Iranian Cuisine: Saffron, Rosewater, and 3 Magnificent Flavors from the Persian Empire

Iranian cuisine (Persian cuisine) is characterized by elegance and attention to detail, with roots dating back thousands of years. The cuisine has skillfully utilized special ingredients like saffron, dried fruits (plums, apricots), pomegranate, and rosewater to create flavorful, slow-cooked, and richly aromatic dishes. Rice dishes are the undisputed queen of this cuisine.

In this article, we examine the undisputed national dish of the Iranian table, the country’s most refreshing dessert, and the practical, sweet fast food delicacy of the streets.

Here is Iran’s gourmet trio: Chelow Kebab, Falude, and Shole Zard.

1. The Splendor of the Main Dish: Chelow Kebab (Chelo Kebab)

Chelow Kebab (Chelo Kebab) is the national dish of Iran and a symbol of the country’s hospitality. With its simplicity and elegance, it forms the foundation of Persian cuisine.

• What is it? It consists of the pairing of Chelow (saffron-infused, steamed rice with individually separated grains) and Kebab Koobideh (minced meat kebab on a thin skewer) or Kebab Barg (marinated, sliced meat) served with butter.
• How is it Eaten? The kebab skewer is removed, and a generous amount of melted butter, saffron water, and grilled tomato is placed on the rice. Traditionally, a raw egg yolk is added and mixed into the dish.
• Why a Main Dish? Rice is not just a side item in Iranian cuisine, but the main ingredient. The quality of the Chelow indicates the quality of the Persian cuisine.

2. The Refresher of Desserts: Falude (Faloodeh)

Falude (Faloodeh) is a traditional semi-frozen dessert consumed especially during Iran’s hot summer months, characterized by the refreshing coolness of rosewater and lemon.

• What is it? It is prepared by freezing thin, noodle-like vermicelli made from rice starch in a syrup flavored with rosewater and lemon juice. It is an icy, syrup-based dessert.
• The Trick: It is typically served with lime juice, shredded pistachio, and sometimes rose jam. The city of Shiraz in Iran is known as the place that makes the best Falude.
• The Flavor Experience: Unlike heavy syrup-based sweets, Falude’s icy, citrusy taste makes it the most delicate and light example of Persian confectionary.

3. The Sweet Fast Delicacy of the Streets: Shole Zard

Shole Zard is a popular snack distributed in the streets and for charity, especially during the month of Ramadan and in winter months in Iran. It is a sweet, warm rice pudding.

• What is it? A custard-like rice dessert cooked with rice, water, sugar, abundant saffron (which gives it its bright yellow color), and rosewater.
• How is it Consumed? It is served hot or warm and is always topped with cinnamon (often in a decorative pattern) and sliced almonds.
• Traditional Role: Shole Zard is a traditional food distributed during religious ceremonies, festivals, and for charitable purposes. Its sweetness and warmth offer a practical and satisfying treat on the streets.