Thyme Tea

Thyme, or as Persians call it “avishan”, is an herb with many culinary and medicinal uses. It’s leaves are used to season red meat, fish and even soups and salads. Thyme oil is used for massages and treating back problems such as backaches and spasms. Persians, on the other hand, use thyme tea as a […]

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Sholeh Beryane Zireh

Sholeh Beryane Zireh is a local Isfahani favorite. It is very similar to Halim in look, taste and texture. In order to cook this nutritious food, you should first braise lamb tenderloin with some onions and spices. In a separate pot, Persian broken rice is steamed to form a sticky base. The meat is chopped […]

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Lavender Tea

Lavender or as Persians call it “ustukhuddus” is a plant with multiple purposes. Lavender oil is a natural mosquito repellent. Its flowers yield nectar, from which bees make a high-quality monofloral honey. Lavender greens are used similar to rosemary to flavour meat and vegetables. Persians use dried English lavender buds to make a tasty tea. […]

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Gooshto Lubia

Gooshto Lubia (which translates to “meat and beans”) is a delicious and nutritious traditional food of Isfahan. This mouthwatering dish is very similar to Dizi but Gooshto Lubia is cooked with white beans and vegetables. In order to cook Gooshto Lubia, you should first season lamb’s meat and braise it with onions and turmeric for […]

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Kuku Ghandi

Kuku is a popular dish among Iranians. Every city has its own unique kuku with a different recipe and name but Kuku Ghandi of Isfahan and Kuku Shirin of Ghazvin are very similar. In order to cook Kuku Ghandi, you should first grate 750 gr cooked and skinned potatoes in a large bowl. Break 8-10 […]

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Masho Ghomri

Kohlrabi is a knobby purple or green vegetable with a taste and texture somewhere between cabbage and broccoli. With the help of some lemon juice and salt you could enjoy raw kohlrabi or it could be pureed into a soup but Masho Ghomri is probably the most delicious way. As every Persian Halim, you should […]

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Gheymeh Rizeh

Gheymeh Rizeh is one of the many traditional foods of Isfahan. Meatballs play a big part in Persian cuisine. Koofteh Tabrizi  is the most famous one and can be found in almost every restaurant in Iran. We are going to talk about Gheymeh Rizeh, which is more unidentified to be often found in warm Isfahani […]

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Beryan – A Taste From Isfahan

Beryan is the signature dish of Isfahan! It is famous worldwide on the account of its exotic taste and texture. It must be mentioned that Isfahan’s Beryan or as the locals call it “beryun” is very different than Indian biryani. As a matter of fact, it does not have any rice but rather is a […]

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Khoresht Mast

In Persian cuisine, the word “khoresht” mostly refers to thick, sour stews which are served as main meals alongside a some sort of rice dish. On the other hand, Khoresht Mast (literally meaning “yogurt stew”), despite having the name khoresht in the title, is a bright yellow, sweet dessert and mostly served as a side […]

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Poolaki

Poolaki is a type of candy made mainly in Isfahan, Iran. Its shape is in the form of a thin disc, pretty much like a very thin coin, which starts dissolving as it enters the mouth. It is made of sugar, water, white vinegar and some natural taste of saffron, dried lime or cocoa powder. […]

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Gaz

The sweet, milky sap found on the angebin plant is associated with manna, a food mentioned in the religious texts of the Abrahamic religions. Its ingredients including pistachio or almond kernels, rosewater and egg white. Depending on the ingredients mixed in, gaz can have a subtle rose flavor, a nutty taste, or a savory and […]

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Yakhme Torosh

Yakhme Torosh is an Isfahanian stew. Yahkme Torosh is usually made with lamb, quince, rice, split pea, sole, fruit roll-ups, onion and turmeric. The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed as Gusht Kubideh (literally “mashed meat”) and served with the broth, […]

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