Saffron rice, charcoal grill, slow herb stews, pomegranate and yogurt. A short guide to Persian cuisine, the traditional cooking of Iran, and the dishes you can try at Pérsico in Chamberí, Madrid.
Persian or Iranian cuisine?
It is the same cuisine. Persia is the historical name by which Iran was known in the West; since 1935 the country has officially used the name Iran. So a Persian restaurant and an Iranian restaurant serve the same culinary tradition.
The key ingredients
- Saffron: colours and perfumes rice and kebabs. At Pérsico we use saffron from Khorasan.
- Pomegranate: as fruit, juice or molasses, in sauces, salads and stews.
- Fresh herbs: parsley, coriander, dill, mint and chives, in generous amounts.
- Yogurt and kashk: kashk is a fermented yogurt sauce, the base of Kashk-e Bademjoon.
- Nuts: walnuts, pistachios and almonds.
- Zereshk (barberries): small tart berries that brighten rice and salads.
And one important point: Persian food is not spicy. Spices are used with balance to add aroma, not heat.
How a Persian meal works
A Persian table is for sharing. You start with several starters in the middle, continue with the grill or a stew with rice, and finish with something sweet and tea.
1. Starters to share
- Kashk-e Bademjoon
- Roasted aubergine with kashk, walnuts and mint oil. Our signature dish.
- Mast o Khiar
- Yogurt with cucumber, walnuts, raisins and mint. Fresh, to go with everything else.
- Mirza Ghassemi
- Smoked charcoal-grilled aubergine, another Persian way to enjoy aubergine.
- Kuku
- The Persian fresh-herb omelette.
2. Atash: the grill
Persian kebabs are cooked over charcoal and served with roasted tomato and pepper. The Vaziri combines one beef skewer and one chicken skewer.
3. Khoresht: the stews
Slow-cooked stews served with rice. Some of the best known are Gheyme, with meat and pulses, and Fesenjoon, with walnuts and pomegranate.
4. The rice
Saffron basmati rice goes with almost everything. The crispy layer at the bottom of the pot, tahdig, is the part everyone wants in Iran.
Persian food in Madrid
At Pérsico, Calle de Sandoval 12 (Chamberí), we cook these recipes based on the ones we learned at home. Read our story. Every dish on the menu is gluten-free and there are vegetarian options.
FAQ
Is a Persian restaurant the same as an Iranian one?
Yes. Persia is the historical name of Iran; the cuisine is the same.
Is Persian food spicy?
No. It uses spices with balance: saffron, turmeric, cinnamon or dried lime, but no heat.
What should I order the first time?
Two or three starters to share, such as Kashk-e Bademjoon and Mast o Khiar, then something from the grill, like the Vaziri, with Persian rice.
Are there vegetarian options?
Yes. Many Persian starters are vegetarian, and at Pérsico there is also a vegetarian stew.