Persian food is one of the oldest cuisines in the world – and yet for many people in Vienna it is still a discovery. It is known for slow-cooked stews, fluffy basmati rice with saffron, fresh herbs and a fine balance of sweet and sour. Persian food is rarely spicy, though: spices such as turmeric, cinnamon and saffron bring fragrance, not heat. In this overview we introduce eight classic dishes worth knowing – with recipes to cook at home.
What makes Persian food special?#
Rice is at the heart of almost every Iranian meal. It is first boiled and then slowly steamed until every grain is light and fragrant. At the bottom of the pot the much-loved crust tahdig forms. Alongside come stews (khoresh), grilled dishes (kabab) and plenty of fresh herbs, yoghurt and flatbread.
Three ingredients shape the flavour in particular:
- Saffron: the "red gold" turns rice and meat golden – read more in our article on Persian saffron.
- Sour notes: dried limes, barberries and pomegranate give many dishes their typical freshness.
- Herbs: parsley, coriander, dill and fenugreek are used by the bunch, not as a garnish.
8 classic dishes of Iranian cuisine#
1. Ghormeh Sabzi – the national dish#
For many Iranians, Ghormeh Sabzi tastes of home: an aromatic herb stew with lamb, red kidney beans and dried limes. The herbs are fried for a long time until they turn dark and intense. It is served with saffron rice.
2. Kabab Koobideh – grilled skewers#
Kabab Koobideh are juicy skewers of finely seasoned minced meat with onion. Classically they come with rice or flatbread, a grilled tomato and a little sumac.
3. Zereshk Polo – saffron rice with barberries#
In Zereshk Polo with chicken, bright red barberries shine on golden saffron rice. Their tangy flavour goes perfectly with tender chicken – a favourite for family celebrations.
4. Fesenjan – walnut and pomegranate#
Fesenjan is a dark, velvety stew of toasted walnuts and pomegranate molasses, sweet and sour at the same time. Why the pomegranate matters so much in Iran is explained in our article on pomegranate in Persian cuisine.
5. Abgoosht – the stew for cold days#
Abgoosht is a hearty stew with meat, chickpeas and potatoes. Traditionally the broth is eaten first with bread, then the rest is mashed into a paste. You will find more in our article on Persian stews.
6. Tahchin – the golden rice bake#
Tahchin is a baked rice cake made of rice, yoghurt, egg and saffron, filled with tender meat. Turned out of the dish it shows a crispy golden crust – a showpiece on any table.
7. Adas Polo – rice with lentils and raisins#
Adas Polo with raisins brings together rice, lentils, raisins and spices in a nourishing, slightly sweet dish – a good example of how Persian cuisine balances sweetness and spice.
8. Morasa Polo – jewelled rice#
Morasa Polo is "jewelled rice": saffron rice with pistachios, almonds, barberries and orange peel. Because of its colours it is often served at weddings and celebrations.
How do you eat Persian food?#
Persian food is meant to be shared. Several dishes arrive at the table at once, and everyone helps themselves to rice and stews. Yoghurt, fresh herbs, cucumber or pickles go well with them. People usually eat with a spoon and fork – the spoon in the right hand, because it picks up rice and sauce best.
A few tips for your first visit:
- Combine rice and stew: spoon the stew straight onto the rice so the flavours mingle.
- Try tahdig: ask for the crispy rice crust when it is offered.
- Finish with tea: a glass of strong Persian tea rounds off the meal.
If you want to dive deeper into the history of the cuisine, the Wikipedia article on Iranian cuisine gives a good overview. All our recipes are on the Recipes page.
Enjoying Persian food in Vienna#
If you would rather not cook Persian food yourself, you are welcome at SANTOOR, Florianigasse 20 in Vienna's 8th district. Our kitchen is 100% halal, and we are open daily from 12:00 to 22:00. It is best to reserve a table – especially for family celebrations and larger groups.
Nush-e jan – enjoy your meal!