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Qajar Art Museum (Negar Khaneh)
Brilliant Hall (Talar e Brelian)
Ivory Hall (Talar e Adj)
Salam Hall (Talar e Salam)
Mirror Hall (Talar e Aineh)
Karim Khani Nook (Khalvat e Karim Khani)
Marble Throne (Takht e Marmar)
Edifice of the Sun (Shams ol Emareh)
Museum of Gifts
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Persian Cuisine
Persian Cuisine
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Kebab
Kebab kubide: Barbecued ground lamb or beef, mixed with parsley and onion.
Juje kebab: Grilled chunks of chicken; one of the most common dishes in Iran.
Kebab barg: Barbecued and marinated lamb, chicken or beef.
Kebab torsh: Traditional kebab from Gilan and Mazenderan, marinated in a paste of crushed walnuts, pomegranate juice, and olive oil.
Kebab Bakhtyari: Mixture of barbecued fillet of lamb (or veal) and chicken breast.
Chenje: Skewered and grilled cubes of meat. Iranian equivalent of shish kebab.
Shashlik: A popular form of shish kebab. In Iranian cuisine, shashlik is usually in form of large chunks.
Kebab tabei: Homemade grilled meat, prepared on the pan.
Stew
Khoresh e bademjan: Eggplant stew with tomato and saffron.
Khoresh e fesenjan: Stew flavored with pomegranate syrup or ground walnuts.
Khoresh e qeyme: Stew with split peas, French fries, and dried lime.
Qorme sabzi: Stew with herbs such as leek, cilantro, and dried fenugreek.
Khoresh e karafs: Stewed celery and meat.
Khoresh e alu: Stewed prunes and meat.
Khoresh e alu-esfenaj: Stewed prunes, spinach, and meat.
Khoresh e havij: Stewed carrots and meat.
Khoresh e qarch: Mushroom stew.
Baqala qatoq: Gilak stew with fava bean, dill, and eggs.
Dizi (piti): Mutton stew with chickpeas and potatoes.
Kufte rize: Azerbaijani and Kurdish meatball stew.
Soup and āsh
Sup e morgh: Chicken and noodle soup.
Sup e jow: Barley soup.
Sirabi: Tripe soup; also known as sirab shirdun.
Tarkhine: Grain and yoghurt soup.
Gazane: Nettle soup.
Adasi: Lentil soup.
Āsh e reshte: Noodle thick soup.
Āsh e anār: Pomegranate thick soup.
Āsh e doogh: Buttermilk thick soup.
Polow and dami
Sabzi polow: Rice with chopped herbs, usually served with fish.
Lubia polow: Rice with green beans and minced meat.
Albalu polow: Rice with sour cherries and slices of chicken or red meat.
Morasa polow: Rice “jewelled” with barberries, raisins, carrots, orange peel, and almonds.
Shirin polow: Rice with sweet carrots, raisins, and almonds.
Adas polow: Rice with lentils, raisins, and dates.
Baqala polow: Rice with fava beans and dill weed.
Dampokhtak: Turmeric rice with lima beans.
Tachin: Rice cake including yogurt, egg, and chicken fillets.
Other
foods
Kuku: Whipped eggs folded in with herbs or potato.
Kotlet: Mixture of fried ground beef, mashed potato, and onion.
Salad Olvie: Mixture of potato, eggs, peas, and diced chicken (or sausage), dressed with mayonnaise.
Caviar: Salt-cured fish eggs.
Dolme: Stuffed peppers or vine leaves.
Kufte: Meatball or meatloaf dishes.
Zaban: Beef tonge.
Pache: Boiled parts of cow or sheep; also known as khash.
Pirashki (pirozhki): Baked or fried buns stuffed with a variety of fillings.
Sosis bandari: Traditional sausage with onion, tomato paste, and chili pepper.
Appetizers
Torshi: Mixed pickles salad.
Salad Shirazi: Chopped cucumbers, tomato, and onion with lemon juice.
Borani: Yogurt with spinach and other ingredients.
Mast o khiar: Strained yogurt with cucumber, garlic, and mint.
Sabzi (greens): Fresh herbs and raw vegetables.
Zeytun parvarde: Olives in a paste made of pomegranate and walnuts
Mirza Qasemi: Grilled eggplant with egg and garlic.
Kashk e bademjan: Mixture of kashk and eggplant.
Desserts
Fereni: Sweet rice pudding flavored with rose water.
Sholezard: Saffron rice pudding dessert.
Halva: Wheat flour and butter, flavored with rose water.
Bastani e zaferani: Saffron ice cream.
Falude: Vermicelli mixed in a semi-frozen syrup of sugar and rose water.
Sarshir: Creamy dairy product similar to clotted cream.
Liqvan and feta: Brined curd cheese, typically eaten for breakfast.
Samanu: Germinated wheat, typically served for Nowruz.
Cookies and snacks
Koluche: Cookies, with major production in Fuman and Lahijan.
Bamie: Deep fried dough soaked in sugar syrup.
Baqlava: Pastry made of filo, nuts, and sugar syrup.
Reshte khoshkar: Fried and spiced rice flour and walnut.
Nougat and gaz: Made of sugar, nuts, and egg white.
Sohan: Saffron brittle candy with nuts.
Nan berenji: Rice flour cookies.[42]
Nokhodchi: Chickpea cookies.
Qottab: Almond-filled deep-fried pastry.
Nabat chubi: Rock candy, commonly flavored with saffron in Iran.
Pashmak: Cotton candy.
Trail mix: Dried fruit, grains, and nuts.
Quince cheese: Made of quince and sugar.
Drinks
Doogh: Cold yogurt drink.
Pomegranate juice: Cold pomegranate juice.
Carrot juice: Cold carrot juice,sometimes mixed with ice cream.
Khakshir: Cold sweet drink with sisymbrium sophia seeds.
Sekanjebin: Cold drink made of honey and vinegar.
Bread
Lavash: Thin, flaky, and round or oval. It is the most common bread in Iran and the Caucasus.
Sangak: Plain, rectangular, or triangle-shaped leavened flatbread that is stone-baked.
Taftun: Thin, soft and round-shaped leavened flatbread that is thicker than lavash.
Tanur bread: Leavened bread baked in an oven called tanur.
Qandi bread: A sweet bread, sometimes brioche-like and sometimes flat and dry.
Barbari: Thick and oval flatbread; also known as Tabrizi, referring to the city of Tabriz.
Baguette: A long, narrow French loaf, typically filled with sausages and vegetables.
Nan e gisu: A sweet pastry-bread, also widely known as shirmal (“milk-rubbed”).
Komaj: A sweet date bread with turmeric and cumin, similar to nan e gisu.
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