VI
EN
Kufteh Tabrizi
This is a famous Iranian meatball dish originating from the city of Tabrizi. It consists of finely ground fatty beef mixed with linsen (a type of cream), mashed potatoes, rice, and dried herbs, formed into balls and simmered in a tomato sauce with a touch of vinegar. It is served with bread and various herbs such as dill, onions, chives, basil, mint, and red radish.
ghormeh Sabzi
A traditional Iranian dish, a specialty of Esfahan city, Ghormeh Sabzi consists of stewed chicken, beef, or lamb with spinach, parsley, chives, lime, salt, turmeric, walnuts, and more. It's not overly flavorful but pairs well with white rice. It's also available in canned form in supermarkets, making it convenient to buy and prepare at home, though it's certainly not as delicious as when cooked fresh.
Camel meat
This is a must-try dish if you visit Iran. Camel meat is usually sold fresh like other meats in butcher shops. It can be minced, mixed with spices, fried and then sauced with tomatoes, or stewed with dried fruits. Camel meat tastes almost like lamb but without the strong odor of lamb.
Fesenjan
Originating from the Gilan region bordering the Caspian Sea, and with pomegranate trees beginning to bear sweet fruit in the autumn, Fesenjan is widely consumed during this time of year. It is considered a long-standing Persian tradition, served at their Nowruz festival and even at the Jewish Rosh Hashanah.
This dish, primarily made with ground walnuts and fresh pomegranates, is simmered with chicken, beef, or pork along with various spices. Once cooked, the dish has a brown color and a thin layer of oil from the walnuts. People often sprinkle a little fresh pomegranate seeds on top for garnish. It has a slightly tart, rich, and creamy taste. Iranians eat this dish with white rice and herbs.
Khoresht mast
Mast means yogurt in Isfahan. It's a dessert made with yogurt, saffron, lamb neck meat, rose water, sugar, and a little ground pistachios. Khoresht Mast has a sour, sweet, and very smooth taste. It's so delicious that you can't even tell there's meat in it.
Maghot and Faloodeh
Both desserts are made from cornstarch (satrich), the only difference being that Maghot is shaped into square, jelly-like pieces while Faloodeh is made into long, thin strands like vermicelli. Both are served cold with rose syrup and basil seeds. In other cities, Faloodeh is often made into thin, noodle-like strands and frozen, served with ice cream or lemon juice and fresh milk.
