As Israel and Iran face off on the battlefield, a quieter story simmers in kitchens across Israel — one of herbs, history, and a 2,500-year-old culinary legacy.
Before the 1979 Islamic Revolution, Iran was home to one of the oldest and most vibrant Jewish communities in the world. For over 2,500 years, Jews lived in Persia, contributing to its cultural, intellectual, and culinary life. Though many Iranian Jews immigrated to Israel in the decades following the revolution, they brought with them a treasure trove of traditions — none more delicious than their cuisine.
Today, Persian Jewish cooking remains a cherished part of Israeli food culture. Passed down from generation to generation, these recipes blend herbs, spices, and storytelling. They speak of longing and resilience, of feasts and fasts, of home and exile.
A Taste of Persia in Israel
Step into any Iranian Jewish home or restaurant in Israel, and you’re likely to encounter the herbaceous aroma of Ghormeh Sabzi — a rich green stew made with fresh herbs, kidney beans, and dried limes, often served with tender chunks of beef or lamb. Or perhaps Fesenjan, a luxurious dish of chicken or meatballs simmered in a sauce of ground walnuts and pomegranate molasses, balancing sweetness with depth.
Rice, of course, is central. Tahdig, the crispy golden crust formed at the bottom of the pot, is often the most fought-over part of the meal. Fragrant rice dishes like Shirin Polow (sweet rice with carrots, raisins, and almonds) or Baghali Polow (dill and fava bean rice) are celebratory staples.
Israel’s dining scene also reflects this heritage. From Tel Aviv’s bustling eateries to humble home kitchens in Holon or Or Yehuda, Persian flavors are everywhere — bold, comforting, and unmistakably rich.
Recipe: Simple Gondi (Persian Chickpea Dumplings)
A beloved Friday-night dish in Persian Jewish households, Gondi are spiced chicken-and-chickpea dumplings traditionally served in a golden chicken broth. Here’s a simplified version you can try at home.
Ingredients (serves 4–6):
- 500g (1 lb) ground chicken or turkey
- 1 cup chickpea flour (or substitute with plain flour if needed)
- 1 medium onion, grated
- 1 tsp turmeric
- 1 tsp salt
- ½ tsp ground cardamom
- ¼ tsp black pepper
- Optional: chopped cilantro or parsley for garnish
- 6 cups chicken broth
Instructions:
- In a large bowl, mix the ground chicken, chickpea flour, grated onion, and spices. Let the mixture rest for 10–15 minutes — this helps the flavors develop and the mixture firm up.
- With wet hands, form the mixture into golf-ball-sized dumplings.
- Bring the chicken broth to a gentle boil, then carefully drop the dumplings in.
- Lower the heat and simmer for 40–50 minutes until the gondi are cooked through and tender.
- Serve hot in bowls with broth, optionally garnished with herbs.
Preserving a Legacy
In times of division, food can be a quiet form of unity. The dishes of Persian Jews are more than meals — they are memories. They connect Israeli families to ancestors who once lived peacefully in Shiraz, Isfahan, and Tehran. They are also a reminder that culture transcends borders and that even amid conflict, flavors endure.
Let us keep those flavors alive.