Isfahan Food

Written by Super User. Posted in Isfahan All about Isfahan

Isfahan cuisine
Esfahan in Central Iran is home to dishes and delicacies such as:


A casserole with a thickly tart sauce containing the two base ingredients: pomegranate purée and ground walnut. It cooked with either chicken, duck, lamb or beef and served with rice.



 The name given to Persian nougat using the sap collected from angebin, a plant from the Tamarisk family found only on the outskirts of Esfahan. It is mixed with various ingredients including rose water, pistachio and almond kernels and saffron.



Honey Toffee

 A brittle toffee made from honey and butter, flavoured with cardamom and saffron, and coated with slivered almond and pistachio kernels.



Yogurt Stew

 Unlike other stews it is not served as a main dish and with rice; since it is more of a sweet pudding it is usually served as a side dish or dessert. The dish is made with yogurt, lamb/mutton or chicken, saffron, sugar and orange peels. Iranians either soak the orange peels in water for one week or longer or boil them for few minutes so the orange peels become sweet and ready for use. This dish often accompanies celebrations and weddings. This dish differs from the Shirazi dish with the same name.



This dish is made of mutton or lamb which is ground/minced and then cooked on one side in a special small pan over open fire. Berian is generally eaten with a certain type of bread, known as "nān-e-taftun".

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