One of the famous skills of Iranians throughout history, as well as one of the tourist attractions of Iran, is the variety and pleasant taste of their food. In a general classification, Iranian foods are divided into two categories: table foods and table foods. The most popular dishes on the board include kebabs, which have many fans in the list of Iranian dishes. In the dining group, stewed dishes are among the popular and famous dishes, which often have a more complicated recipe and preparation. All kinds of Iranian stews are among the traditional dishes that have been regular guests on Iranian tables. Stews are attractive dishes and a combination of vegetables, legumes and meat, usually cooked in a juicy form.
In Iranian culture, stews are usually served with rice and sometimes with bread. We have already talked about the list of types of food for lunch and noni dishes; what we will discuss next is the introduction of the most famous Iranian stews as well as local Iranian stews, which, although We are all familiar with some of them, maybe we have not even heard of some of them:
1. Ghorme sabzi
Ghormeh sabzi is one of the most famous and popular Iranian stews and one of the most well-known dishes we Iranians have on our menu. This dish combines aromatic vegetables, beans and red meat with the extract and flavor of Omani lemon, which creates a magical taste.
If Iranians are polled about their favorite foods, the name Qorme Sabzai will be one of the most frequent dishes, along with competitors such as kebab. An original and famous Iranian stew mainly consists of red vegetables, pinto beans or red beans and meat. Vegetable stew in different cities has a different combination of vegetables, but the method of preparing this stew is almost the same in all regions. Like most Iranian dishes, this stew must be cooked for a long time on low heat.
Chrome Sabzi stew is served with rice, and it is common to use many side dishes such as vegetables, yogurt, Shirazi salad and onions.
This food is said to be 3000 to 5000 years old in Iranian food culture. The name Qorme Sabzai is a combination of two Turkish and Persian words. Still, its original birthplace has yet to be precisely known due to its constant presence on Iranian tables in all regions of Iran.
The popularity of this dish is so much that they named it the first Saturday of Azar as Ghormeh sabzi stew day.
2- Gheymeh stew
Another one of the most famous Iranian stews is gheymeh stew. This delicious stew is one of the most famous Iranian dishes. Gheymeh stew is served in many Iranian ceremonies. This stew is one of the most famous Iranian stews on the menu of most restaurants. The main ingredients of this stew are meat, cobs, potatoes, Omani lemon and tomato paste. To make the food tasty, it is better to prepare the lemons yourself by drying lemons at home.
3- Eggplant gheymeh stew is one of the famous Iranian stews
And one of the most delicious Iranian stews is undoubtedly eggplant gheymeh stew. A delicious and original stew that has many fans. The ingredients of the eggplant stuffing are the same as the stuffing stew, with the difference that it also has eggplant and tomatoes. The combination of eggplant and meat creates a very delicious taste. Eggplant stuffing stew is a stew that is compatible with most vegetables.
Eggplant stuffing stew is not the only favorite of us Iranians; many foreign tourists also like to taste this delicious stew when they come to Iran.
4. Fesenjan stew
Fesenjan stew is one of the most famous Iranian stews, which is very old and original. Fesenjan stew is one of the local dishes of northern Iran, today, it is cooked all over Iran and has different types. However, many still consider Fesanjan Gilki and Fesanjan Mazni the tastiest Iranian stews. Walnuts and pomegranate paste are the two main components of this delicious but fatty dish. Northerners also make Fesenjan stew with duck or duck meat. Saffron and spices such as pepper and turmeric can make this stew more flavorful and fragrant. In addition to pomegranate paste, some people use tomato paste roasted in oil to make the Fesenjan stew more attractive.
The enjoyable taste of this dish has made it one of the most famous Iranian dishes and has many fans. Fesenjan is served in big and famous restaurants and canteens in Iran. Some people like the sour type of Fesenjan stew, and some like its sweet and mellow type. That may be why it is not usually used in single-dish ceremonies. The primary basis of this authentic Iranian stew is walnuts, pomegranate paste, and chicken meat.
5. Yogurt stew
Yogurt stew, whose central origin goes back to Isfahan and more than 150 years ago, is the only Iranian stew that is served cold. This feature has made it used as a dessert even today.
The main ingredients of yogurt stew are sheep neck meat and condensed yogurt with saffron and sugar, and it has an elastic texture like Halim.
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