معده
معده (me’de) is the Persian word for the stomach, the organ that digests food. It comes from Arabic and is the standard term doctors use for the stomach.
Glossary
مغز
مغز (maghz) means “brain” in Persian. The same word also covers the soft core inside a hard shell, like a walnut kernel or bone marrow.
قلب
قلب (qalb) is the heart as a body organ. It is the clinical, medical word, borrowed from Arabic, while دل (del) is used more for the emotional heart.
دلمه
Dolme is a dish of vegetables or leaves stuffed with a filling of rice, herbs, and often meat. The word comes from Turkish and is common across Iranian and regional cuisine.
ترشی
Torshi is the Persian word for pickled vegetables preserved in vinegar. The name comes from torsh, meaning sour, and it is a standard side dish on the Iranian table.
سبزی خوردن
Sabzi khordan is the plate of fresh raw herbs, basil, tarragon, mint, scallion and radish, that Iranians eat alongside meals, often with bread and cheese.
تافتون
Taftun (تافتون) is a soft, thin, round Iranian flatbread baked against the hot wall of a tandoor oven. The name comes from the Persian verb tâftan, to heat or bake.
بربری
Barbari (بربری) is a thick, chewy oval flatbread with lengthwise grooves and a glossy golden top, one of the four classic Iranian breads sold fresh at the bakery.
سنگک
Sangak (سنگک) is a long, thin Iranian flatbread baked on a bed of small hot stones, which gives it its dimpled surface and its name from sang, the Persian word for stone.
سیخ
Sikh (سیخ) is a skewer, the thin metal or wooden rod that meat and vegetables are threaded onto for grilling kabab. The word also means anything long, thin, and pointed.