There are number of side-dishes commonly served at Persian lunch/dinner tables.
For many households, unless there are nán’o sabzi khordan (bread-and-fresh-herb-medley) and māst (yogurt) at the the table, it is not a complete table setting.
Nán / Bread
There are varieties of Persian breads, nān (it is a Persian word). Some are found in the Middle Eastern markets. They are not quite par to the taste in Iran, but they are better than adequate.
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- Barbari 100x50cm (40×20″)
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- Lavash 100x50cm (40×20″)
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- Sangak -baked on stone, note the stone marks 100x50cm (40×20″)
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- Taftun 80x40cm (32×16″)
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- Nan’e Kabab – could be as big as 50cm dia (20″ dia)
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- Nan’e Qandi – sweet tasting, favored by children 25cm dia (10″ dia)
Persian kabab served over nan’e sangak
Sabzi Khordan / Fresh Herb Medley
Persians love their sabzi… roll it in a piece of nān with a slice of feta/Bulgarian cheese in between, and have it as an appetizer.
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- Geshniz – Cilantro
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- Ja’afari – Parsley
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- Na’ana – Mint
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- Piyazcheh – Scallion
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- Reihan – Basil
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- Shahi – Crest
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- Shevid – Dill
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- Tareh – Chives
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- Tarkhun – Tarragon
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- Torobcheh – Radish
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- Panir – Feta-Bulgarian Chese
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- Gerdu – Walnuts
Nán’o Sabzi khordan
Māst / Yogurt
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- Māst – Plain Yogurt
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- Māst’o Musir / Yogurt with Persian Shallots – Chopped sun-dried Persian shallots and yogurt
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- Borani’e Esfenaj / Yogurt and Spinach Dip -Spinach, caramelized onion, garlic and yogurt
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![Māst'o Khiar [1] - Diced cucumbers and yogurt, flavored with crushed dried mint leaves](http://faestwistandtango.files.wordpress.com/2013/02/mc481sto-khiar-diced-cucumbers-and-yogurt-flavored-with-crushed-dried-mint-leaves.jpg?w=150&h=118)
- Māst’o Khiar [1] – Diced cucumbers and yogurt, flavored with crushed dried mint leaves
Douq – Yogurt drink made with yogurt, club-soda, salt, pepper and dried mint flakes
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Related Article
Check out the following post on İsmet’s CULININSTANBUL
YOGURT (ERİŞ SÜT ÜRÜNLERİ)
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Salads, Side-Dishes & Pickles
There are many Persian side dishes. These are just a select few that are common. Perhaps, in the future, I will introduce more with recipes.
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![Salad Shirazi [2] - Diced cucumbers, tomatoes, and onions mixed with crushed dried mint, seasoned with lime dressing](http://faestwistandtango.files.wordpress.com/2013/02/shirazi.jpg?w=150&h=120)
- Salad Shirazi [2] – Diced cucumbers, tomatoes, and onions mixed with crushed dried mint, seasoned with lime dressing
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![Salad Oliver [3] - made of chicken, potatoes,eggs, peas, onion, pickles mayonnaise, olive oil and lemon juice](http://faestwistandtango.files.wordpress.com/2013/02/salad-oliver-cjicken-potatoeseggs-peas-onion-pickles-mayonnaise-olive-oil-and-lemmon-juice.jpg?w=150&h=99)
- Salad Oliver [3] – made of chicken, potatoes,eggs, peas, onion, pickles mayonnaise, olive oil and lemon juice
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- Kashke Bademjan – Sautéed eggplants blended with whey and mint
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![Mirza Ghasemi [4] - a mixture of eggplants seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs](http://faestwistandtango.files.wordpress.com/2013/02/mirza-ghasemi-a-mixture-of-aubergines-seasoned-with-garlic-tomato-turmeric-oil-or-butter-salt-and-pepper-bound-together-with-eggs.jpg?w=150&h=125)
- Mirza Ghasemi [4] – a mixture of eggplants seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs
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- Torshi – Pickled mixed vegetables
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- Khiyarshour – Persian cucumber pickled in brine
Side-dish Appetizers
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Related Articles
Check out the following recipes on
Azita’s Fig & Quince
[1] Mast’o Khiar -&- [2] Salad Shirazi
and
Farnaz’ The Pomegranate Diaries
[3] Salad Olivieh -&- [4] Mirza Ghassemi
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Love barbari and sangak – of course, before I called them all nan
My only problem is that I can eat onion (some sort of allergy)…
Oh no! Is it onion in any form? How about when caramelized?
Lovely blog site. I’ve made something called Persian na’an before–is this just a different spelling? (from Baking with Julia, by Dorie Greenspan), also, is the word “nan” a general term like the word bread is used, with sub-categories? This all looks very tasty, and so refreshing!
-Thank you, Suzette.
-Nán is Farsi/Persian word for bread. I don’t know why it is spelled all different ways and the ‘a’ in nán is pronounced with elongated ‘áá’.
-Yes. They are all nán/bread with sub-categories. When generalized, they are all nán but we usually refer them by their sub-categories, i.e. “I crave for barabari or sangak”.
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I just love nan! Will try.
Oh yes! Especially ones right out of the nan oven.
