A mirror, two candlesticks, a decorated bread, pomegranates, honey – and above the couple's heads a silk cloth onto which fine sugar is falling. A Persian wedding is a feast for all the senses and one of the most symbol-rich wedding rituals in the world. Many customs go back to pre-Islamic times and are still celebrated today by Iranians of all faiths – in Tehran as much as in Vienna or Los Angeles. In this article we explain how a Persian wedding unfolds, what lies on the famous sofreh aghd wedding spread and which wedding food no celebration can do without.
Persian wedding: from the proposal to the big party#
It all begins with khastegari, the proposal visit. Traditionally the man's family visited the woman's family with a bouquet of flowers and was welcomed with tea, fruit and sweets. Today couples usually decide for themselves, and khastegari is more of a formal visit to the parents. Afterwards, at the baleh boroon, the promise to marry and the wedding details are sealed.
The engagement is often celebrated with shirini khoran, literally "eating sweets": there is tea, fried bamieh, rice-flour cookies and ajil, a mix of nuts and dried fruit. The Iranian wedding itself then has two parts, which can even be months apart: the aghd, the ceremony, and the aroosi, the big reception with food, music and dancing.
Sofreh aghd: a wedding spread full of symbols#
The heart of the ceremony is the sofreh aghd. Sofreh means spread or tablecloth, aghd the marriage bond. On a precious cloth, often embroidered termeh fabric, dozens of items wishing the couple good fortune are arranged on the floor or a low table. Because the sofreh aghd is a cultural rather than a religious custom, it is part of a Persian wedding for Muslims, Christians, Jews and Zoroastrians alike.
Mirror, candles and bread#
At the centre stands a mirror with two candelabras – symbols of light and clarity. The bride enters veiled. Only when she sits beside the groom does she lift the veil, and the first thing he sees should be her reflection in the mirror. Next to it lie a bread decorated with calligraphy and nan-o panir-o sabzi – bread, cheese and herbs, the basics of life. We tell how important bread is in Persian cuisine in our article on flatbread from lavash to tortilla.
Eggs, nuts and pomegranates#
Painted eggs, almonds, walnuts and hazelnuts stand for fertility. Pomegranates, apples and grapes are the "fruits of paradise", and a bowl of coins is meant to bring prosperity. There is also a holy book or a volume of poetry by Hafez or Rumi, herbs and spices such as nigella seeds, and frankincense. Every family and region adds its own touches.
Sweet rituals at an Iranian wedding: sugar cones and honey#
During the ceremony, unmarried women of the family hold a silk cloth above the couple's heads. A happily married relative rubs two sugar cones together above it, so that fine sugar falls into the cloth – a wish for a sweet life together.
Then the officiant asks the bride whether she consents. Traditionally she only answers the third time. The first and second time, the guests joke that the bride has gone "to pick flowers". When the "yes" finally comes, everyone cheers. Afterwards both dip a little finger into a bowl of honey and feed each other.
Sweetness runs through the whole Persian wedding: the sofreh aghd holds noghl (sugared almonds), baklava, rice-flour cookies and chickpea-flour nan-e nokhodchi, handed out to guests after the ceremony. We introduce many of them in our article on Persian sweets.
Wedding food in Iran: shirin polo and the big table#
At the aroosi, the most festive dishes of Persian cuisine are served. Typical are several rice dishes, kebab, chicken and slow-cooked khoresh. One dish is practically the signature of every Iranian wedding: shirin polo, "sweet rice". Saffron rice is crowned with candied orange peel, pistachios, almonds and often barberries and is usually served with chicken. Its sweetness – like the sugar and honey at the ceremony – stands for a sweet married life.
Shirin polo is a simpler relative of the splendid morasa polo, "jewelled rice", where nuts and dried fruit sparkle like gems on golden rice. Our morasa polo recipe shows how to make this festive rice at home. For more background on the customs, see the Wikipedia article on the Persian wedding.
After the wedding: pagosha and Persian hospitality#
A Persian wedding does not end with the party. During pagosha, relatives invite the newlyweds to their homes one after another – in large families this can go on for weeks. Each invitation expresses hospitality and welcomes the couple into the extended family. You can read how food and sharing shape everyday life in Iran in our article on Persian food culture.
Conclusion: a Persian wedding tastes of saffron and sugar#
Mirror and candles, sugar cones and honey, bread, herbs and shirin polo: the Persian wedding combines symbols thousands of years old with great joy – and almost every ritual has to do with food and sweetness. If you want to get to know the flavours of this festive table, you don't have to wait for the next invitation.
Enjoy Persian cuisine at SANTOOR, Florianigasse 20, 1080 Vienna – open daily from 12:00 to 22:00, with a 100% halal kitchen. Book your table here. Nooshe jan – enjoy your meal!