Which one is delicious Ghormeh sabzi, Fesenjan, Kookoo sabzi or Kashke bademjan?

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Every country’s food is a new experience. Iranian and non-Iranian dishes are no different in popularity. It’s a principle that food everywhere, at least if it’s not delicious for us, is appealing to the people of that area. We always make changes to some foods that are not recorded in any cookbooks. Aside from these descriptions, most of our favorite foods have changed over the years. Whatever the changes in Iranian food, its results are very pleasant today. If you’re a newcomer to Persian food, get started with these traditional dishes.


What is traditional Persian food?

If you ask foreign tourists about the characteristics of Iran, most of them are very satisfied with Iranian food and describe the taste of all kinds of Iranian kebabs, pilafs, soups, and Halvas. Basically, Iranians eat well and each of the cities in our country has its own delicious food.

Is Persian food the same as Mediterranean food?

If we want to answer this question accurately, we must say that Mediterranean and Iranian cuisines are not the same and are very different from each other.

Is Persian food spicy?

No, not all Iranian dishes have a spicy taste, but the use of aromatic spices has always been important in Iranian cuisine. The most important spices used in cooking Persian food are saffron, black pepper, turmeric, ginger, cumin, cardamom, and cinnamon.

Ghormeh sabzi

Ghormeh sabzi is one of the most popular Persian food which no one can be found who do not like it. In preparing Ghormeh sabzi ingredients such as lamb or veal, Coriander, Parsley, Fenugreek, Spinach, black-eyed peas, or Red Beans, Olive oil, dried lime, Onion, Pepper, Turmeric and Saffron are utilized of which each of them has its own beneficial characteristics.


Fesenjan or Fesenjoon is a famous and classic Persian food. It is traditionally made with chicken. Fesenjan stew with chicken (sometimes tiny meatballs) is cooked with walnut and pomegranate paste and has a great taste. you can change this stew flavor with your taste by adding some sugar. Also, you can use one or two glasses of fresh pomegranate juice. This ensures that you have the best and most delicious Fesenjoon stew

Kashke Bademjan

Fried or grilled eggplants are used in a variety of foods. Fried eggplant is also excellent for cooking Khoresht gheimeh but it can also be used to make Kashke Bademjan. Of course, the traditional method of making Kashk e Bademjan is to grill eggplants, but fried eggplants are best suited for Kashke Bademjan recipe. Kashk o Bademjan is one of the easiest traditional Iranian cuisines, which is nowadays cooked with various recipes and even is a staple of Persian parties dinner table.

Kookoo Sabzi

If we have chopped and fresh vegetables, cooking Kookoo Sabzi is one of the easiest recipes for Persian food. For adding flavor to this meal, barberry and walnut are being usually used. Kookoo Sabzi is also suitable for travel and school recess times.The ingredients of Kuku sabzi are very simple and accessible, but the amount of use is very important and determines the flavor and smell of the food. The type and amount of used vegetables can be very different in different recipes and indeed it depends on your taste. In this article, you will read the preparation recipe of Kookoo Sabzi. 

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