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Persian Appetizers
Iranian appetizers, including Shirazi Salad, Dolmeh, and Kuku Sabzi, provide a diverse and flavorful culinary experience, complemented by traditional bread varieties like Barbari and Sangak. Persian starters often feature Iranian finger foods like roasted nuts, olives, and stuffed grape leaves, perfect for sharing and enjoyed as a prelude to the main meal.
Shirazi Salad
Shirazi Salad is one of the most popular appetizers in the Iranian cuisine. The salad contains cucumbers, tomatoes, herbs, chopped onions, and flavored with salt, pepper, lemon juice, and olive oil.
Dolmeh
Dolmeh is prepared by stuffing vegetables with meat, rice, peas, and spices. The full name of the dish is "dolmeh barg mo", which directly translated to stuffed grape leaves.
Kuku Sabzi
Often served with bread, Kuku Sabzi is a Persian frittata-style eggs with tumeric, fresh herbs, eggplants, walnuts, and barberries. The dish is commonly found during Nowruz(Persian New Year), as the herbs symbolize rebirth and the eggs symbolize fertility.
Sangak/ Barbari Bread
In Farsi, "sangak" means little stone. Noon Sangak is a traditional Iranian flatbread, baked on small stones in an oven, and is usually topped with poppy and sesame seeds. Another bread that is a staple of Persian cuisine is Barbari bread, which pairs its crispy exterior with its chewy interior. Sangak and Barbari bread are two of the most commonly eaten breads in Iran, often being served during breakfast with cheese. (Noon-o- Paneer)
Mast-o-Khiar
Mast-o-Khiar, a popular Iranian side dish, combines yogurt with grated cucumber, salt, and aromatic herbs, creating a refreshing and flavorful accompaniment to various dishes. This side dish is a staple in Persian cuisine, pairing perfectly on the side of most dishes.
Torshi
Torshi is a pickled vegetable side dish, coming from the Persian word "torsh", which translates to sour. Torshi involves pickling a mix of carrots, cabbages, cucumbers, and herbs in salt, pepper, and vinegar, allowing the flavors to develop over a few weeks.
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