Exploring Iran’s hidden flavors beyond Chelow Kabab

Before exploring Tehran’s ancient beauty, I had two things on my list: tasting authentic Chelow Kabab in its homeland and uncovering the city’s hidden culinary gems. But I soon discovered that Iranian food has much more to offer than just its famed national dish. Here’s a glimpse of Iran’s must-try dishes that showcase its rich culinary heritage.

1. Abgoosht or Dizi

Abgoosht, called Dizi, is a traditional Persian stew of lamb, potatoes, beans, and legumes simmered in a rich tomato broth and seasoned with Iranian spices. I savored it without bread—its hearty flavors and perfectly balanced seasoning made it unforgettable.

Abgoosht or DiziNukta

2. Tachin

Tachin is a savory rice delicacy that resembles a cake or pastry. Layers of saffron-flavored rice are baked until golden, and meat or vegetables can be added for variety. Though I didn’t enjoy its strong saffron flavor, I could see why its golden crust and layered texture make it a beloved choice in Iranian cuisine.

Tachin - Irani DishNukta

3. Chelow (Chullu) Kabab

Iranian restaurants will likely offer Chelow Kebabs on every menu. Chelow means rice, and Kabab refers to grilled meat that can be minced or sliced. Traditionally, this dish came from the Caucasus and became a staple in Iran.

It pairs fragrant saffron basmati rice with grilled lamb, beef, or chicken, often accompanied by a grilled tomato, green herbs, and butter. Tasting it in Tehran, I found the flavors purer and more refined than any version I’ve had before.

Chelow Kabab KhoobidehNukta

4. Koobideh and Joojeh Kabab

Koobideh, made with minced lamb or beef mixed with onions, and Joojeh Kabab, featuring tender marinated chicken, are two kabab varieties that shine alongside fragrant saffron rice. A mixture of Joojeh (chicken) and Koobideh (ground beef or lamb) kababs is often referred to as Bakhtiyari Kabab.

Bakhtiyari kabab without riceNukta

5. Koofteh Tabrizi

Koofteh Tabrizi, a specialty from Tabriz, features tender meatballs stuffed with dried fruits, berries, nuts, and sometimes a boiled egg, creating a delightful blend of sweet and savory flavors.

Koofteh TarbiziNukta

6. Fesenjan and Ghormeh Sabzi

Fesenjan, a sweet-and-sour stew of chicken, pomegranate molasses, and walnuts, delivers a flavor profile unlike any other Persian dish. Ghormeh Sabzi, a herb-based stew with kidney beans and lamb, stands out for its vibrant, tangy taste and hearty texture.

Ghorme Sabzi and FesenjanNukta

Afghan Cuisine in Iran

Afghan cuisine, brought by immigrant communities, enriches Iran’s culinary diversity with dishes like Kabuli Pulao—fragrant rice topped with carrots, raisins, and meat—and Mamtu, delicate dumplings filled with spiced beef.

Famous Afghani dishes in IranNukta

Every dish in Iran tells a story—from the rustic warmth of Abgoosht to the delicate layers of Tachin. And when you think you’ve tasted the essence of Persia, Afghan influences like Kabuli Pulao remind you that Iran’s culinary heritage is constantly evolving. So, bring your appetite because, in Iran, every bite is a journey into history and flavor.