Persian cuisine, one of the oldest and most diverse in the world, offers an incredible variety of flavours, textures, and ingredients that captivate the senses. From fragrant rice dishes to rich stews, Persian main courses are the heart of the country’s culinary tradition. Rooted in ancient traditions and influenced by the diverse regions of Iran, Persian dishes are characterised by the harmonious balance of sour, sweet, salty, and savoury flavours. At Shiraz Persian Restaurant & Bar, every dish tells a story of tradition and craftsmanship, inviting diners to explore the sumptuous world of Persian main courses. Each recipe, steeped in history, uses a palette of ingredients that promise not just a meal, but a cultural journey. We’ll cover the key ingredients, and cooking techniques, and offer a glimpse into how these dishes are enjoyed across different regions of Iran.
Key Takeaways:
- Rich Diversity: Persian cuisine showcases an array of flavours from tart barberries to aromatic saffron.
- Herbal Harmony: Fresh herbs are not just garnishes but are integral to the foundation of many dishes.
- Slow Cooking: Techniques like slow cooking enhance the depth of flavours in stews and rice dishes.
- Cultural Depth: Each meal is an invitation to experience centuries-old traditions.
Key Ingredients in Persian Main Courses
Before we dive into specific main courses, it’s important to understand the essential ingredients that form the foundation of Persian cooking. These ingredients are used in various combinations to create the unique flavours that characterise Persian cuisine.
Rice (Polo and Tahchin): Rice is a staple of Persian cuisine, often served as the base for many main dishes. Persian rice is typically long-grain and is carefully prepared to achieve a fluffy, separated texture. “Polo” refers to rice cooked with various ingredients such as herbs, vegetables, or meat. “Tahchin” is a rice dish where the rice is layered with yoghurt, saffron, and other ingredients, often baked to form a crispy crust.
Herbs: Fresh herbs are central to Persian cooking. Parsley, cilantro, dill, mint, tarragon, and chives are common herbs used to flavour stews, rice dishes, and meats.
Saffron: Known as the “king of spices,” saffron is an essential ingredient in Persian cuisine. It imparts a golden hue and distinct floral aroma to rice dishes, stews, and desserts.
Lemon and Lime (Tamarind): Sourness is a signature flavour in Persian cuisine, and sour fruits such as lemons, limes, and tamarind are frequently used to balance the richness of stews and meats.
Pomegranate: Used both fresh and as a concentrated juice (known as “rob-e anār”), pomegranate adds a tart and slightly sweet flavour to many Persian dishes, from stews to rice dishes.
Nuts and Dried Fruits: Persian dishes often feature nuts like pistachios, almonds, and walnuts, as well as dried fruits like apricots, raisins, and prunes.
Yoghurt: Yogurt plays a central role in Persian cooking, used as a base for sauces and marinades or as a side dish, often seasoned with garlic, cucumber, or mint.
Popular Persian Main Courses and How They Are Prepared
The Persian cuisine main courses, particularly, are a proud display of the diversity and richness of this ancient culinary tradition. From the smoky aromas of perfectly grilled kebabs to the subtle complexities of slow-cooked stews, these dishes are designed to cater to a variety of palates, ensuring that every guest can find something to relish. Now here we will explore some of the most iconic Persian main courses, their key ingredients, and how they are prepared.
1. Khoresht (Persian Stews)
Stews are an integral part of Persian cuisine, often served with rice (polow) and eaten as the main course. Khoresht, the Persian word for stew, comes in various forms, each with its distinctive flavours and ingredients.
Khoresht Fesenjan (Pomegranate and Walnut Stew)
One of the most famous Persian stews, Fesenjan is a rich and tangy dish made with chicken or duck, pomegranate molasses, and ground walnuts. The result is a slightly sweet, tangy, and nutty sauce that coats the tender meat. This dish is often served with steamed white rice (chelo), which balances the bold flavours of the stew.
How to Prepare:
- Brown the chicken or duck in a pot with onions, garlic, and turmeric.
- Add ground walnuts, pomegranate molasses, and a touch of sugar to create a sweet and tangy base.
- Simmer on low heat for 1.5 to 2 hours until the meat is tender, and the sauce thickens.
- Season with salt, pepper, and a little saffron for extra flavour.
Khoresht Ghormeh Sabzi (Herb Stew)
Ghormeh Sabzi is a beloved Persian herb stew made from a combination of fresh herbs like parsley, cilantro, and fenugreek, along with kidney beans, dried limes (limoo amani), and beef or lamb.
How to Prepare:
- Sauté chopped onions, garlic, and a blend of fresh herbs (parsley, cilantro, chives, and fenugreek) in oil.
- Add the meat (lamb or beef) and brown it.
- Add kidney beans, dried limes, and water, and let it simmer for a few hours until the flavours meld together.
- Adjust seasoning with salt, pepper, and sometimes a bit of turmeric and saffron for colour.
Khoresht Bademjan (Eggplant Stew)
This comforting Persian stew features tender eggplant, often combined with lamb or beef, in a tomato-based sauce. The addition of turmeric and dried limes gives it a unique and deep flavour profile. Khoresht Bademjan is often served with rice, just like other stews.
How to Prepare:
- Sauté sliced eggplant in oil until golden brown and set aside.
- Brown lamb or beef chunks in a pot with onions, garlic, and turmeric.
