Tehran, Iran's sprawling capital at the foot of the Alborz Mountains, pairs Qajar-era palaces and a vast historic bazaar with modern towers, mountain gondolas, and a genuine after-dark cafe culture built around teahouses rather than bars.
Tehran's restaurant scene draws on the full range of Persian cuisine rather than a single regional style, since the capital pulls cooks and recipes from every province. The backbone is chelo kebab -- steamed saffron rice served with grilled meats such as koobideh (ground meat kebab), barg (marinated lamb or beef fillet), and joojeh (saffron-marinated chicken) -- alongside slow-cooked khoresht stews like ghormeh sabzi (herb and kidney bean stew) and fesenjan (walnut and pomegranate stew with chicken or duck). Dizi (also called abgoosht), a mutton and chickpea stew mashed and eaten in stages with flatbread, is the city's most iconic working-class comfort dish and is served at dedicated dizi houses that close after lunch. Rice dishes (polo) layered with barberries, dill, or saffron sit alongside tahchin, a baked rice cake with chicken and yogurt. Tehran also has a strong cafe culture inherited from early 20th-century literary cafes such as Cafe Naderi, and a fast-growing Western-style fast-food scene serving burgers and sandwiches to a young population.
Top restaurants
Handpicked picks for the best dining experiences.
Restaurants by cuisine
Browse picks grouped by cuisine type.
European
Fast Food
Persian
Persian Kebab
Street food
Local flavours at affordable prices.
Food markets
Where locals shop and graze.
Dining etiquette & tips
Navigate the local food scene confidently.
Cash in Iranian rial or toman is the most reliable payment method; foreign bank cards do not work anywhere in Iran due to international sanctions, so budgeting cash for the whole trip is essential
Prices are almost always quoted in toman (1 toman = 10 rial) in conversation and on menus, even though rial is the official currency -- confirm which unit is meant before paying
Tipping (about 10 percent, called "roo-meezi") is appreciated at sit-down restaurants but not strictly required at casual or street-food spots
Dizi houses typically serve lunch only and close by mid-afternoon; arriving after 2 PM risks a sold-out kitchen
Restaurants in the Grand Bazaar and traditional dizi houses are at their busiest between 12:30 and 1:30 PM; visiting slightly earlier or later avoids the longest queues
Alcohol is illegal nationwide; no restaurant, hotel, or bar in Tehran serves wine, beer, or spirits, and travelers should not expect or request it
Food budget guide
What to expect at different price points.
| Level | Price | Description |
|---|---|---|
| Budget | 150,000-350,000 Toman / $0.65-1.5 per day (falafel, dizi houses, street food, fast food) | Street food, local eateries, and simple restaurants. |
| Mid-range | $15-40/meal | Sit-down restaurants with good service and varied menus. |
| Upscale | $40+/meal | Fine dining, international cuisine, and premium experiences. |