نان

→ Baluchi: نان (nán) (reborrowing)

→ Bengali: নান (nan)

→ Hindustani:

Hindi: नान (nān)

Urdu: نان (nān)

→ Kazakh: нан (nan)

→ Ottoman Turkish: نان (nan)

Turkish: nan

→ Pashto: نان (nān) (reborrowing)

→ Punjabi: ਨਾਨ (nān)

→ Sindhi: نان (nānu)

desctree

→ Uyghur: نان (nan)
→ Mandarin: 饢 /馕 (náng)

→ Uzbek: non

From Middle Persian LHMA (nān, “bread, food”), from Old Persian, from Proto-Iranian *nagna- (“naked bread (bread that was baked without ash)”) (antonym: *nikāna- "buried bread (bread that was baked in ash)".
Compare Sogdian [script needed] (nγn- /naγn/, “bread”), Manichaean Parthian ngn (naγn), Khotanese [script needed] (nāṃji), Northern Kurdish nan, Zazaki nan, Central Kurdish نان (nan), Northern Luri نۆ (nø), Baluchi نگن (nagan), Pashto نغن (naγan), Laki نان (nan), Natanzi نون (nun), Gurani [script needed] (nāna), [script needed] (nān, “bread, food”), Sanskrit नग्नहु (nagnahu), and possibly the Old Armenian loanword նկան (nkan).


چپاتی

head

چپاتی • (čapâti)

fa-noun

چپاتی • (čapâti)

[t͡ʃʰä.pʰɑː.t̪ʰíː]

[t͡ʃʰä.pʰɑː.t̪ʰíː]

[t͡ʃʰä.pʰɑː.t̪ʰíː]

[t͡ʃʰä.pʰɔː.t̪ʰí]

[t͡ʃʰæ.pʰɒː.t̪ʰíː]

[t͡ʃʰä.pʰɔ.t̪ʰí]


نمک

→ Punjabi:

Gurmukhi script: ਨਮਕ (namak)

Shahmukhi script: نمک (namak)


پنیر

head

پنیر • (panir) (plural پنیرها (panir-hâ))

→ Assamese: পনিৰ (ponir)

→ Azerbaijani: pendir, peynir

→ Baluchi: پنیر (paner)

→ Bengali: পনীর (pônīr)

→ Gujarati: પનીર (panīr)

→ Hindustani:

Hindi: पनीर (panīr)

Urdu: پنیر (panīr)

→ Khalaj: pənîr

→ Malay: panir, ڤانير

→ Malayalam: പനീര് (panīṟ)

→ Nepali: पनीर (panīra)

→ Dzongkha: པ་ནིར (pa nir)

desc

→ Ottoman Turkish: پنیر (penîr), پینیر (peynîr)

Turkish: peynir, (dialectal) pendir

→ Romani: pendír

→ Zazaki: pendîr, peynir

→ Pashto: پنیر (panir)

→ Wakhi: pənir

→ Punjabi:

Gurmukhi script: ਪਨੀਰ (panīr)

Shahmukhi script: پنیر (panīr)

→ Sindhi: پنير

→ Turkmen: peýnir

From Middle Persian pnyl (panīr); see there for further information.


زعفران

desctree

→ Azerbaijani: zəfəran
→ Georgian: ზაფარან (zaparan) — Ingilo

→ Bengali: জাফরান (japhoran)

desc

→ Georgian: ზაფარანი (zaparani) — Fereydan

→ Hindustani:

Hindi: ज़ाफ़रान (zāfrān)

Urdu: زعفران (zāfrān)

→ Sindhi: زعفران

→ Sindhi: زعفران

Borrowed from Arabic زَعْفَرَان (zaʕfarān).


کباب

head

کباب • (kabâb) (plural کبابها (kabâb-hâ))

→ Bengali: কাবাব (kabab), কবাব (kobab)

→ Chagatai: کباب (kabāb)

Uyghur: كاۋاپ (kawap)

Uzbek: kabob

→ Gujarati: કબાબ (kabāb)

→ Hindustani:

Hindi: कबाब (kabāb)

Urdu: کباب (kabāb)

→ Kazakh: кәуап (käuap), кәуәп (käuäp)

→ Kyrgyz: кебеп (kebep)

→ Marathi: कबाब (kabāb)

→ Pashto: کباب (kabãb)

→ Punjabi: ਕਬਾਬ (kabāb)

→ Sarikoli: kabub

→ Tatar: кәбаб (käbab)

→ Yazghulami: kabób

[kʰʲæ.bɒːb̥]


پلو

پِلَاوْ (pilāw):

→ Azerbaijani: plov

→ Bashkir: былау (bılaw)

→? Gujarati: પલાવ (palāv)

→ Kazakh: палау (palau)

→ Uzbek: palov

→ Uyghur: پولۇ (polu)

→ Ottoman Turkish: پلاو (pilav) (see there for further descendants)

→ Bengali: পোলাও (pōlaō)

→ Georgian: ფლავი (plavi)

From earlier Classical Persian پِلَاوْ (pilāw) / پَلَاوْ (palāw), borrowed from Hindustani पुलाव (pulāv) / پُلاؤ (pulāv), from Sanskrit पुलाक (pulāka, “lump of boiled rice”).
The term is said to be of Dravidian origin; compare Kannada ಪುೞ್ಗಿ (puḻgi, “a rice dish”), Malayalam പുഴുങ്ങുക (puḻuṅṅuka, “to be boiling”), Tamil புழுக்கல் (puḻukkal, “cooked rice”), and Telugu పులగము (pulagamu, “a dish made with rice and lentils”).
Compare पुलाक (pulāka)'s inhertied descendant Punjabi ਪੁਲਾਉ /پُلاؤ (pulāu).

cog

ਪੁਲਾਉ//پُلاؤ

pilaf (a dish of boiled rice then steamed with other ingredients)


کوکو

Persian-style egg dish, somewhat comparable to Italian frittata or French quiche.


آش

→ Gulf Arabic: آش (āš)

desc

→ English: aush, aash, āsh, ash, āshe, ashe, osh

Perhaps from a Turkic language, see Common Turkic *aš, however there seems to be an unexplained mismatch in vowel length.
Compare Azerbaijani aş, Bashkir аш (aş), Yakut ас (as).
Alternatively, inherited from Middle Persian [Term?] (/āš/), a hapax legomenon found in the Vendidad, although this word is claimed to be misread.
Connections with Sanskrit आश (āśa, “food”) are also sometimes proposed, but the correspondance would not be regular.


قرمه سبزی

قرمه سبزی با پلو ― qorme sabzi bâ polow ― ghormeh sabzi with pilaf

ghormeh sabzi, an Iranian green herb stew

fa:قرمه سبزی


ته‌دیگ

تهدیگ (canonical)
tah-dig (romanization)
tah-dêg (romanization)

→ Urdu: تہ دیگ (tah deg)

[t̪ʰäɦ.d̪eːɡ]

[t̪ʰäɦ.d̪eːɡ]

[t̪ʰɑː.d̪eːɡ]

[t̪ʰɔː.d̪eːɡ̥]

[t̪ʰæɦ.d̪iːɡʲ̥]

[t̪ʰäɦ.d̪eɡ]

From Classical Persian ته (tah) + دیگ (dēg).


