If you’re traveling to Iran, the food alone is worth the trip. Iranian cuisine is rich, flavorful, and full of history. Whether you’re eating in a local market, grabbing street food, or sitting down for a fine dining experience, you’ll find some of the tastiest food you’ve ever had.
Must-Try Dishes in Iran
Kebabs
Kebabs are a staple of Iranian cuisine. You’ll find different types across the country, but a few stand out. “Chelo Kebab” is Iran’s national dish: it’s usually a skewer of lamb or chicken served with rice and grilled tomatoes. “Kebab Koobideh” is another favorite and is made from minced lamb or beef mixed with onions and spices. You’ll see it everywhere, from street stalls to high-end restaurants.
Fesenjan
Fesenjan is a flavorful stew made with pomegranate molasses and ground walnuts. It’s usually cooked with duck or chicken and is a rich, tangy dish with a sweet edge. You’ll typically find it served at Iranian feasts or celebrations, but many restaurants offer it on their menu year-round.
Ghormeh Sabzi
This herb stew is one of Iran’s most beloved dishes. It’s made with a mix of herbs (parsley, fenugreek leaves, and coriander), dried limes, kidney beans, and either lamb or beef. The flavors are intense, with the citrusy taste of dried lime balancing the richness of the meat. Locals love it; you will too.
Abgoosht (Dizi)
Abgoosht, also known as Dizi, is a hearty, traditional stew primarily made with lamb, chickpeas, white beans, tomatoes, potatoes, and dried lime. The trick to eating Abgoosht is to mash the stew after cooking and then eat it with pieces of freshly baked flatbread. It’s comfort food at its finest.
Zereshk Polo
Zereshk Polo is a savory rice dish mixed with barberries, which add a tangy, slightly sour flavor. It’s usually served with saffron chicken. The mix of sweet-and-sour berries with fluffy, saffron-tinted rice is irresistible.
Tahdig
If you’ve never heard of Tahdig, you’re in for a treat. It’s the crunchy, golden layer of rice that forms at the bottom of the pot. You’ll find yourself hunting for the biggest pieces. Some versions are made with naan bread or potato slices baked in with the rice. Iranians would argue that no meal is complete without a crunchy bite of Tahdig.
Popular Street Foods in Iran
Jigar (Grilled Liver)
Grilled liver, or “Jigar,” is one of the most popular street foods you’ll find. Vendors skewer pieces of lamb liver, grill them up, and serve them with fresh herbs and bread. It’s simple but delicious if you’re a fan of liver. You’ll see stands all over the country, especially in big cities like Tehran and Isfahan.
Samosas
Western Iran, especially in areas close to Pakistan, is known for its version of the samosa. The dough is filled with spiced mashed potatoes or meat, then deep-fried. If you’re wandering through a bazaar, keep an eye out for samosa stalls for a cheap, easy handheld snack.
Kuku Sabzi
Kuku Sabzi is a Persian herb frittata often found in street stalls. Eggs get mixed with a variety of herbs (parsley, cilantro, dill, and others), sometimes with walnuts or barberries. It’s light yet packed with flavor.
Ash Reshteh
Ash Reshteh is a thick, hearty soup made with noodles, beans, lentils, spinach, and herbs. It’s most popular in winter and early spring, often served during Nowruz (the Persian New Year). Street vendors usually finish it off with a dollop of kashk, a fermented whey sauce that adds a creamy, tangy note.
Regional Specialties to Discover
Esfahan’s Beryani
If you visit Esfahan, don’t miss “Beryani.” Unlike Indian biryani, this dish is a mixture of lamb mince (usually with liver) cooked on flatbread and grilled over an open flame. It’s rich, filling, and a local favorite. You’ll find the best Beryani in Esfahan’s traditional restaurants and small eateries near the bazaar.
Shiraz’s Kalam Polo
In Shiraz, try “Kalam Polo.” This regional dish is a mix of rice with cabbage, herbs, and meatballs. It’s aromatic without being overpowering, with a blend of fragrant spices. The food in Shiraz often reflects the kindness of its people, and you’ll find Kalam Polo at almost every local house or eatery.
Tabriz’s Kufta
Tabriz, located in the northwest, is famous for its massive meatballs known as “Kufta.” They’re often made with minced lamb, rice, split peas, herbs, and spices. Each Kufta can be as big as a fist and even stuffed with surprises like boiled eggs or dried fruits. Tabriz is known for having a more rustic, hearty cuisine.
Gilan’s Mirza Ghasemi
If you visit the north near the Caspian Sea, you have to try Mirza Ghasemi. This smoky eggplant dip is mixed with tomatoes, garlic, and eggs. It’s usually eaten with fresh bread and is heavily influenced by the flavors of the region’s local produce. The north of Iran has a lot of fresh, healthy dishes.
Where to Eat in Iran
Local Markets
Iran’s bazaars are filled with food stalls serving fresh, home-cooked meals. Visit places like Tabriz Bazaar or Tehran’s Grand Bazaar to enjoy local dishes like Abgoosht or Kebabs for very reasonable prices. Plus, you’ll get to see where locals eat, which is always a good sign of quality.
Traditional Restaurants
Throughout Iran, you’ll find restaurants specializing in traditional dishes. Some of the best are found in older, historic buildings that transport you back in time. In Tehran, check out “Moslem Restaurant” for generous portions of Persian classics. In Esfahan, “Shahrzad” is a popular spot for authentic food with an atmospheric setting. Traditional dishes are as much about the experience as the flavors.
Fine Dining
Iran’s fine dining scene may not be as famous as other countries, but plenty of high-end restaurants focus on classic Persian dishes with a modern twist. In Tehran, try “Divan Restaurant” for a fancier take on traditional ingredients. The dishes are beautifully presented, with delicate saffron-infused rice and perfectly spiced lamb. For another high-end option, “Heeva Cafe and Restaurant” in Shiraz offers contemporary versions of local dishes, with beautiful rooftop views of the city.
Street Food Vendors
You can’t travel around Iran without sampling some street food. Wander through city streets or bazaars and you’ll find vendors selling kebabs, Ash Reshteh, and grilled corn on the cob. The street food is incredibly fresh, with vendors preparing everything on the spot. Whether you are grabbing a quick bite during sightseeing or exploring local neighborhoods, keep an eye out for popular stalls with long lines: they’re usually the best.
What to Drink in Iran
Doogh
Doogh is Iran’s classic yogurt drink often seasoned with mint and salt. It’s served cold and is a perfect way to quench your thirst after a spicy kebab or a rich stew. You’ll find it everywhere, from fine dining spots to street stalls.
Saffron Tea
Saffron tea is widely consumed in Iran. This fragrant, golden tea is both delicious and relaxing. Saffron is prized in the country, so you’ll see it in both savory dishes and in drinks. One cup of saffron tea is the perfect way to finish off a meal.
Sharbat
“Sharbat” is a refreshing, traditional Iranian drink made with water, sugar, and fruit or herbs. The most popular kinds are rosewater, mint, and saffron-based Sharbats. You’ll often find these served as an appetizer or during the hot summer months to cool down.
Insider Tips for Eating in Iran
Most restaurants offer big portions, so consider sharing plates if you’re not that hungry. Also, tipping is generally expected at sit-down restaurants, with a 10% tip being the norm. When visiting street vendors or small eateries, prices are fixed, and tipping is not expected as much.
Finally, don’t be shy about asking locals for recommendations. Iranians are known for their hospitality, and you may just get invited to someone’s home for a home-cooked meal. That’s where the best dishes are served, after all.
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