find it in almost any menu of the restaurants. The main ingredients of the stew are meat (lamb or veal), fresh herbs (parsley, coriander, and spinach) and kidney beans. To cook the stew, onion and some spices are used.


Abgoosht (Ab stands for water and goosht for meat) is one of the most traditional food in Iran. When Abgoosht cooked and served in stone crock pots it’s called Dizi. Whether the name is Abgoosht or Dizi, you should absolutely try this local cuisine when you travel to Iran. The food has been cooked for so many years and therefore ingredients and recipe of it has been changed in different