عسل

→ Khalaj: əsəl

→ Urdu: عسل (asal)


چس فیل

Perhaps from the brand name "Chesterfield" (the first brand of popcorn imported into Iran) conflated with the Persian words چس + فیل, literally meaning "elephant's farts".


فلفل

head

فلفل • (felfel) (plural فلفلها (felfel-hâ))

Borrowed from Arabic فِلْفِل (filfil), from Persian پلپل (pelpel), from Indo-Aryan. Compare Old Armenian պղպեղ (płpeł), պղպիղ (płpił) and Georgian პილპილი (ṗilṗili), Iranian borrowings.

pepper (including sweet peppers, chilis as well as black pepper)


بامیه

بامیه • (bâmiye)

fa-noun

بامیه • (bâmiye)

Likely related to Arabic بَامِيَة (bāmiya); see there for more. The sweet is named for its resemblance to the vegetable.


زیره

→ Azerbaijani: zirə / زیره, cirə

→ Hindustani:

Hindi: ज़ीरा (zīrā)

Urdu: زیرہ (zīrā)

→ Kashmiri: زیره / ज़ीर (zīr)

→ Ottoman Turkish: زیره (zîre)

→ Russian: зира (zira)

→ Ukrainian: зіра (zira) (not directly)

→ Uyghur: زىرە (zire)

→ Chinese: 孜然 (zīrán)

Cognate with Baluchi زیرگ (zirrag), Northern Kurdish zîre, Central Kurdish زیرە (zîre), Southern Kurdish زیرە (zîre), Sogdian [script needed] (zyr'kk /zîrê/), and distantly with Sanskrit जीरक (jīraka).


ناهار

fa-adj

ناهار • (nâhâr)

The adjective is most probably from ناـ (nâ-, “non-, un-”) + آهار (âhâr, “food, stew”), exactly equivalent to Sanskrit अनाहार (anāhāra, “not taking food, abstinent”). Compare also Old Armenian նիհար (nihar), an Iranian borrowing. The Persian dictionaries derive the noun for “lunch” from this adjective, saying that it originally referred to something eaten on an empty stomach (breakfast). On the other hand, John R. Perry (emerite professor of Persian at the University of Chicago) derives the noun from Arabic نَهار (nahār, “day, daytime”) with a vocalic assimilation that is not unusual in Persian; compare colloquial چاهار (čâhâr) for چهار (čahâr). In fact, both the noun and the adjective were also formerly spelt نهار (nahâr). It might be hypothesised that the inherited word was associated with the Arabic based on the parallelism with Persian روزه (ruze, “fasting”), which is eventually derived from روز (ruz, “day”). Compare also شام (šâm, “supper”, originally “evening”).


شیرینی

head

شیرینی • (širini)

fa-noun

شیرینی • (širini)

From شیرین (širin, “sweet”) + ـی (-i, suffix forming abstract nouns).

af

ـی
<id:abstract noun><pos:suffix forming abstract nouns>


گز

→ Ashkun: gë́s

→ Armenian: գազ (gaz)

→ Gujarati: ગજ (gaj)

→ Hindustani:

Hindi: गज़ (gaz), गज (gaj)

Urdu: گز (gaz)

→ Kamkata-viri: géć

→ Malay: gaz

Indonesian: gaz

→ Prasuni: gaz

From Middle Persian [script needed] (gt' /gad/, “rod, club”), from Proto-Iranian *gádaH, Proto-Indo-Iranian *gadaH (“club”).


سماق

head

سماق • (somâq)

fa-noun

سماق • (somâq)


روغن

head

روغن • (rowğan or rôğan) (plural روغنها (rowğan-hâ))

rowğan (romanization)
rôğan (romanization)
روغنها (plural)

Dari: روغَن (rōğan)

Iranian Persian: رَوغَن (rowğan)

Tajik: равған (ravġan)

→ Gujarati: રોગાન (rogān)

→ Hindustani:

Hindi: रौग़न (rauġan)

Urdu: رَوغَن (rauġan)

desctree

→ Ottoman Turkish: روغن (revgan, rugan)
Turkish: rugan

From Middle Persian [Book Pahlavi needed] (lwkn' /rōγn/, “oil; butter”), from Proto-Iranian *ráwgnah, from Proto-Indo-Iranian *ráwgʰnas, perhaps from Proto-Indo-European *réwgʰ-no-s (“cream”), from *rewgʰ- + *-nos, from *rew- (“to tear, dig, churn”). Cognate with Mazanderani راغون (rağun, “oil”), Central Kurdish ڕۆن (ron, “oil”), Shughni рӯған (rūɣan, “butter, grease”), Pashto روغن (roğán), Zazaki ruwen.

inh

روغن آرگان ― rowğan-e ârgân ― argan oil

روغن زیتون

روغن نخل

روغن گاو

oil (liquid fat); (of mammals) butter; ghee

روغن ریخته جمع نمیشود

No use crying over spilled milk; Spilled oil can't be collected


کره

→ Khalaj: kara

From Middle Persian *karag. Related to Middle Armenian կարագ (karag) and Arabic كَرَج (karaj).


اسپاگتی

head

اسپاگتی • (espâgeti)

fa-noun

اسپاگتی • (espâgeti)

[ʔɪs.pʰɑː.ɡɪ.t̪ʰiː]

[ʔɪs.pʰɑː.ɡɪ.t̪ʰiː]

[ʔɪs.pʰɑː.ɡɪ.t̪ʰiː]


پیتزا

head

پیتزا • (pitzâ)

fa-noun

پیتزا • (pitzâ)

[pʰiːt̪ˈzɒː]

پیتزای سبزیجات


ژامبون

head

ژامبون • (žâmbon)

fa-noun

ژامبون • (žâmbon)


سرکه

→ Bengali: সির্কা (sirka)

→ Punjabi: sirkā

Gurmukhi script: ਸਿਰਕਾ

Shahmukhi script: سرکہ

→ Urdu: سرکہ (sirkah)

From Middle Persian [Term?] (/sarkāw/, “vinegar”).
Alternatively, borrowed from Turkic, compare Azerbaijani sirkə, Ottoman Turkish سركه (sirke), etc. According to Doerfer, direction of a possible borrowing between Iranian and Turkic is not clear.


شکلات

head

شکلات • (šokolât) (plural شکلاتها (šokolât-hâ))

[ʃʊ.kʰʊ.lɑ́ːt̪]

[ʃʊ.kʰʊ.lɑ́ːt̪]

[ʃʊ.kʰʊ.lɑ́ːt̪]


بستنی

بَسْتَنی • (bastani)

fa-noun

بَسْتَنی • (bastani)

بَسْتَنی (canonical)
bastani (romanization)

From بَسْتَن (bastan, “to freeze, bind”).


