TEHRAN -- What happens when you dig deep into a 2,500-year-old culinary heritage and bring it back to life? 
In Iran, a country where food is as much a part of the culture as poetry and carpets, a quiet gastronomic revolution is brewing — or rather, simmering slowly in clay pots and roasting over open flames.
The Ministry of Cultural Heritage in Iran has just unveiled a mouthwatering lineup of 11 ancient Persian dishes, lovingly reimagined for the modern table. These aren’t just recipes — they’re edible heirlooms, designed to challenge the fast-food culture and reconnect Iranians with the rich, slow-cooked soul of their past.
Think of them as the OG fast foods — but with saffron, pomegranate molasses, and a whole lot of history.

1. Gerdoo-Kebab, Hamedan
A kind of proto-meatball, this ancient dish is made with ground meat and crushed walnuts, wrapped in warm spices. Think of it as the comforting cousin of kofta, but with a nutty richness that feels both nourishing and bold.

2. Mani-Polo, Shahrud
This festive mixed rice dish leans into the sweet-savory magic Iranians do so well. Made with fluffy rice, tender lamb or chicken, golden raisins, and warming spices, it’s a throwback to royal banquets — and absolutely belongs at your next dinner party.

3. Motanjan, Isfahan
Imagine a thicker, richer version of fesenjan (Persian walnut and pomegranate stew), layered with chunky cuts of meat and deeply aromatic spices. Motanjan is opulence in a bowl.

4. Abgoosht-e-Chainaki, Tehran
This broth-forward version of the classic abgoosht is served like tea — yes, in glass cups. The solids (meat and legumes) are eaten separately, while the consommé is sipped slowly. It’s equal parts comfort and ceremony.
5. Torshi-Ghorma, Ardabil
A tart, warming stew made with wild herbs, tangy pomegranate paste, and meat — ideal for cold weather and colder moods. Rustic, bracing, and deeply satisfying.

6. Ash-e-Alouk, Fars
A stone-fruit-laced vegetarian stew made with dried plums or apricots, legumes, and fresh herbs. It’s a gentle, balanced dish that lands somewhere between a soup and a late-afternoon lullaby.

7. Mesineh Barreh Choopan, Tehran
Cooked in the open air by shepherds (yes, really), this is a primal, fire-kissed lamb dish. It’s slow-grilled over flames — smoky, succulent, and unapologetically rustic.

8. Gharghavan, Kermanshah
Small meatballs seasoned with regional Kurdish spices, often poached in tangy broth or yogurt. They’re humble, but each bite packs a punch of warmth and complexity.

9. Ghaliye Gooshfeel, Karaj
Yes, you read that right. This is an unexpected mashup: the sugary fried pastry known as gooshfeel meets a syrupy stew. It blurs the line between dessert and main course — and somehow, it works.

10. Sepahsalar Pastry, Tabriz
A semi-dry, saffron-scented cookie that’s equal parts noble and nostalgic. Made for gatherings, its delicate aroma and refined sweetness make it a celebration staple.
11. Fash Cake, Tabriz
A dense, spice-laced cake built to last and meant to pair with strong tea. Cardamom and cinnamon give it depth; its staying power gives it legacy.
“These aren’t just meals — they’re cultural ambassadors,” says Marjan Larijani, head of Iran’s Culinary Tourism Board. “Each plate tells a story of survival, identity, and flavor passed down through generations.”
No shortcuts. No trends. Just the real, slow, delicious deal. Bon appétit — or as they say in Persian, nush-e jan.