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With my time in Yazd, Iran almost at an end, I headed out on one final food adventure before we headed to our next city! Come with me on my fun Iranian village food experience in Yazd, Iran!

Mr. Taster and I would be seeing how a couple of different dishes are made, including shooli ash, which is a popular dish in Yazd, as well as abgoosht (dizi with eggplant), and more!

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After meeting the team, we headed inside the Saraye Jahangara Traditional Hotel, which is a large, traditional house. The grounds were beautiful! They had some beautiful peacocks and a pretty white bird. There were also gardens, a fountain, outdoor seating, a resting area, and more.

They served us some amazing musk willow tea, and then the woman started cooking. They had lamb, tomatoes, potatoes, onions, chickpeas, turmeric, salt, and pepper ready for the dish. They start by boiling the lamb for 10 minutes before adding black pepper and turmeric. The cooking process takes 2 hours!

For the other stew, they had lamb, split peas, apricots, and more! I tried an apricot, which was nice, sticky, and meaty! Then, the woman added turmeric, black pepper, quince, and split peas to the pot. Later, she adds the apricot!

While we waited for them to cook, we started a fire in the sun so we could make some coffee! It was so hot out! It was so hot, they covered our seating area to give us some shade!

These dishes are unique to Yazd, so they’re a must when you come here. We had more musk willow to cool off. Then, they put cacao, sugar, coffee in a pot. It usually takes 2 hours to prepare properly, but we’d be shortening it.

After adding tomatoes and potatoes to another dish, I saw them making rolling out balls of a local bread dough. They add herbs to it and cook it in a tanoor oven. I tried my hand at putting the bread on the wall of the tanoor. Then, they take the bread and lower it toward the fire to let it char a bit.

The bread was nice and fluffy and contained some tasty coriander. It was so good! I couldn’t get enough of it. The sesame seeds in it were also fantastic.

Next, they started on the shooli ash, which is the must-have in Yazd. It’s a beetroot stew, but the beets are white here! Meanwhile, after 2 hours of boiling the coffee, they add cardamom and rose water. The process of making these dishes was pretty long and complicated.

We had a Yazd cake with the coffee. It was a great pairing! I loved the sweetness of them both. The rose and cardamom made it the tastiest coffee I’ve ever had!

Back at the quince stew, she added pomegranate paste and saffron. Then, they make a wheat flour slurry to add to the ash. Everything looked and smelled amazing!

For. The lamb stew, we started by sucking the bone marrow out of the bones while they mashed it up. Finally, it was time to eat!

We started with the shooli ash. You add pomegranate paste to it. It reminded me of borscht, but had a sweetness to it. I loved the crunchy beetroot! Then, we took some crunchy bread and added the abgoosht and meat juice on top. The bread soaked it all up!

The tahdig were like crispy rice patties. I loved the mix of textures! Next was the saffron rice and khoresh-e beh (quince stew). It was very balanced!

Next was the lamb stew with bread. The cinnamon added some sweetness. It was good and hearty and contained the best lamb of all the dishes. The goosht kubideh with onion and bread was fantastic! What a meal!

Where have you been?

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About Me:

My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 91 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.

I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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