Shirazi
Savor the floral and herbal array of Shirazi cuisine.
Faloudeh
A traditional Persian frozen dessert with vermicelli noodles
View page →Shirazi cooking comes from Shiraz and the surrounding Fars province in southern Iran, a region known for its gardens, citrus, and roses. Its best-known export is the Shirazi salad: cucumber, tomato, and onion finely diced and dressed with lime juice and dried mint, served as a cooling side to almost anything. The local rice dish is kalam polo, rice layered with fried meatballs, cabbage, and a heavy hand of herbs and warm spices. Faloodeh, a chilled dessert of thin starch noodles in a frozen rose-and-lime syrup, is a Shiraz specialty eaten in the summer heat. Rosewater and saffron run through the sweets, and the orange-blossom scent of the city's gardens carries into the food, which leans more floral and herbal than the cooking further north.
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A luscious ice cream where saffron and rosewater blend into a creamy delight, studded with crunchy pistachios.
Why start here · This dish exemplifies the region's love for floral and nutty combinations.
A gentle blend of nutty fava beans and aromatic dill, wrapped in golden saffron rice.
Why start here · It highlights the use of herbs and legumes, integral to Shirazi cuisine.
A refreshing mix of crisp cucumber and tangy lime, punctuated by the earthy fragrance of dried mint.
Why start here · This salad shows the fresh and zesty side of Shirazi cuisine.
The Pantry
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Fruits
Sauces & Condiments
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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.
