The most popular Persian food in the world

The fame and fame of Persian food have long since crossed the borders of this land and reached countries and continents in various regions. Read more about Persian food –

In this blog post, we introduce you to some of the most popular Iranian dishes of global renown.

Related article: ” Tabriz Traditional Foods, Tabriz Famous Foods “

Related article: “What is Hamadan Local Cuisine?”

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One of the famous Persian Ash: Ash Rasht

As a favorite of most Iranians, it is also known as one of the most delicious and popular Iranian dishes in the world.

Ash is a complete and useful dish that combines beans, chickpeas, and lentils with strands of aromatic and tasty vegetables as well as spinach.

Iranian casseroles in other countries are also decorated with hot garlic, hot onions, mint, and local curd after baking.

In fact, Ash is a traditional and authentic Iranian dish that is considered to be good-looking and even today served as a back-to-back meal during a ceremony.

The bottom of the pot

Undoubtedly one of the most enjoyable and delectable parts of Iranian sailboats is the bottom of the boiler.

The bottom of the pot is a golden, toasted and extraordinarily gourmet Iranian dish that has many varieties.

The bottom of the pot can be potatoes, bread or eggs with yogurt, which is one of the most popular items on the Iranian table with roasted rice.

Polo or jewelery

Polo delicacies called nuts or jewelry, or Polo is one of the popular Iranian dishes with a sweet taste.

The pleasant appearance and taste of this Iranian dish are very pleasant.

This dish is a combination of aromatic Iranian rice with pistachio, almond, carrot, orange peel, barberry, and unique saffron.

Iranian Kebab – Persian Food

Another popular Iranian delicacy that has remained popular outside Iran’s borders is Iranian kebabs.

Iranian kebab has been ranked ninth in the list of famous Iranian food in the world.

It is interesting to know that this popular Iranian food has been imported from Iran since the time of Nasser al-Din Shah, and with its changes in cooking and raw materials, it has become a completely Iranian food.

There is a great diversity of Iranian barbecues. Kebabs, Leaves, Bakhtiari, Chicken or Chicken Kebabs, Liver, etc. Each has its own delectable taste.

Types of Iranian kebabs are usually served with grilled tomatoes, basil greens, samagas, oranges and lemons with bread or rice.

Cheese bread

Bread, cheese, and vegetables

Tenth in the list of the most popular Iranian cuisine, bread, cheese, and vegetables.

This is a light yet healthy meal as a snack or evening meal.

The combination of vegetable types such as basil, mahogany, tarragon, kingfish, leek, onion, and radish with local cheeses, walnuts and bread is a wholesome and useful food that is an integral part of authentic Iranian food.

Let’s not forget that the culture and knowledge of different nationalities form a significant part of the tourist and tourist itinerary.

Most tourists traveling to Iran favor the taste of delicious Iranian food, and this is one of the reasons why Iranian food is popular in other countries of the world.


High Calories Foods

Olive Oil

Olive oil is the best alternative to stick on margarine and butter, it is very important to keep serving size in mind. Just one tablespoon of olive oil has 120 cal. Yes olive oil is high in fat, it is high in mono-unsaturated fat and it has several health benefits including maintaining healthy cholesterol levels and lowering the risk of cardiovascular diseases, breast cancer, and Alzheimer’s. You can use olive oil with salads, roasted veggies and as a replacement for margarine.

Homemade Granola

It is one of the foods that have always been classified as healthy. It is important to check the nutrition facts on granola package. Mostly it is made with natural ingredients such as oats, nuts and seeds; granola is full of nutrients. These are high in calories about 300 cal per half cup. Homemade granola is best way to enjoy it from guilt free. Keep your serving size to ¼ to ½ cup and you can enjoy with plain yogurt or milk.


