Iranian Food – Street food culture in Iran is not exactly the same as complete food that you might find in other countries, but there are some very healthy choices to taste. What you try, however, depends on the time of your visit, because every season brings something new. This is the best local street food and snacks to try in Tehran.
A must-have during winter, this healthy and healthy soup serves noodles with various herbs and nuts, and comes with a mixture of garlic and onions fried in dried mint. What makes or destroys sweet potatoes is kashk, a fermented, salted whey product that is stirred on top. As you meandering along the mountainous Darband in northern Tehran, stop for a satisfying bowl that will surely fill you and replenish your energy.
Jigar: Iranian Food
Jigar, the heart of Kabob, is a valuable piece of meat served at a local connection called jigaraki. Tell us how many skewers you want, and the meat will be grilled and served in a few minutes, covered with fresh bread. For those who prefer adventure, kidney and heart kabobs are also a choice in jigaraki, but the heart is a delicious choice. No wonder Iranians also call their loved ones jigar, the highest term for affection.
For some people, beets have no allure, but these root vegetables are winter snacks that the Iranians like. Scattered throughout Tehran are sellers who sell pieces that have been peeled, heated and boiled neatly to size. Choose the size of your bowl, and the beets will be diced before your eyes. Find a comfortable bench and enjoy these street snacks while it’s still hot.
Iran is a juice-making country, and these healthy drinks are very low-cost, with popular varieties including melons, pomegranates, strawberries and carrots (or carrots with a large spoon of Akbar Mashti ice cream). Take your favorite juice or mix it and adjust the ingredients
Iranians love fruit in all its forms: fresh, dry or skin. Especially popular along hiking trails in northern Tehran, fruit skins are sold in exotic flavors such as pomegranate, sour cherries, plums, kiwi, barberries, and apricots, and are sold in meters. Not sure which one you like? Just ask for a sample. A variety of dried plums, apricots, and berries, soaked in sweet and sour syrup, are also available at this stand – the perfect place for those who have a tendency to feel sharp.
Originally from the southern part of Iran, samosas have walked to the capital as good street food found in markets. Filled with beef, potatoes, onions, parsley, and spices, this lavash triangle bread (thin and thin bread) is then fried and wrapped in paper, similar to South Asian varieties. An extraordinary pickup when you explore markets like a maze, Samboseh gives you a taste of southern Iran.
Street corn is an Iranian tradition. Corn ears are roasted over charcoal and then dipped in a bucket of salted water for a few seconds. Warm water and hot corn cause the water to evaporate quickly, leaving salty goodness around the blackened corn. This delicious snack is usually served in winter and especially around the park in summer. Once you try the Iranian method, you won’t want it any other way.
Another snack that arrived on location for several weeks in the spring was Goje Sabz’s friendly enemy, Châghâle Bâdum. This skinless almond baby is still clad in opaque, rough and rough green skin – not too hard, not too soft. Put everything in your mouth (of course with a little salt) and leave the stump. Then you can decide for yourself: the greengage team or the spring almond team?
Bâghâli, Recommended Street Food in Tehran
Take a bowl of bâghâli when you get beets because they are usually sold side by side. Boiled fava beans are covered with vinegar and seasoned with golpar, angelica ground seeds, and require a little skill to eat. Use your teeth to peel the black lines, press the bottom to erase the soft middle part, and remove thick skin. Iranians can be seen huddling together sharing bowls and chatting.
In spring, greenery landed in the city with applause from Tehran residents, who had been patiently waiting for their arrival for a year. These little green plums pack the tarts, so that the sprinkling of salt balances the acidity. After the first bite, add salt, bite again, and repeat. You will be captivated by their crisp and sharp juiciness, but be careful because eating too much can make your stomach hurt … or so they say.