What to Eat in Isfahan
20 Iranian Foods and Persian Recipes
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 one of the most famous traditional dishes of Isfahan. It is made from ground lamb mixed with mint, onion, saffron, and cinnamon. This delicious and flavorful dish, which resembles a hamburger, is loved by all visitors. Isfahanis typically enjoy beryani with minced lamb lung, sangak bread, fresh basil, and doogh (a yogurt-based drink). It is often served alongside abgoosht, a traditional meat stew.
Iranian Food- Kaleh Joosh
Kaleh Joosh is a simple and easy-to-make traditional dish from Isfahan, well known to almost all Iranians. The main ingredients of this dish are whey, mint, and walnuts, and it can be categorized as a quick-cook meal.
Iranian Food- Tas Kebab
Tas Kebab, one of Iran’s most beloved traditional dishes, is said to have originated in Isfahan. It is typically prepared with tender lamb, onions, quince, carrots, and potatoes, and is a staple on the menu of traditional Isfahani restaurants. To make Tas Kebab, lamb ribs, onions, carrots, potatoes, beans, oil, salt, and aromatic spices are simmered together in water until perfectly tender. Some versions also include tomato paste, giving the dish its rich color and savory depth. It can be enjoyed with either bread or steamed rice. Although Tas Kebab is served in many parts of Iran, tasting it in Isfahan—the city where it was born—offers an unforgettable culinary experience. With its comforting flavor and wholesome ingredients, this dish appeals to both locals and visitors alike.
Iranian Food- Yakhmeh Torsh
Yakhmeh Torsh is a traditional dish from Isfahan, known for its distinctive sweet-and-tangy flavor. It is prepared with rice, lamb, apricot, sugar or date syrup, plum leaves, and quince. Locals believe this hearty dish helps improve anemia and strengthen bones. An age-old Isfahani recipe, Yakhmeh Torsh is rarely cooked today but remains a treasured part of the region’s culinary heritage. The cooking process begins by simmering lamb with turmeric and water. Once the meat is half-cooked, plums, quince, and apricot leaves are added to soften. Rice is then poured into the pot and left to absorb the remaining liquid. Afterward, the mixture is gently mashed, the plum pits removed, and sugar or date syrup added. The stew is warmed again until the sweetener fully dissolves, allowing the sweetness to be adjusted to taste. This unique blend of sweet and savory elements makes Yakhmeh Torsh a beautiful example of Isfahan’s ancient and refined cuisine—one that bridges the flavors of fruit and meat in perfect harmony.
Iranian Food- Kuku Qandi
You can taste Kuku Ghandi (Sweet Potato Frittata) in the cozy homes of Isfahani grandmothers. The main ingredients of this fragrant dish are eggs, rosewater, potatoes, saffron, sugar, and citric acid. This sweet and aromatic kuku—a type of potato omelet—is often served as a dessert rather than a main course.
Iranian Food- Zardak Kebab
Zardak Kebab is a flavorful, traditional specialty from Isfahan, closely resembling shami kebab but distinguished by its mild sweetness. This dish features a blend of minced meat, onions, grated zardak (a yellow, carrot-like root), chickpea flour, and aromatic spices. After kneading the ingredients together, small patties are shaped and pan-fried until golden brown. Unlike most kebab varieties, Zardak Kebab is gently simmered in a fragrant sauce—often made with vinegar, fruit juice, or a combination of sugar, water, and saffron instead of vinegar. This unique preparation infuses the kebab with a delicate sweet-and-sour flavor, while the natural sweetness of zardak gives the dish its signature taste. Also called Kebab Moshti, this dish is always cooked in a sauce and never grilled over an open flame. Zardak Kebab is a must-try for visitors to Isfahan and can be found in old restaurants or among the vibrant stalls of local street delis. Its memorable taste and unique method of preparation set it apart in the rich tapestry of Iranian cuisine.
Iranian Food- Gheymeh Rizeh
Gheimeh Rizeh is a traditional Isfahani dish made from minced meat and chickpea flour, blended with tomato paste, onion, dried mint, and a mix of aromatic spices. Similar to the classic Iranian Gheimeh, it features a rich tomato-based sauce and sautéed onions that give it a deep, flavorful taste. This hearty and unique dish can be found in the historic neighborhoods of Isfahan and is often enjoyed with bread or rice. Gheimeh Rizeh is a true local specialty and a must‑try for anyone visiting the city.