Creamy, smooth and nutritious avocado have it all. They are full of vitamin C and K, potassium, fiber and many other nutrients. A half avocado gives you 15 gm of the good monounsaturated fat, and despite technically being a fruit, they have almost no sugar (0.2 gm per one half). Keep in mind a whole avocado ranges between 300 and 500 cal.

Almond Butter

Like granola, almond butter is yet another rich in nutrients food you can enjoy, but it can be loaded with added sugar and fat. Nuts generally are high in cal, around 190 to 200 calories per handful. One serving size of almond butter (2 tablespoons) has about 4 gm of protein, 2 gm of fiber, and 18 gm of fat. It also has iron, vitamin E and magnesium. A little bit of almond butter goes a long way- one serving size has up to 200 calories. Avoid reduced fat versions of almond butter, because they actually have higher sugar content. Plus, try to buy almond butter with the fewest added ingredients, and the low in sugar and sodium contents. Natural brands usually have fewer additives compared to their commercial counterparts.

Preparing Delicious Chicken Pickle

Control diabetes

The recent studies have revealed that consuming these pickles increases the levels of hemoglobin in the patients suffering from diabetes and helps in improving the condition of the diabetic patients. This type of item is made from vinegar that has acetic acid. This type of acid is effective in diabetic control. However, optimum care should be taken in order to prevent consumption of salted items as excess amounts of salt increase the levels of blood pressure.

Good source of protein

If you are searching for a good source of low fat and protein, then consuming chicken food is the best option in your hand. Chicken pickle is rich in protein that helps in building muscles, strengthening bones and reducing weight.

Cure tumors

Ulcers are the internal wounds occurred due to acidic reaction on the tissues and breakage of the mucus membranes. Generally, the gastric ulcers occur due to acidity problem and rupture of mucous membranes. Consuming pickles allows you in removing ulcer and tumors.

Here are a few steps you should follow to prepare pickles from chicken pieces.

The first step is to cook the foodstuff with salt and turmeric powder. You must add an adequate amount of water to cook it properly. You could cover the bowl with a huge lid and cook it on low degree of heat till water is effectively evaporated. Then you should take it out of the stove and allow it to cool off.

You must grind the poppy seeds and create fine powder. Plus, you should create a fine paste made from garlic as well as ginger.

Then you should heat a cup of oil in a bowl, add chicken pieces and fry them lightly. Once the chicken pieces are fried, you should then remove oil from the bowl and put them in a separate dish. You must then add curry leaves, ginger and mustard seeds. The next step is to add garlic paste to fry it until the paste becomes golden brown in color.

You must add powder made from poppy seeds, turmeric and red chilies in the bowl and fry it for a few seconds. Then you should dry the powder and fry it in oil pan for one or two seconds. You should then add chicken and then mix it well with spices. Plus, you should also add salt and vinegar and then blend it well. Then you should add oil and use one tablespoon of lemon juice or even vinegar. Foe better taste, you must increase the total amount of garlic and poppy seeds. You should then transfer the mixture to the sterilized bottle and then store it in a refrigerator.

Indonesian Extreme Foods

Ulat Sagu (Sago Caterpillars) in Papua

Papua has its uniqueness such as its natural beauty, culture, custom, and its culinary. If you go to Papua, do not forget to taste ulat sagu (sago caterpillars). Hearing just the name will make people feel disgusted. Local people in Papua take caterpillars sago from sago trees in the jungle. But don’t get me wrong; we do not talk about the living sago trees here but the dead ones. These sago caterpillars live only in the log of rotten sago trees. On the tip of the caterpillar sago body, there is a red mark as its head. Usually caterpillars sago will be eaten raw as a traditional medicine or tonic. But if you feel disgusted, you can cook caterpillars sago first before you eat them. This extreme food of the Kamoro tribe is rich in nutrients, especially protein for the body.

