From the northern Caspian Sea with its valuable caviar to the south of Iran with Dopiaze Meygoo (shrimp), Iran is home to various types of local foods, stews, condiments, desserts, sweets and drinks. Have a detailed journey inside Iranian dishes with us.
You may have already tasted Italian pizza, French baguettes, Spanish Churros and etc. but you will definitely find Iranian cuisine almost in another world. Iranian foods are from a different basis, with different secrets of cooking and come from a different culture. Be sure that you have never tasted a food like those of Iran before. Iran has been home to many different ethnicities with different tastes. Therefore, Iranian cuisine shows a mixture of different cultures. This has contributed to the wonderful diversity of Iranian cuisine. Nowadays, Iran is also full of cafes and pizzerias offering the widely famous foods such as pizza and hamburger, but if you enjoy having some traditional dishes, Iran has many of them to offer, as well.
There are some kind of widespread traditional dishes in Iran, but you can also find so many local foods in different areas. These local food types come from the culture and traditions of that specific region in Iran. From the beefy Kabab to the spinach veggie stew, Iranian dishes encompasses almost all different tastes. So, In order to hand over a delicious memory of Iran, Flora works with different restaurants to prepare your favorite dishes as easy as possible. Followings are some of the most common delicious foods that you can enjoy having in Iran:
Let’s start from the rare caviar which is a food prepared out of unfertilized fish eggs or salt-cured roe. Roe means all fish eggs, including those from trout, paddlefish, but only those from wild sturgeon are Caviar. It is interesting to note that Caspian Sea owns the lion share of caviar fish. Therefore, the sea is popular for having these precious types of seafood around the world. Caspian caviar is the most expensive dish in Iran, but it’s worth trying due its wonderful taste and benefits.
As you might know, Kebab has its origin in Middle Eastern cuisine. As a Middle Eastern country, Iran has its own types of Kabab. Kabab is a very popular food among Iranians, therefore kabab recipes may slightly vary from one restaurant to another. Below are some of the most common types of Kebab you can enjoy from in Iran:
Koobideh is a meat kebab made of lamb or beef or a mixture of both with pepper and chopped onions. Among the Kebab-made traditional dishes, Koobideh is definitely one of the most popular types among Iranians.
Joojeh Kabab is a chicken-made kabab which is marinated in saffron and salt and tangy lemon. This food has a delicious look as well as an amazing taste. Iranians serve this unique dish either over aromatic saffron, butter, rice called Chelo or with a type of bread called Lavash.
Sheshlik is made of skewered pieces of meat which are usually prepared without any veggies. Though you may find this Kebab in different parts of the world, the Iranian type is unique for sure. In Iranian Sheshlik, lamb ribs are marinated with Saffron and onions and served in the form of six pieces.
Made out of either lamb or beef, this type of Kebab dish has been inherited through generations in Iran. This type of Kebab is a Persian style barbecued and marinated lamb, chicken or beef kebab dish.
Native to northern provinces of Iran such as Mazandaran and Gilan, Kabab Torsh is another meat Kebab which is usually served alongside bread, rice, yogurt, and fresh vegetables, especially basil. The delicious sourness of Kabab Torsh comes from pomegranate molasses, in which the meat is marinated.
Bonab Kabab or Satouri Kabab is one of the inviting and popular types of Iranian kebabs, which is very similar to traditional Kabab Koobideh. This delicious kebab belongs to the Bonab city of Azerbaijan and is also known as Azerbaijani kebab. Butter, white onion, mutton fillet, veal, salt and black pepper are the main ingredients of this type of Kebab.
Chelo kabab Vaziri is very popular because it consists of both Kabab koobideh and Chicken kebab. The mix of these two types of kebabs with grilled tomatoes and peppers bring a unique taste to the Kabab Vaziri.
