About Traditional Food In Iran – From ancient times, Persians have been known for their hospitality, whether it is a tribesman offering rest and refreshment to a weary traveler or a city dweller offering a rich meal to his guests.
Tradition dictates that guests or visitors are served only the best food available and always as generously as possible. From the accounts of early travelers to Iran, it appears that the food served has not changed significantly over the centuries.
About Traditional Food In Iran
Iran’s geography, history and cultural influences have shaped the diversity of ingredients and cooking methods into one of the world’s oldest and most sophisticated cultures. Iran – or Persia – has suffered many invasions, but has maintained its culture, language and identity over the centuries.
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The vast expanse of the country includes a multitude of local dialects, ways of life, regional customs and traditions, not to mention the incredible diversity of landscape and climate.
All this is reflected in the country’s cuisine. In the north, on the southern shore of the Caspian Sea, the landscape is lush and green, with abundant fruits, vegetables and herbs, due to the abundant rainfall.
The cuisine of the northern region has simple and fresh flavor and aroma notes, preferring a sweet-sour taste over spicy. Further south, in the provinces near the Persian Gulf, where the climate is drier, the fresh produce season is much shorter and the variety available is not as great.
There is also a long tradition of trade by sea with countries rich in spices, such as India. The resulting cuisine has a more complex flavor than in the north of the country, with notes of long pepper, tamarind and cayenne.
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In this post, I will guide you through the best foods to try when you visit Iran. Get Iran visa and visit Iran!
This iconic stew is a must on any Iranian wedding menu. Khoresht-e fesenjan is traditionally made with duck and goes well with chicken or lamb. In northern Iran, it is sometimes made with fish. Khoresht is relatively easy to make, but requires slow cooking to develop the flavors of the sauce. Its consistency should be dark and creamy and its color should be close to black. The distinct taste combines the taste of ground nuts with the sweet and sour taste of pomegranate syrup.
Sweet and salty zereshk (blueberry) flavors and bright ruby-red berries atop white and saffron-toned berries make it a treat for the taste buds and the eyes. Polo zereshk is served at weddings and other celebrations because it looks spectacular and is easy to make in large quantities. It’s usually served with chicken, but saffron yogurt is also great with lamb.
Khoresht-e ghormeh sabzi is spicy and full of herbs. Popular in Iran, this dish is a dish for celebrations and family dinners. Recipes in different regions vary slightly. For example, in the Azerbaijani version, black peas are used instead of beans. Chili and garlic are added to recipes in the south of the country, and potatoes are sometimes used instead of beans in Shiraz. Here, the recipe breaks with tradition by adding spinach, which enhances the flavor and gives the dish a smoother texture. Fenugreek gives a very unique aroma and taste.
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To celebrate the Iranian New Year (Nowruz), it is customary to serve this rice dish with fish – a fillet of smoked white fish, traditionally from the Caspian Sea. However, fresh fish is widely available today. In the north of Iran, it is marinated in lemon juice and saffron and fried, while in the south, the fish is stuffed and cooked. This rice goes well with most fish and meat dishes.
Kebabs have a lot more variety than you might think. The first is Koobideh, which is ground beef seasoned with minced onion, salt and pepper. It looks simple, but the taste is amazing. There are thin slices of lamb or beef kebab-e Barg, seasoned with lemon juice and onions and seasoned with saffron and butter. Chicken kebabs, known as joojeh, are traditionally made with a whole chicken, bones and all (in American restaurants, it’s usually made with skinless chicken breasts), marinated in lemon and onion and flavored with saffron and butter for added flavor. If you’re lucky, you’ll find a jugar, a lamb liver kebab garnished with fresh basil leaves and a lemon wedge.
Before the introduction of electric refrigerators, families in the colder northern provinces of Iran, such as Azerbaijan, had ingenious ways of preserving meat during the winter months. The meat is cut into small pieces (gheimeh), fried with onions, seasoned with turmeric and other spices and placed in large clay barrels. A thick layer of solidified oil on top provides a good seal against microorganisms. These barrels were stored in dark, cold cellars during the winter. A small amount was taken daily to add to the khoresht. Choresht-e gheimeh is sliced meat with yellow peas, dried lemon and saffron fries. It is very popular throughout Iran and can be cooked all year round; The combination of meat and pulses served with rice makes for a nutritious meal.
Tahchin is a Persian pastry with rice, yogurt, saffron, egg and chicken slices. Vegetables, fish or meat can be used instead of chicken slices. Tahcin has two separate parts: a thin part of Tahdig with chicken fillet, saffron and other ingredients at the bottom of the pot and a second part with white rice. In restaurants, Tahcin is often prepared and served without white rice.
Dinner In Traditional Tea House, Isfahan, Iran Editorial Photo
It’s a hearty and nutritious meal that’s perfect for cold winter days. It combines complex carbohydrates, proteins and fats to create a healthy and balanced meal garnished with fresh herbs and yogurt. The traditional food of the poor has come into its own in recent years at casual family dinners. In the past, it was made from the cheapest cuts of lamb and animal fat. In ancient teahouses and caravanserais, specially made clay pots were used to make Abgoosht. All the ingredients are placed in a pot, a small amount of water is added and then the lid is closed with mud. The pots were buried in ashes in a wood stove and allowed to cook slowly. Today, higher quality cuts of lamb are used, such as thighs or shoulders. Traditionally, the broth is strained and served as a soup with pieces of bread floating on the surface like croutons. Meat and pulses are minced and eaten with fresh herbs and warm bread. Abgoosht content varies from region to region. The most common version uses only chickpeas and no tomato paste/tomato paste. The recipe here includes tomato puree with potatoes, red beans and peas. It’s a very simple dish, but it needs to be cooked slowly to develop its flavor. You can prepare the beans a day ahead until they reach the adding stage; Heat to serve and add lemon juice and saffron before serving.
Iranian cuisine is traditional Iranian cuisine known for its rich flavors, fragrant aromas and fresh ingredients. It offers a variety of dishes made of rice, spices, herbs and meat.
Some popular Iranian dishes include ghormeh sabzi (herb stew), kebabs (grilled meat skewers), chelo kebabs, and rice dishes such as Tahchin (rice stew) and ash (a type of soup).
Yes, Iranian cuisine has many vegetarian options, including dishes made with pulses, herbs and vegetables. Some popular vegetarian dishes include sabzi polo (herb rice), mirza ghasemi (eggplant dish) and kookoo sabzi (herb frittata).
Dizi Traditional Iranian Food At Bastani Traditional Restaurant In Esfahan Iran Stock Photo
Many Iranian dishes, such as rice dishes, stews, and vegetable dishes, are inherently gluten-free. However, it is always best to check with the chef or restaurant to verify the ingredients used in a particular dish.
A traditional drink in Iranian cuisine is tea, usually black and served as a dessert. Another popular drink is doogh, a yogurt-based drink usually served with meals.
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Iranian Eating Habits
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