Tokek Goreng (Fried Geckos)

People seek for this animal because its benefit for remedying many diseases. So no wonder if the price of this animal is very expensive. What are the benefits of gecko’s meat? It is believed to cure various diseases such as skin problems, asthma, and can increase stamina for men. A research team led by Professor Wang of Hanan University of China ever reported in the clinical trials, gecko showed a positive effect on malignant tumors. People believe their condition is getting better after eating geckos.

Sate Ular Cobra (Cobras Satay)

In Jakarta there is a food stall that sells extreme foods using snakes as one of the ingredients. The famous one is the cobra satay. Some people believe that the cobra’s meat can treat various diseases such as skin problems and allergies. Furthermore venomous snake’s meat is also believed to increase stamina for men. So do not be surprised if many customers who are curious visit this food stall.

Bit of Tomato History

According to The Oxford Companion to Food, the tomato, or Solanum lycopersicum, the tomato originated in north western South America, but not in its present form of course. It is thought that the original tomato was L. cerasiforme, or perhaps the “currant tomato,” which bears a long spray of tiny red fruits which split on the plant. L. cerasiforme has the greatest genetic similarity, however.

The edible descendant of our tomato ancestor made it’s way up to Mexico and was eventually domesticated/cultivated by the Aztec. There is no evidence that the wild variety of tomato was eaten in their lands of origin. All tomatoes consumed in South America were reintroduced after the Spanish Conquest.

There was a bit of a misunderstanding on the Spandiards’ part regarding the name of the tomato. The Aztecs called the tomato “xitomatl,” which meant “plump fruit. The tomatillo, or husk tomato, was “miltomatl.” The Spaniards didn’t recognize the importance of the prefixes, however, and just called it “tomatl.” That then turned into “tomate.”

The tomato first reached Europe in the 1500s and it is in the mid-1500s that evidence of their existence in Europe can be traced back. An Italian herbalist used “mala aurea” (golden apples) to refer to what must have been tomtatoes in 1544. The same herbalist mentioned a red variety 10 years later. The first illustration was provided by Dutch herbalist Dodoens in 1554. After around 1550, the tomato became much more widespread in terms of illustrations and mentions. It was not until around 1692 that the first tomato recipe was printed in Spain.

The tomato gained fame in France at a slower rate, and even slower than that in Britain, where they remained suspicious of the tomato (and it’s potentially poisonous nature) until the end of the 19th century. By that time the cultivation, canning and use of tomatoes was happening on a large scale in Italy and the United States.

Now, the tomato is one of the most widely grown and used fruits both as a processed product and fresh. Tomato sauce, tomato paste, ketchup, stewed tomatoes and various other products have been produced using tomatoes. Ketchup is probably one of the most famous, having really taken off in the 1830’s. Though used all over the world, it has become America’s “national condiment.”

Frozen Meals

Prepared meal delivery services are getting more popular each day, catering to individuals who do not have the time or aspiration to make all their meals from home. Several meal-delivery websites want to lift eating-in to a higher level by delivering high-quality prepared dishes to your doorstep. Whether ordered to celebrate a holiday or as a gift, the food is billed as being as good as what’s served in a fine restaurant.

This is made possible with blast freezing the meals which is a rapid form of freezing which minimises the damage and preserves food at a high quality. During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals and after defrosting, there will be no loss of liquid, firmness or flavour. The freezers are high capacity rapid air freezers with an air temperature of -35°C which quickly blast freeze the meals down to -18°C and guarantees a high quality, better tasting product.

Blast freezers come in a variety of configurations, from single-load freezers that freeze batches of products, to “continuous” freezers such as tunnel freezers that continuously freeze product as it moves through the freezer on a conveyor belt.

Dry Fruit Sweets

Before, talking about the reasons behind the huge popularity enjoyed by these food items, let us first inform you about the parts of the world where these dessert items are mostly made. Dry fruit sweets are made primarily in the south-eastern countries of the world. However, today, you will get them in all parts of the world thanks to online shopping facilities offered by the majority of the top confectioners operating in the south-east. So, there are fans of these desserts in all parts of the globe.