ماست

→ Arabic: مَاسْت (māst)

Inherited from Middle Persian [script needed] (m’st' /māst/, “yoghurt”), from Classical Syriac ܡܣܬܐ (mastā).

inh+

ماست و خیار ― mâst o xiyâr ― mast-o-khiyar, a cucumber and yoghurt side dish


کیک

→ Ottoman Turkish: كیك (keyk)

From Middle Persian [Book Pahlavi needed] (kdyk' /kayk/), 𐫐𐫏𐫐 (kyk /kayk/), from Proto-Iranian *kā́ykiH. Compare Semnani کیگ (keyg, “flea”), Northern Kurdish kêç (“flea”), Talysh kek (“flea”), Zazaki kekı (“flea”), Central Kurdish كێچ (kêç, “flea”).


خورش

head

خورش • (xoreš)

fa-noun

خورش • (xoreš)

From خور (xor, “present stem of خوردن (xordan, “to eat”)”) + ـش (-eš).

af

خور
<t:present stem of <i class="Arab fa-Arab mention" lang="fa">خوردن</i> (xordan, “to eat”)>

بخندید رستم بدو گفت شاه
ز بهر خورش دارد این پیشگاه
خورش چون بدین گونه داری به خوان
چرا رفتی اندر دم هفتخوان

c. 1011, Abu'l-Qāsim Firdawsī, “The Tale of Rustam and Isfandiyār”, in شاهنامه [Book of Kings]:

Rustam laughed and told him, "Kings
Hold court for the sake of the food.
When you can have only this much food at a feast,
Why did you bother to perform the Seven Feats?"

bixandīd rustam bad-ō gūft šāh
zi bahr-i xwariš dārad īn pēšgāh
xwariš čūn bad-ēn gōna dārī ba xwān
čirā raftī andar dam-i haftxwān


فلافل

Borrowed from Arabic فَلَافِل (falāfil), ultimately from Early Classical Persian پلپل (pilpil).


سوپ

Borrowed from French soupe, eventually from Proto-Germanic *supô.


مربا

Tajik: мураббо (murabbo)

→ Hindustani:

Hindi: मुरब्बा (murabbā)

Urdu: مربا (murabbā)

→ Ottoman Turkish: مربا (mürebbâ)

→ Uyghur: مۇراببا (murabba)

→ Uzbek: murabbo

Borrowed from Arabic مُرَبَّى (murabbā).


ساندویچ

head

ساندویچ • (sândevič)

fa-noun

ساندویچ • (sândevič)


خردل

Tajik: хардал (xardal)

→ Azerbaijani: xardal

→ Hindustani:

Hindi: ख़र्दल (xardal)

Urdu: خردل (xardal)


انگبین

angobin (romanization)
angabin (romanization)

[ʔæɲ.ɡʲæ.biːn]

From Middle Persian [Book Pahlavi needed] (DWBŠYA, ʾngpyn' /angubēn/, “honey”), from Proto-Iranian *Hangubáynah.
Cognate with Northern Kurdish hingiv, Zazaki engemin, Central Kurdish ھەنگِوین (hengiwîn) and Talysh انگوین (anqevin).
Probably not related انگ (ang, “yellowjacket”); instead related to انگم (angom, “resin”).

inh

دوا جستم برای درد دل افزون صد دردم
مگسوار انگبین کردم طمع زان مبتلا گشتم

c. 1520, Selim I of the Ottoman Empire, edited by Benedek Péri, The Persian Dīvān of Yavuz Sulṭān Selīm, Budapest, Hungary: Research Centre for the Humanities, Eötvös Loránd Research Network, →ISBN, page 205:

I sought a cure for my heart's pain, and my pain increased a hundredfold;
I craved for honey like a fly, and I was captured by that.

dawā justam barā-yi dard-i dil afzwun sad dardam
magas-wār angubīn kardam tam' z-ān mubtalā gaštam


شهد

head

شهد • (šahd)

fa-noun

شهد • (šahd)

→ Baluchi: شہد (šahad)

→ Hindustani:

Hindi: शहद (śahad)

Urdu: شَہْد (śahd)

→ Punjabi: ਸ਼ਹਿਦ /شہد (śahid)

Etymology tree
Arabic شَهْد (šahd)bor.
Persian شهد
Borrowed from Arabic شَهْد (šahd).


میخک

→ Armenian: մեխակ (mexak)

→ Azerbaijani: mixək

→ Georgian: მიხაკი (mixaḳi)

From میخ (mix, “nail”) + ـک (-ak, “diminutive suffix”).


دارچین

head

دارچین • (dârčin)

fa-noun

دارچین • (dârčin)

desctree

دَارْصِينِيّ

→ Arabic: دَارْصِينِيّ (dārṣīniyy), دَار صِينِيّ (dār ṣīniyy), دَارَصِينِيّ الصِين (dāraṣīniyy aṣ-ṣīn), دَارْصِين (dārṣīn), دَارْسِين (dārsīn)
→ Middle Armenian: դարիսեն (darisen), դարիսէն (darisēn), դարիսենի (dariseni), դարսենի (darseni), դարսենիկ (darsenik), դարսենեկ (darsenek)

desc

→ Armenian: դարչին (darčʻin), դարիչին (daričʻin)

darçın//دارچین//дарчын

→ Azerbaijani: darçın /دارچین /дарчын

→ Baluchi: [script needed] (dār-čīnī)

→ Bats: დარიჩი (dariči)

→ Bengali: দারচিনি (darcini)

→ Georgian: დარიჩინი (daričini), დარიჭინი (darič̣ini)

→ Hindustani:

Hindi: दारचीनी (dārcīnī)

Urdu: دَارْچِینِی (dārcīnī)

Urdu: دَارْچِینِی (dārcīnī)

→ Kazakh: даршын (darşyn)

desctree

→ Ottoman Turkish: دارچین (darçin, tarçin)
Turkish: tarçın
→ Albanian: darçin (regional)
→ Bulgarian: дарчи́н (darčín)
→ Macedonian: дарчин (darčin)
→ Serbo-Croatian: darčin / дарчин, tarčin / тарчин (regional)

→ Pashto: دارچيني (dārčiní)

→ Punjabi:

Gurmukhi script: ਦਾਲ਼ਚੀਨੀ (dāḷcīnī)

Shahmukhi script: دالچینی (dālcīnī)

→ Swahili: dalasini

→ Tatar: дарчин (darçin)

[d̪ɒːɾˈt͡ʃʰin]

Etymology tree
Proto-Indo-European *dóru
Proto-Indo-Iranian *dā́ru
Old Persian 𐎭𐎠𐎽𐎢𐎺 (d-a-ru-u-v)der.
Old Chinese 秦 (*zin)der.?
Sanskrit चीन (cīna)der.
Persian دارچین
From Middle Persian *dār-i-čēnīk (literally “Chinese tree”), ultimately a combination of Old Persian 𐎭𐎠𐎽𐎢𐎺 (d-a-ru-u-v, “tree”) + Sanskrit चीन (cīna, “China”) + -𐎡𐎣 (-i-k, adjectival suffix, from Proto-Indo-Iranian *-ikas). Note also from the same source are Jewish Babylonian Aramaic דַּרְצִינִי (darṣīnī, “cinnamon”), Classical Syriac ܕܪܨܝܢܝ (dārṣīnī), ܨܝܢܕܪܓ (ṣīndreḡ, “cinnamon”) and Old Armenian դարիճենիկ (daričenik, “cinnamon”).


