50 Great and Nutritious Dish Suggestions for Iftar and Parties You Can Make

List of Suggested Foods for Suhoor during Ramadan

What should we cook for Suhoor in Ramadan that is easy to eat? The best suggested foods for Suhoor in Ramadan are those that provide energy for the body throughout the day. Suhoor can be a bit challenging and difficult for those fasting, especially when the sun has not yet risen. For Suhoor, you should choose foods that are highly nutritious and provide lasting energy.

Some of the best foods for Suhoor are:

• Albaloo Polow (Sour Cherry Rice): A delicious Persian dish, popular for its refreshing properties during summer heat.

  

• Khoresht Bamiyeh (Okra Stew): A healthy and refreshing dish with high nutritional value, ideal for Ramadan, as it helps combat thirst.

• Khoresht Pichaq Qeema (Stew with Ground Beef and Spices): A traditional dish from Ardabil, ideal for Ramadan meals.

• Khoresht Lobia Chiti (Kidney Bean Stew): A simple yet tasty stew that's easy to prepare for Suhoor.

• Khoresht Kanger (Thistle Stew): Rich in nutrients, often prepared in Kermanshah, and a great option for Suhoor.

• Keshmesh Polow (Rice with Raisins): If you're wondering what to make for suhoor during Ramadan that is both delicious and filling, you can try "Keshmesh Polo" (raisin rice). Keshmesh Polo is one of the most popular and festive Iranian dishes and is among the most famous offerings during Muharram and Ramadan in Mazandaran. It is typically prepared with chunks of meat, chicken, ground beef, or meatballs, either mixed together or separately.

  This dish is made in various cities with similar methods, though there are slight differences in the details of preparation and serving. Along with its delightful and delicious taste, this dish is beneficial for heart health, lowering blood pressure, and more due to the use of raisins.

  

• Havij Polow (Carrot Rice): "Carrot Polo" is another recommended dish for Ramadan, and as professional chefs say, it is originally from Shiraz. Some people may not like the slightly sweet taste of this delicious mixed pilaf, but by omitting sugar from the main ingredients, you can reduce the sweetness of this tasty dish.

  Carrot Polo is typically made with meatballs, chicken, or even without these ingredients, keeping it simple and vegetarian.

• Khorak Kharas (Celeriac Rice): A great choice for boosting metabolism and health.

• Khoresh Gormeh Sabzi
  "Gormeh Sabzi" is a traditional, rich, and well-cooked stew, one of the most popular dishes for special occasions and a perfect choice for sahari during Ramadan. It is a favorite for many during Muharram and Ramadan, often served as a dish for religious gatherings. The key to making a delicious gormeh sabzi is ensuring it is well-cooked and has a rich, oily consistency, which requires some cooking techniques.

• Khoresh Gheymé
  "Khoresh Gheymé" is a staple Iranian stew that holds a special place in the Ramadan menu. This dish has been a part of Iranian religious ceremonies, especially during Ramadan and Muharram, for a long time. Almost every Iranian woman knows how to cook Gheymé, but the secret to making it even more delicious lies in knowing the golden tips and using the perfect combination of spices.

  

• Adas Polo
  "Adas Polo" is one of the tastiest dishes recommended for sahari during Ramadan, often served with yogurt, doogh, and Shirazi salad. If you want to make it for a special occasion or as a nazri dish, preparing Adas Polo with meatballs, chicken, and raisins or even without meat using soybeans is a great option.

• Kotlet Morgh
  "Chicken Kotlet" is one of the tastiest and simplest dishes for Ramadan, ideal for sahari, and it can be made with either raw or cooked chicken. This dish can be prepared in just 30 minutes, making it a great option when you haven't prepared food in advance for sahari.

• Khoresh Fesenjan
  "Khoresh Fesenjan" is one of the most delicious and authentic Iranian stews, often served as a sahari dish during Ramadan. In some regions, it is made sweet, while others prefer a sour or mild flavor. Some people prefer making Fesenjan with meatballs instead of chicken or duck.

• Polo Chekdermeh
  "Polo Chekdermeh" is a Turkmen dish that is highly recommended for sahari and dinner during Ramadan. It is one of the most famous and delicious foods from the Turkmen people. "Chekdermeh" (also known as "Chigidarma" or "Chekidrama") has a history of over a thousand years and is a popular Iranian dish cooked and served as a pilaf. The main ingredients of this dish are rice and lamb, making it very similar to Estamboli Polo.

  

• Istanbul Polo (Estamboli Polo) Molded
  "Istanbul Polo" or "Estamboli Polo" is a dish that has different cooking methods in every city, and it's also a recommended dish for sahari during Ramadan. Istanbul Polo can be made with various ingredients such as ground meat, beef or lamb fillet, chicken, green beans, potatoes, carrots, and even fresh or dried aromatic herbs.

