The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. The Iranian cultural region - consisting of the modern nations of Iran, Afghanistan, Tajikistan, Azerbaijan, Uzbekistan, and The visual arts are art forms that focus on the creation of works which are primarily Visual in nature such as Painting, Photography Persian painting has several branches most famously the classical art of the Persian miniature, and including the modern popular form of "Qahveh Khanehei" Painting A Persian miniature is a small painting whether a book illustration or a separate work of art intended to be kept in an album of such works The decorative arts are traditionally defined as ornamental and functional works in Ceramic, Wood, Glass, Metal, or Textile. Iran (Persia possesses an extraordinary treasure of royal Jewelry, including a copious amount of Mother-of-pearl from the Persian Gulf. Persian embroidery is one of the many forms of the multi-faceted Persian arts. Persia ( Iran) has an ancient tradition of its own design of motifs Iranian craftwork, are Handicrafts works that are useful in ordinary life or are decorative This article has references but they are not inline references Iranian pottery (sometimes known as gombroon) production presents a continuous Literature is the Art of written works Literally translated the word means "acquaintance with letters" (from Latin littera letter Persian literature ( spans two and a half millennia though much of the pre- Islamic material has been lost By Persian Mythology is meant the myths and sacred narratives of the culturally and linguistically related group of ancient peoples who inhabited the Iranian Plateau Iranian folklore including jokes legends games folklore heroes and beliefs is sophisticated and complex Art refers to a diverse range of Human activities creations and expressions that are appealing to the Senses or Emotions of a human individual Architecture in " Greater Iran " has a continuous history from at least 5000BCE to the present with characteristic examples distributed over a vast area from Syria Persian cuisine or the cuisine of Iran is diverse with each province featuring dishes culinary traditions and styles distinct to their regions The Persian carpet ( Pahlavi bōb Persian farš فرش meaning "to spread" and qāli) is an essential part of The tradition and style of Garden design of Persian gardens ( Persian باغ ایرانی influenced the design of gardens from Andalusia to India This article is about Performance art For other uses see Performance (disambiguation Persian dance refers to the type of Dancing from Iran, Afghanistan and Tajikistan. The music of Iran or Persian music has thousands of years of history dating back to the Neolithic age as seen in the archeological The cinema of Iran (or Persian cinema) is a flourishing film industry with a long history For a topic outline on this subject see List of basic Iran topics. 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 Iranian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup:as an example Ash-e anar), kookoo (vegetable omeletes), pollo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia pollo, albaloo pollo, Sabzi pollo , zereshk pollo, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. thumb|right|200px|Chelo kabab koobideh Chelow kabab ( is a National dish of Iran. Kabab koobideh ( or kūbide ( is an Iranian minced meat Kebab /kabab which is made from The word Khoresht ( is the Tehrani dialect term for Khoresh ( in other Iranian dialects and is alternately spelled horisht. Basmati (बासमती باسمتی is a variety of long grain Rice, famous for its Fragrance and delicate flavour. Qormeh sabzi ( or khoresht-e-sabsi ( is an Iranian Stew. It is an important element of Persian cuisine, often said to Ash-e anār ( Persian: آش انار; Azerbaijani: انار آشی) is an Iranian thick soup made from Pomegranate Pilaf, also called polao, pilau or pulao, is a dish in which a grain such as Rice or cracked wheat is browned in oil and then cooked in a Sabzi polo ( Persian: سبزی پلو is an Iranian (Persian dish of Rice and chopped Herbs, and is usually served with fish The list of Persian recipes, appetizers and desserts is extensive. A recipe is a set of instructions that show how to prepare or make something especially a culinary dish. ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The
Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. A plum or gage is a stone fruit Tree in the genus Prunus, subgenus Prunus. The pomegranate ( Punica granatum) is a Fruit -bearing Deciduous Shrub or small Tree growing to between five and eight metres tall The Quince (kwɪns or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus A prune is any of various of various Plum species mostly Prunus domesticus or European Plum (commonly referred to as a Sugar Plum The Apricot ( Prunus armeniaca, "Armenian plum" in Latin syn Raisins are dried Grapes They are produced in many regions of the world such as the United States, Australia, Chile, The main Persian cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. The Persian Empire was a series of Iranian empires that ruled over the Iranian plateau, the original Persian homeland and beyond in Western Asia Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Nut is a general term for the large dry oily Seeds or Fruit of some Plants. A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like To achieve a balanced taste, characteristic Persian flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32 Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice.
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National cuisine
Rice
It is believed that rice (berenj in Persian) was brought to Iran from southeast Asia or the Indian subcontinent in ancient times. This article deals with the geophysical region in Asia For geopolitical treatments see South Asia. Varieties of rice in Iran include champa, rasmi, anbarbu, mowlai, sadri, khanjari, shekari, doodi, and others. Basmati rice from India is very similar to these Persian varieties and is also readily available in Iran. Basmati (बासमती باسمتی is a variety of long grain Rice, famous for its Fragrance and delicate flavour. India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Traditionally, rice was most prevalent as a major staple item in northern Iran, while in the rest of the country bread was the dominant staple.
