On the stove next
Five new guides are in development, with the same bilingual detail, dual measurements, and technique-first approach.
کباب کوبیده
Juicy ground-meat skewers with grated onion, served with grilled tomatoes, sumac, and saffron rice.
Kabab koobideh combines finely ground meat and grated onion, shaped around broad skewers and grilled over charcoal. Iranica places it within the chelow-kabab tradition and records serving it with bread as well as rice. The broader rice-and-kabab meal is documented in Qajar-era accounts, including references to Tabriz. That evidence helps trace the meal's history, but does not establish when koobideh itself was invented or identify a single cook responsible for it.
An Iranian kebab tradition; Qajar references to Tabriz do not prove an exclusive birthplace for koobideh.
لوبیاپلو
Fluffy rice layered with green beans, tender beef, and a warmly spiced tomato sauce, with golden tahdig underneath.
Loobia polo brings green beans into Iran's varied tradition of mixed rice dishes. Iranica's Beans entry records a preparation with green bean pods, minced meat, tomato, and dill. The same entry describes another bean rice made with black-eyed peas, showing why the type of bean matters when reading older culinary descriptions. These records illuminate ingredients and variation, rather than establishing one original recipe, an invention date, or a single regional birthplace.
Part of Iranian rice cookery; the cited reference does not assign this green-bean version to one province.
سبزیپلو با ماهی
Fragrant herb rice with golden pan-fried fish: a springtime Persian classic with clear timing for both.
Sabzi polo ba mahi pairs herb-filled rice with fish and has a documented place in Iranian New Year meals. Iranica's rice-cooking survey describes the combination with fried fish and kuku on the year's final evening. It also notes a Khorasan custom of serving it at the moment the year changes. These regional details show a varied celebration tradition; they do not establish an exact invention date or one original version of the dish.
An Iranian Nowruz food tradition with regional variations; the source does not establish an exclusive birthplace.
دیزی (آبگوشت)
Slow-cooked lamb, chickpeas, beans, and potatoes, served as fragrant broth and mashed goosht-koobideh with flatbread.
Dizi takes its name from the clay pot used for one traditional form of abgoosht. Iranica traces related meat-and-legume preparations through Qajar-era yakhni recipes and distinguishes older uses of abgoosht meaning broth from its later use for the stew. It also describes the familiar two-part serving: broth with pieces of bread, followed by mashed solids. This is a history of changing names and preparations, not evidence that one person invented the dish.
A widespread Iranian meat-and-legume tradition; dizi names the cooking vessel, not a proven place of invention.
میرزا قاسمی
Smoky eggplant, tomato, garlic, and egg brought together in one of Gilan’s most distinctive dishes.
Mirza Ghasemi is firmly rooted in Gilani cooking. Encyclopaedia Iranica describes its defining combination of smoked or cooked eggplant pulp, garlic, tomato, and egg, and notes that local popular tradition links its name to a certain Mirza Qasem.
Gilan and the Caspian food tradition are well supported; the named-inventor story is presented as popular etymology rather than proven biography.