Bakhtiari kebab is one of the traditional and famous Iranian kebabs that was originally prepared in Chaharmahal and Bakhtiari province. Today it has turned into a popular food throughout the world, especially in the Middle East. It is made from mutton and chicken breast. Depending on the taste, fish fillets can also be used instead of chicken breast.
As a combination of “Kabab Barg” and “Kabab Koobideh,”, “Kabab Soltani,” is a type of Kebab that can be prepared with both lambs or calve meat. This type of Kebab was a noble food, usually served with saffron rice and grilled tomatoes.
Abgoosht or Dizi is a traditional Iranian food which is served in various types in different regions of Iran. Mutton and tail of mutton, potato, tomato (or tomato paste) and chickpeas are almost the fixtures used in cooking Dizi. Dizi is usually served in two steps, firstly the tasty red watery part is eaten by adding some bread and then comes the turn of the beaten part consisting of meat, potato and some beans which can be consumed alongside some vegetables.
This is a type of Abgoosht which is again made out of meat with water. This food is so tasty and popular among Iranians and provides so much energy for the body. Unlike other types of Dizi, kidney beans are used instead of potato and chickpeas in Bozbash. This dish is also made with vegetables which add a pleasant aroma to it.
Iranians usually like their foods mixed with stews or as they call it “Khoresh”. Therefore, stews are an inseparable part of the Iranian cuisine in a way that has made them create many different types of stews through generations. Followings are some of the most popular types of Iranian stews:
Among the stews Ghormeh Sabzi should be listed at the top. It’s an Iranian herb stew usually mixed with chopped meat. Meat (lamb or veal), fresh herbs (parsley, coriander, and spinach) and kidney beans are the main ingredients of Ghormeh Sabzi. As a quite popular food in Iran, you can find it in almost all restaurants in Iran.
Gheyme refers to chopped meat in Persian language. As from its name, it’s made out of chopped meat with yellow split pea. Adding French fries in small and thin slices is a common recipe for Gheymeh stew. Gheymeh is such a widely used dish, especially in ceremonies.
Either cooked with chicken or meatballs, Fesenjan is primarily made of crushed walnut. The taste may vary from sweet to sour, depending on the amount of sugar or condiments your cook might use. For sour taste, Iranians use pomegranate paste in Fesenjan and for the sweet taste they add sugar.
With having meat, celery, mint, parsley, kidney beans and pomegranate paste as its main ingredients, Khoresh Karafs is a very nutritous dish.
While being very similar to Gheymeh khoresh, Eggplant stew (or Khoresh Bademjan) is made with fried eggplants and beef or chicken meatballs as well as tomatoes. Eggplant stew is usually served with Persian rice or with a special type of Persian bread called Lavash, and it’s a traditional Iranian dish.
Unlike many other Iranian stews, Khoresh mast is a traditional Iranian dish with a sweet taste. This traditional food is originally made in Isfahan. Yogurt stew can be used as a complete meal due its high amount of nutrients. It is interesting to note that this original Iranian stew is the only one that is also served as a dessert. This stew is primarily cooked with boneless mutton, but it can also be prepared with chicken and turkey.
“Khoresh Bamieh” is one of the delicious and famous Iranian stews. The originality of this stew belongs to the south, but because of its wonderful taste, it is ubiquitously cooked all over Iran. This stew consists of meat (usually lamb) stewed with tomato, spices and okra.
Zucchini stew or Khoresh Kado is among those Iranian stews that has its own special fans. The most important advantages of Zucchini are: good for heart, lowering cholesterol, preventing some cancers, controlling blood pressure and gastrointestinal health. Zucchini stew includes mutton and beef, but can also be prepared with chicken and turkey. In addition, you can also order it in a meatless and vegetarian-friendly form.
Mostly prepared for gatherings, also esfenaj is a good choice for both vegans and non-vegans. Due to the spinach in it, this stew is very helpful for skin and hair health and bone strength. The most common type of meat used in cooking this stew is beef or mutton and in some cases turkey. If you are on a vegetarian diet, you can also order the meatless form to be served.