Methods of cooking rice
There are four primary methods of cooking rice in Iran:
- Chelloh: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated, and not sticky, and also results in a golden rice crust at the bottom of the pot called tah-deeg (literally "bottom of the pot"). Bread or potatoes can be fried at the bottom of the pot for better tah-deeg.
- Pollo: rice that is cooked in the same way as chelloh, with the exception that after draining the rice, other ingredients are added in layers or sections of the rice, and then steamed together.
- Chata: rice that is cooked until the water is absorbed. Kateh also pronounced Chata is a type of Caspian Rice, which unlike Chelow, is a bit sticky and does not have Taadig (the rice bread or potato This is also the traditional dish of Gilan (described in detail below).
- Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means "simmered. "
Bread
There are four major Iranian flat breads:
- Nan-e barbari: thick and oval-shaped, also known as Tabrizi Bread or Nan-e Tabrizi, for its origins in and links to the city of Tabriz. Barbari Bread ( Nan-e Barbari نان بربري) is a type of Persian Flatbread in Iran. Tabriz ( تبریز, تبریز) is the largest city in northwestern Iran.
- Nan-e lavash: thin, crispy and round or oval, and is also the oldest known bread in the Middle East and Central Asia. Lavash ( Armenian: լավաշ from Turkish: lavaş; also known as lahvash or Armenian cracker bread) is a soft thin Flatbread
- Nan-e sangak: Triangle-shaped bread that is stone-baked. Sangak (or nan-e sangak) is a plain rectangular or triangular blanket-like Persian Flatbread.
- Nan-e taftoon: Thin, but thicker than Lavash, soft and round.
Other breads include:
- Nan-e shirmal: Made like barbari, except with milk instead of water, in addition to a bit of sugar, and is eaten during breakfast or with tea.
- Nan-e ghandi: Sweet bread made like taftoon, and is eaten during breakfast or with tea.
- Nan-e gisu: a sweet Armenian bread, and also is eaten in the morning or with tea later in the day. Armenia (Հայաստան transliterated: Hayastan,) officially the Republic of Armenia (Հայաստանի Հանրապետություն Hayastani
- Nan-e dushabi: bread made with grape syrup.
- Nan-e tiri: like lavash.
- Nan-e tokhme-ru: breads with sweet-smelling seeds on them.
- Nan-e khoshke-shirin: sweet brittle bread baked in gentle heat.
- Nan-e khoshke-tanur: brittle bread baked in gentle heat.
- Nan-e kopoli: any kind of thick bread.
Second only to rice is the production and use of wheat. There are said to be more than forty types of wheat breads from very dark to very light. From crisp to limp, and at least one type of flat bread will be a part of every meal. Nan-e lavash is an example of the thin crisp bread with good keeping qualities, while nan-e sangak is a fresh yeast bread, baked on hot stones and eaten while still warm. " Some barley is produced but it is used mainly as food for animals and only occasionally for human food when wheat crops are poor.
Fruits and vegetables
Iran has terrific agriculture, so many fruits and vegetables, especially what a lot of countries consider “exotic” are easier to come by. A bowl full of fruit is common on most Persian tables and dishes of vegetables and herbs are standard sides to most meals.
Iran is one of the top date producers in the world; some of the most succulent dates come from there. The Date Palm ( Phoenix dactylifera) is a palm in the genus Phoenix, extensively cultivated for its edible Fruit.
For generations, Iranians have been eating various fruits, vegetables, and herbs for their health benefits that have only recently been discovered in other parts of the world. For example, onions and garlic, pomegranate, and sabzijat (various green herbs) are regular ingredients in many Persian dishes. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. The pomegranate ( Punica granatum) is a Fruit -bearing Deciduous Shrub or small Tree growing to between five and eight metres tall
While the climate of the Middle East is conducive to the growing of fruits, the orchards and vineyards of Iran produce fruits of legendary flavour and size. These are not only enjoyed fresh and ripe as desserts but are also imaginatively combined with meats and form unusual accompaniments to main dishes. When fresh fruits are not available, a large variety of excellent dried fruits such as dates, figs, apricots and peaches are used instead. The list of fruits includes fresh dates and fresh figs. Many citrus fruits, apricots, peaches, sweet and sour cherries, apples, plums, pears, pomegranates and many varieties of grapes and melons.
While the eggplant(aubergine) is "the potato of Iran", Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt and pepper and a little garlic. The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades Vegetables such as pumpkin, spinach, green beans, broad beans, courgettes, varieties of squashes and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers and spring onions often accompany a meal. A small sweet variety of cucumber is popularly served as a fruit. The term "dolmeh" is used to describe any vegetable or fruit stuffed with a rice or rice-and meat mixture: vine leaves, cabbage leaves, spinach, eggplant, sweet peppers, tomatoes, even apples and quince. Dolma ( Greek:ντολμάς is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions including Turkey
To underline both the skill and imagination of Iranian cookery, a few examples of the main ingredients in Iranian specialties would include duck, pomegranates and walnuts; lamb, prunes and cinnamon; spinach, orange and garlic; and chicken and sliced peaches sauted in onions and butter, seasoned with cinnamon and lemon juice.
