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Zereshk Polo With Chicken

Zereshk Polo With Chicken

Zereshk Polo ( Berbarry with rice ) with chicken is one of the types of Iranian pilaf dishes that is very popular among Iranians.

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Tah Chin

Tah Chin

Tehchin is an Iranian dish made from a mixture of rice, meat (chicken is more common), yogurt, eggs and saffron.

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Salad Shirazi

Salad Shirazi

Shirazi salad is a simple and easy salad, which is a good alternative to appetizers.Which is a traditional Salad from Shiraz city

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Sabzi Polo With Fish

Sabzi Polo With Fish

Sabzi Polo is a herb rice wich is a traditional food for nowruz ceremoney and usually serves with fish .

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Persian Macaroni with Potatoes Tah-Dig

Persian Macaroni with Potatoes Tah-Dig

Persian Macaroni is the same as the famouse macaroni with a little difference in Cooking method and ofcourse with potatoes Tah-Dig

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Mirza-Ghasemi

Mirza-Ghasemi

Mirza Ghasemi is a traditional iranian dish from north of iran . it has eggplant and garlic

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KuKu-Sabzi

KuKu-Sabzi

KuKu is the name of traditional persian food made with vegetables . kuku sabzi is just vegetables and it's one of the most popular kukus in iran .

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Cutlet

Cutlet

Cutlet is a traditional dish made with meat and potatoes which is very popular and usually serves for dinner .

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Khoresht-e Gheymeh

Khoresht-e Gheymeh

It's a traditional iranian dish made with beef and split pea stew and saffron potatoes .

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Khoresht-e Fesenjan

Khoresht-e Fesenjan

Khoresht-e Fesenjan is a traditional persian dish usually made in north of iran and the main ingredeints for making it is pomegranate sauce and walnut .

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Khoresht-e Bademjan

Khoresht-e Bademjan

Khoresht-e Bademjan is a traditional persian dish made with tomatos and eggplants.

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Koobideh Kebab

Koobideh Kebab

Kabab Koobideh is a traditional iranian dish made with ground lamb or beef or combination of both .

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Kateh Goje( Tomato & Rice )

Kateh Goje( Tomato & Rice )

Kateh Gojeh(Tomato Rice) is a type of quick-cooked Persian dish.

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Kalam Polo (Cabage Rice)

Kalam Polo (Cabage Rice)

Kalam polo is a type of delicious mixed Persian rice. Kalam means cabbage and polo is rice in Farsi. Like most recipes this one also has many different versions and all are delicious. Different techniques are used in preparing this rice but the basic ingredients, cabbage, meat, and rice are used in all versions, except for the vegetarian version

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Ghormeh Sabzi

Ghormeh Sabzi

Ghormeh Sabzi (Persian: قورمه‌ سبزی‎) (also spelled as Qormeh Sabzi) is an Iranian herb stew. It is a very popular dish in Iran.

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Torsh kebab

Torsh kebab

The rich marinade is made with ground walnuts and pomegranate molasses rob-e anar, dibs rumman

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Shashlik kebab

Shashlik kebab

Shishlik is a kind of barbecue made from six pieces of meat, made from sheep's lamb, which has a special baking method and has a very delicious flavor.

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Kashke Bademjan

Kashke Bademjan

Kashke Bademjan is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt

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Kalleh Pacheh

Kalleh Pacheh

In a large pot, soak head and hooves in cold water over night. Drain from the soaking water and cover in clean water. Bring to the boil and then change the water. In the fresh water add all ingredients with head and hooves, and bring to boil. Simmer for 8 hours to become tender, and then serve with fresh bread and lime juice.

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Jujeh Kebab

Jujeh Kebab

Trim all the fat from chicken breasts and cut them into equal pieces (1 ½ - 2 inches) and place them in a medium glass container.

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Chenjeh Kebab

Chenjeh Kebab

Pound the lamb pieces lightly with a heavy-bladed knife to tenderize, and make shallow incisions in them. Place the lamb in a large glass or Pyrex bowl.

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Barg Kebab

Barg Kebab

Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. Container should be covered.

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Ash Sabzi

Ash Sabzi

This is a favorite Aash in Shiraz…and even though it is called Aash e Sabzi it actually has only two types of greens in it with a bunch of other things! The name Aash-e Sabzi refers to a soup of greens, but like I said it only has two things that are considered green vegetables in it. The amount of Ash-e Sabzi based on the ingredients below is for a large pot, which can serve and fill up at least 10 people.

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Ash Reshteh

Ash Reshteh

Place the chickpeas, beans and lentils in a large pot, add 8 cups of water, bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for an hour and a half or until beans are tender.

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Abgoosht ( Dizi )

Abgoosht ( Dizi )

Abgoosht or Abgusht is a one-pot comfort food that is a rustic dish with wholesome ingredients. It has been enjoyed by our Persian ancestors over the centuries and still remains as one of the most popular meals in Persian culture. Abgoosht means “meat broth” word by word, but it is so much more! It is a delightful combination of the most tender meat and potatoes plus, vegetables, spices, legumes and then there is the broth that is the best part of the “meat broth” called, Tileet.

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