3 dishes people actually cook in Iran: what they are, how long they take, and what you need to buy.
What can you cook from Iran? 3 traditional Iran dishes, from Kabab koobideh (195 min, the quickest) to Ghormeh sabzi (955 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Iran on the map. Drag to spin the planet.
Persian herb stew whose colour and depth come from frying parsley, cilantro and leek for half an hour before the long simmer with dried limes.
Persian ground lamb kebab that only works with 20% fat, onion squeezed bone-dry and wide flat metal skewers the meat can grip.
Parboiled basmati steamed for an hour under a towel-wrapped lid, so the yogurt-and-saffron layer at the bottom sets into a crust you turn out whole.
Copper documents three dishes from Iran: Ghormeh sabzi, Kabab koobideh and Tahdig. Butter and onion each appear in more than one recipe. Two of the three are steamed. Not one needs an oven — they cook entirely on the hob. Between them they use 20 different ingredients.
The three recipes need 20 ingredients between them, of which 3 are shared by more than one dish. Saffron the hardest to find: of the 586 dishes in Copper's atlas, 9 use saffron. Every ingredient list on this page is complete, with quantities, and free to read.
Kabab koobideh is the quickest at 195 minutes. Ghormeh sabzi is the longest at 955 minutes, most of it unattended. The median is 215 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Iran here is rated easy, but every one has the full method written out step by step, free to read. Kabab koobideh is the shortest way in.
Iran is part of Middle Eastern.
Countries close to Iran on the globe — and close on the plate.
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