Iranian Food- Nokhod Ab
"Nokhod Ab" is a comforting traditional dish from Isfahan, perfect for cold winter days. It begins with gently sautéed onions, to which soaked chickpeas, salt, and aromatic spices are added. The chickpeas are simmered until soft and tender, creating a hearty base often served with vinegar or "abghooreh," a tangy grape extract that gives the dish its distinct sour flavor—hence its other name, "Nokhod Abghooreh." Once the chickpeas are fully cooked, a mixture of flour and water is stirred in to thicken the broth. Simple yet deeply flavorful, Nokhod Ab embodies the warmth of Isfahani home cooking. Locals traditionally soak the chickpeas for 24 hours before cooking, allowing them to soften and absorb more flavor.
Iranian Food- Kufteh Shivid
"Kufteh Shivid" is a beloved traditional dish from Isfahan, prepared using a method similar to meatballs. Its main ingredients include split peas, ground meat, aromatic Kufteh herbs, rice, onion, and eggs. After the ingredients are thoroughly mixed, the mixture is shaped into small balls and gently simmered in a flavorful tomato-based broth. Dried plums are often added toward the end, giving the dish a delicate balance of sweet and sour notes. Rich, fragrant, and deeply satisfying, Kufteh Shivid is a must-try for anyone seeking to experience authentic Isfahani home-style cooking.
Iranian Food- Yakhni Loubia
"Yakhni Lubia" is a traditional Isfahani dish often enjoyed as a warm, porridge-like meal. This savory specialty is prepared with tender lamb, white beans, rice, onion, and a fragrant mix of parsley, coriander, celery, and spices. Its texture and appearance resemble "Haleem," but what distinguishes the authentic Isfahani version is the careful preparation of fresh herbs that give the dish its distinctive aroma and flavor. Yakhni Lubia is typically served with pickles, fresh herbs, and warm bread, creating a wholesome, comforting experience. Rich and nourishing, it is an ideal dish for cold winter days in Isfahan.
Iranian Food- Haleem Bademjan
Haleem Bademjan is a richly flavorful and authentic Isfahani dish, also cherished in other Iranian cities. It is made from tender beef or lamb—neck meat is preferred for its tenderness—combined with fried eggplant, grated garlic, fragrant hot mint, Kashk (fermented whey), fried onions, and saffron. The ingredients blend into a creamy, hearty stew that is carefully garnished with more hot mint, crispy fried onions, Kashk, and chopped walnuts for added texture and flavor. With its unique combination of earthy, savory, and slightly tangy notes, Haleem Bademjan stands as one of Isfahan’s most beloved traditional dishes. Once tasted, its remarkable taste is sure to win the heart of every food lover.
Iranian Food- Kufteh Kashk
Kufteh Kashk is a delicious and distinctive specialty from Isfahan, celebrated for its unique blend of flavors and textures. This dish is made by combining ground meat, rice, tangy Kashk (fermented whey), and an aromatic mix of Kufteh herbs such as tarragon, dill, mint, and parsley, along with dried mint for extra depth. The seasoned mixture is shaped into small balls and gently simmered in water until fully cooked. When served, each meatball is topped with a generous drizzle of Kashk, lending a creamy, tangy richness that perfectly complements the herbal notes. A final sprinkle of dried mint adds a fragrant finishing touch. Kufteh Kashk is a must-try for anyone exploring traditional Isfahani cuisine and seeking a flavorful, local experience.
Iranian Food- Kebab Hosseini
Kebab Hosseini is a celebrated traditional kebab from Isfahan, renowned for its juicy chunks of lamb shoulder or chicken, expertly blended with onion, butter, bell pepper, and tomato. Unlike the typical Iranian minced kebab, Kebab Hosseini features tender pieces of meat threaded onto skewers—often alongside green peppers and tomatoes—and either roasted over an open flame or gently cooked in a pan. The combination of succulent lamb, aromatic vegetables, and rich butter creates a distinctive and memorable flavor profile. This popular dish is typically served with rice or fresh bread, making it a must-try for visitors eager to experience the full depth of Isfahani cuisine. The vibrant aroma and authenticity of Kebab Hosseini promise an unforgettable culinary experience for anyone exploring traditional Persian flavors.
Iranian Food- Yogurt Stew
Yogurt Stew is a unique and delightful traditional dessert from Isfahan, made with tender neck meat, beaten yogurt, sugar, and saffron. The neck meat is slow-cooked until tender and then combined with yogurt, saffron, and sugar, giving the dessert a creamy texture and a subtle yellow tint reminiscent of yogurt itself. To enhance the sweet and sour balance, eggs and barberries are sometimes added, introducing a lovely tartness that complements the richness. Unlike savory stews served with rice (known as Polo), Yogurt Stew is enjoyed cold, making it a refreshing treat. It should not be confused with other Iranian desserts such as Sholeh Zard, despite some visual similarities. This distinctive dessert is highly recommended for visitors seeking an authentic taste of Isfahani cuisine, offering a memorable blend of flavors and textures unique to the region.
