Khorasani
The northeast around Mashhad — Shandiz's famed shishlik lamb ribs, the slow-stirred votive porridge sholeh, and frugal onion-egg eshkeneh.
Shishlik Shandiz
Marinated lamb rib chops grilled whole over charcoal — the world-famous specialty of Shandiz near Mashhad.
View page →Khorasan, the vast northeast around the pilgrim city of Mashhad, cooks for crowds and for vows. Shandiz, on Mashhad's edge, made its name on shishlik — whole frenched lamb ribs marinated and grilled over charcoal. Sholeh is the region's votive porridge, beef and lamb stirred for hours with grains and legumes and shared as a religious offering. And eshkeneh, a thrifty onion-and-fenugreek soup thickened with egg, is the everyday high-plains warmer.
Start Here
Whole frenched lamb ribs marinated and charcoal-grilled.
Why start here · Shandiz's claim to fame.
A votive porridge of beef, lamb, grains and legumes, slow-stirred.
Why start here · Shared as a religious offering.
A thrifty onion-and-fenugreek soup thickened with egg.
Why start here · The everyday high-plains warmer.
The Pantry
How They Cook
Techniques that define this cuisine
Other regions
Siblings within Persian — each its own tradition.