زردچوبه

head

زردچوبه • (zardčube)

fa-noun

زردچوبه • (zardčube)

[zäɹd̪.t͡ʃʰʊː.bǽ]

[zäɹd̪.t͡ʃʰɵ.bǽ]

From زرد (zard, “yellow”) + چوبه (čube, “shaft, stalk”)


ادویه

head

ادویه • (adviye) (plural ادویهجات (adviye-jât) or ادویهها (adviye-hâ))

adviye (romanization)
ادویهجات (plural)
ادویهها (plural)

Borrowed from Arabic أَدْوِيَة (ʔadwiya).


غذا

ğazâ (romanization)
غذاها (plural)
غذا (singular)
غذاها (plural)
غذا را، غذا رو (ğazấ râ, ğazấ ro^△) (colloquial definite direct-object singular)
غذای (ezafe singular)
غذاهای (ezafe plural)
غذایی (definite relative singular)
غذایی (indefinite singular stressed)
غذاهایی (definite plural relative)
غذاهایی (indefinite plural stressed)
غذایم، غذام (ğazấyam, ğazấm^△) (colloquial first-person possessive singular)
غذایت، غذات (ğazấyat, ğazất^△) (colloquial second-person singular)
غذایش، غذاش (ğazấyaš, ğazấš^△) (colloquial possessive singular third-person)
غذایمان، غذامون (ğazấyemân, ğazấmun^△) (colloquial first-person plural possessive)
غذایتان، غذاتون (ğazấyetân, ğazấtun^△) (colloquial plural possessive second-person)
غذایشان، غذاشون (ğazấyešân, ğazấšun^△) (colloquial plural possessive third-person)

از غذای ایرانی خوشم میآید


باقلوا

head

باقلوا • (bâqlavâ)

fa-noun

باقلوا • (bâqlavâ)

[bɒːʁ.læ.vɒ́ː]

Borrowed from Ottoman Turkish باقلوا (baklava).


شیش‌کباب

head

شیشکباب • (šiš-kebâb)

fa-noun

شیشکباب • (šiš-kebâb)

شیشکباب (canonical)
šiš-kebâb (romanization)


مزه

→ Assamese: মজা (moza)

→ Azerbaijani: məzə

→ Bengali: মজা (moja)

→ Gujarati: મજા (majā)

→ Hindustani:

Hindi: मज़ा (mazā)

Urdu: مزہ (maza)

→ Kazakh: маза (maza)

→ Marathi: मजा (majā)

→ Middle Armenian: մազայ (mazay)

→ Middle Georgian: მაზა (maza)

→ Ottoman Turkish: مزه (meze)

Turkish: meze

→ Arabic: مَزَّة (mazza)

→ Albanian: meze

→ Aromanian: mize

→ Bulgarian: мезе́ (mezé)

→ Greek: μεζές (mezés)

→ English: meze

→ Macedonian: мезе (meze)

→ Romanian: meze

→ Serbo-Croatian: mèze / мѐзе

→ Punjabi: ਮਜਾ (majā)

From Middle Persian [script needed] (myck', m(y)ck' /mizag/, “taste”), a derivative of Proto-Iranian *mak- (“to suck”), which is perhaps a semantic extension of Proto-Iranian *mak- (“to wet, moisten”) reinforced by sound-symbolism, from Proto-Indo-European *meh₂k- (“to moisten”). In this case, cognate with Proto-Slavic *močìti (“to wet”); see there for more cognates. For a semantic parallel between "consuming" and "wettening", compare Lithuanian válgyti (“to eat”).

der

a snack; a morsel taken after drinking liquor.


گلپر

Not present until the late 18ᵗʰ century and borrowed from Mazanderani کوله پر (kūle-par), bearing formerly also the forms گوله پر (gôla par), کوله پر (kôla par), کله پر (kola par), meaning “leafy ball”, referring to the umbels, see گوی (gôy, “ball”) and پر (par, “wing; feather; leaf”).

golpar, Persian hogweed (Heracleum persicum) (the seeds, leaves and stalks are used in Persian cooking)


حلوا

head

حلوا • (halvâ)

fa-noun

حلوا • (halvâ)

→ Assamese: হালুৱা (halua)

→ Bengali: হালুয়া (haluẏa)

→ Hindustani:

Hindi: हलवा (halvā)

Urdu: حلوہ (halvā)

→ Marathi: हलवा (halvā)

desctree

→ Ottoman Turkish: حلوا (halva, helva)
> Turkish: helva (inherited)
→ Albanian: hallvë
→ Bulgarian: халва́ (halvá)
→ Crimean Tatar: elva
→ Greek: χαλβάς (chalvás)
→ Hebrew: חלווה (khálva)
→ Yiddish: כאַלווע (khalve)
→ Dutch: halva
→ English: halva
→ Ladino: halvá
→ Macedonian: алва (alva)
→ Romanian: halva
→ Russian: халва́ (xalvá)
→ Serbo-Croatian:
Latin script: halva
Cyrillic script: халва

→ Punjabi:

Gurmukhi script: ਹਲਵਾ (halvā)

Shahmukhi script: حلوا (halvā)


کوفته

[kʰʊːf.t̪ʰǽ]

From کوفتن (kuftan, “to beat, grind, break”). Compare Northern Kurdish kutilk.


نقل

به نقل از چند منابع


دنبلان

sheep's testicles, cow's testicles eaten sliced and fried in Iran.


آدامس

head

آدامس • (âdâms)

fa-noun

آدامس • (âdâms)

[ʔɒː.d̪ɒ́ːms]

Borrowed from English Adams, a historical American brand of chewing-gum, named after its inventor Thomas Adams.


قرمه

Inherited from Classical Persian قورمه (qōrma), see there for more.


زیجک

→ Arabic: صوجوق (sujuk)

Unknown; presumably related to زویج (zevij, zavij), زونیج (zevanij), زونج (zevanj, “sausage”), compare also Central Kurdish زونگ (zung, “sausage”) and Northern Kurdish ziving (“cave, winter quarters”). Nişanyan argues a Turkic origin, see more in sucuk.https://www.nisanyansozluk.com/kelime/sucuk

cog

food made from animal intestines, sausages


خاگینه

head

خاگینه • (xâgine)

fa-noun

خاگینه • (xâgine)

Ottoman Turkish: قایغنه (kayğana)

Bulgarian: кайгана (kajgana)

Greek: καγιανάς (kagianás)

Turkish: kaygana

Serbo-Croatian: ка̏јгана/kȁjgana

From earlier خایه گینه (xâya gina), from Middle Persian [Term?]. Equivalent to خایه (xâye, “egg”) + ـگین (-gin, “-ful”).


