Regional Specialties

Iran encompasses vastly different climates, each producing its own distinct culinary identity. These dishes map the geography of their origins—from the sweet-and-sour profiles of the Azeri northwest and the fresh, herbaceous harvest of the Shomali coast, to the spicy, tamarind-laced foods of Khuzestan and the resilient, resourceful cooking of desert cities like Yazd and Kerman. They showcase the localized mechanics of the Persian table, far beyond what is found on a standard restaurant menu.

Bāghālī Ghātogh [Lima Beans & Dill | vegan option]

A beloved dish from the Caspian coast that defies common morning logic. This fragrant, garlic-infused stew transforms humble beans and eggs into an addictive breakfast. Its unique character is built on a heavy saturation of dill and a surprising traditional regional pairing.