Iranian / Persian Food

Iranian / Persian Food

Header product — groups all Persian dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Koobideh kebab plate

Ground lamb and beef kebab seasoned with onion, turmeric, and saffron. Grilled on flat skewers over charcoal or grill. Served with saffron rice, grilled tomato, and fresh herbs.

Joojeh kebab plate

Saffron and lemon marinated chicken pieces grilled over charcoal. Served with saffron rice and grilled tomato.

Barg kebab plate

Thinly pounded marinated beef fillet grilled over charcoal. Premium product — high margin.

Ghormeh sabzi with rice

Classic Persian herb and kidney bean stew with lamb. Slow-cooked — prepare in advance and reheat. Contains gluten if served with bread.

Fesenjan with rice

Pomegranate and walnut stew with chicken or duck. Rich, sweet-sour flavour. Contains walnuts — tree nut allergen.

Saffron rice (chelow)

Persian steamed rice with golden saffron crust (tahdig). Served as base for kebab plates.

Mast-o-khiar (yoghurt and cucumber dip)

Persian yoghurt with cucumber, dried mint, and rose petals. Dairy allergen.

Shirazi salad

Fresh salad of diced tomato, cucumber, onion, lemon, and dried mint. Vegan.

Saffron ice cream (bastani)

Persian saffron and rosewater ice cream with pistachios. Dairy and tree nut allergens.

Persian tea (chai)

Strongly brewed black tea served with rock sugar (nabat). Traditional hospitality.

Lamb mince (for koobideh)

Fatty lamb mince — minimum 20% fat for authentic texture.

Beef mince (for koobideh)

Blended with lamb mince.

Chicken pieces (bone-in thighs and drumsticks)

For joojeh kebab.

Beef fillet (for barg kebab)

Thinly pounded — premium cut.

Lamb shoulder (diced, for ghormeh sabzi)

Slow-cook until tender.

Chicken thigh fillets (for fesenjan)

Basmati rice (long grain)

Essential — Persian rice technique requires long grain.

Kidney beans (canned or dried)

For ghormeh sabzi.

Walnuts (ground)

For fesenjan — tree nut allergen.

Pomegranate molasses

For fesenjan — sweet and sour base.

Lavash flatbread

Thin Persian flatbread — contains gluten.

Barbari bread (optional)

Thick Persian flatbread — contains gluten.

Saffron (ground or threads)

Defining ingredient — steep in hot water before use. Expensive — buy from reputable supplier.

Turmeric (ground)

Dried fenugreek leaves (methi)

For ghormeh sabzi.

Dried Persian lime (limoo amani)

Sour, smoky flavour — essential for ghormeh sabzi.

Cinnamon (ground)

Cumin (ground)

Sumac

Sour, citrusy spice — used as garnish on kebabs.

Dried mint

Rosewater

For bastani and Persian desserts.

Advieh (Persian spice blend)

Mixed spice blend for rice and stews.

Onions (grated)

For koobideh and joojeh marinades.

Garlic

Lemon juice

For joojeh marinade.

Fresh parsley

Fresh coriander

Fresh fenugreek (or extra dried)

For ghormeh sabzi.

Tomatoes (for grilling)

Grilled whole tomato is traditional with kebab plates.

Cucumber

Cherry tomatoes

For shirazi salad.

Full fat Greek yoghurt

For mast-o-khiar and marinades. Dairy allergen.

Butter (for rice tahdig)

Creates the golden crust. Dairy allergen.

Full cream milk (for bastani)

For saffron ice cream. Dairy allergen.

Thickened cream (for bastani)

Dairy allergen.

Pistachios (slivered)

For bastani garnish — tree nut allergen.

Dried barberries (zereshk)

Traditional garnish on saffron rice — tart, jewel-like berries.

Rose petals (dried, food grade)

For mast-o-khiar garnish.

Rock sugar (nabat)

For Persian tea.

Charcoal mangal grill or gas grill

Charcoal gives authentic smoky flavour — check market rules on charcoal use.

Flat kebab skewers (wide, 2–3cm)

Essential for koobideh — wide flat skewers hold the mince.

Round skewers

For joojeh and barg kebab.

LPG burner and large pot

For cooking ghormeh sabzi, fesenjan, and rice.

LPG bottles and regulator

Large non-stick pot (for tahdig rice)

Non-stick essential for tahdig crust — do not use stainless.

Bain-marie / food warmer

Keep stews and rice above 60°C during service.

Ice cream display freezer

For bastani — must maintain below -18°C.

Prep table and cutting boards

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power — freezer draws significant power.

Cash float/till

Persian food stall

Kebab plates / trays with lids

For kebab and rice plates.

Rice boxes with lids

Small dip cups with lids

For mast-o-khiar.

Ice cream cups and spoons

For bastani.

Flatbread paper bags

For lavash.

Wooden skewers / forks

Napkins

Takeaway bags

Allergen information card

Gluten in bread, tree nuts in fesenjan and bastani, dairy in yoghurt and ice cream — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, fire extinguisher on site.

Charcoal use approval

Check with market organiser — some markets prohibit charcoal due to fire risk and smoke.

Temperature control compliance

Stews and rice above 60°C, dairy below 5°C, ice cream below -18°C.

Gluten allergen declaration

Lavash and barbari bread contain gluten — must declare.

Tree nut allergen declaration

Walnuts in fesenjan, pistachios in bastani — must be declared prominently.

Dairy allergen declaration

Yoghurt, butter, milk, cream — must declare on all affected products.

Allergen labelling compliance

Gluten, tree nuts, and dairy all present across menu.

Electrical safety compliance

If using generator or electric freezer.

Market stall fee

Fuel — travel

LPG/gas

Charcoal

If using charcoal grill.

Generator fuel

If no mains power.

Saffron

Significant cost — buy in bulk from reputable Persian or Indian wholesaler.

Ice

For keeping dairy cold during transport.

Pistachios and walnuts

Premium nut costs — buy in bulk.