Persian (Iranian) cuisine is characterised by fragrant herbs, slow-cooked meats, jewelled rice dishes, and sour-sweet flavour combinations. Many of its most beloved dishes adapt beautifully for keto.
Koobideh (minced lamb or beef kebabs with onion and spices), jujeh (marinated chicken), and shishlik (lamb cutlets) are all naturally keto-compatible. They are the backbone of Persian cooking and need no adaptation.
This iconic herb and kidney bean stew needs only one change for keto: remove the kidney beans and replace with extra meat. The rich herb base (parsley, fenugreek, spinach) and tangy dried limes are naturally low-carb.
Chelow (white rice with crispy tahdig) is central to Persian cuisine and high-carb. Replace with cauliflower rice — spray with saffron water and let it sit covered for 10 minutes for the authentic colour and fragrance.
Replace noodles with shirataki noodles. Keep the herb-heavy broth, whey, and spices. The adaptation is remarkably faithful to the original.
Our keto main dish collection and keto lunch ideas include Middle Eastern-inspired dishes.