66 Dishes

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Ajîl-e Moshkel-goshâ

Ajil-e moshkel-gosha (persian: آجیل مشکل‌گشا), literally problem-solving nuts, is a mix of diverse dried nuts and fruits that is served during yalda in iran. it is popularly believed that by making a wish and eating it, a problem will be resolved.

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Balâl

Grilled corn dipped in salty water for flavor

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Bolani

Bolani (dari: بولانی), also called periki (pashto: پارکی) is a stuffed flat-bread from afghanistan, fried with a filling. it has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also graced pumpkin, chives, red lentils or with minced meat. it can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.bolani is made for special occasions like birthday parties, engagement parties or holidays. it is widely sold on the streets in afghanistan, particularly in cities such as kabul, wardak and kandahar.

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Chelow

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Dates

Fruit from the date palm. a common snack, dessert.

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Dolmeh barg

Stuffed grape leaves, filled with a spiced rice and meat mixture

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Dolmeh kalam

Cabbage rolls

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Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Haft mewa

Seven fruits, a fruit and nut salad made by rehydrating dried fruits in rose water, common during mowruz celebrations

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Kashk

Kashk (persian: کشک kašk, kurdish: keşk), qurut (tuvan and kyrgyz: курут, kazakh: құрт, turkmen: gurt, uzbek: qurt, azerbaijani: qurut, pashto: قروت, armenian: չորթան-chortan, turkish: kurut) or aaruul and khuruud (mongolian: ааруул or хурууд) is a range of dairy products used in cuisines of iranian, afghan, pakistani, turkish, kurdish, mongolian, central asian, transcaucasian and the levantine people. kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. it can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. there are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

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Kateh

Kateh is an iranian rice dish from the caspian region, which, unlike polo/cholo, is sticky and does not have tahdig (the rice, bread or potato crust at the bottom, a traditional delicacy in iran), though it does form a crust on the bottom where the salt and oil collect. generally, kateh needs half the cooking time of polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process. kateh is considered generally the most simple iranian rice as the ease and speed of cooking makes it popular for casual dinners. it is also the traditional dish of gilan and mazandaran.

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Laboo

Boiled beets in syrup, a common street snack

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Mast-o-laboo

Beets in yogurt

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Moraba albaloo

Sour preserved cherries, cherry preserves

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Moraba ye seeb

Stewed apples

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Muraba

Jam, for example, apple, carrot, cherry, orange, plum, pumpkin, quince

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Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

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Olivier salad

Olivier salad (russian: салат оливье, tr. salat olivye) is a traditional salad dish in russian cuisine, which is also popular in other post-soviet countries and around the world. in different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. in many countries, the dish is commonly referred to as russian salad, in brazil it is called maionese, and in a few scandinavian countries (norway and denmark) it is called russisk salat (russian salad). in russia and other post-soviet states, as well as in russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during new year's eve ("novy god") celebrations.

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Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

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Sabzi khordan

An herb platter or assortment of fresh herbs and vegetables served as a side dish, e.g., basil, chives, cilantro, cress, dill, fennel, fenugreek, mint, parsley, peppermint, radish, savory, scallion, tarragon, welsh onion

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Salad kalam

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

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Shirazi salad

Shirazi salad (persian: سالاد شیرازی sālād shirāzi) is an iranian salad that originated from and is named after shiraz in southern iran. it is a relatively modern dish, dating to sometime after the introduction of the tomato to iran at the end of the nineteenth century in the qajar era. its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation. in iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as kebab and as a side dish before and after meals. shirazi salad is sometimes served as an accompaniment to rice such as loobia polo, an iranian rice dish made with green beans and tomatoes. cookbook author jila dana-haeri describes it as a refreshing dish during the summer.shirazi salad has been described as being akin to a national salad in iran, and it is a common meal accompaniment. it may also be used in a manner similar to that of a condiment, to reduce the spiciness of stews. it typically has a crisp and moist texture, and is somewhat similar to pico de gallo and israeli salad.

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Shour nakhod

Chickpeas and potatoes in a mint sauce

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Torshi

Torshi (persian: ترشی torshi, meaning "sourness") are the pickled vegetables of many middle eastern and balkan cuisines. torshi is common in arab, turkish, afghan, bosnian, armenian and iranian cuisine. iran has hundreds of types of torshi, according to regional customs and different events. in some families, no meal is considered complete without a bowl of torshi on the table. toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. in some regions, notably in turkey (turşu suyu) and bosnia (rasol), the pickle juice or torshi water is a popular beverage. in bulgarian cuisine, the most popular types are tsarska turshiya ("king's pickle") and selska turshiya ("country pickle"). torshi is often made in homes in the autumn, even in cities. it is also sold by specialists and in supermarkets, and is served in restaurants. in 2021, turkey's pickle exports reached the level of 300 million dollars.

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Yogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Barbari

Barbari bread (persian: نان بربری, romanized: nân-e barbari) is a type of yeast leavened iranian flatbread. it is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. a notable characteristic of the bread is its top skin that is similar to pretzels or lye roll's skin due to the maillard reaction that occurs during baking. before baking it is glazed with a mixture of baking soda, flour and water. it is widely known as persian flatbread in united states and canada.

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Khameer

Yeasted bread, serve with sweet or savory ingredients such as honey, cream cheese, date paste, date syrup, pumpkin purée, cheese, labneh

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Komaj

Date-filled rolls or buns with turmeric and cumin

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Lavash

Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of south caucasus, western asia, and the areas surrounding the caspian sea. lavash is one of the most widespread types of bread in armenia, azerbaijan, iran and turkey. the traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.in 2014, "lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in armenia" was inscribed in the unesco representative list of the intangible cultural heritage of humanity. in 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of azerbaijan, iran, kazakhstan, kyrgyzstan and turkey was inscribed on the list as well. lavash is similar to yufka, but in turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.

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Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

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Sangak

Sangak (persian: سنگک, azerbaijani: səngək, kurdish: sengek) or nân-e sangak (persian: نان سنگک) is a plain, rectangular, or triangular iranian whole wheat leavened flatbread.

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Taftan

Taftan (urdu: تافتان) or taftoon (persian: تافتون) is a leavened flour bread from iranian, indian and pakistani cuisines. it is made with milk, yoghurt, and eggs and baked in a clay oven. it is often flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.

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Tandoor

Tandoor bread refers to a bread baked in a clay oven called a tandoor.

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Lighvan panir

Lighvan (persian: لیقوان) is a sour, hole filled brined curd cheese traditionally made from sheep's milk in liqvan, a village in east azerbaijan, iran.

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Mahali

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Rigouta

The rigouta is a tunisian fresh soft cheese, produced mainly in the city of béja. the cheese is a close relative to the italian ricotta and is made with the whey of sicilo-sarda sheep.

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Talesh

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Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

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Pirashki

Pirozhki (russian: пирожки́, tr. pirožkí, ipa: [pʲɪrɐʂˈkʲi], plural form of pirozhok; ukrainian: пиріжки, pyrizhky) are russian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. pirozhki are a popular street food and comfort food in russia.

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Samosa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

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Fruit

Apricots, figs, dates, peaches