Isfahan Local Foods
20 Iranian Foods and Recipes in Isfahan
Every city has a rich culinary heritage that reflects its culture and history, influenced by factors such as weather and geography. Exploring the diverse culinary offerings of a city is one of the highlights of any trip, with each city offering its unique flavors. Isfahan, also known as Esfahan, is a city famous for its delicious cuisine that blends legumes and meats, served with fresh bread and herbs. Popular dishes such as Yogurt Stew and Beryani attract both domestic and foreign tourists. Visitors to Iran will discover a wide range of customs and cultures, with Isfahan standing out as a city of exceptional beauty. The city boasts stunning mosques, bridges, and ancient gardens that attract countless visitors each year. Isfahan's cuisine is also a significant attraction, featuring a variety of specialty dishes unique to the region. To fully experience the city's traditional cuisine with exciting new flavors, be sure to embark on a tasting tour. For more information on the best food in Isfahan, keep reading.
Iranian Food- Biryani
Beryani is a highly regarded dish in Isfahan, consisting of a mix of ground lamb meat, mint, onion, saffron, and cinnamon. The dish is adorned with cinnamon, walnuts, almond slices, pecans, sesame, and is typically served alongside sangak bread and fresh vegetables. A bowl of Ab-Goosht with floating bread pieces is also a customary addition. Beryani has been a staple of Isfahan's cuisine for centuries, pre-dating its popularity in India. While it is acknowledged as one of Isfahan's signature dishes, it includes sheep's pluck, which may not suit everyone's taste. The dish's appearance is reminiscent of a hamburger and is a popular choice among tourists.
Iranian Food- Kaleh Joosh
"Kaleh Joosh" is a popular and simple Isfahani dish that is well-known throughout Iran and considered fast food. Its origins can be traced back to the people of Qashqai and the surrounding areas of Isfahan. The dish is made by boiling eggplant with ingredients such as kashk (a dairy product), dry mint, onion, walnut, oil, salt, pepper, and other spices. It is typically served with fresh crusty bread. This easy and quick cuisine is a must-try for visitors to the province of Isfahan.
Iranian Food- Tas Kebab
"Tas Kebab," one of Iran's most popular dishes, is believed to have originated in Isfahan. This dish is made using lamb meat, onion, quince, carrot, and potato and is typically served in traditional Isfahani restaurants. To prepare Tas Kebab, lamb ribs, onions, carrots, potatoes, beans, oil, salt, and spices are added to a pot and cooked with water until thoroughly cooked. The dish can be served with bread or rice. Tas Kebab is a must-try dish in Isfahan and is enjoyed by both vegans and non-vegetarians. The dish is typically prepared with tomato paste and water, and there are various recipes available. Although it is widely available in Isfahan, enjoying Tas Kebab in the city of its origin adds a unique flavor to the experience.
Iranian Food- Yakhmeh Torsh
"Yakhmeh Torsh" is a unique Isfahani dish with a sweet taste. The dish is made using rice, apricot, lamb meat, sugar or date syrup, plum leaves, and quince fruit. It is believed to be beneficial for treating anemia and preventing bone fragility. Yakhmeh Torsh Stew is an ancient traditional Isfahani dish that is rarely cooked today. To prepare the dish, lamb meat is first cooked with turmeric and water. When it is half-cooked, plums, bees, and apricot leaves are added to soften them. Then, rice is added to the pot and left until the water evaporates. The mixture is then kneaded, and the core is removed from the plums. Sugar or date syrup is added to the mixture, and it is heated again until the sweetener melts. The sweetness of the dish can be adjusted according to taste. Yakhmeh Torsh Stew is an old traditional Isfahani dish that is rarely cooked today.
Iranian Food- Kuku Qandi
"Kuku Qandi" is a type of fragrant potato cake that is commonly served as a dessert in Isfahan. It is a dish that is often enjoyed in Isfahani homes, particularly those of grandmothers. The essential ingredients for making Kuku Qandi include eggs, rosewater, potatoes, saffron, sugar, and lemon juice. This traditional dessert has a distinctive aroma and flavor and is a must-try for anyone visiting Isfahan.
Iranian Food- Zardak Kebab
"Zardak Kebab" is a delicious and traditional Isfahani dish that is similar to 'shami kebab'. It is made using minced meat, onion, Zardak (a yellow carrot-like plant), chickpea flour, and spices. The ingredients are kneaded together and then fried in oil. The kebabs are then simmered in a sauce made from vinegar and juice or a mixture of sugar, water, and bloomed saffron can be used instead of vinegar. Zardak Kebab is also known as Kebab Moshti and is cooked in a sauce rather than roasted over an open flame. The sweet taste of the Zardak gives the dish a unique flavor. This dish is a must-try when visiting Isfahan and can be found in street delis or old restaurants.
