ḴOREŠ (or ḴOREŠT), name of a type of dish very frequently used in Persian cuisine. It consists of pieces of…

KALLAJUŠ (KĀLJUŠ), an old Iranian dish, also pronounced kālajuš, kālājuš, kaljuš in different parts of Iran. It consists of fried…

ḴĀGINA (from Per. ḵāg, egg, and -ina, related to), a traditional Persian dish, dating back at least to the 15th…

FESANJĀN (fesenjūn, fasūjan), a well known Persian dish (ḵoreš, a kind of stew) made of walnut or almond, poultry (usually…

KĀČI, a traditional Persian dish generally made of rice flour, cooking oil, sugar diluted in water, and turmeric or saffron…

KABĀB (kebab, kabob, cabob), a popular dish which traditionally consists of meat cut in cubes, or ground and shaped into…

ḤARIRA, a very light and diluted farinaceous Persian dish made of fine wheat flour or wheat starch, or with rice…

HARISA, a cooked dish made from a mixture of grains, usually half-ground wheat and barley, and meat, usually lamb and…

ḤALWĀ (Ar. ḥalwāʾ, Pers. ḥalwā “sweetmeat”),a generic term applied to various kinds of sweet dishes and fruits (Ṣafipuri, I, p….

ḤALIM, a traditional Persian breakfast dish for the winter, now served at lunch and dinner as well, made with lamb…

GARLIC, used as an ingredient in a variety of Persian dishes mainly as a condiment. The leaves are used with…

KHORESH (ḵoreš or ḵorešt), name of a type of dish very frequently used in Persian cuisine. It consists of pieces…

KUFTA (kufta or kufteh), a popular Persian dish usually made of ground lamb or beef, and more recently, ground chicken…

KALLA-PĀČA (KALLE PĀČE), a traditional dish made of sheep’s head and trotters and cooked over low heat, usually overnight. The…

KATA (kateh), a simple, everyday rice dish characteristic for the Caspian provinces, Gilan and Mazanderan. It is prepared by combining all the ingredients…

KĀK, a general term applied to several kinds of flat bread or small, often thin, dry cakes variously shaped and…