Caspian
Caspian cuisine: where lush greenery meets Persian tradition.
Mirza Ghasemi
A smoky, garlicky eggplant dip
View page →The Caspian cuisine comes from Gilan and Mazandaran, the green, rainy provinces along Iran's northern coast, and it is the country's most herb-forward, sour-leaning cooking. Garlic, sour-orange juice, pomegranate molasses, and bitter-orange all show up where the rest of Iran might use lemon. The signature dish is mirza ghasemi, smoky grilled eggplant mashed with garlic, tomato, and egg. Fesenjan, the rich stew of chicken or duck cooked in ground walnuts and pomegranate molasses until it turns dark and tart-sweet, has its roots here, as does baghali polo, dill rice studded with fava beans. Being on the sea, the region eats far more fish than inland Iran, often the Caspian whitefish, plain-grilled or stuffed with walnuts and herbs, and the local olives, dressed with walnut and pomegranate, are a meal in themselves.
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The tartness of the pomegranate broth is balanced by the richness of beef meatballs.
Why start here · This dish encapsulates the region’s use of sour flavors and fresh herbs.
The sweet raisins and dates add a pleasant contrast to the earthy lentils.
Why start here · Adas Polo exemplifies the balance of sweet and savory that characterizes Caspian cuisine.
The delicate interplay of dill and fava beans creates a fresh, lively flavor.
Why start here · Baghali Polo highlights the lush, green produce typical of the Caspian region.
The Pantry
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Grains & Staples
Dairy & Fats
Sauces & Condiments
How They Cook
Techniques that define this cuisine
Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within Persian — each its own tradition.
