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After getting my first taste of Iranian cuisine, my new friends and I headed off to explore the Grand Bazaar in Tehran, Iran! Come along with us as we check out this incredible place!
The market is huge and sells just about everything you can imagine, including clothing, kitchenware, carpets, food, and more. We found a shop that sells kitchen supplies, including wooden honey stirrers and some small kebab skewers. I bought them both for roughly $3 USD.
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Mr. Taster is a local celebrity, so he gets stopped everywhere. This bazaar reminded me of the Grand Bazaar in Istanbul, but the colors on the ceiling were similar to the ones I saw in Uzbekistan, with the blues and yellows, and Islamic architecture and intricate designs.
We took a left and arrived in the Timcheh-e Hajeb-od-Dowleh, which is a courtyard where you’ll find lots of shops. You can bargain and negociate here!
Further on, we found copper saffron grinders, copper trays, tea cups, jars, vases, and more. I bought a saffron grinder before heading to get something to eat.
We found a vendor selling juicy and meaty dried apricot, sour and juicy yellow apricots, and delicious walnuts.
Further on, we found a jewelry market, where we found some gold and silver jewelry on our way to the restaurant. There, we’d be having a rice cake dish called tahchin.
In the kitchen, we saw them cooking lamb chops, kubideh, and lamb kebabs as well as chicken. They put a huge slab of the tahchin on top of the chicken and rice. The kebabs come out charred and crispy, and then they drench them in butter!
Next, we headed to another kitchen on the fourth floor, where they were making the tahchin. They put the rice in huge trays and drown it in a mixture of butter, egg, saffron, and yogurt. It becomes bright yellow and they flatten and press it in the pan before slicing it. Then it bakes for 20 minutes!
From there, we also saw them making kebabs and chicken before heading down to the open-air dining hall to eat. The tahchin looks like cornbread, but they top it with more rice, barberry, and pistachios. Underneath is chicken, eggplant, and rice.
You take a bit of chicken, rice, barberry, and tahchin. It was a nice mix of crispy tahchin, sweet eggplant, and juicy chicken. The tahchin was also moist and fluffy! The roasted eggplant was incredible, but the serving was so huge and filling!
Next, we jumped on Iran’s most famous stew, ghormeh sabzi, which contains red beans, lime, and lemon. It looked so dark, thick, and rich. You can have it with yogurt or onion. We poured it over the tahchin!
I loved the rich flavors of the lamb, green onion, lime, parsley, fenugreek, and kidney beans. Iran is the land of stews, and this one was unreal! I could have eaten it by itself!
Next were a lamb shank and bogali polow. The bogali polow contained saffron and dill. You break up the lamb shank and mix it with the pulao. It’s so fatty and unreal. The herbal flavor of the pulao blew my mind!
We finished with sholeh zard, a pudding made from rice, saffron, cinnamon, rose, and pistachios. It was spectacular and moist, but I was about to pop! Then, we headed to Taj Ali Darvish Tea House, the smallest teahouse in the world. It really is tiny and has been in business since 1918!
The owner gave me a special coin and served us a mint lemon saffron tea and Persian tea with rock candy and sugar cubes. You put the sugar cube in your mouth and sip the tea. The sugar dissolves and makes it super sweet. I loved the tea! What a tour!
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 RU-vid 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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21 авг 2024
