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My time in Tehran, Iran continued with an all-out food tour of the capital. Join me as I go on the ultimate Persian food tour of Tehran, Iran!
My buddy Mr. Taster was taking me on an incredible lunch tour with our friends from Kootook Travel. We’d be having lamb shanks, shish kebabs, and so much more! I couldn’t wait!
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Inside our first restaurant, it was like a fancy banquet hall. They say they have the best lamb shank around! Then, as is traditional, they brought us some Iranian tea and sweets!
In the kitchen, we watch ed them grill the lamb shanks, lamb chops, and loghmeh, a type of traditional Iranian kebab made from lamb. It’s bigger than kubideh! They were also grilling tomatoes. The meat looked so juicy!
The lamb shanks were cooking in their own fat, and looked unreal! Upstairs, they have a luxurious dining hall with opulent walls, tables, and chairs, but we’d be eating downstairs with everyone else!
We had everything with rice with barberries and saffron. Mr. Taster broke open an egg and poured out the egg whites. Then, he poured the yolk in started with the rice!
The rice was unbelievable, while the lamb chops blew my mind. The combination of the two was unreal! I loved the way the egg glued the rice together, and the rice was so tender and juicy.
With the rice, the loghmeh was also incredible. The tahchin had a crispy layer on top, and the saffron flavor was excellent! The lamb shank was huge and so juicy and fatty, it literally melted as I chewed it!
It also had a sweetness to it, and the marrow inside the bone was so tasty. The combination of meat, rice, and caramelized onions was a winner!
Then, we left and drove 20 minutes to our second restaurant, which almost reminded me of a Greek tavern. It had lots of beautiful painting on the walls. We watched them cook a stew called dizi with tomatoes, lamb, chickpeas, and bean in tiny pots. It slow cooks for 4 hours!
Our Shirazi salad contained tomatoes, cucumber, onions, and mint. Then, they brought the dizi. They take the lamb fat into your bowl and mash it.
Then, they mash the beans, chickpeas, meat, and potatoes into a puree. I tried mixing it myself with the pestle. It smelled amazing! Then, you crumble your sangak bread into it and add the broth!
We also had greens, onions, pickled onions, pickled chilies, and more to eat with it. I loved the fatty dizi with the greens and sangak bread. Adding pickled chilies made it spicy but gave it an amazing flavor. I also liked it with pickled onion, which was potent!
Next, I tried a yogurt drink called doogh, which was sour and a bit thin. Next, I ate the mash with the sangak. They sprinkled cinnamon on top, which was amazing!
We followed it with Persian tea and bamieh, a traditional sweet that’s basically a small, crispy ball of dough soaked in sugar syrup.
Our final stop was Sahand Restaurant, where we watched them make kebabs and chicken marinated in saffron. The kebabs were made of chopped beef topped with a layer of minced lamb, put in the cage, topped with onion juice, and grilled.
They also made a koobideh polow, a dish made of rice, chunks of koobideh, grilled tomatoes, sumac, and butter all mixed together. Once everything is added to the pan, you cover it and shake it up to mix it! The also added chilies and then made a cherry polow with lamb neck!
The cherry polow was juicy and tart, and I loved the meatiness. Next was the koobideh polow, which was the tastiest, meatiest polow ever! It was also super moist from the butter and tomatoes!
Finally, we finished with the kebab and some butter rice, tomato, and chili! I loved the smokiness, the butteriness. It was astounding!
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 91 countries to experience and document unique cultures on my KZfaq channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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