Saturday, 08 July 2017 14:23

Fesenjan

It’s one of the ancient Persian foods dating back to Sassanid era. As part of a tradition, Khoresht Fesenjan was cooked in Nowruz ceremonies to celebrate the end of winter and the beginning of spring. This stew is one of the traditional Persian dishes cooked throughout Iran, but it’s originally from Mazandaran province, central north of the country.

Saturday, 08 July 2017 14:22

Dizi

It dates back to hundreds of years ago when Iranians made this food called Dizi. The reason for such naming is that people traditionally cooked and served it in small stone dishes called Dizi. It’s actually the name of the container. Iranian traditional restaurants still use these stone dishes for this food.

Saturday, 08 July 2017 14:20

Tahchin

Apart from an amazing taste, it’s a good-looking Iranian food, and that’s why it’s an integral item on the menu of almost every restaurant, party, or formal ceremony in Iran. In Persian, “tah” means “bottom” and “chin” means “arrange”. So, the reason for such naming is that you have to arrange the ingredients and layer them up from the bottom of a dish to prepare them for cooking.

Saturday, 08 July 2017 14:19

Mirza Qasemi

Travelling to the north part of Iran, specifically Gilan province, Mirza Ghasemi is one of the most popular dishes you hear about. It dates back to Qajar period when Mohammad Ghasem Khan, the governor of Rasht (the capital of Gilan), made this food for the first time. So it was named after him, and gradually, went through across the country. It’s usually served as an appetizer.

Saturday, 08 July 2017 14:17

Morassa' Polo

Morassa Polo is one of the best options for serving in formal ceremonies or parties especially weddings. “Morassa” means “jeweled” and “polo” refers to the cooked rice. In fact, the use of colorful ingredients in this Persian food is the reason for such naming.


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