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What a delicious overview of all of the dishes I am missing out on. Please do make the Persian kabab served over nan’e sangak as I would love to try this one. Have a super week. Take care, BAM
Thank you, Bam. Kabab kubideh (ground) is so difficult/tricky to make (a good one), I only enjoy it at restaurants. When I run out of my recipe repertoire, because of your request, I will challenge it. Thanks for planting the seed in my thoughts.
Fae.
Hi Bam, for some reason I am not able to post a comment on your site and I hope you will get it this way.
Fae.
Congratulations, Bam! You have been awarded: One Lovely Blog Award
I do not expect any action to be taken, or for you to generate a post, unless you wish to pass it on.
Your blog has been awarded at:
http://faestwistandtango.wordpress.com/2013/02/27/awards-february-2013/
Enjoy!
This is interesting reading Fae, you are most knowledgeable!
I have a friend from Iran who has recently introduced me to the delights of Persian food. I also like the cookbook by Greg & Lucy Malouf ‘ Saraban – a journey through Persia’- great recipes & photography.
Thank you for your post,
Donna
Thank you so much, Donna. I Googled the book you mentioned. I did not know about the book and appreciate the information. Also, thank you for visiting my blog and leaving a lovely comment.
Fae.
Those are some of my favorite dishes…now I want to go have Persian food at my favorite restaurant..Chelokababi
Is this Chelokababi the one in the SF Bay Area?
It all looks great Fae. I specially like the green herbs. Thanks for sharing!!
Chef Randall
I’m glad you liked the post.
What a wonderful and informative post, Fae…thank you!
Thank you, Karen. … and delicious too!
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All these foods look so good! I could drink the yogurt drink right now, even though it is raining and cold where I am
Now you made me hungry.
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My mouth is watering~
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*`•.¸(¯`•♥•´¯)¸.•♥ ☆ ♥•
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Sindy
Hi there, just wanted to let you know I nominated you for the One Lovely Blog Award and the Very Inspiring blog award. If you are interested go to this link. http://ourgrowingpaynes.wordpress.com/2013/02/21/one-lovely-blog-award-and-the-very-inspiring-blogger-award/
Virginia Darling, First, Congratulations for One Lovely Blog Award and Very Inspiring Blogger Award! Both awards are so~ befitting your blog.
Fae.
Thank you very much for the nomination, I appreciate you thinking of me.
This page is enough to make me hungry!
It sure does, Mary!
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Very interesting Fae!! thanks
Thank you, Sonia!
Fae, this is a gorgeous post!! Nan’o Sabzi khordan looks so refreshing along with all the other herbs, drink, and foods. I agree with Cindy, I want to eat your house all the time!! Loving the Persian kabab!! And it is only 6:00 a.m. here
Definitely salivating everything here 
You, Cindy and I… we sure know good food! ♪’Wouldn’t it be loverly’♪… for three of us to eat at the same table, dipping nan into assortments of dips and… ?
I miss noneh barbari and just noonva ye ha so much! That kabob has me drooling. Great post mesleh hamisheh
Thank you. Me too… mmm the freshly out of the oven barbari or any of them for that matter. I should go get my butter and jam. :d…
I want to eat at your house……EVERY NIGHT!
Thank you, Cindy.
))) We don’t have feast every night. But you are always welcome!
Oh my I love this, I could not remember the names of certain things and you have them on here. Thank you Douq is one of my favorite drinks and I would love to find a recipe for Torshi, I used to serve that all the time. There was a Persian store near my home that had it and I love it so. I love your blog!
Great! Go to my torshi recipe by clicking on the word ‘Torshi’ in the caption. It is a great recipe, if I may say so myself. Make a small sample bottle and you will know!
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Fabulous, I can’t wait to make it. Going there now!!
Great post Fae!
Thank You! It means a lot to me coming from you.
Love the idea of the spinach and caramelised onion yoghurt. Although I do like my caramelised onions as you may have guessed by now.
Yes, in my book, caramelized onion is the ‘Queen’ of the secret/hidden tastes! Have you seen my post, (click on >>>) How to make Crispy Caramelized Onion ?
Like! Like! Like!!! I’m so glad I subscribed to you on FB too – that way I can get double dose of this amazing feast! I’m going to tempt my FB friends to Like your page Fae. There are a lot of Persian fans in my gang!
Hugs, Sharon
I’m so glad too, Sharon! I already receive a new ‘Like’ through you!
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I would love to eat everything you made! It looks amazingly delicious Fae!
I made the ones that have link in the captions. In the future, as I make any of the others, I will replace the generic photos with mine. But yes, I will join you to eat them all!
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As you know we LOVE Persian food in my household. A few times a month we pick up food and have a small feast at home. They even make their own bread and it too die for. It is not the same from homemade but it does the trick until I get the courage to make these wonderful dishes at home. I look forward to all your future posts. You make me hungry each and every time.
What an array of goodies! their names sound musical and inviting and I’m sure the taste lives up to expectation!
Thank you, Josephine, and for visiting my blog too. Fae.
Another wonderful post, Fae. Thank you! A good way to start my day here in London reading these.
I can have all these dishes at the same time, including your aubergine-yogurt!