Classic Persian Recipes + Photos

More than 3000 years have passed for Persian Cuisine to become what it is today. The long history, ancient culture, and diverse climatic conditions coming from the vastness of this country have influenced Persian Cuisine. If you’re a foodie, we recommend you put Iran on your travel bucket list since there are thousands of Persian recipes to try in every corner of the country. Each province and city has many offers for food and drinks regarding its geographical location and climate. We would welcome any inquiry you may have about traveling to Iran. Please do not hesitate to contact us at info@idt.ir. Here are some classic Persian recipes cooked mainly in the country’s southern region. Try a complete meal, and tell us how you like it!

Table of Contents

Appetizer or “Naz Khatoon” pickle

Ingredients
4 medium eggplants
A whole plant of garlic
Chopped and fresh fragrant herbs
Basil and coriander 1 cup
Chopped red chili 1/2 cup
Enough salt and pepper
Ground angelica 1 tablespoon
Black seed 2 tablespoons
Abghore (verjuice) 1/2 glass

How to prepare

Let’s start with the first classic Persian recipe. Grill the eggplants with the skin and cut them a few times with a knife so the insides will be grilled great.
Turn the eggplants over several times so that all eggplants are entirely grilled.
Finally, after a few minutes, remove the eggplants from the fire and mince them.
Add ground angelica, turmeric, black seed, garlic, pepper, salt, chopped greens, and Abghore.
If you want, you can add a little pomegranate paste to make it more delicious.
The appetite is ready; enjoy!

Naz Khatoon: A kind of Persian appetizer

Kofte Anari (Pomegranate Meatball)

-Ingredients for 2 persons
Mince Meat (Mixture of mutton and beef) 200 gr
Chopped and roasted walnuts 100 gr
Chickpea flour 2 tablespoons (spoonful)
Black pepper ½ teaspoon
Salt ½ teaspoon
Cinnamon powder ½ teaspoon
Persian spice or curry powder ½ teaspoon
Turmeric ½ teaspoon
Pomegranate paste 1 or 2 tablespoon
Grated onion (Take its water) 1 medium onion
Dried coriander powder 1 tablespoon
Tarragon or Mint powder 1 tablespoon

-Ingredients for the sauce
Turmeric ½ Dessertspoon
Cube chopped onion 1 medium onion
Pomegranate paste 6 tablespoons
Water 2 glasses

How to prepare

Mix all the ingredients in a bowl and knead them well. Then wet your palms with water, take a handful of the mixed ingredients and make meatballs. It would be best if you rolled them so that no cracks are left. Fry the meatballs in a large pan with two tablespoons of liquid oil until all parts turn golden. Remove the meatballs from the pan and fry the chopped onion in the same oil for one minute, then add 1/2 teaspoon of turmeric. A few seconds later, add 5 to 6 tablespoons of pomegranate paste. Return the meatballs to the pan. Then add two glasses of water. Put the lid on the pan and let the meatballs cook on a low flame for 30 minutes.
Enjoy your meal!

Pomegranate Meatball; A Persian dish

Ranginak

Ingredients for 6 persons:
2 glasses of Sifted flour
100g Butter
½ cup Liquid oil
half a teaspoon of Cinnamon powder
½ teaspoon Ginger powder
half a teaspoon of Cardamom powder
Walnuts and Dates – to taste depending on the size
Pistachio powder or Powdered sugar to garnish

How to prepare

At last, here’s the final classic Persian recipe. First, take out the dates’ seed and put in a piece of walnut or almond kernel instead.
Roast the flour in an oil-free pan over low heat for 15 minutes. Stir it frequently to change color (golden).
Then add the butter and liquid oil to the flour. Stir again until it smooths.
Add cardamom, ginger, and cinnamon, stir and cook for 2 minutes.
Spread the mix of flour and butter over the dates until the surface is fully covered.
Then put Ranginak in the refrigerator for 2 hours so it can be easily cut.
After taking it out of the refrigerator, garnish it with powdered sugar or pistachio powder. Now the tasty Ranginak is ready to serve.
You can keep Ranginak in a closed container in the refrigerator for a whole month.