Fantastic stews, sweets, fresh dates, traditional Azari cheese with vegetables and nuts accompanied by a glass of tea to wash them down are what one can find on any dinner table in Iran during Ramadan. Other special dishes that are a must during Ramadan include sheer berenj and firni made from milk and rice, ash reshteh, a thick vegetable soup and a dish made from rice and lentils called adaspola. Iranians also make a saffron-flavoured halwa.
Ash reshteh is the most famous Iranian soup, beloved all over the world, this soup brings together noodles, kidney beans or chickpeas, fresh herbs, and spinach and is topped with fried onions and mint or mint oil. Part of the distinctive flavour comes from the final dollop of keshk, a dried yoghurt product. Sheer Berenj is made with milk, “sheer” and rice, “berenj.” In this the rice is gently simmered in water until it becomes sticky and gets a creamy texture. Next, the milk is added one cup at a time and simmered gently to allow the starch in the rice to cook into a smooth pudding.
