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.