Iranian Food- Gheymeh Rizeh
"Gheymeh Rizeh" or "Kalleh Gonjeshki" is a delicious combination of meat and chickpea flour, along with tomato paste, onion, dried mint, and various spices. This dish is similar to the Iranian "Gheymeh" in that they both use tomato paste and sautéed onions in their sauce. Gheymeh Rizeh can be found in the older parts of Isfahan and is a must-try for visitors to the city. Gheymeh Rizeh can be served with bread or rice and is a delicious and unique dish worth trying in Isfahan.
Iranian Food- Nokhod Ab
"Nokhod Ab" is a traditional Isfahani dish that is perfect for cold winter days. It is made by sautéing onions and then adding soaked chickpeas to the pot along with salt and spices. The chickpeas are cooked until they are tender, and the dish is served with vinegar or "abghooreh," a traditional Iranian sour drink made from grapes. This is why Nokhod Ab is also known as "Nokhod Abghooreh." Flour is dissolved in water and added to the mixture when the chickpeas are fully cooked. Nokhod Ab is a simple yet delicious dish that you can try in Isfahan. The people of Isfahan soak chickpeas in water for 24 hours before cooking them, which helps to soften the chickpeas and enhance their flavor.
Iranian Food- Kufteh Shivid
"Kufteh Shivid" is a popular traditional Isfahani dish that is prepared in a similar cooking method to other types of "Kufteh." The essential ingredients for making this delicious dish include split peas, ground meat, Kufteh herbs, rice, onion, and eggs. Once all the ingredients are mixed together, the mixture is shaped into small balls and cooked in a broth made from tomato paste. Dried plums are usually added to the broth when serving, which gives the dish a unique sweet and sour flavor. Kufteh Shivid is a must-try dish for visitors to Isfahan who are looking for traditional and flavorful local cuisine.
Iranian Food- Goosht Lubia
Yakhni Lubia is a traditional Isfahani dish, often served as a porridge. This savory dish is made using lamb meat, parsley, coriander, celery, white beans, rice, onion, and various spices. Its appearance is similar to that of Haleem. Authentic Isfahani versions of this dish must include the vegetables prepared correctly. Yakhni Lubia is commonly served with pickles, vegetables, and fresh bread, making it a must-try dish for visitors to Isfahan. This hearty and delicious dish is perfect for chilly winter days in Isfahan.
Iranian Food- Haleem Bademjan
Haleem Bademjan is a mouthwatering and authentic Isfahani dish, also popular in other Iranian cities. Its ingredients include beef or lamb meat, fried eggplant, grated garlic, hot mint, Kashk, fried onion, and saffron. For a tender outcome, neck meat is recommended. The dish is typically garnished with hot mint, fried onion, Kashk, and chopped walnuts. Once tasted, it is certain that Haleem Bademjan will become a favorite, as it is among Isfahan's most beloved and traditional dishes. The remarkable flavor of Haleem Bademjan is sure to delight everyone.
Iranian Food- Kufteh Kashk
"Kufteh Kashk" is a delicious and unique Isfahani dish made from ground meat, rice, Kashk, Kufteh herbs (tarragon, dill, mint, parsley), and dried mint. The meat and rice are mixed together with the herbs and spices, and then shaped into balls. These balls are then boiled in water until cooked through. Once cooked, they are served with a generous amount of Kashk on top, which gives the dish a creamy and tangy flavor. Dried mint is also sprinkled on top for added flavor. Kufteh Kashk is a must-try dish for visitors to Isfahan who are looking for traditional and flavorful local cuisine.
Iranian Food- Kebab Hosseini
"Kebab Hosseini" is a traditional Isfahani Kebab that can be made with either chicken or red meat. The necessary ingredients for making this delicious Kebab include lamb shoulder meat, onion, butter, bell pepper, and tomato. This Kebab is typically cooked on a skewer or in a pan. It is a must-try dish for visitors to Isfahan who want to taste traditional and flavorful local cuisine. Kebab Hosseini is different from the typical Iranian minced Kebab, as it consists of meat chunks roasted on skewers and served with green peppers and tomatoes. This dish has a unique flavor that comes from the combination of the meat, onion, and other ingredients. It is a popular dish in Isfahan and is often served with rice or bread. If you haven't tried Kebab Hosseini yet, it is definitely worth a try to experience the authentic taste of Isfahani cuisine.
Iranian Food- Yogurt Stew
Yogurt Stew is a delectable Isfahani dessert consisting of neck meat, beaten yogurt, sugar, and saffron. The neck meat is cooked and then blended with yogurt, saffron, and sugar, resulting in a dessert with a yellowish hue akin to yogurt. To enhance its sweet and sour taste, eggs and barberries can be added to the mixture. This combination of ingredients creates a distinctive and delightful flavor that is popular with both locals and visitors. Unlike a stew served with rice (Polo in Farsi), Yogurt Stew is a cold dessert. It should not be mistaken for another Iranian dessert like Sholeh Zard, despite their similarities in appearance. If you desire to taste a traditional Isfahani dessert, Yogurt Stew is a must-try dish that you should not overlook.
