The most popular delicious Iranian dishes

Iranian dishes are famous as one of the most delicious dishes in the world with their unique taste; Various foods that are cooked in a special style in every city of Iran.

Among the most popular delicious Iranian dishes, we can mention Ghormeh Sabzi Stew, Gheime Stew, Fesenjan Stew, all kinds of kebabs, hot noodles, Abgousht, all kinds of dolme, Zereshk Polo with Chicken, Baghali Polo with Neck, Meatballs, Sabzi Polo with Fish and Kale Pache.

The traditional and local foods of Iran are so diverse and delicious that if we were to collect them all in one place, we would need more than thousands of pages of paper.

Among the Iranian dishes and foods in Toronto, we can mention all kinds of soups, stews, kebabs, stews, appetizers, soups, breads, and vegetarian dishes; Foods, some of which are also famous at the world level. It is interesting to know that all the cooking styles in the world have their roots in one of the three schools of cooking: Chinese, Roman, and Iranian, and our country is considered a unique region in terms of its background and food diversity, as the origin of one of the mother cooking schools. In the following, we will introduce you to a short list of Iranian dishes.

Iranian dishes with rice

Ghorm Sabzi stew

Ghormeh stew or Ghormeh Sabzi is undoubtedly one of the most famous and popular Iranian dishes, which is considered one of the country’s national dishes, and today it is served with saffron rice, yogurt, Shirazi salad and sliced onions. There are many types of this stew and it is cooked differently in every corner of Iran. But the classic version is prepared with green vegetables (leek, parsley, fenugreek, coriander, spinach or beetroot), beans (red, chiti, eyeball), onion and red meat.

Ghorme Sabzi stew is seasoned with Omani salt, pepper and lemon, and you need to spend a lot of time to cook it so that the stew is fully cooked.

It is interesting to know that this delicious stew is so famous that the first day of Azar month is named after it.

The history of Ghormeh food dates back to two to five thousand years ago; When the Aryans found a new way to preserve meat (butchering) in all seasons of the year; By using this method, they used to store meats of Ghormeh for several months inside a musk or a jar. After changing the taste of these meats after a few months, people created a delicious and hearty food called Ghormeh Sabzi by adding various and fragrant vegetables to it.

Gheimeh

Stew of minced meat is a delicious and popular food of Iranians, which is cooked in different regions of the country with various recipes.

The classic version of gheem stew, which is one of the authentic dishes of Tehran, is prepared with red meat (calf thigh marrow or sheep’s bone marrow), fried onion, cod liver oil and Omani lemon.

Gheime stew is often served with plain rice or noodles and with potatoes and sometimes fried eggplant. In some recipes, cinnamon, saffron, cardamom and rose water are also used to add more flavor to this stew.

The age of Gheime stew is not well known; But this dish has definitely been cooked in Iran since the Safavid period; Because Jean Chardin, a French traveler, mentioned ghee stew in his travelogue. Nader Mirza Qajar, one of the famous writers and historians of the Qajar period, also attributes the history of Gheime stew to the Sassanid period and calls this dish the king of stew. About 80 to 90 years ago, Gheime stew opened its place as a votive food in religious occasions, and today it is a staple of votive foods, especially on the days of Tasua and Ashura in the month of Muharram.