چاشت

head

چاشت • (čâšt)

fa-noun

چاشت • (čâšt)

→ Azerbaijani: çeşt, çaşt

→ Baluchi: چاشت (cášt)

→ Gujarati: ચાશ્ત (cāśt)

→ Khalaj: çâşt

→ Hindustani:

Hindi: चाश्त (cāśt)

Urdu: چاشت (cāśt)

Inherited from Middle Persian [Book Pahlavi needed] (čʾšt' /čāšt/, “lunch, meal”). Akin to Old Armenian ճաշ (čaš), an Iranian borrowing.

inh+

به راه آبخوری و چاشت خوران به سمنان آمدم و آنجا مدتی مقام کردم و طلب اهل علم کردم.

c. 1060, Nāṣir-i Khusraw, Safarnāma [Book of Travels]:

Drinking and having a morning meal while on the road, I came to Simnān. I stayed there for a while, and looked for a man of knowledge.

ba rāh ābxwarē u čāšt xwarān ba simnān āmadam u ānjā muddatē maqām kardam u talab-i ahl-i ilm kardam.

meal eaten between sunrise and noon; brunch; morning meal


بری

ای بت نامهربان این ستم از بهر چیست
بر دل بیچاره ای کز دل و از جان بریست

c. 1380, Jahān Malik Khātūn, “Ghazal 245”, in دیوان جهان [Divān-i Jahān]:

O unkind idol, for what purpose is this injustice
Which you deal to my helpless heart, o you who are immune to heart and soul?

ay but-i nāmihrabān īn sitam az bahr-i čī-st
bar dil-i bēčāra ay k-az dil u az jān barī-st


همبرگر

head

همبرگر • (hamberger) (plural همبرگرها (hamberger-hâ))

hamberger (romanization)
همبرگرها (plural)


چرک

From Turkic. Compare Azerbaijani çörək, Turkish çörek and Turkmen çörek.


چرک

چرک • (čerk)

fa-noun

چرک • (čerk)

→ Georgian: ჩირქი (čirki)

desctree

→ Ottoman Turkish: چرك (çirk)
Turkish: çirk

From Proto-Indo-European *kers- (“black, dirty”).


مسکه

→ Gujarati: મસકો (masko)

→ Hindustani:

Hindi: मसका (maskā)

Urdu: مَسْکَہ (maskā)

→ Marathi: मस्का (maskā)


بزباش

head

بزباش • (bozbâš)

fa-noun

بزباش • (bozbâš)


لو

Northwestern Iranian variant of لب (lab, “lip”), see it.


مرچ

murč (romanization)
mareč (romanization)

→ Bashkir: борос (boros)

→ Kazakh: бұрыш (būryş)

→ Kyrgyz: мурч (murc)

→ Southern Altai: мырч (mïrč)

Borrowed from Hindustani (see Urdu مرچ and Hindi मिर्च (mirc)), or from dialectal Hindi मरिच (maric) (in Iran), from Sanskrit मरिच (marica).


آب‌گوشت

head

آبگوشت • (âb-gušt)

fa-noun

آبگوشت • (âb-gušt)

آبگوشت (canonical)
âb-gušt (romanization)

→ Armenian: աբգուշթ (abguštʻ)

[ʔɑːβ.ˈɡoːʃt]

[ʔɑːb.ɡóːʃt̪]

[ʔɑːb.ɡóːʃt̪]

[ʔɑːb.ɡóːʃt̪]

[ʔɔːb.ɡʊ́ːʃt̪]

[ʔɒːb.ɡúːʃt̪]

[ʔɔb.ɡɵ́ʃt̪]

Compound of آب (âb, “water; broth”) + گوشت (gušt, “meat”).


شکمبه

head

شکمبه • (šekambe) (plural شکمبهها (šekambe-hâ))

desctree

Ottoman Turkish: شكمبه (şikembe), شكنبه (şikenbe), اشكمبه (işkembe), اشكنبه (işkenbe), شكمب, شكنب
Turkish: işkembe
→ Albanian: shkembë
→ Aromanian: schimbeu, schimbiu, șchembe
→ Bulgarian: шкембе́ (škembé), чкембе́ (čkembé)
→ Greek: σκεμπές (skempés)
→ Macedonian: шкембе (škembe), чкембе (čkembe)
→ Romanian: schimbea, schembea
→ Serbo-Croatian:
Cyrillic script: шкѐмбе, škѐmba
Latin script: škèmbe, škèmba

From Middle Persian 𐭠𐭱𐭪𐭬𐭡𐭪 (ʾškmbk /aškombak/). By surface analysis, شکنب (šekanb, “stomach”) + ـه (-e, “noun-forming suffix”).


کالواس

head

کالواس • (kâlvâs, kâlwâs)

fa-noun

کالواس • (kâlvâs, kâlwâs)

kâlvâs (romanization)
kâlwâs (romanization)


فالوده

head

فالوده • (fâlude)

fa-noun

فالوده • (fâlude)

→ Bengali: ফালুদা (faluda)

→ Burmese: ဖာလူဒါ (hpaluda)

→ Gujarati: ફાલુદા (phāludā)

→ Hindustani:

Hindi: फ़ालूदा (fālūdā)

Urdu: فالودہ (fālūdā)

→ Punjabi: ਫਲੂਦਾ (phalūdā)

→ Sindhi: فالودو (fālūdo)

→ Swahili: faluda

Reborrowed from Arabic فَالُودَة (fālūda), from Middle Persian [script needed] (pʾlwtk' /pālūdag/, “starch jelly, flummery”, past participle), Middle Persian [script needed] (pʾlwtn' /pālūdan/, “to strain, filter, purify”) (see Persian پالودن (pâludan, “to cleanse, purify, filter, refine”)).


ترف

Cognate with Parthian 𐫤𐫜𐫡 (tfr /tafr/, “cheese”), from Proto-Iranian *tr̥práh.

(archaic, dialectal) qurut, kashk, black kashk


قرنفل

→ Adyghe: къэрмэфибл (qɛrmɛfibl)

→ Azerbaijani: qərənfil

desc

→ Bashkir: ҡәләмфер (qələmfer), ҡәнәфер (qənəfer)

→ Kazakh: қалампыр (qalampyr)

→ Kurdish:

Northern Kurdish: qerefîl, qerenfîl

Central Kurdish: قەنەفِڵ (qenefill)

→ Kyrgyz: калемпир (kalempir)

→ Ottoman Turkish: قرنفل (karanfil) (see there for further descendants)

> Turkish: karanfil (inherited)

→ Uyghur: قەرەنفىل (qerenfil), قەلەمپۇر (qelempur)

→ Uzbek: qalampir

Borrowed from Arabic قَرَنْفُل (qaranful).