• Kalam Polo
  Combining different vegetables with rice to make a mixed pilaf is one of the most exciting cooking methods in the world, resulting in amazing flavors. Kalam Polo is one of the most delicious types of mixed rice in Iranian cuisine, and it's also a recommended dish for Ramadan.

The Shirazi, Tehrani, and Kermani varieties of Kalam Polo are among the most famous, with slightly different preparation methods in terms of details.

List of Pre-meals for Iftar

Before breaking the fast, consuming warm, liquid foods can help prepare the stomach for the main meal. Common pre-meals for Iftar include soups and stews. Many people prefer to have only light pre-meals and then enjoy the main Iftar meal hours later.

Some great pre-meals for Iftar include:

• Ash Shalleh Qalamkar: A rich and flavorful Tehran-originated stew, perfect for Iftar.

• Ash Reshteh (Noodles Soup): A common Iftar dish full of flavor, typically served with kashk (fermented whey) and crispy onions.

• Chicken Soup: A comforting and nutritious choice to begin Iftar.

• Ash Jo (Barley Soup): A popular and healthy option, especially in central Iran.

Suggested Dishes for Iftar

Choosing the right foods for Iftar after a long day of fasting is essential for health. The best Iftar foods should provide nutrients and replenish the energy lost during the day. Some great Iftar options include:

• Shami Pok (Shami Rasti): A delicious and energy-packed dish from Gilan, often served with flatbread and traditional cheese.

  

• Khoresht Aloo Esfenaj (Spinach and Prune Stew): A perfect choice for Iftar with a delicious taste and immune-boosting properties.

• Halim (Wheat Porridge): A beloved dish for Iftar, often made with lamb, turkey, or chicken.

• Zereshk Polow (Barberry Rice with Chicken): A festive dish enjoyed for both Iftar and Suhoor.

These dishes ensure a delicious and healthy Iftar experience, full of flavor and nutrients to rejuvenate the body after a long day of fasting.

• Sholeh Mashhadi "Sholeh Mashhadi," or simply "Sholeh" as it's called by the people of Mashhad, is one of the delicious dishes in Mashhad, especially popular during Ramadan. It's also made throughout the year and is quite beloved. Sholeh Mashhadi is a unique combination: a bowl of soup with a few spoonfuls of ghaymeh (a stew made with meat and lentils) on top. Strange, but very tasty!

Locals of Mashhad mostly eat Sholeh at soup and haleem shops, and they rarely prepare it at home on ordinary days. However, you can make this intriguing dish at home too.

• Shami Kebab "Shami Kebab," or meat and potato cutlets, is one of the tastiest types of kebabs and one of the easiest Iranian dishes to make in under half an hour, perfect for lunch and during Ramadan for iftar and suhoor. It's very quick to prepare for iftar and has a delicious taste.

• Meat and Beans The recipe for "Meat and Beans" or "Meat and Bean Stew" is a traditional and delicious Iranian dish, especially popular in Isfahan and Kashan. It's made in copper pots and is usually served during religious occasions like Muharram and Safar, as well as for lunch and dinner throughout the year. It’s a simple dish to prepare and can be easily made for iftar.

• Morgh Afshari "Morgh Afshari" or "Afshari Chicken Stew" is a classic Iranian dish served at weddings and funerals. It's a type of chicken stew served in festive settings and pairs well with rice.

• Dimaaj "Dimaaj" or "Duymaaj" is a light snack originating from Qazvin, traditionally served for iftar. Made with simple ingredients, it’s both nutritious and delicious, perfect for a simple yet tasty iftar.

• Tash Kebab "Tash Kebab" is an iftar dish made with meat, eggplant, tomatoes, and potatoes. Interestingly, it was one of the favorite dishes of Nasser al-Din Shah Qajar, and it was typically made with game meat.

• Peach Kebab (Kofteh Helo) When you first hear the name "Peach Kebab," you might think it's an odd dish, but the ingredients used are quite simple and have nothing to do with peaches. This authentic Shirazi dish is called "Peach Kebab" because it resembles the size and shape of a peach. It’s a very tasty dish served during Ramadan with a special sauce made with tomato paste, pomegranate molasses, or vinegar and syrup.

• Abgoosht Wondering what to prepare for an iftar gathering? Abgoosht (Iranian stew) is one of the most delicious and traditional dishes served for iftar, especially popular in various regions, prepared in different ways.

