What does Iranian food look like?
It looks like middle east food (Lebanese & Egyptian mainly) but with an iranian twist. And the iranian twist comes from a few things : The onions are usually fried with curcuma, dried lime powder is used as a sour touch, Kamel milk or curd are used in a few recipes as a softener and a sour touch also and the classical iranian spices mix is made with cumin, cinnamon, coriander seeds and dried basil.
And something you’d like to know before going to Iran, is that it’s hard to find real iranian food in the streets or in the restaurants (you’ll find more kebab style food – Barbecued meat on a skewer – but hardly proper family type of food). Don’t hesitate to go to the touristics areas though, ask people in the street, book a room in a guesthouse who serve diner or use couchsurfing and ask to cook with your host.
Bademjan – Eggplant paste with curd
Shevid chelov with Goosht loobia – slow cooked lamb in oil with beans.
Jegar – Liver kebab.
Kima – Mix of lamb and beef stew with tomato sauce.