As an Asian country, rice is so widespreadly used in Iranian dishes that it can be considered as an ever-present part. There are several types of Iranian Polo some of which we are going to introduce in the following:
Gheyme Nesar is an Iranian dish which was originally made in Qazvin province of Iran. It consists of rice, meat, tomato paste, onions, cardamom, turmeric, cinnamon, saffron, orange peel, almond, pistachio and rosewater. Traditionally, this food was a ceremonial dish and was served in wedding ceremonies alongside vegetables.
Reshteh Polo was traditionally believed to be a symbol of life and to bring success in work and life. This dish is among the foods that Iranians serve on the night of Nowruz. Reshteh Polo is made from a combination of rice and noodles. Usually, Iranians make noodles on Charshanbe soori (last Wednesday of the year) and during Nowruz. The meatless type of Reshteh Polo is a good choice for those who are on a vegetarian diet.
Tahchin is an original Iranian dish that is typically made either with chicken or meat types. Eggplant, mushrooms, minced meat, potatoes are some of the common options that can be used to make various types of Tahchin. Each type of Tahchin has its different ingredients but they all are somehow common in the recipe. Tahchin Soltani, Thachin Gheimeh and Tahchin with chicken are some of the most popular types of this dish. As Tahchin has a very diverse range of types, anyone can enjoy the delicious flavor of their own type.
It’s not obvious as to whether this food is originally for Iran or is a Turkish food as its name indicates, but it is widely found in Iran. This dish is made as a combination of meat, rice, potatoes, onions, and tomatoes.
Baghali Polo is a traditional and old Iranian dish that is so popular. Same as dishes such as kebab, this delicious dish is a ceremonial dish that is used for special settings. Meat and onion are the main ingredients of this dish. Saffron, cinnamon, salt and black pepper, turmeric are the spices that Iranians add to this dish. The dish has a delicious taste, and amazing look and scent.
Morasa Polo is a formal Iranian food which has both a colorful appearance as well as a delicious taste. Iranians make it of rice, chicken, sliced orange peel, sliced almonds and pistachios, carrots, raisins, barberry and saffron. This dish has a very colorful and beautiful look. This stunning look caused the dish to be named Javaher polo (literally meaning Jewelry rice).
(Persian turmeric rice): Dampokhtak is one of the most traditional Iranian dishes that is made with different ingredients in various forms. The different forms are Dampokhtak with potato, fried egg, beans, dill, chicken or meat. Bushehri Dampokhtak (Lakh Laakh), consists of kidney beans, rice, coriander, fenugreek, onion, garlic, tamarind and fish. Shirazi Dampokhtak consists of rice, kale, lentils, carrots, aromatic herbs. This dish is mainly cooked in the form of (boiled rice) and thus it reserves much of its nutrients.
Being comparably simple and common, Havij polo is also a very eye-catching and popular dish in Iran. This colorful dish can be used to add to the decoration of tables for ceremonies and gatherings. As known from its name, the main ingredients are carrots and rice alongside some aromatics such as cinnamon, rose petals or rose water.
Though it’s made of very simple ingredients, Dami Goje has an incredible taste and is therefore a favorite food of many Iranians. The main cooking items are tomato (Goje) and rice and the taste and aroma can be improved by adding spices.
Albaloo Polo is a delicious food which originally belongs to Shiraz, but today it has found its way to the tables all over the country. This dish is among the most eye-catching dishes as sour cherry and saffron bring a very colorful look to it.
Being made mainly of Chicken and rice, Chelo Morgh is a very favorable dish which is served in many formal settings and family get-togethers.
Shirin polo Persian wedding rice, is a very tasty traditional Persian dish which is mainly served in wedding ceremonies. Candied citrus zest, sweet carrots, almonds, pistachios, and raisins are the main ingredients.
Adas polo is a popular Iranian dish that is cooked in two forms, simple and formal. Same as dishes like Gheimeh stew, this delicious food is also served in religious ceremonies. It mostly consists of rice, lentil and minced meat. Iranians serve it with fried onion, carrots and raisin.
