![]() Learn About Iranian (Persian) Food & Order Online Too! History of Iranian Food & Cuisine. Iranian food or Persian cuisine refers to the traditional and modern styles of cooking originating in Iran. Situated between the Mediterranean Sea, Central Asia, the Caucasus, the Indian subcontinent, and Anatolia, Iranian cuisine has a shared history and ingredients with Mesopotamian cuisine and Mediterranean cuisine. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Iranian national cuisine: Rice. Iranian rice with Zafran It is believed that rice (berenj in Persian) was brought to Iran from the Indian subcontinent in ancient times. Varieties of rice in Iran include champa, rasmi, anbarbu, mowlai, sadri, khanjari, shekari, doodi, and others. The varieties of rice most valued in Persian cuisine are prized for their aroma, and grow in the north of Iran. The parboiled rice (called chelo) is drained and returned to the pot to be steamed. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. A golden rice crust is created at the bottom of the pot called Tah- deeg (literally . Tah- deeg is served plain, with thin breads such as lavash or slices of potato. They are otherwise cooked in the same way. Kateh. rice that is cooked until the water is absorbed completely. This is also the traditional dish of Gilan Province. In making Kateh the heat is reduced to minimum when the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over- cooking Damy and Kateh can also produce Tah- deeg. A special form of Damy is Tah- chin, that is a mixture of yogurt, lamb (or chicken) and rice plus saffron and egg yolks. ![]() However, chicken Tah- chin is more common than lamb Tah- chin. Fruits and vegetables. Salad Shirazi Iran's agriculture produces many fruits and vegetables, including what some other countries may consider “exotic”. A bowl of fresh fruit is common on most Persian tables and dishes of vegetables and herbs are standard sides to most meals. For example, onions and garlic, pomegranate, and sabzijat (various green herbs) are regular ingredients in many Persian dishes. Vegetables such as pumpkin, spinach, green beans, broad beans, courgettes, varieties of squashes and carrots are commonly used in rice and meat dishes. A small sweet variety of cucumber is popularly served as a fruit. The above are only a few examples of the combination of meats and vegetables, or meats and fruits plus seasonings that may go into chelo khoresh, a favorite Iranian dish that is served at least once daily. This is a dish of crusty baked rice topped by one of the stews listed, or any one of dozens more, limited only by price and availability of ingredients. Traditional Iranian ice cream often contains flakes of frozen clotted cream and is most commonly naturally flavoured with saffron and rose water. It is usually served sandwiched between two thin crispy waffles. The traditional drink accompanying Iranian dishes is doogh, a combination of yogurt, still or carbonated water, salt, and dried mint. Other drinks include sherbets known as Sharbat and Khak shir. One favorite is Aab- e Havij, alternately called havij bastani, carrot juice made into an ice cream float and garnished with cinnamon, nutmeg or other spices. Doogh! Aab Anaar (pomegranate juice) is also popular and has recently (2. Gheimeh is one of the most famous Persian stews. Gheimeh Stew. Posted on 2010-02-25. INGREDIENTS. 450 g lean stewing. Gheimeh Badenjan Eggplant and Split Pea Stew 460g . Badenjan means North America. Sekanjebin is a thick syrup made from vinegar, mint and sugar, served mixed with carbonated or plain water. Bamieh is an oval- shaped piece of sweet dough, deep- fried, and then covered with a syrup traditionally made with honey. Bamieh is similar to tulumba, but much smaller, 2 or 3 centimeters wide at most. Zulbia is made of the same sort of batter, also deep- fried, but poured into the oil in swirls, then covered with the same syrup (or with honey). Goosh- e Fil (lit. ![]() Book now at Persian Room in Scottsdale, explore menu, see photos and read 691 reviews: "Very nice place and customer service. The food was great.". Gheimeh Bademjan (Persian stew) recipe: Try this Gheimeh Bademjan (Persian stew) recipe, or contribute your own. