Sofreh Irani

سفره ایرانی

&

Iranian Dining Table

میز غذای ایرانی

 

Almost all of the photos were taken by myself (Hanif).

By having a variety of different Kebabs, Stews (Khoresht), Polows and Pastries, Persian cuisine is one of the richest cuisines in the world that can satisfy almost any one taste. Iranians make Kebabs in a variety of different styles: from soft Kebabs, such as Koobideh (minced meat Kebab), to kind of pure meat kebabs, such as Chenjeh (Lamb Chop Kebab) can be found in colorful Persian cuisine.  These Kebabs as well as almost all stews are served with plain rice, however, Iranian have several different Polows, which are made by combining plain rice with different vegetables and spices.

 

 

To find the photos of each category refer to the category page.

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1. Kebabs  (کباب ها )

Chelo Kebab (Rice with Kabab) is the main Iranian meal that is served in Persian restaurants. Iranians make Kebabs in a variety of different styles and tastes, which can hardly be seen in any other cuisine. From soft Kebabs, such as Koobideh (minced meat Kebab), to kind of pure meat kebabs, such as Chenjeh (Lamb Chop Kebab) can be found in colorful Persian cuisine. 

Kebab Koobideh  (Minced meat Kebab) , Kebab e Barg (Filleet Kebab), Kebab Soltani, Joojeh Kebab (Chicken Kebab), Turkish Kebab or Shawarma, Kebab Bolghari, Chenjeh (Lamb Chop Kebab), Kebab Maahi (Fish Kebab), Kebab Torsh (Sour Kebab), Kebab Barreh (Lamb Kebab)

چلو کباب کوبیده ، چلو کباب برگ ، چلو کباب سلطانی، چلو جوجه ، جوجه کباب، کباب ترکی، کباب بلغاری ، کباب چنجه، کباب ماهی، کباب ترش، کباب بره


2. Khoreshts-Stews (خورشت ها)

Iranian cuisine is rich in having a variety of colorful and tasteful stews, which are typically served with plain rice. There are some similarities between Persian stews and Indian cuisine stews, however Iranians generally using less spices than Indians in their stews.

Gheymeh (or Split-pea Lamb Stew) Bademjan, Khoroshte Fesenjoon (or Pomegranate Stew), Khoroshte Ghorme Sabzi (Fresh Herb & Lamb Stew) Khoroshte Gooshte Morgh , Khorosht Karafs  (Celery Beef Stew), Khoresht Bamiyeh (Okra Tomato Stew)

خورشت قیمه ، خورشت قیمه بادمجان ، خورشت فسنجون، خورشت قرمه سبزی ، خورشت مرغ، خورشت کرفس، خورشت بامیه

 

27-Fesenjan.JPG


3. Polows (پلوها)

While a few decades before, bread (Naan) was the main ingredient of Iranian meals, currently the rice is the main one, which is cooked in many different styles, colors and methods. Similar to Indian cuisine, simple rice is cooked in two steps; first rice is semi-cooked in the boiling water and then the water is drained and the rice is steamed and is cooked by hot water vapor. But what makes Iranian Polows unique, is how the rice is being mixed with different vegetables and spices.

Loobia Polo or Polow  ( rice with green beans), Sabzi Polo ba Mahi (Fresh herb rice with fish) , Polo Zafarani  (rice with Safron), Adas Polo, Zereshk Polo (Barberry Rice), Morasah Polow, Tah Cheen (Saffron Yogurt Chicken), Baghali Polow ba Goosht (Meaty Lima Bean Dill Rice)

لوبیا پلو ، سبزی پلو با ماهی، پلو زعفرانی، عدس پلو،  زرشک پلو، مرصع پلو، ته چین و باقالی پلو

17-Baghali Polow Mahicheh.JPG

 


4. Side Dishes (غذاهای سبک و جانبی و غذاهای نانی)

Nowadays, Polow (rice) is an essential part of Iranians dinner parties and it is not common that the main meal of a party comes without rice. In this part, I gathered the meals that are typically considered as side dishes in ceremonies and they are served without rice and mostly with bread. However, some of these meals are considered main meals in every day life (not in ceremonies). 

Salad Shirazi, Ashe Reshteh or Aash Reshteh (Noodle beans),  Ash Doogh, Ashe Jo or Soupe Joe or Barely Soup, Tah Dig,  Sabzi-Torob-Piyaz , Ab goosht Dizi, Koofteh Nokhodchi (Chickpea lamb Dumplings), Dough, Kashke Baadenjan, Borani Esfanaj, Kotlet, Poureh Sibzamini(Mashed Potato)

سالاد شیرازی ، آش رشته، آش دوغ، سوپ جو ، ته دیگ، سبزی ترب پیاز، آب گوشت و دیزی، کوفته نخودچی، دوغ ، کشک بادمجان، برانی اسفناج، کتلت، کوکو سیب زمینی، پوره سیب زمینی

05-Borani.JPG

 


5. Iranian Desserts, Pastry and Breads (دسرها و شیرینی های ایرانی - نانهای ایرانی )

Persian cuisine is famous for having a variety of different breads (Naan s), pastries (Shirini) and desserts. In comparison with European culture breads, Persian breads are thinner and many of them are flat. Persian pastries are categorized in two main categories of Dry (without cream) and Wet (with cream) Pastries.  Beside the wet and dry pastries, there are several sweet desserts in Persian cuisine, such as Halva, Sohan, Gaz and Sholeh Zard.

Barbari or Babary, Mashhadi, Halva, Jelly, Shirini Khoshk (Dry Persian Pastry), Shirini Tar (Wet Persian Pastry), Zaban, Rolet, Keshmeshi, Aajil, Zeytoon parvardeh (Olive)

 بربری، حلوا، ژله، نان مشهدی، شیرینی خشک، شیرینی تر، شیرینی مربایی، شیرینی عسلی، شیرینی زبان، کشمشی، شیرینی تر، رولت، زیتون پرورده، گز، آجیل، باقلوا


6. Sofreh (سفره ها)

In this part, you can find photos taken from some of the most famous table settings of Persian culture. These settings (Sofreh) are typically used in special occasions such as Norouz (Nowruz), Yalda and Aghd,.

"Sofreh Haft Sin" or "Haft Seen Table", Small "Yalda night sofreh", "Sofreh Aghd", Sofre Khaneh Sonnati

سفره هفت سین نوروز، شب یلدا، سفره عقد، سفره خانه سنتی

01-HaftSeen.JPG13-Spring.JPG

 

 


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05/24/2014