Lobia (Bean) Polo is among those traditional foods that are served alongside Shirazi salad and yogurt. This dish which is primarily made of rice, bean, minced meat and tomato paste has been popular among Iranians for a long time.
Shrimp is an important type of seafood that is consumed worldwide. In addition to being a popular food among Iranians, this delicious seafood is also very useful for physical health. Shrimp is fried alongside onion, garlic, red pepper and salt to get a crisp form beside an amazing taste.
Iran is connected to the Capsian sea from north and Oman sea and Persian Gulf in the south. Therefore, Iran is famous for its fish-made dishes. Sabzi Polo with Caspian white fish, Kafal, and carp fish are among those mostly popular dishes in the north. Narrow-barred Spanish mackerel, John’s snapper (Sorkho), Jewfish, Croaker, Mahi kebab, and Shekam por (Fish with its stomach stuffed with a mixture of vegetables and spices) are mostly indigenous to southern parts. Flora can prepare all these meals for you as you wish.
Ash and Halim are soup-like dishes which contain so many types of beans and vegetables. These dishes are so various that it can be compared to different Japanese soups. In the following you can get to know some of the most well-known types of Ash and Halim in Iran.
With noodle and curd as its featuring components, Ash reshteh is one of the most popular dishes in Iran. This thick soup is served in many settings and due to containing various types of beans and vegetables, it’s such a beneficial food for heath.
Originally from the city of Ardabil in western north of Iran, Ash doogh is a traditional food. It is mainly made of Doogh and beans and vegetables. Ash doogh is low in calories and fat and has a sour taste.
With meat and beans as its main ingredients, Shole ghalam kar Ash is a well-nourished and complete meal. In cooking Qalamkar Ash, fragrant vegetables such as leeks, parsley, coriander, spinach and legumes such as peas, beans, lentils, rice, onions, as well as head meat or boneless neck are used. This Ash is finally decorated and served with hot mint, garlic and onion.
Jo Ash is one of the most nutritious, delicious, and traditional Iranian dishes that is cooked by a variety of methods and ingredients in different regions of the country. This delicious Ash is very similar in appearance to Ash Kashk, only slightly different in ingredients. In this type of Ash barley is used instead of curd.
Being similar to Ghalam kar in consisting of meat, Halim booghalamoon is another nutritious type of Ash which is mainly made of pureed turkey and wheat. lentils, cinnamon, black cardamom, ginger, garlic paste, and onion are the other ingredients of this super nutritious food.
Adasi is a Persian soup which is mainly made with lentils and onions and cooked in simple water. Iranians use Adasi for any meal of the day including breakfast and snacks. While containing lentils as the main ingredients, Adasi is a very useful as well as an appetizing dish.
Baked beans is a traditional and popular dish in Iran which is mostly served as a breakfast. This dish is prepared by baking white beans at a low temperature for a quite long time. Similar to Adasi and Hamil, Baked beans is considered a light meal while containing much energy.
There are certain foods that are not complete to be used as a dish by their own, but they can accompany your main dish to add to the benefits and give you more range of options.
Koko consists mainly of smooth porridge of potato, egg and oil. Koko sabzi, literally translated as vegetable kookoo, is a type of Kookoo which is one of the most decorative dishes of Iranian cuisine.
Kotlet is a thin slice of meat, which is made in a similar way to Koko. Containing ingredients such as potato, egg and meat, Kotlet can be seen as a really nutritious and tasty side dish.
This is another common type of Koko which is mainly made of fried potato porridge mostly in the form of round or oval shape.
As a type of kookoo, Kado kookoo is even delicious while eaten cold. With zucchini, eggs and a combination of vegetables, onions, mushrooms, potatoes as the main ingredients, Kado Kookoo is such a flavorful side dish. Adding spices, garlic, bell peppers can improve the taste and make it more pleasant for people with different food preferences.