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination. One of the classics, Halvardeh (Tehrani for halv. These include a plate of fresh herbs, called sabzi khordan (basil, cilantro, fenugreek, green onion, mint, radish (black, red, white), savory (marzeh, origany or sweet fennel), tarragon, Persian watercress or (shaahi), a variety of flat breads, called naan or noon (sangak, lavash, barbari), fresh white cheese (panir, somewhat similar to feta), walnut, sliced and peeled cucumbers, sliced tomatoes and onions, yogurt, and lemon juice. Persian gherkins (khiyarshur) and mixed pickles (Torshi) are also considered essential in most regions. Iranian tea (chai). Tea (chai) is served at breakfast. It may be served at other times, based on the region, usually many times throughout the day. For example, in the province of Khorasan it is served immediately before and after lunch and dinner. Food For Life Baking Co., Inc. High Fiber Baked Goods such as Organic Sprouted Whole Grain Breads, Diabetic Friendly Foods, Wheat Free Bread / Gluten Free Bread.![]() ![]() The traditional methods of tea preparation and drinking differ between regions and peoples. This method results in rice that is clumped together and is the predominant style of cooking rice in the Caspian region. In Gilan, Golestan and Mazandaran, kateh is also eaten as a breakfast meal, either heated with milk and jam, or cold with Persian cheese (panir) and garlic. Kateh is simply Persian rice cooked in water. Kateh is commonly eaten in other parts of Iran because of its short cooking time and easy preparation, and is prescribed widely as a natural remedy for those who are sick with the common cold or flu, and also for those suffering from stomach pains and ulcers. The most favorite dishes of this region are. Akbar Jujeh (Joojeh Talayi)Qezel Ala ba berenj. Alu Mosema. Anar Bij. Ash- e Fatima Zahra (In respect and honor of her)Ash- e Shalqam. Ash- e Shir. Ash- e Torsh. Ash- e Shole Qalamkar. Badenjan Torshi (pickled eggplants)Baqala bij. ![]() Baqala Qatoq. Choqortmeh. Dalar (a Meze)Felfel Torshi (pickled piments)Firni. Fesenjan. Haftabijar. Halvaye Raqayeb. Kabab torsh. ![]() Kateh. Khali Ash. Mashli Ash. Bademjan Khorosh. Mash- ustuna- chakde. Qortow. Khalou Abeh. Kolucheh Fuman. Kolucheh Lahijankuku Eshpel (Kuku made of Roe )Kuku gerdu (walnut Kuku)Longi. Mahi Dudi. Mahi Fibij. Boorani. Burag. Potpoto. Mast o Khiar (a Meze)Mirza Qasemi. Morabaye Badrang. ![]() ![]() Morabaye Bahar Narenj(Orange flower jam)Morabaye Gol Mohammadi. Morabaye Kadu. Morabaye Shaqayeq. Morabaye Velesh. Morabaye Zoqal Akhteh. Morq- e Torsh. Khorak- e- Jegar. Naz Khatun. Shekam Por. Suluf Khorosh. Keshmesh Polow. Piyaz Torshi (pickled onions)Reshteh Khoshkar. Robb e Narenj. Robb e Anar. Robb e Sir Torsh. Shah Kuku. Shami- e Rashti (Rashti Shami Kebab)Sheshandaz. Estanboli. Shirin Tareh. Shur Mahi. Sirabij. Sir Anar. Sir Qaliyeh. Sir Torshi (pickled garlic)Spinach thick soup (Ash- e Esfenadj)Torshi Kebab. Torsh Shami (Sour Shami Kebab )Torsh Tareh. Pattoq. Qarma. Qatma Qarma. Eshkene. Vavishka. Yaralmasi Torshi. Zeytun Parvardeh (a Meze). Khuzestan. Seafood is the most important part of Khuzestani cuisine, but many other dishes are also featured. The most popular Khuzestani dish is Ghalieh Mahi, a popular fish dish that is prepared with heavy spices, onions and cilantro. One of the fish used for grilled fish is locally known as mahi soboor (shad fish), a species of fish found in the Arvand river ( Arvand rood )Ghalieh Mahi, a popular fish dish that is prepared with heavy spices. Other provincial specialties include Ghalieh Meygu (. Also see Iranian cuisine. This dish is made of mutton or lamb which is ground/minced and then cooked on one side in a special small pan over open fire. Berian is generally eaten with a certain type of bread, known as . Nogha is almost exclusively made with walnuts instead of pistachios and almonds which are usual for other types of Gaz. The making of Nogha is very much the same as any other Gaz. The difference is that Nogha is usually spread between two very thin layers of wafers and cut into 1. Gaz cubes. Many Persian super- markets and restaurants are labelled as Middle Eastern, International, or Mediterranean in order to broaden their appeal to the Western consumer. Although not widely recognised, Persian cuisine is gaining popularity in multicultural cities, especially in London, Los Angeles, Vancouver, Washington, D. C., and Toronto, which have significant Persian populations.
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