Tehran’s Food
Tehran is the capital and the most populous city of Iran and its history dates back to the Neolithic era. This old city has been the political and economic capital of the country since the Qajar rule until today. For this reason, many people with different cultures and traditions have migrated to it over the years. Maybe for this reason, Tehran’s local dishes cannot be named separately like in other provinces.
The dishes of Tehran, including Dempakhtak, Sarganjeshki, Ashkaneh and some stews. These foods invite you to travel back in time with their delicious taste. So, on your trip to Tehran, be sure to try these simple and delicious dishes. Some of these foods are not known; while some others are still cooked in the homes of Tehrani people.
Undoubtedly, Tehran, has a lot of famous and special sights. In addition to that Tehran also has unique variety of traditional and local foods, some of which are familiar to all of us. Food can be one of the best options for an all-round trip. If you are also a fan of traveling and you like to try the delicious food of each city during your trip to Tehran, read the rest of this article to the end.
Khoreshte Gheimeh
One of the most original Iranian dishes is Gheimeh stew. There is no doubt every Iranian has eaten or cooked this dish several times. By examining the history of gheimeh stew and some information and knowledge about this delicious and traditional Iranian food, we can find out that this food is cooked in different ways in different regions of Iran. In other words, it has become a kind of local and prominent food in different regions of Iran.
Since the taste of gheimeh stew is suitable for most people’s taste and it has a simpler recipe than many other formal dishes. Since the distant past this stew has become one of the special dishes in Iran and even other countries.
Khoreshte Gheimeh or Gheimeh Stew is a split pea stew. The ingredients are raw split pea, chopped onion, mutton or veal, tomato paste, Omani lemon, brewed saffron, sliced potatoes, salt, pepper and turmeric.
Khoreshte Ghormeh Sabzi
Khorshte Qormeh Sabzi, is a national dish of Iran and has world fame. It is popular among all the people of this land and is a dish that has a place on all Iranian tables. It is cooked in every city and country. It seems that the popular vegetable Ghormeh Sabzi stew can be considered as a symbol of empathy and unity and national unity of Iran. It is a national dish which has always been on the tables of all of Iranians.
Ghormeh is cooked from fresh animal meat with animal fat and plenty of coarse salt. It is very fatty and energetic.
People living in different geographical areas use different combinations of vegetables to cook this stew. This selection of various vegetables has caused the Ghormeh Sabzi stew to have different tastes and flavors in different geographical areas.
It is a stew prepared with mixture of fried fresh herbs, beans, lamb or beef. What gives this stew such a unique taste is black lime or Persian lime. It is a must to eat this food when you travel to Tehran.
Lobia Polo
Lobia Polo is a famous and popular Iranian food that is prepared with green beans, rice, minced meat, spices and tomato paste. It is prepared with some saffron as well, which is a seasoning of Iranian foods.
Green beans belong to the group of vegetables and are important because of their high fiber. Green beans are among the vegetables that produce few calories in the body. When mixed with rice (provided that you use a little fat), it can be counted as a low-calorie food.
The ingredients of this food may be different in different region of Iran, but the presence of green beans is mandatory. Contrary to the idea that food is difficult to prepare, it is one of those simplest. It is useful for days when you don’t have enough time to make a dish for yourself.
Ashe Sholeghalam Kar
Ash or aush is a persian thick soup that is cooked with different ingredients. The recipes of ashes are vibrant and veggie heavy. They are the best choices for vegetarians as they are mostly made by vegetables and legumes.
Ashe Sholeghalam Kar is a savoring Persian ash. Most Iranian make in Ramadan (the most sacred month of the year in Islamic culture) when Muslim go fast.
Beans, peas, lentils, rice, onion, vegetables, aromatic herbs, garlic, kashk (drained sour yogurt) are the ingredients. Making this ash is so demanding and time-consuming, it takes at least two hours to get ready.
Ashe Reshteh
Another famous food of Tehran is Ashe Reshteh. Ashe Reshteh is a kind of Persian vegan noodle soup. This is one of the main dishes of nowrouz. Ash reshteh’s flavor is defined by two uniquely persian ingredients: reshteh(thin noodles) and kashk(a dairy product that made from cooked yogurt). Different herbs and some legumes such as chick peas, black eye beans are used as well. It is topped with fried onion, mixture of dried mint with oil and kashk.