Persian food is very much influenced by Caucasian, Russian, Turkish, Indian and Arabic cuisine. It’s a rich combination of fresh herbs, mild spices and an abundance of saffron. The taste of Iranian food is very much balanced. Unlike common perception, there’s no overuse of spices. It’s generally a combination of sweet and sour. But this also has very much to do with where you eat your Persian food in Iran.
For example, a popular Persian dish like Fesenjoon can be cooked, mild, sweet and sour depending on where you get it from. In the northern region of Iran such as Gilan, many dishes are flavored with sour pomegranate molasses. In central Iran however, most dishes tend to be sweet. And on the Persian Gulf coastline, you’ll witness a great influence of Indian spices.
How to eat Persian food in Iran?
Have a list of Persian food you want to try with their names in Farsi. This way you won’t get confused with all the weird names on the menu.
I know you want to try Kebabs anyway but make sure you always keep an eye for anything strange on the menu and order that one instead. Kebabs will be there wherever you go but I’m telling you, that certain dish might not be found ever again!
Don’t order too much! Persian food usually comes in big portions. Sometimes one portion is big enough to feed two people, especially if it involves rice.
Do your research! Don’t just walk into any restaurant. The luxurious looking restaurants don’t necessarily serve the most delectable Persian food. Sometimes it’s in the tiny backstreet eateries where you’ll find the most flavorful Iranian platter.