General Information
Iranian cuisine or Persian cuisine refers to the traditional and modern styles of cooking related to Iran. Situated in the Middle East, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighbouring regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Mesopotamian cuisine, Anatolian cuisine, and especially the Central Asian cuisine.[1][2] Many foods famously associated with Middle Eastern, and indeed World cuisine have their origins in Iran, such as kebab and ice cream.
It includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white basmati or Iranian rice: ghormeh sabzi, gheimeh, fesenjān, and others), āsh (a thick soup: for example āsh-e anār), kuku (vegetable souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polo, albaloo polo, sabzi polo, zereshk polo, baghali polo 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.
Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. 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.
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. The main Persian
cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. Herbs are frequently used along with fruits such as
plums, pomegranates, quince, prunes, apricots, and raisins. Iranians also usually eat plain yogurt (Persian: ماست, māst) with lunch and dinner; it is a staple of the diet in Iran. To achieve a balanced taste, characteristic flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Onions and garlic are normally used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form. Iran is also famous for its caviar. Iranian food is not piquant.
It includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white basmati or Iranian rice: ghormeh sabzi, gheimeh, fesenjān, and others), āsh (a thick soup: for example āsh-e anār), kuku (vegetable souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polo, albaloo polo, sabzi polo, zereshk polo, baghali polo 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.
Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. 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.
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. The main Persian
cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. Herbs are frequently used along with fruits such as
plums, pomegranates, quince, prunes, apricots, and raisins. Iranians also usually eat plain yogurt (Persian: ماست, māst) with lunch and dinner; it is a staple of the diet in Iran. To achieve a balanced taste, characteristic flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Onions and garlic are normally used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form. Iran is also famous for its caviar. Iranian food is not piquant.
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