The main reason behind the immense popularity enjoyed by dry fruit sweets is the quality of ingredients used for making them. However, to get the best quality, you will have to buy them from the most reputable sweet shop or confectioner around you. The dry fruit types used by the top confectioners include raisins, cashews, walnuts, almonds, dates etc. These ingredients undergo thorough quality testing procedures before being used for making desserts.

Other than being extremely tasty, each of the above mentioned ingredients offers a range of health benefits. They are rich in fiber, which improves digestion and helps in fighting health issues like constipation more effectively. Raisins and dates are great sources of energy. So, sweets containing these items are great food options for individuals who perform high intensity exercises regularly.

Cashews, almonds and walnuts, on the other hand, are rich sources of calcium and heart-healthy oils. So, adding them to your diet would help you in taking care of your bones and heart. Of course, you cannot replace your medicines with these desserts, but when you eat them you can rest assured about the fact that you are having something healthy.

Another great advantage of buying dry fruit sweets from top confectioners is that they also make special sweets for weight watchers and diabetic patients. When the entire world asks people belonging to these two categories to avoid having all kinds of tasty food items, the best confectioners making dry fruit sweets give them the opportunity of trying out really delicious dessert items. This is another reason behind the amazing popularity of these food items.


They are mentioned frequently in the Bible, both Old and New Testament, and of course who can dismiss the venerable olive branch which symbolizes peace. Hebrew cuisine valued the fruit as well as the oil, which was considered holy and had many uses, including oil lamps, personal grooming and religious ceremonies.

The island of Crete made a major impact in the olive business several thousand years B.C. but has been dwarfed in modern times by larger and more populated countries. Case in point, Spain takes top honors for introducing olive trees to the Americas, where they showed up around the time Columbus raised his sails and headed West. (Who knows, maybe Columbus had something to do with it.) It is believed that Spanish missionaries in the 18th century brought the olive tree to U.S. territory as they traveled up through Mexico, finding their way to the rich soils of California before it was settled and achieved statehood. Still a major industry in Spain, they boast the largest production with approximately 6 million tons per year. Italy and Greece place second and third with 2.5 to 3.5 million tons annually. There’s no question that the Mediterranean countries lead the pack, as 90% of all olives are pressed for their precious oil, while the remaining 10% left whole. In California’s Central Valley 27,000 acres of olive trees are farmed yearly. Overall, more olives are produced than grapes, worldwide.

No doubt about it, the U.S. uses a hefty share of the yearly yield, not only the California crop but imports as well. And since the healthy benefits of olive oil are touted, we buy it by the gallon. We may not have brought them over on the Mayflower, but once the influx of immigrants began, we were quick to adopt them. Now many food stores feature an olive bar, priced by the pound. Years ago, it was even a popular female name (and who can forget Popeye’s girlfriend Olive Oyl).

The olive tree is remarkably hardy, and many have been identified throughout Mediterranean countries as over a thousand years old and still producing. They favor sun and hot weather and don’t get thirsty as often as other agricultural crops, thus making them well-suited to Southern climates. Ancient Roman Emperors ordered them to be planted in the Forum. Greeks treasured their Kalamata variety, indigenous to the region that bears its name. They graced the dining tables in Israel, Syria and Turkey, featuring their own regional favorites. In South America, the country of Argentina has proclaimed olive oil a “national food” and is striving to enter the world economy. They may not be a major player yet, but they’ve set their sights on this popular export.

After harvesting, olives require curing since they cannot be eaten right from the tree. (Don’t even think about it.) A lengthy process is required, using lye, brine, water or salt, with a fermentation period to eliminate the strong bitter taste. For oil production, the first press is Extra Virgin, the highest quality. The next press is simple olive oil. It’s interesting to note that most cooking oils require chemicals or industrial refining, while olive oil is an exception. (No wonder it’s good for us.)

