Iranian Cuisines
IRANIAN CUISINES:
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from chelow kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Persian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup), kookoo (meat and/or vegetable pies), polow (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polow, albaloo polow, zereshk polow, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.
Iranian food is inventive, rich and varied. It is exotic yet simple, healthy and colorful. Iranian food is not spicy. Herbs are used a lot, as is fruit from plums and pomegranates to quince, prunes, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. To achieve a delicious taste and a balanced diet, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.
Typical table setting and elements of a popular Iranian dish.
The traditional Iranian table setting firstly involves the tablecloth, called sofreh, which is often generally embroidered with traditional prayers and/or poetry, and is spread out over a Persian rug or table. Main dishes are concentrated in the center, surrounded by smaller dishes containing appetizers, condiments, side dishes, as well as bread, all of which are nearest to the diners. These latter dishes are called mokhalafat (accompaniments). When the food has been served, an invitation is made to all those seated at the sofreh to help themselves.
Essential accompaniments
There are certain accompaniments (mokhalafat) which are essential to every Iranian meal
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from chelow kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Persian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup), kookoo (meat and/or vegetable pies), polow (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polow, albaloo polow, zereshk polow, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.
Iranian food is inventive, rich and varied. It is exotic yet simple, healthy and colorful. Iranian food is not spicy. Herbs are used a lot, as is fruit from plums and pomegranates to quince, prunes, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. To achieve a delicious taste and a balanced diet, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.
Typical table setting and elements of a popular Iranian dish.
The traditional Iranian table setting firstly involves the tablecloth, called sofreh, which is often generally embroidered with traditional prayers and/or poetry, and is spread out over a Persian rug or table. Main dishes are concentrated in the center, surrounded by smaller dishes containing appetizers, condiments, side dishes, as well as bread, all of which are nearest to the diners. These latter dishes are called mokhalafat (accompaniments). When the food has been served, an invitation is made to all those seated at the sofreh to help themselves.
Essential accompaniments
There are certain accompaniments (mokhalafat) which are essential to every Iranian meal