The basic traditional Iranian breakfast consists of a variety of flat breads, butter cubes, white cheese, whipped heavy cream (sarshir; often sweetened with honey), and a variety of fruit jams and spreads. Many cities and towns across Iran feature their own distinct versions of breakfast dishes. Pache, a popular traditional dish widely eaten in Iran and the neighboring Caucasus, is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving the only pache) are only open during those hours.
Kaleh pâcheh, or head and hoof stew, consists of the sheep head, hooves, and everything in between boiled in water, with onions and plenty of garlic. Everyone has a favorite part—some favor the eyes, others the hooves, but some beloved cuts of meat across the board are banâ goosh—meat from the cheek, and zabân—tongue.
Adasi, or lentil soup, is a breakfast item often included in hotel or highway-rest-area breakfast buffets or even along mountain hiking paths. Topped with lemon juice, it’s one of the more healthy, vegan-friendly breakfast options.
There’s only one kind of omelette in Iran, and that’s eggs scrambled with fresh tomatoes and/or tomato paste. Sangak bread is the best match for omelette, which is served with a plate of fresh herbs and onions.
Halim is a thick porridge of meat—lamb, chicken, or turkey—boiled and mashed with wheat until it forms a oatmeal-like consistency. Topped with melted butter, cinnamon, and sugar it’s commonly eaten in the winter, during some religious festivals, or passed out to guests during funeral ceremonies.
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