Coming late to the party, Japan’s island of Shodoshima, (or affectionately called “Olive Island”), produces a high quality olive oil which started in 1908. Clearly not a player in the industry, the Japanese people seem content with their own special crop and keep it to themselves.

So don’t limit your repertoire to just eating them whole or fishing them out of martinis. Cast your net wider and include them in a variety of recipes. They add flavor, color and a little oomph to just about everything. But just as a cautionary note, if you don’t purchase the pitted ones, please give your guests and family a “heads up!” No one wants a nice meal spoiled with an emergency trip to the dentist.

Make Raw Coconut Almond Yogurt

To make the yogurt you need 1 cup of raw unheated almonds, 1 ½ cups of fresh coconut meat (scraped from the inside of young Thai coconuts), water from young Thai coconut, and ½ teaspoon of probiotic powder.

You should first soak the raw almonds in water for 24 hours in order to activate dormant enzymes and release the nutrients. You should then add the soaked almonds, young coconut meat, coconut water, and probiotics to a blender and blend until smooth.

Using a fine mesh strainer you should strain the liquid into a glass bowl then stir and sift the mixture to remove excess fibers and almond skins.

You should then cover the glass bowl with a paper towel and let it sit for at least 3-4 hours. Allowing the liquid to sit for sometime aids in allowing the probiotics to proliferate and break down the yogurt. You should note that the longer that you allow the liquid to sit the tangier and sour it will be.

The best time to take the yogurt is in the morning or in the evening. For ideal results, it’s recommended that you mix your yogurt with your favorite fruit, berry, or vegetable.

You can also add some fresh herbs such as cilantro or parsley. The herbs aids in eliminating any digestive problems that you might be having.

Other than solving digestive problems, the yogurt also aids in making you feel full for a long time. Feeling full for long prevents you from overeating which helps you to lose weight-if you are overweight.

Raw yogurt is also a great substitute for meat. The human digestive system is very long (about 22 feet) which means that the meat that you take putrefies and runs rancid. This results to fatigue and a plethora of illnesses.

Raw yogurt does not putrefy as meat-since it does not stay for long in the digestive system. In addition to this the yogurt provides you with healthy nutrients that you can’t get from meat.


Pectin was first isolated from plant material in 1825 by Henri Braconnot, a French chemist who pioneered a number of discoveries in plant and food science. People were, of course, well aware that some fruits gelled much better and faster than others, but Braconnot was the first to explain why. At the peak of the industrial revolution in the 1920s and 1930s, factories were set up specifically to extract the bonding agent. Most of the commercial variety is extracted from citrus peels or from non-marketable apples (e.g. crab apples). It is mostly manufactured in the European Union, with countries like France and Germany supplying the lion’s share of the world market.

Pectin is a semi-essential ingredient in the modern process of making jams, jellies, marmalade, and other preserves. It’s deemed semi-essential because preserves can be made without it, but not in the quantity or consistency that the world market demands. When the polymer is combined with sugar and heated up, it forms a gelatinous semi-liquid that gives jams and jellies their consistencies. In the good old days, people would make their jams through a laborious process, boiling down the fruit for an extended period of time (at least a few hours) to evaporate all the water out of it. Plenty of people still do it the old-fashioned way, but large-scale production depends on pectin to reduce time and cost. Many at-home jelly makers rely on the polymer for this same reason, as it is all natural, safe, easy to use, and inexpensive.

You can purchase pectin in packages in most major supermarkets. It comes in both liquid and powder form, though the powder is by far the most common as it is easier to store and transport. Keep an eye out if you’re buying it at the store, as the regular variety has a very high sugar content. If you don’t like your preserves too sweet, you might want to try the low or no-sugar option. While cooking chopped fruit, simply stir in the powder bit by bit, the same way that you would add flour to fat to make gravy. Once the preserves reach your desired consistency, let them cool, can them, and enjoy!