• Pan Kebab (Kebab Tabe’i) "Pan Kebab" (also known as Kebab Degi) is one of the most delicious dishes for iftar, typically served with both bread and rice. Seasoning the meat with various spices and kneading it well are the key tricks for making this type of kebab.

  

• Pan Chicken Kebab "Pan Chicken Kebab" is an easy-to-make and delicious variant of kebab. You can easily prepare it with the same flavor and aroma as grilled chicken kebab, but in a frying pan. It’s an ideal option for a quick iftar meal, suhoor, or dinner during Ramadan.

• Ghimeh Nassar "Ghimeh Nassar" is one of the most popular rice dishes in Iran and the most famous dish from Qazvin, especially served at formal dinner parties. It’s a flavorful rice dish that's visually appealing and tastes wonderful. Ghimeh Nassar is often prepared during religious ceremonies and festivals in Qazvin.

• Tabriz Kofteh "Tabriz Kofteh" is a delicious bread-based dish from Tabriz. The process of kneading the meat and preparing the stuffing inside the meatballs plays a significant role in the taste of Tabriz Kofteh. You can prepare it simply or stuffed with different fillings.

  

• Doogh Ash "Doogh Ash" is one of the tastiest Iranian dishes, made from a combination of various vegetables and sour local yogurt. The preparation varies by region, with Ardebil using beans and ground meat, while Urmia’s recipe uses garlic, yogurt, rice, and chickpeas.

  

• Sugar Pilaf with Ghimeh "Shaker Polow with Ghimeh" is a famous dish from Fars, especially among the Shirazi people. It’s often served during Muharram, Fatimiyya, or at special events and gatherings. This dish is especially popular during Ramadan in Shiraz.

• Dessert List for Iftar After several hours of fasting, there’s nothing more delightful than having a sweet dessert with tea. Ramadan is filled with a variety of sweets and desserts, and if you're watching your calories or on a diet, it’s best to consume them in moderation. Some of the most popular desserts for iftar include:

• Halva Omaaj (Omaaj Halvasi): A traditional dessert from Ardabil, easy to prepare, and often served during Ramadan.

• Zolbia: A beloved sweet in Ramadan, often found alongside other sweets like Bamiyeh and Gush-e-Fil.

• Bamiyeh: A delicious, easy-to-make sweet that’s so closely associated with Iftar that even hearing its name reminds us of fasting and Ramadan.

• Luqaymat (Legimat) "Luqaymat," or as it's called by Arabs "Luqaymat," is one of the Arabic desserts typically found in the southern provinces of Iran, such as Bushehr and Hormozgan, and is a common treat during Ramadan. It is also widely served in countries bordering the Persian Gulf, such as the UAE and Kuwait, as well as in Egypt and India.

  

• This ancient dessert, which has a history of about 200 years, is also known as "Luqmeh Qazi" and is a type of sweet made without an oven. Due to its delicate texture and mild sweetness, it is often served with tea, coffee, or ice cream.

• Ranginak "Ranginak" is one of the most nutritious and delicious Iranian desserts, typically prepared during Ramadan for suhoor and iftar. This dessert has a wonderfully delicious taste and provides a lot of energy. Its origin is from the southern cities of Iran, and due to its ingredients—dates, walnuts, and cinnamon—it has a very warm nature.

• Reshteh Khoshkar "Reshteh Khoshkar" is a unique and tasty sweet from Gilan that requires special skills to prepare. This local dessert is initially made semi-prepared and then fried in oil and served with tea. Reshteh Khoshkar is a special treat during Ramadan in Gilan, and due to the various nuts and spices inside it, it provides a lot of energy to those fasting.

• Gushfil The preparation of the sweet "Gushfil" (or "Gushfili," likely named for its resemblance to an elephant's ear) is very common during Ramadan. Gushfil is an Iranian sweet with an Isfahani origin, usually served with doogh (yogurt drink) throughout the year in Isfahan. Making homemade Gushfil is very simple, and you can easily prepare it at home.

• Sholeh Zard "Sholeh Zard" is a traditional Iranian dessert, often prepared for religious ceremonies and served as a dessert for iftar. With its ingredients like saffron, almonds, and rice, it is very delicious and beneficial. The preparation of Sholeh Zard is quite easy, and you can make it with rice, water, sugar, saffron, rosewater, and almond and pistachio slivers.

Ferni "Ferni" is one of the quickest Iranian desserts to prepare and can be served at any time, whether summer or winter. It is most commonly consumed during iftar and suhoor in Ramadan or when someone suffers from persistent coughing, such as during illnesses like the flu or COVID-19.

The preparation of saffron Ferni is usually made with rice flour or cornstarch, while other versions may use wheat flour or a combination of rice flour and cornstarch.