An Omelette or Omelet is a dish made from beaten eggs, fried with butter or oil in a frying pan. There are various types of omelet in Iran with different ingredients. Omelets are made of tomato, cheese, vegetables and mushrooms.
Being a vegan and healthy food, Nargesi is rich in vitamins due to being made of spinach and eggs. The food is native to Northern Iran. Its name means Narcissus flower because it takes the shape of this flower after being cooked.
Ab Doogh khiar is among the dishes whose preparation depends largely on the season and climate. Due to its cold nature, non-Iranians call it Cold Cucumber Yogurt Soup which is eaten with fragrant vegetables. Ab Doogh Khiar, a popular food in the summer, is one of the healthiest foods that can provide the fiber, vitamins and minerals you need. Tarragon is fragrant and appetizing, cucumber contains vitamin C and can provide the body with additional water. As a main ingredient, yogurt contains calcium and protein and is also very useful for those who have hypertension.
Eshkeneh is a traditional, old Iranian food that has a very long history and the origin of this food is attributed to Khorasan. This food is prepared in a soup-like state and is eaten with bread. Eshkeneh can also be used as a fast food for lunch, snack and dinner. Ingredients: onion (chopped), potato (diced), egg, turmeric, flour, fenugreek leaf and butter.
Halim Badamjan is one of the original and traditional Iranian dishes that is used in most parts of the country, especially in Isfahan and Kashan. Halim Bademjan is a complete and very nutritious food. It can be served as dinner or lunch, but many people also use it as a snack or side dish. Ingredients include eggplant, garlic, rice or wheat semolina, lentils or white beans, onions, curd, lamb chops, dried mint, salt, black pepper, steamed saffron and turmeric. Some people prefer their dish with coconut and rice, while others like the taste with lentils.
With its origin going back to Isfahan, Kaleh Joosh is one of the traditional and original Iranian dishes. Though the main ingredients are curd, walnuts and mint, curd is used instead of yogurt in some areas. Kaleh Joosh is a rich and complete source of calcium due to using curd as a main part.
There are certain types of local dishes which only belong to some specific regions of Iran. Let us begin our journey from north of Iran to the southern areas and explore their local famous dishes.
Mainly made with fava beans, dill, and eggs, Baghali ghatogh is a northern Iranian dish which is usually served with kateh (rice) and can be considered as a type of Khoresh. People commonly add turmeric, salt, garlic, and sometimes pepper to make it even more tasteful and pleasant for themselves.
Based on tandoori or grilled eggplant as the main ingredients, Mirza Ghasemi is another appetizer dish. It belongs to the Northern Iran and Caspian Sea region. It is interesting to note that this dish has been invented during the Naser al-Din Shah Qajar reign (1848 –1896).
Boz Ghormeh has not yet made its way to the table of many Iranians. This dish can be considered as a complete food which is prepared using a combination of meat, peas and curd.
Torsh Tareh is one of the local stews in the Northern Province of Gilan. This stew is one of the most famous types of local food in Gilan province. It is a mixture of vegetables (dill, coriander, mint, parsley, spinach, and northern local vegetables), semi-cooked rice, garlic, orange juice, eggs. Black pepper and salt are also used as spices in the preparation process.
“Ghalieh Mahi” is a spicy dish belonging to the south of the country. Ingredients include fish (tilapia cod or halibut, or other white fleshed fish), tamarind, aromatic vegetables, fenugreek, red pepper, etc. which is served in both formal and informal settings.
Beryooni is among the most famous tooth-some dishes that belong to the province of Isfahan. This local dish is made from mutton that is boiled and then minced. The meat is then cooked on fire with cinnamon and mint. Being famous as a fatty food, Beryuooni is usually served with minced white liver on Sangak bread.
