THE FLAVOURFUL WORLD OF PERSIAN APPETIZERS
Persian cuisine is known for its depth, balance, and artistry, and this beauty shines brightly in the world of Iranian appetizers. These dishes are often the first introduction to the flavours of Iran, offering warm comfort, earthy richness, and aromatic herbs. Many of them are rooted in ancient culinary traditions and have been enjoyed for centuries in Persian homes.
Appetizers in Iranian culture are not simply starters. They are small celebrations of flavour. Each dish brings together herbs, spices, vegetables, and aromatic ingredients that reflect the agricultural richness of the region. Whether served during family dinners, festive gatherings, or as part of a traditional mezze-style spread, these dishes demonstrate the craft and warmth of Persian hospitality.
ASH RESHTEH
Ash Reshteh is one of Iran’s most famous traditional soups and a dish deeply tied to celebration and comfort. Made with thick Persian noodles, a variety of beans, lentils, and large amounts of fresh herbs, this hearty soup delivers both nourishment and flavour. It is finished with kashk, fried onions, garlic, and dried mint, giving it its signature aroma and richness.
MIRZA GHASEMI
Mirza Ghasemi is a smoky, savoury eggplant appetizer originating from northern Iran. Fire-roasted aubergines are mixed with garlic, tomatoes, turmeric, and eggs, creating a deeply aromatic spread. Served warm with flatbread, this dish is rustic, comforting, and incredibly flavourful.
KASHK BADEMJAN
Kashk Bademjan is a beloved aubergine-based appetizer made with onions, garlic, fried mint, and sometimes walnuts. Kashk gives the dish a creamy, tangy finish. It is typically garnished with caramelised onions, fried mint, and crushed nuts, served with warm bread and fresh herbs.
HERBS, BREAD, AND TRADITION
Persian appetizers are often paired with sabzi khordan, a platter of fresh herbs including mint, basil, tarragon, radishes, walnuts, and feta cheese. This combination balances the richness of dips and soups. These dishes reflect the soul of Persian cooking, highlighting fresh produce, slow preparation, and aromatic herbs.