Iranian Food- Kachi Haft Dokhtaroon
Kachi Haft Dokhtaroon is a delectable Isfahani dessert with a unique cultural history and significance. According to legend, a prince fell in love with a girl who picked cotton and fed cows in the countryside every day due to her stepmother's mistreatment. However, the boy's family refused to allow their marriage. Consequently, the girl vowed to God to prepare Kachi for the king's son. Since then, Kachi became a common vow among Isfahan's ladies. They believed that the dessert should be cooked out of sight of mature men and distributed only among women. In fact, the rituals and beliefs associated with Kachi set it apart from other desserts. Kachi Haft Dokhtaroon is cooked in the presence of seven girls on Tuesdays, in the hope that their wishes may come true. This delicious dessert is made from wheat flour, pistachios, almond kernels, and rose water and has a delicate, soufflé-like texture. The result is a scrumptious and fulfilling dessert that has been cherished in Isfahan for many years and is a must-try for anyone visiting the city.
Iranian Food- Sholeh Beryan Zireh
Sholeh Beryan Zireh is a delicious Isfahani dish with a texture resembling Haleem and a flavor similar to Kachi. To prepare this dish, lamb meat is boiled with onions and spices until it is partially cooked. Half-grain rice is then added, and the dish is cooked until the rice is fully done. Ground cumin is added, and the mixture is beaten until it becomes a smooth texture akin to Haleem. Sholeh Beryan Zireh is typically consumed with fresh bread and is renowned for its unique flavor, thanks to the aromatic scent of black cumin. This dish's smooth texture and fragrant taste make it a popular choice among both locals and visitors, and it is a must-try for anyone seeking an authentic taste of Isfahani cuisine.
Iranian Food- Ash-e Omaaj
Ash-e Omaaj is a traditional soup from Tabriz, a city in northwest Iran. This soup is made from a combination of legumes such as chickpeas, lentils, and kidney beans, spinach, white flour, and onions. To enhance its flavor, Ash-e Omaaj is typically spiced with turmeric, cumin, and black pepper. Unlike many other Iranian soups, Ash-e Omaaj is not served with Kashk, but rather with yogurt. This addition of yogurt gives the soup a creamy and tangy flavor that complements the other ingredients well. Ash-e Omaaj is a popular dish during the cold winter months and is typically served hot. It is a perfect comfort food that is not only delicious but also nutritious due to its high protein and fiber content.
Iranian Food- Ash-e Shorba
Ash-e Shorba-ye Sabzi is a traditional soup from Isfahan that is unique due to the addition of small ground meatballs. This tasty soup is prepared using a combination of ground meat, onion, garlic powder, leafy green vegetables, carrots, half-grain rice, mung beans, and dried dill. The meatballs are added to the soup and cooked until they are tender and flavorful. While it is similar to Ash Reshteh, another popular Iranian soup, it uses rice instead of noodles. The soup's natural ingredients are essential to its delicious taste. Ash-e Shorba-ye Sabzi is a popular Isfahani dish and is typically served piping hot with fresh bread.
Iranian Food- Shir Haleem
Haleem is a type of porridge that is commonly eaten for breakfast throughout Iran. "Shir Haleem" is a delicious type of Haleem that is cooked in Isfahan. This hearty and high-calorie dish is made using lamb breast, neck, and shoulder. It is a popular breakfast dish in Isfahan and is enjoyed by locals and visitors alike. To make Shir Haleem, wheat, water, salt, and special spices are cooked together until the wheat is well cooked. Then, milk is added to the mixture and cooked until it reaches the desired consistency. The addition of lamb meat gives Shir Haleem a rich and delicious flavor that is sure to satisfy your taste buds. Shir Haleem is a unique and delicious dish that is a must-try for anyone visiting Isfahan. It is a hearty and nutritious dish that is sure to keep you full and satisfied throughout the day. This dish is also an excellent representation of the rich and diverse cuisine of Iran and is a perfect example of how simple ingredients can be combined to create a delicious and satisfying meal.
Iranian Food- Maash Ghomri Polo
Maash Ghomri Polo is a traditional Iranian dish that is popular in Isfahan. This savory and mild dish is made using lamb meat, mung beans, herbs, onion, and various spices. It is typically served with bread. To prepare Maash Polo, the lamb meat and mung beans are first cooked separately. Once the meat is half-cooked, grated lunar cabbage (Ghomri) is added to the pot and cooked for 10 minutes. Vegetables such as leek, parsley, fenugreek, and savory are then added to the mixture along with rice. The dish is cooked for 20 minutes, and the mung beans are gradually added as the water evaporates. When the water has almost completely evaporated, the dish is ready to serve. Maash Ghomri Polo is a hearty and flavorful dish that is a must-try for anyone visiting Isfahan. The combination of lamb meat, mung beans, and Ghomri cabbage creates a unique flavor that is sure to satisfy your taste buds.
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