Stuffed chicken is one of the most delicious dishes and a good option for parties and gatherings. Stuffed chicken, as its name suggests, is made from chicken, which is stuffed with different fragrant vegetables and fruits. The materials used in stuffing the chicken will have a great role in the final taste of the dish.
Stuffed duck or sea bird is among the local foods of Northern Iran The method of cooking stuffed duck or sea bird is similar to stuffed chicken. They fill duck’s stomach with various aromatic veggies and other vegetables and spices.
Khagineh literally means a food that is made by mixing egg yolks and whites and frying it in oil. Khagineh is one of the oldest traditional desserts that still has the first word on Iranian tables. Khagineh is a dish local to the regions of Azerbaijan and is of various types among which Tabrizi Khagineh is the most famous.
“Torshi” is a pickled vegetable dish sometimes prepared with vinegar and salt and consumed as a side dish.
Naz Khatoon is a tasty condiment that is made from grilled eggplant, garlic, basil and grape juice. It is popular in the provinces of Mazandaran and Gilan. Another type is made in Mazandaran with zucchini, garlic, green tomatoes, basil and angelica.
Lita is one of the traditional and very popular Iranian pickles, which is prepared in autumn or winter. Its ingredients are garlic, carrots, vinegar, eggplant, pickles, peppers, white cabbage, salt and turmeric.
Zeytoon Parvardeh is one of the most important and widely used condiments of the northerner’s tables. In order to prepare the condiment, olives, lentils and walnuts are combined with each other in a certain proportion. This type of condiment is very popular among all Iranians.
Garlic condiment is one of the most popular types which is very tasty and delicious when used along with food. Being made of garlic as its main component, this condiment has a high therapeutic value and contains so many antioxidants. Garlic pickle makes a flavorsome mixture with most of Iranian traditional dishes, but the combinations of this condiment with some dishes such as bean pilaf, Dampokhtak, fish and Mirza Ghasemi are more pleasant.
“Torshi bandari” is one of the spicy and delicious condiments in which many Indian stamps and peppers are used. You can use a high or low pepper type in Torshi bandari depending on your taste.
Having a very good taste and color, Torshi Anar is among a pomegranate-based condiment that is such a suitable choice for decorating food tables. The main ingredient of this condiment is pomegranate, which not only adds to its pleasant taste, but also gives it a beautiful color.
Among all Iranian condiments, Shor is considered to be one of a kind. The crispiness of cabbage, carrots and celery give a very pleasant feeling under the teeth. and the Taste of food becomes many times more toothsome when combined with this salty side dish. Since autumn is the season of growing cabbage and carrot this type of condiment is made in various regions of Iran in this season.
Being made with yogurt, spinach and other ingredients, Borani is an Iranian appetizer which is served alongside different dishes. While the main ingredients are the same in different types of Borani, some additional items are responsible for the difference among these types. Some of the most popular types of Borani are Spinach, Eggplant, and walnut Borani.
As obvious from its name; Yogurt, Nana and Cucumber and Nana mainly consist of the items with the same names. In this type of Condiment, cucumber is chopped and mixed with yogurt. Onion, chopped garlic and lettuce may be added to give it a better taste. Salt, pepper, dried mint, thyme and rosemary are also used to flavor yogurt and cucumber and give it a pleasant aroma.
Iranian do care about salads and desserts as they are inseparable parts of their tables. In the following, some of the most popular types of salads and desserts are introduced.
Consisting of fresh herbs and raw vegetables, Sabzi Khordan is a very common side dish. Basil, garden cress, radish, parsley, onion, and chives are used in the mixture of Sabzi Khordan.
Salad-e Fasl is one of the most popular types of Iranian salads. Different ingredients were used to prepare this salad for each season. Nowadays, this salad is constantly prepared in all seasons because lettuce, cucumber, tomato, carrot and cabbage are available in four seasons.
Originally from the city of Shiraz, Shirazi salad is among the most delicious types of Salad which is mainly prepared out of tomatoes, cucumbers and onions chopped into very fine and small cubes. Iranians also use sour grape extract or orange juice in this salad to make it sour and more tasty.