Iranian Food- Kachi Haft Dokhtaroon
Kachi Haft Dokhtaroon is a sumptuous Isfahani dessert steeped in rich cultural heritage and deep significance. According to an old legend, a prince fell deeply in love with a girl who, under her stepmother's harsh care, spent her days picking cotton and tending cows in the countryside. Despite their love, the boy's family forbade their union. Moved by her plight, the girl vowed to God to prepare Kachi for the king’s son. Ever since, Kachi has become a cherished vow among the women of Isfahan, who believe it must be cooked away from the eyes of mature men and shared exclusively among women. The unique customs surrounding Kachi distinguish it from other sweets. Traditionally, it is prepared on Tuesdays in the company of seven girls, symbolizing a hopeful wish for their dreams to come true. Crafted from wheat flour, pistachios, almond kernels, and rose water, this delicate dessert boasts a light, soufflé-like texture. Kachi Haft Dokhtaroon remains a treasured delicacy in Isfahan, offering an exquisite taste and cultural story to every visitor who tries it.
Iranian Food- Sholeh Beryan Zireh
Sholeh Beryan Zireh is a flavorful Isfahani dish with a texture that closely resembles Haleem and a taste reminiscent of Kachi. The preparation begins by boiling lamb meat with onions and spices until it is partially tender. Then, half-grain rice is added and cooked thoroughly. Ground cumin is mixed in, and the entire blend is beaten until it achieves a silky, smooth consistency similar to Haleem. This dish is often enjoyed with fresh bread and is celebrated for its distinctive flavor, largely thanks to the fragrant aroma of black cumin. Its creamy texture and rich taste make Sholeh Beryan Zireh a beloved specialty among locals and visitors alike and a must-try for those eager to experience genuine Isfahani cuisine.
Iranian Food- Ash-e Omaaj
Ash-e Omaaj is a traditional soup from Tabriz, a city in northwest Iran, known for its nourishing and comforting qualities especially during the cold months. This soup is made from a hearty mix of legumes including chickpeas, lentils, and kidney beans, combined with spinach, white flour to thicken, and onions. The flavor is enhanced by warming spices such as turmeric, cumin, and black pepper. Unlike many other Iranian soups, it is not served with Kashk but rather with yogurt, which imparts a creamy and tangy complement to the other ingredients. The soup's rich protein and fiber content make it both delicious and highly nutritious. It is a beloved comfort food in Tabriz, enjoyed hot and providing a unique taste that reflects the region's culinary heritage.
Iranian Food- Ash-e Shorba
Ash-e Shorba-ye Sabzi is a cherished traditional soup from Isfahan, distinguished by the addition of small ground meatballs. This flavorful soup combines ground meat, onion, garlic powder, an assortment of leafy green vegetables, carrots, half-grain rice, mung beans, and dried dill. The meatballs simmer in the soup until tender and infused with rich taste. While similar to Ash Reshteh, this version uses rice instead of noodles, which gives it a unique texture and heartiness. The natural ingredients all contribute to its distinctive and delicious flavor. Traditionally, Ash-e Shorba-ye Sabzi is served steaming hot alongside fresh bread, making it a popular choice for Isfahani households seeking comfort and nourishment in their meals.
Iranian Food- Shir Haleem
Shir Haleem is a hearty, high-calorie breakfast dish popular in Isfahan, made from wheat, lamb, milk, and spices. The main ingredients include wheat, lamb breast, neck, or shoulder, onions, salt, and unique spices like turmeric, black pepper, and nutmeg, often garnished with sesame seeds and cinnamon powder. The preparation involves cooking the wheat until soft and then blending it to a creamy consistency, adding cooked lamb and milk, and slowly simmering it to develop its rich flavor and texture. The lamb provides a savory depth, while the wheat creates a thick, porridge-like consistency. The dish is traditionally enjoyed for breakfast and is appreciated for its high energy content, making it a nutritious start to the day.
Iranian Food- Maash Ghomri Polo
Maash Ghomri Polo is a traditional and beloved Iranian dish, especially popular in Isfahan. The dish features tender lamb meat, mung beans, and grated lunar cabbage (Ghomri), combined with aromatic herbs such as leek, parsley, fenugreek, and savory, along with onions and spices. Preparation begins with separately cooking lamb and mung beans until the meat is half done. Then, grated Ghomri cabbage is added and cooked briefly. Afterward, the herbs and half-grain rice are incorporated, and the cooking continues as mung beans are added gradually while water evaporates. The dish is typically served with fresh bread and is known for its savory yet mild flavor and hearty texture, making it a must-try for those wanting to savor the authentic taste of Isfahani cuisine.
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