A Delicious Journey Through Iran: Discover the Flavors of Khorasan

Razavi Khorasan is one of Iran’s most important religious provinces, home to the sacred Imam Reza (AS) Shrine. Beyond its spiritual significance, the region boasts a deep-rooted cultural heritage reflected in every aspect of life — especially its cuisine. Locals take pride in preparing traditional dishes with rich flavors and captivating aromas, often reserved for special ceremonies and gatherings.

Shole Mashhadi

A signature dish of Mashhad, Shole Mashhadi is one of the city’s most beloved traditional foods. Originating from the Qajar era, this hearty dish—commonly called simply Shole—is similar in texture to Haleem but distinct in ingredients and flavor.

Mashhad residents traditionally prepare it for religious ceremonies, especially at the end of Muharram and Safar, as well as during other important events and celebrations.

Made with a rich combination of beef, boneless lamb, tail fat, onions, bulgur wheat, rice, beans, peas, and aromatic spices such as nutmeg, ginger, cardamom, and black pepper, Shole Mashhadi is thick, spicy, and incredibly satisfying. Due to its complex preparation and high cost, it’s rarely cooked at home, but when it is, it’s often served with a bit of Gheimeh stew, Sangak bread, cheese, and fresh herbs.

Shishlik

Famous far beyond Iran’s borders, Shishlik is one of the country’s most luxurious and traditional dishes. The name comes from the Persian words “Shish” (six) and “Lik” (rib), referring to six marinated lamb ribs grilled to perfection.

The art of marinating Shishlik is a specialty of Khorasanian chefs, who attract thousands of food lovers each year to Shandiz, near Mashhad.

Traditionally served with steamed rice, barbecued tomatoes, raw onions, and assorted pickles, Shishlik offers a perfect balance of tenderness, smokiness, and spice — a true symbol of Iranian barbecue mastery.

Jooshvareh (Jooshpareh Ash)

Jooshvareh Ash, or Jooshpareh, is a unique traditional soup from Razavi and South Khorasan. It’s prepared by boiling small samosa-like dumplings filled with peas, onions, and herbs in seasoned water — a method that gives the dish its distinctive name.

Originally, Jooshvareh was a staple food in Khorasan. Although today most regions fry samosas in oil, some southern Khorasan villages still prepare the boiled version, serving it as a warm, comforting soup — a delicious reminder of old culinary traditions.

Digcheh

Digcheh is a classic Mashhadi dessert often prepared for religious ceremonies such as Iftar during Ramadan. It’s also commonly enjoyed for breakfast.

This golden, aromatic dessert is made with milk, rice, sugar, saffron, cardamom, butter, and rosewater. To prepare it, the rice is first boiled in milk, then the remaining ingredients are added and gently simmered until the mixture thickens and develops a rich flavor. The result is a sweet, creamy pudding that melts in the mouth.

Ash-e Lakhshak

Originating from Gonabad, Ash-e Lakhshak is a hearty and flavorful soup featuring wide, square-shaped noodles known as Lakhshak. Other key ingredients include lentils, leeks, spinach, and a tangy curd sauce.

To make it, locals cook lentils first, then add chopped greens and finally the noodles. A drizzle of curd (kashk) is poured in before serving, and it’s beautifully garnished with fried onions and dried mint. This dish perfectly represents the simplicity and creativity of Khorasan’s traditional cuisine.

Khoresht-e Rivas (Rhubarb Stew)

Among Iranian dishes, sour stews have a special place, and Khoresht-e Rivas is one of the finest. Popular in Mashhad and other regions such as Kurdistan, this dish combines rhubarb—called Rivas in Persian—with lamb or beef, fresh herbs, and a light sauce.

The rhubarb lends the stew a pleasantly tart flavor, making it a refreshing contrast to Iran’s many rich and savory dishes. Like most Persian stews, it’s traditionally served with fluffy saffron rice.