سنگک

head

سنگک • (sangak) (plural سنگکها (sangak-hâ))

→ Armenian: սանգակ (sangak)

→ Azerbaijani: səngək

مهدی عاشق نون سنگکه.
mahdi 'âšeq-e nun-(e)-sangak-e.
Mahdi loves sangak bread.


پانید

پانید • (pânid)

fa-noun

پانید • (pânid)

desctree

→ Arabic: فَانِيد (fānīd), فَانِيذ (fānīḏ) — obsolete
→ Spanish: alfeñique
→ French: alphénic
→ English: alphenic
→ Portuguese: alfenim

desc

→ Byzantine Greek: πενίδιον n (penídion), also plurale tantum πενίδια pl n (penídia)

→ Medieval Latin: penidium n, often penidia pl n

→ Old French: penides pl

Middle French: penide m, penides pl m

→ Middle English: penide sg, penides pl

English: penide

French: pénide m, penide m

→ Italian: penidio

→ Old Spanish: penidio

Spanish: penidio

→ Middle Dutch: penide

→ Middle Low German: penīt, penīd

→ Middle High German: penīt, benīt

[pʰɑː.níːd̪]

[pʰɑː.níːd̪]

[pʰɑː.níːd̪]

[pʰɔː.níd̪̥]

[pʰɒː.níːd̪̥]

Cognate with Sanskrit फाणित (phāṇita, “inspissated juice of the sugar cane and other plants, syrup”).

cog

condensed juice of sugarcane, syrup, molasses


لرزانک

head

لرزانک • (larzân-ak) (plural لرزانکها (larzân-ak-hâ))

larzân-ak (romanization)
لرزانکها (plural)

From لرزان (larzân, “trembling, shaking”) + ـک (ak, diminutive suffix).


نکانک

Borrowed from Aramaic נוקניק (nūqānīq), variant of לוקניק (lūqānīq), from Byzantine Greek λουκάνικον (loukánikon), λουκάνικα (loukánika), from Latin lūcānica (“sausage from Lūcānia”). Cognate to Greek λουκάνικο (loukániko), Arabic نُقَانِق (nuqāniq), لُقَانِق (luqāniq), Hebrew נַקְנִיק (naqnīq).


زویج

zevij (romanization)
zavij (romanization)


تمر هندی

Borrowed from Arabic تَمْر هِنْدِيّ (tamr hindiyy).

bor+

تَمْر هِنْدِيّ


کاچی

head

کاچی • (kâči)

fa-noun

کاچی • (kâči)

→ Georgian: ქაჩი (kači) — Fereydan


لواشک

head

لواشک • (lavâšak)

fa-noun

لواشک • (lavâšak)

Persian fruit rollup, fruit leather; lavashak


چلو

Borrowed from an Indic language. Compare Hindi चावल (cāval, “rice”), Punjabi ਚੌਲ (caul), Sindhi چانور (cã̄uru, “grain of rice cleansed from the husk”), Odia ଚାଉଳ (cāuḷa); see चावल (cāval) for more.


سنبوسه

head

سنبوسه • (sanbuse) (plural سنبوسهها (sanbuse-hâ))

sanbuse (romanization)
سنبوسهها (plural)

Tajik: самбӯса (sambüsa)

→ Arabic: سَنْبُوسَة (sanbūsa)

→ Gujarati: સમોસું (samosũ)

→ Hindustani:

desctree

Hindi: समोसा (samosā)
→ English: samosa
→ Japanese: サモサ (samosa)
→ Korean: 사모사 (samosa)
→ Malayalam: സമോസ (samōsa)
→ Mauritian Creole: samousa
→ Réunion Creole French: samousa
→ French: samoussa
→ Tamil: சமோசா (camōcā)
→ Telugu: సమోస (samōsa)

Urdu: سموسہ (samosā)

→ Ngazidja Comorian: samɓusa

→ Somali: sambuus

→ Swahili: sambusa

→ Malagasy: sambosa

→ Uyghur: سامسا (samsa)

From Middle Persian *sambōsag, which passed into Arabic as سَنْبُوسَق (sanbūsaq), سَنْبُوسَج (sanbūsaj), سَنْبُوسَك (sanbūsak).

headscarf (a square mantle which women wear doubled into a triangular form)


روغن نارگیل

head

روغن نارگیل • (rōğan-i nārgīl /rowğan-e nârgil)

rōğan-i nārgīl (romanization)
rowğan-e nârgil (romanization)

fa:روغن نارگیل


فلفل سیاه

fa:فلفل سیاه


ترخینه

desctree

→ Ottoman Turkish: تارخانه (tarhana), ترخانه (terhane)
Turkish: tarhana
→ Albanian: trahana
→ Armenian: թարխանա (tʻarxana), թառխանա (tʻaṙxana)
→ Aromanian: tãrhãnã
→ Bulgarian: тарана (tarana), тра́хана́ (tráhaná)
→ Greek: τραχανάς (trachanás)
→ Hungarian: tarhonya
→ Macedonian: тарана (tarana)
→ Serbo-Croatian: тара̀на /taràna

Suffixed from ترف (tarf, “kashk”) because of being dairy mixed with a grain-based product.


لواش

head

لواش • (lavâš)

fa-noun

لواش • (lavâš)

lavash (a soft, thin flatbread made with flour, water, yeast, and salt, baked in a tandoor)


پفک

→ Gulf Arabic: بفك (bufak, bafak)

From پف (pof, “puff”) + ـک (ak, diminutive suffix).


اماج

head

اماج • (omâj)

fa-noun

اماج • (omâj)

A Turkic borrowing: compare Old Anatolian Turkish اوماج (omac), Ottoman Turkish اوماج (omac), Turkish omaç, Azerbaijani umac, all referring to a kind of dish.

A small round piece of dough; a soup made of this


سمد

desctree

→ Ottoman Turkish: سمید (simit), سمیت (simit)
Turkish: simit
→ Arabic: سَمِيت / سَمِيط (samīt / samīṭ)
→ English: simit
→ Greek: σιμίτι (simíti)
→ Romanian: simit

From Old Persian [Term?], from Aramaic סְמִידָא / ܣܡܻܝܕܳܐ (səmīḏā), from Akkadian 𒆠𒅔𒆠𒅔𒄯𒄯 (/samīdu/, “a type of fine groats, coarse flour, semolina”), related to Akkadian 𒀀𒊏𒄯𒄯 (/samādu/, “to grind fine”). Akin to Sanskrit समीदा (samīdā), समिता (samitā, “wheat-flour”), possibly an Old Persian borrowing.

der

Aramaic סְמִידָא

نانک کشکینت روا نیست نیز
 نان سمد خواهی گرده کلان

9th-10th century, Rudaki, (Please provide the book title or journal name):

nânak-i kaškînat ravâ nêst nîz
 nân-i simid xwâhî girda-i kalân


دونات

head

دونات • (donât) (plural دوناتها (donât-hâ))


انیسون

→ Mazanderani: انگیسم (angisem)

Borrowed from Arabic أَنِيسُون (ʔanīsūn).


