Anyone eating Persian food for the first time quickly notices that plates do not simply arrive one after another. Persian food culture is an interplay of rice, fresh herbs, yoghurt, grilled meat and plenty of time at the table. In this article we explain how a typical meal in Iran is put together, which table manners matter and how to feel at home straight away in a Persian restaurant.
Persian food culture: sharing instead of courses#
In many European cuisines one course follows the next. Persian food culture works differently: traditionally, all the dishes are on the table – or on the sofreh, the cloth spread out for the meal – at the same time. The main dishes sit in the middle, surrounded by small bowls of starters, sides and condiments. Everyone takes what they like and tries a little of everything.
Behind this lies an attitude: eating is about togetherness. In Iran a family rarely orders "one dish each"; instead they put a spread together. If you go to a Persian restaurant with friends, do the same: order several dishes for the middle of the table and share.
Persian starters and sabzi khordan#
To begin with – or simply alongside the main course – there are small, fresh companions. Some of the best-known Persian starters are:
- Mast-o-khiar: yoghurt with cucumber, garlic and mint, cool and refreshing.
- Salad Shirazi: finely diced cucumber, tomato and onion dressed with verjuice or lemon juice.
- Sabzi khordan: a platter of fresh herbs such as mint, basil and tarragon with radishes – often with flatbread and white cheese.
Sabzi khordan may be the loveliest symbol of Iranian cuisine. The herbs are not cooked but eaten raw between bites. They make rich dishes feel lighter, and every mouthful tastes slightly different.
Rice at the centre: chelo, polo and kebab#
Rice is the heart of every Persian meal – Persian food culture is hard to imagine without it. Broadly, there is chelo, fluffy white rice served on its own, and polo, where rice is cooked together with herbs, lentils or barberries. A touch of saffron turns the top layer golden, and the crispy crust from the bottom of the pot is a treat of its own.
The most famous combination is chelo kebab, rice with a grilled skewer, often called Iran's national dish. It traditionally comes with grilled tomatoes, onions, a knob of butter and sumac, the tangy red spice sprinkled over rice and meat. If you want to try it at home, we have a recipe for Kabab Koobideh, the juicy minced-meat skewer.
Alongside kebab, braised dishes called khoresh play a big role – in everyday life they are actually the most common meal. Our article on Persian food gives an overview of classics from Ghormeh Sabzi to Fesenjan.
Iranian table manners: spoon, fork and taarof#
One detail surprises many guests: in Iran rice is usually eaten with a spoon and fork. The fork pushes, the spoon carries – so rice, sauce and meat end up in one bite. A knife is hardly needed, because kebab and braised meat are tender enough.
Iranian table manners also include generosity towards guests. Guests are served first and abundantly, and the host keeps offering more. This polite ritual of offering and declining is called taarof, which we explain in detail in our article on taarof and Persian hospitality. In a restaurant the rule is simple: let people recommend something and try what you are offered.
Doogh, tea and a long finish#
With the meal, Iranians like to drink doogh, a cold, slightly salty yoghurt drink, often with dried mint and sometimes sparkling. It goes especially well with kebab because it cools and balances the seasoning.
The end of the meal is not the end of the evening. After eating comes tea: strong, clear and served in a glass with a sugar cube or rock candy. Read more in our article on Persian tea. How much this lingering resembles the Viennese tradition is shown in our comparison of the Viennese coffee house and the Persian tea house. Conversation, tea and perhaps something sweet – that is what makes Persian food culture so sociable.
Tips for your first visit to a Persian restaurant#
If you are experiencing Persian food culture for the first time, these five tips will get you through the evening:
- Order together: several dishes for the middle of the table make it more authentic.
- Start with starters: mast-o-khiar and Salad Shirazi are a good beginning.
- Don't underestimate the rice: it is not filler, it is the star.
- Try sumac: a little on your kebab noticeably changes the flavour.
- Take your time: a Persian meal is not a quick snack but an evening.
Conclusion: experience Persian food culture in Vienna#
Persian food culture lives from sharing, fresh herbs, fragrant rice and a hospitality that puts guests generously at the centre. Once you know these basics, a Persian meal becomes not just dinner but a small celebration. For more background, see Wikipedia's overview of chelow kabab.
At SANTOOR, Florianigasse 20 in Vienna's 8th district, you can enjoy Persian cuisine daily from 12:00 to 22:00 – our kitchen is 100% halal. Bring friends or family and reserve your table here.