Cuisine
Iran
Persian cooking rests on rice – steamed, scented with saffron and crowned with tahdig, the crisp crust from the bottom of the pot – and on slow-simmered khoresh stews. It loves to balance sweet and sour with pomegranate, dried limes, dried fruit, nuts and huge amounts of fresh herbs. Meals come with a platter of raw herbs, yoghurt and flatbread, and the most important feast at the table is Nowruz, the Persian New Year.
- 4 dishes
- Main dishes: 3
- Breads and pastries: 1
- vegetarian: 1
-
main dish
Chelow kabab
Grilled kebabs of minced lamb with onion, served on a mound of saffron rice with charred tomatoes and butter.
-
main dish
Ghormeh sabzi (Persian herb stew)
A deep green stew of masses of fried herbs, lamb, kidney beans and dried limes, served with rice.
-
main dish
Fesenjan
Chicken braised in a thick, dark sauce of ground walnuts and pomegranate molasses – sweet, sour and fragrant.
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bread · vegan
Lavash
A thin, soft flatbread of flour, water and salt, baked for moments on the hot walls of a clay oven.
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