بادیان رومی

head

بادیان رومی • (bâdiyân-e rumi)

fa-noun

بادیان رومی • (bâdiyân-e rumi)

fa:بادیان رومی


کاله‌جوش

head

کالهجوش • (kâle-juš)

fa-noun

کالهجوش • (kâle-juš)

کالهجوش (canonical)
kâle-juš (romanization)

desc

→ Armenian: գալաճոշ (galačoš), քալաճոշ (kʻalačoš), քլնգոշ (kʻlngoš), քալաջոշ (kʻalaǰoš), քյալագյոշ (kʻyalagyoš), քյալագոշ (kʻyalagoš), քալագոշ (kʻalagoš)

→ Azerbaijani: kələkoş, kələcoş, kələdoş

→ Northern Kurdish: keledoş, keleçoş

→ Turkish: kelecoş, keledoş, keleçüş, kalacoş

From کال (kâl, “unripe, here connoting cooked rare”) + جوش (juš, present stem of جوشیدن (jušidan, “to boil”)), because when preparing the dish, people let it boil only for three seconds.

af

جوش
<pos:present stem of <i class="Arab fa-Arab mention" lang="fa">جوشیدن</i> (jušidan, “to boil”)>


قیمه

→ Bengali: কিমা (kima)

→ English: gheimeh

→ Gujarati: ખીમો (khīmo)

→ Hindustani:

Hindi: क़ीमा (qīmā)

desctree

Urdu: قِیمَہ (qīma)
→ Burmese: ကီးမား (ki:ma:)
→ English: keema
→ Swahili: kima

→ Marathi: खिमा (khimā)

→ Punjabi:

Gurmukhi script: ਕ਼ੀਮਾ (qīmā)

Shahmukhi script: قِیمہ (qīmh)

Borrowed from Turkic. Compare Ottoman Turkish قیمه, قییمه (modern Turkish kıyma).


جلیبی

head

جَلیبِی • (jalêbî)

fa-noun

جَلیبِی • (jalêbî)

جَلیبِی (canonical)
jalêbî (romanization)

Borrowed from Hindustani جلیبی / जलेबी (jalebī).


ژدوار

head

ژدوار • (žadvâr)

fa-noun

ژدوار • (žadvâr)

desctree

→ Arabic: جَدْوَار (jadwār), زَدْوَار (zadwār)
→ Byzantine Greek: τζεστουάρια (tzestouária), τζηντουάρ (tzēntouár), ζουδάρα (zoudára), ζαδόαρ (zadóar)
→ Medieval Latin: zedoārium (see there for further descendants)
→ Middle Armenian: ճատվար (čatvar)
→ Persian: جدوار (jadvâr)
→ Ottoman Turkish: جدوار (cedvar), زدوار (zidvar)
Turkish: cedvar

[ʒäd̪.wɑ́ːɾ]

[ʒäd̪.wɑ́ːɾ]

[ʒäd̪.wɑ́ːɾ]

[ʒäd̪.wɔ́ːɾ]

[ʒæd̪.vɒ́ːɹ]

Borrowed from Northwestern Iranian, whence borrowing Sanskrit जडुवार (jaḍuvāra), जडुपार (jaḍupāra), जदुवार (jaduvāra), possibly from Proto-Indo-European *gʷet- (“resin, gum”), also found as ژد (žad, “resin, gum”), as well as ـوار (-vâr, suffix denoting something having a characteristic).

der

Curcuma zedoaria
Curcuma zedoaria#Translingual


دارفلفل

Borrowed from Arabic دَارْفِلْفِل (dārfilfil).

bor+

دَارْفِلْفِل


کما

kamâ (romanization)
kemâ (romanization)
komâ (romanization)

Borrowed from Arabic كِمّ (kimm, “calyx, envelope”).


یخنی

→ Bengali: আখনী (akhnī)

desc

→ Armenian: յախնի (yaxni), յահնի (yahni), եխնի (exni), եախնի (eaxni) — traditional orthography

→ English: yakhni

→ Hindustani:

Hindi: यख़नी (yaxnī)

Urdu: یخنی (yaxnī)

→ Ottoman Turkish: یخنی (yahni)

Turkish: yahni

→ Arabic: يَخْنِي (yaḵnī), يَخْنَة (yaḵna)

→ Bulgarian: яхни́я (jahníja)

→ Greek: γιαχνί (giachní)

→ Ladino: yahní

→ Macedonian: јанија (janija)

→ Romanian: iahnie

→ Serbo-Croatian:

Cyrillic script: ја̀хнија, ја̀нија

Latin script: jàhnija, jànija


میگو

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میگو • (meygu) (plural میگوها (meygu-hâ))

From Middle Persian [script needed] (mdk' /ma(y)ik/), from Proto-Iranian *madika, a variant of Proto-Iranian *madaxa (“locust, grasshopper”), and thus related to ملخ (malax); see there for further information.
The second component is from Middle Persian [Term?] (/-ūg/, “-like”).


چلوکباب

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چِلُوکَباب • (čelow-kabâb)

fa-noun

چِلُوکَباب • (čelow-kabâb)

چِلُوکَباب (canonical)
čelow-kabâb (romanization)

From چلو (čelow, “cooked rice”) + کباب (kabâb, “kebab”).

af

چلو کباب کوبیده ― čelow-kabâb-e kubide ― chelow kabab with ground meat

chelow kabab, a popular Iranian kebab dish


پیش‌غذا

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پیشغذا • (piš-ğazâ)

fa-noun

پیشغذا • (piš-ğazâ)

پیشغذا (canonical)
piš-ğazâ (romanization)

[pʰeːʃ.ɣä.zɑː]

[pʰeːʃ.ɣä.zɑː]

[pʰeːʃ.ɣä.zɑː]

[pʰeːʃ.ɣä.zɔː]

[pʰiːʃ.ɢæ.zɒː]

From پیش (piš, “front, before”) + غذا (ğazâ, “food”).


تافتان

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تافتان • (tâftân)

fa-noun

تافتان • (tâftân)

[t̪ʰɒːfˈt̪ʰɒːn]

[t̪ʰɒːfˈt̪ʰuːn]


خواربار

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خواربار • (xvârbâr)

[xʷɑːɾ.ˈbɑːɾ]

[xɑːɾ.bɑ́ːɾ]

[xɑːɾ.bɑ́ːɾ]

[xɑːɾ.bɑ́ːɾ]

[xɔːɾ.bɔ́ːɾ]

[xɒːɹ.bɒ́ːɹ]

From Middle Persian [Book Pahlavi needed] (hwʾlbʾl /xwārbār/, “food and drink”), a compound of [Book Pahlavi needed] (hwʾl /xwār/, “food”) + [Book Pahlavi needed] (bʾl /bār/, “fruit”); compare Manichaean Middle Persian 𐫟𐫇𐫀𐫡 𐫀𐫇𐫅 𐫁𐫀𐫡 (xwʾr ʾwd bʾr /xwār ud bār/, “food of all kinds”). Akin to Old Armenian խորբար (xorbar), Old Georgian ხუარბალი (xuarbali), Georgian ხორბალი (xorbali), Iranian borrowings.

cog

𐫟𐫇𐫀𐫡 𐫀𐫇𐫅 𐫁𐫀𐫡


پاستا

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پاستا • (pâstâ) (plural پاستاها (pâstâ-hâ))

[pʰɑːs.t̪ʰɑ́ː]

[pʰɒːs.t̪ʰɒ́ː]


درون

From Middle Persian [Book Pahlavi needed] (dlwn' /drōn/, “consecrated bread; a kind of ritual in which consecrated bread is used”), also attested in Classical Syriac ܕܪܘܢ (drōn, “consecrated bread; a kind of ritual in which consecrated bread is used”) and a derivative ܕܪܘܢܝܐ (drōnāyyā, “a kind of attendant serving sacred bread”).