Shole Zard is a delicious dessert that is mostly served in religious ceremonies. Consisting of rice, sugar, rose, butter or oil as main ingredients, this type of dessert is a sweet appetizing one. It can also be garnished by adding sliced almonds, saffron, cardamom, and cinnamon.
Halva is a broad term for many sweet desserts which are mainly made of sugar and floor. The sugar and floor are cooked into the shape of dense, sweet confections. Adding rose, cardamom powder gives it a very pleasant scent. Chocolate and almond Halva, Brauni Halva, Zanjebili Halva, and slice Halva are some of the popular types of Halva in Iran.
If you are a fan of sweet desserts, Ranginak is a good choice for you. This sweet dessert is typically made of dates, flour and sugar. Since the sweet taste comes mostly from the fructose of dates, this dessert can be considered as one of the healthiest Iranian ones.
Iran is also a good choice for those who have such a sweet-tooth. There are different types of sweets that are local to the country some of which are Baghlava, Ghotab, Samanoo, Shir Berenj and etc
Iranian has also been very creative in the case of sweets. Baghlava (made of layers of filo stuffed with chopped nuts and sweetened with sweet syrup or honey and held together by frosting), Ghotab, Bamieh and Bereshtok are some of the popular Iranian sweets which you can find in many regions. Sohan is also a traditional Persian saffron brittle candy usually made in Qom, while Isfahan is famous for its cubic sweets called Gaz.
Being mainly cooked of wheat germ and flour, Samanoo or Semno is a sticky and sweet dessert. It is used in Nowroz, where it’s a main component of the Haftsin (7 items beginning with letter “s”) tablecloth.
As a traditional Iranian dish, Shir berenj is a rice pudding that is simply cooked with milk and rice. By cinnamon or cardamom the pudding can be garnished and it is mostly used by adding sugar or syrup to give it a sweet taste.
In Iran, people use some cold drinks both during and after their meals. In the following, you will get to know the most famous types of cold drinks in Iran.
Dough is a cold drink which is made by mixing water and yogurt. In Iran, people usually drink it after eating their food, same as soda. Since Doogh is made out of yogurt, it has many benefits for health due to being rich in calcium and the fact that it does not have the side effects of soda.
Being obtained by steam distillation or hydrodistillation from plant parts/herbs, herbal drinks are rich in many vitamins. Their drinks are also very helpful for digesting food and promoting your health. Casni, Shahtare and Avishan are a few examples of the most commonly used herbal drinks in Iran.
Mojito is a drink made by mixing soda water, mint leaves, sugar, white rum and lemon juice. Mojito was originally made in Cuba as a summer drink but you can also easily find it all over Iran.
Grapes syrup is a thick and sweet drink made with concentrated grape juice. Grape syrup, or Dooshab is made by boiling grapes and squeezing them to extract the juicy part. It takes the sweet taste by adding sugar. While being high in energy, this drink can be much useful in helping people regain their strength.
Unlike the people from a European culture, Iranians mostly use tea or herbal tea instead of coffee. Consuming tea is so an essential part of Iranian life that some people cannot simply do without it. Tea, herbal tea and Gol gavzaban tea are some of very common types of tea which also have health benefits; Gol Gavzaban is useful in nerve pain or to reduce anxiety. You can order Coffee, Cappuccino, etc. as you wish, since they are easily found in all parts of Iran.
Other than Iranian local and traditional dishes we can prepare all commonly consumed foreign types of dishes in Iran. Pasta, Pizza, Lasagna, Stake, Sandwich, and etc. are some of the foreign foods that can be easily found all over the country. Needless to say that Iran is among the cheapest countries in the world; you can find some giant fast-food dishes for only 2 dollars here which are of comparable quality. If you want to enjoy travelling in Iran and taste some flavorsome Iranian dishes, just contact Flora and we will ensure you a good experience at a considerably low cost.
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