Culture & context
Iranian Cuisine
Last verified: 2026-06-29
An overview of Persian food: kababs, herb-and-fruit stews (ghormeh sabzi, fesenjan), saffron rice with tahdig, tahchin, dizi/abgoosht, fresh breads, tea and doogh, plus sweets (gaz, sohan, faloodeh, saffron bastani) and regional styles (Gilani north, Bandari south). Very vegetarian-friendly; halal, no pork, no alcohol.
Key things to know
- Kababs + khoresht stews + tahdig rice
- Regional: Gilani (north), Bandari (south)
- Sweets: gaz, sohan, faloodeh, bastani
- Vegetarian-friendly; pairs with our Food & Bazaar experiences
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