- Add diced tomatoes, water, and dried limes, then simmer until the meat becomes tender.
- Return the eggplant to the pot and simmer for an additional 30-40 minutes, allowing the flavours to blend.
2. Kebab (Grilled Meats)
Grilled meat skewers, or kebabs, are one of the most popular main courses in Persian cuisine. Persian kebabs are renowned for their marinated meat, which is usually lamb, chicken, or beef, and are often served with grilled tomatoes and fluffy rice.
Kebab Koobideh (Minced Meat Kebab)
Kebab Koobideh is made from minced lamb or beef, mixed with grated onions and spices like turmeric, salt, pepper, and sometimes saffron.
How to Prepare:
- Mix minced beef, finely grated onions, salt, pepper, and turmeric.
- Mould the mixture onto skewers, pressing it firmly to prevent it from falling apart.
- Grill the kebabs over hot coals, turning them until they’re cooked through and have a slight char on the outside.
Joojeh Kebab (Chicken Kebab)
Joojeh Kebab is a popular version of kebab made from marinated chicken, often boneless thighs, that has been marinated in a mixture of yoghurt, lemon juice, saffron, and spices.
How to Prepare:
- Marinate the chicken in a mixture of yoghurt, lemon juice, saffron, garlic, and spices for a few hours.
- Skewer the chicken and grill over medium heat until it’s golden brown and fully cooked.
- Serve with rice and grilled vegetables.
3. Tahchin (Persian Saffron Rice Cake)
Tahchin is a savoury Persian rice cake that combines rice with yoghourt, egg, and saffron to create a crispy, golden crust on the outside while the inside remains soft and fragrant.
How to Prepare:
- Parboil the rice and mix it with yoghourt, egg, saffron, and a little oil.
- Layer the bottom of a pot with oil and a portion of the rice mixture, followed by cooked chicken pieces.
- Continue layering with the rice and press it down to form a compact cake.
- Cover and cook on low heat for about 1-1.5 hours until the rice forms a crispy golden crust at the bottom.
- Serve upside down so the golden crust is on top.
4. Zereshk Polo (Saffron Rice with Barberries)
Zereshk Polo is a rice dish that combines fragrant saffron rice with tangy barberries (zereshk), offering a perfect balance of sweet and sour flavours.
How to Prepare:
- Cook rice with saffron to create a fragrant base.
- Sauté the barberries with butter and sugar until they become plump and release their tart flavour.
- Serve the rice topped with barberries and a side of roasted chicken or lamb.
- The sweet-tart barberries contrast wonderfully with the richness of the saffron rice.
5. Shirin Polow (Sweet Rice Pilaf)
Shirin Polow is a sweet and savoury rice pilaf made with a combination of rice, oranges, raisins, and slivered almonds. Often served on special occasions, this dish is known for its beautiful presentation and balance of flavours.
How to Prepare:
- Cook rice with a little butter and saffron to give it flavour and colour.
- Stir in orange zest, slivered almonds, and raisins.
- Top with fried onions and orange slices for added texture and garnish.
- Serve alongside roasted or grilled chicken.
6. Sabzi Polow (Herbed Rice)
Sabzi Polow is a herbed rice dish typically eaten with fish (particularly during Nowruz, the Persian New Year). Fresh herbs like parsley, dill, cilantro, and chives are mixed with the rice, creating a fragrant and vibrant dish that pairs well with the delicate flavour of fish.
How to Prepare:
- Cook rice with fresh herbs (parsley, dill, chives, and cilantro).
- Serve the herbed rice alongside grilled or fried fish, usually white fish like trout or Caspian kutum.
- A drizzle of garlic-infused butter enhances the flavour.
Engaging with Persian cuisine at Shiraz Persian Restaurant & Bar is more than just eating; it’s an educational experience that offers insights into the nuances of Persian cooking. Reserve your table online today and savour the authentic flavours of one of the world’s oldest and most influential cuisines.
Conclusion
Persian main courses offer a delightful combination of aromatic spices, fresh ingredients, and rich flavours. Whether you’re enjoying a hearty khoresht, savouring tender kebabs, or relishing a vibrant rice dish like tahchin or zereshk polo, Persian cuisine is a feast for the senses. Each dish tells a story of Iran’s diverse regions and culinary traditions, and the detailed preparation involved in crafting these dishes reflects the care and love that go into Persian cooking. For a truly immersive dining experience, visit Shiraz Persian Restaurant & Bar. Our menu is a testament to the richness of Persian culinary arts, prepared with passion and precision. Reserve your table today and savour the authentic flavours of one of the world’s oldest and most influential cuisines.
FAQs
What are some common spices used in Persian main courses?
Saffron, turmeric, and dried lime are staples, enriching dishes with vibrant colours and bold flavours.
How important are fresh ingredients in Persian cooking?
Freshness is paramount, particularly with herbs and meats, to ensure the authenticity and taste of the dishes.
What makes Persian rice unique?
The technique of layering and steam-cooking with a crust (tahdig) offers a unique texture and flavour profile.
How do I pair wine with Persian food?
Light, aromatic wines complement the rich flavours without overpowering the delicate spices.
What are some must-try Persian main courses at Shiraz Persian Restaurant & Bar?
Shiraz Persian Restaurant & Bar boasts an authentic Persian food menu, offering a diverse selection of traditional dishes.
