Isfahan Province

Gaz is the Iranian variety of nougat. Nowadays it is mostly prepared with a blend of egg whites, sugar, and nuts, but the original gaz consists of slightly different ingredients. The raw gaz is an exudate of an insect, which is found and collected from wild tamarisk trees. After it has been colle... Read more

Khoresht mast is a traditional dish hailing from Isfahan. Although it's often dubbed yogurt stew, khoresht mast is actually an unusual dessert that's often served as a side dish or an appetizer, made with a combination of sugar, rose water, yogurt, saffron, onions, egg yolks, turmeric, a... Read more

Beryani is a traditional dish originating from the province of Isfahan. It usually consists of mutton, tail fat, sheep lungs, onions, cinnamon, saffron, walnuts, pistachios, almonds, mint, salt, and pepper. The mutton, tail fat, onions, water, and oil are cooked in a pot over medium heat until th... Read more

Sohan asali is a traditional brittle prepared with a base of sugar, honey, saffron, rose water, oil or butter, and slivered almonds. They are usually round, and before they set, the top is decorated with ground pistachios. This sweet, crispy candy is a staple on Persian New Year, and it is often ... Read more

Kaleh joosh is a traditional dish that’s usually associated with the cuisine of Isfahan. The dish is usually made with a combination of curd, walnuts, onions, flour, mint, turmeric, salt, and pepper. The onions are fried with turmeric, salt, and pepper. Curd is added to the mixture, along w... Read more

Zardak kebab is a traditional dish originating from the province of Isfahan. The dish is usually made with a combination of carrots, ground beef, eggs, gram flour, onions, sugar, salt, pepper, oil, saffron, and turmeric. The meat is mixed with salt, pepper, grated carrots, gram flour, beaten eggs... Read more