4 Unusual Foods You Must Try In Iran

It is true that unlike the Southeast Asian countries, Iranian people are very conservative when it comes to food. Most people will only enjoy foods that are very similar to what they’ve had before. Kabab koobideh, Joojeh kabab or Ghormeh sabzi! But it doesn’t mean that you can’t find unusual foods here. Take a look at our list of the most unusual dishes in Iran that you must try when you are there!

Delo Jigar Gholveh

Del, Jigar and Gholve (Heart, Liver and Kidney) kabobs are a popular street food in Iran. Making your way up the winding, mountainous streets of Darband in Tehran, one of the most common cuts of meat that you’ll see being skewered in the plethora of eateries is jigar. If you really want to try best Jigar in Tehran we suggest you to go to Bahman sq in Tehran.

Kale Pache

You can not get to know Iranian cuisine without trying “Kale Pache”, an Iranian classic dish, made with a sheep’s entire head and its hooves.

Some consider it as an energetic breakfast while others avoid it because of rich amount of cholesterol. Perhaps, firstly it seems a bit frightening when different parts of sheep’s head including brain, eyes and tongue are served in your plate.

But the taste of it which is seasoned with lemon and cinnamon may change your former perception. Cooking Kaleh Pacheh seems so easy.

Just collect the heads and feet of sheep and then mash, cook and treat as per the recipe. However, it is not as simple as it looks. Kaleh pacheh , in most restaurants, is served from 3 am until midnight.

Sirab Shirdoon

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Sirab Shirdoon is an Iranian dish made with lamb’s Tripe, Chickpeas, Onion, Garlic, Salt, pepper and Saffron.?Tripe is the lining of the stomach of a cow or sheep.

Should you want to give it a try, keep in mind that tripe requires a long and slow cooking time of at least 12 hours if you want it to be tender.

Tripe also is eaten in some other?parts of the world like in the Eastern European cuisine.

Tahdigh

The word tahdig is Persian, meaning “bottom of the pot.” It’s a layer of crispy rice that develops on the bottom of the pot while the rice is cooking. It’s crunchy, delicious, and considered the “prized” part of the rice.

The talent of an Iranian cook is often measured by his or her ability to create a quality tahdig.