سندویچ

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سندویچ • (sandwîč)

fa-noun

سندویچ • (sandwîč)


گراتن

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گراتَن • (gerâtan)

fa-noun

گراتَن • (gerâtan)

گراتَن (canonical)
gerâtan (romanization)

[ɡʲeɹɒː.t̪ʰǽn]


گراتن دوفینوآ

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گراتَن دوفینوآ

گراتَن دوفینوآ • (gerâtan dofinu'â)

fa-noun

گراتَن دوفینوآ

گراتَن دوفینوآ • (gerâtan dofinu'â)

گراتَن دوفینوآ (canonical)
gerâtan dofinu'â (romanization)

[ɡʲeɹɒː.t̪ʰǽn d̪ofiː.nuː.ʔɒ́ː]


راحت‌الحلقوم

راحتالحلقوم (canonical)
râhat-ol-holqum (romanization)

Borrowed from Arabic رَاحَة الْحُلْقُوم (rāḥat al-ḥulqūm).

bor+

رَاحَة الْحُلْقُوم


زولبیا

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زولبیا • (zulbiyâ)

fa-noun

زولبیا • (zulbiyâ)

Derived from Classical Persian زلیبیا (zalībiyā, zilībiyā) or Sauraseni Apabhramsa (now جلیبی / जलेबी (jalebī)), from Arabic جُلَاب (julāb).


چاکلیت

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چاکلیت • (čâklêt)

fa-noun

چاکلیت • (čâklêt)

Ultimately from English chocolate, via Hindustani چاکلیٹ / चाकलेट (cākleṭ).


بریانی

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بریانی • (beryâni)

fa-noun

بریانی • (beryâni)

→ Hindustani:

desctree

Hindi: बिरयानी (biryānī)
→ English: biryani, baryani, biriani
→ Kannada: ಬಿರಿಯಾನಿ (biriyāni)
→ Malayalam: ബിരിയാണി (biriyāṇi)
→ Tamil: பிரியாணி (piriyāṇi)

desc

Urdu: بِرْیَانِی (biryānī)

Urdu: بِرْیَانِی (biryānī)

→ Marathi: बिर्याणी (biryāṇī)

→ Punjabi:

Gurmukhi script: ਬਿਰਿਆਨੀ (biriānī)

Shahmukhi script: بریانی (biryānī)

Classical Persian بریان (biryān) + ـی (-ē, “-ī”).


سبزی خوردن

sabzi khordan (a salad commonly served as a side dish in Iranian, Turkish and Armenian cuisine)


لوزینه

→ Lishana Deni: לוזינא (lōzīna)

→ Ottoman Turkish: لوزینه (levzine), նավզինէ (navzine)

Turkish: nevzine

→ Armenian: նէվզինէ (nēvzinē)

Inherited from Middle Persian [Book Pahlavi needed] (lwcynk' /lōzēnag/, “almond sweetmeat, marzipan”), which according to Eilers developed with a n → l sound change from earlier *nōčēnak (“pastry with pine nuts (which taste similar to almonds)”), a derivative of Old Persian 𐎴𐎢𐎨𐎡𐎴 (n-u-c-i-n /naucaina/, “of pine”, adjective), from *nauciš.
Akin to Arabic لَوْزِينَج (lawzīnaj), Khwarezmian [script needed] (lwzynyk), Classical Syriac ܠܘܙܐ (lūzā), Arabic لَوْز (lawz).


ریچار

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ریچار • (ričâr)

fa-noun

ریچار • (ričâr)

[ɾeː.t͡ʃɑːɾ]

[reː.t͡ʃʰɑːɾ]

[reː.t͡ʃʰɑːɾ]

[reː.t͡ʃʰɑːɾ]

[reː.t͡ʃʰɔːɾ]

[ɹiː.t͡ʃʰɒːɹ]

From a Middle Persian compound term the constituents of which are equivalent to Avestan 𐬭𐬀𐬉𐬚𐬎𐬎𐬀 (raēθuua, “mélange”) and Persian آچار (âčâr, “pickle”) or its second part Persian چار (čâr, “means, remedy”), Avestan 𐬗𐬁𐬭𐬁 (cārā, “means, remedy”).

inattentive words, slanderous speech, trash talk


قورمه

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قورمه • (qôrma)

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قورمه • (qôrma)

Dari: قورْمَه (qōrma)

Iranian Persian: قُرْمِه (ğorme)

Tajik: қӯрма (qürma)

→ Bengali: কোরমা (korma)

→ Gujarati: કોરમા (kormā)

→ Pashto: قورمه (qorma)

→ Hindustani:

Hindi: क़ोर्मा (qormā)

Urdu: قورْمَہ (qorma)

From earlier قاورمه (qāwurma), from Ottoman Turkish قاورمه (kavurma).


کامه

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کامه • (kāma)

fa-noun

کامه • (kāma)

Inherited from Middle Persian [Book Pahlavi needed] (kʾmk' /kāmag/, “soup, gruel”). Reborrowed from Arabic Aramaism كَامَخ (kāmaḵ) کامخ (kāmax).

inh+

(Classical Persian) a kind of sauce or pickle made of vinegar and sour milk


مصا

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مصا • (masâ)

fa-noun

مصا • (masâ)


طاجین

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طاجین • (tâjin)

fa-noun

طاجین • (tâjin)

[t̪ʰɑː.d͡ʒíːn]

[t̪ʰɒː.d͡ʒíːn]

Borrowed from Moroccan Arabic طجين (ṭajīn), طاجين (ṭājīn).


فلاته

filāta (romanization)
fulāta (romanization)

Inherited from Middle Persian, whence Arabic فَلَاتَج (falātaj), and apparently further Arabic forms from which Neo-Persian alternative forms were derived.

A sweetmeat manufactured from molasses into which milk and nuts are cooked


سحرگاهی

⇒ Gujarati: સરગી (sargī)

⇒ Punjabi:

Gurmukhi script: ਸਰਘੀ (sarghī)

Shahmukhi script: سَرگھی (sarghī)


دلمه

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دلمه • (dolme) (plural دلمهها (dolme-hâ))

Borrowed from Turkic, cf. Azerbaijani dolma, Turkish dolma.