The above are only a few examples of the combinations of meats and vegetables, or meats and fruits plus unusual seasonings that may go into "chelo khoresh", the favorite Iranian dish that is served at least once daily. This dish of crusty baked rice is topped by one of the sauces listed, or one of dozens more limited only by price and availability of ingredients.
Drinks and dessert
The traditional drink accompanying Iranian dishes is called doogh. Doogh (دوغ dooqh, also dugh Abdugh Atlama also called dugh, shlombay, sheneena (used by Iraqi Arabs, Doogh is a combination of yogurt, water (or soda) and dried mint. However many domestic soda beverages such as Zam Zam Cola and its competition Parsi Cola are widely consumed with meals. Zam Zam Cola (زم زم كولا is a cola-flavored Soft drink produced in Iran. Parsi Cola is a cola-flavoured Soft drink produced in Iran. It is popular in parts of the Middle East, where people both enjoy soft drinks and Both Coca Cola and Pepsi Cola have officially licensed bottling plants in Mashad, with their products not subject to U.S. sanctions against Iran, likely due to the licensing deals being worth less than economic investment limits under the sanctions. Coca-Cola is a carbonated Soft drink sold in stores restaurants and Vending machines in more than 200 countries Pepsi-Cola is a carbonated beverage that is produced and manufactured by PepsiCo. Mashhad ( literally the place of martyrdom) is the second largest city in Iran and one of the holiest cities in the Shia This article is about the current international tensions between Iran and other countries, especially the United States and Israel. Other drinks are several types of especially prepared sherbets called Sharbat and khak sheer. Şerbet ( Turkish) (Soda powder Etymology Turkish & Persian Turkish şerbet from Persian & Urdu شربت Hindi sharbat from Arabic 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. Carrot juice is Juice produced from Carrots often marketed as a health drink. Carrot juice is Juice produced from Carrots often marketed as a health drink. "Black Cow" redirects here For the 1977 song by Steely Dan, see Aja (album. Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32 The nutmegs Myristica are a Genus of Evergreen Trees indigenous to tropical southeast Asia and Australasia A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive There are also drinks that aren't served with meals. These are Sheer Moz (banana milk shake), Aab Talebi (cantelope juice), and Aab Hendevaneh (watermelon juice). Cantaloupe (also cantaloup) refers to two varieties of Muskmelon ( Cucumis melo), which is a Species in the family Cucurbitaceae (a Watermelon ( Citrullus lanatus ( Thunb) Matsum & Nakai family Cucurbitaceae) refers to both Fruit and Plant of a vine-like (climber These drinks are commonly made in stands or kiosks in streets on summer days and on hiking trails. Aab Anaar (pomegranate juice) is also popular and has recently (2007) become popular in North America, specifically for its extraordinary health benefits including its high anti-oxidant levels (much higher than green tea). The pomegranate ( Punica granatum) is a Fruit -bearing Deciduous Shrub or small Tree growing to between five and eight metres tall Green tea is a type of Tea made solely with the leaves of Camellia sinensis, that has undergone minimal Oxidation during processing
There are many dessert dishes, ranging from Bastani-e Za'farāni (Persian Ice Cream with saffron, also called Bastani-e Akbar-Mashti, later on called Gol-o Bolbol as well) to the faludeh, a sort of frozen sorbet, made with thin starch noodles and rose water. Fālūde ( or Pālūde ( is a Persian or Pakistani Sorbet made of thin Vermicelli noodles frozen with Corn starch, Persian Ice Cream is flavored with saffron, rosewater, and chunks of heavy cream. There are also many types of sweets. The sweets divide into two categories: "Shirini Tar" (lit. moist sweets) and "Shirini Khoshk" (lit. dry sweets). The first category consists of French-inspired pastries with heavy whole milk whipped cream, glazed fruit toppings, tarts, custard-filled eclairs, and a variety of cakes. Some have an Iranian twist, such as the addition of pistachio, saffron, and walnuts. The pistachio ( Pistacia vera L Anacardiaceae or sometimes Pistaciaceae) is a small Tree native to mountainous regions of The second category consists of more traditional sweets: Shirini-e Berenji (a type of rice cookie), Shirini-e Nokhodchi (clover shaped, chickpea cookies), Kolouche (a large cookie usually with a walnut or fig filling), Shirini-e Keshmeshi (raisin and saffron cookies), Shirini-e Yazdi (muffins or cupcakes, originated in the city of Yazd), Nan-e kulukhi (a kind of large and thick cookie similar to clod inside without any filling), and more.
Three others—that is, Zulbia , Bamieh and Gush-e Fil are very popular. Gosh feel is an Afghan Dessert dish made by shaping dough into a Gosh / Ear shape and cooking in oil Bamieh is an oval-shaped sweet dough piece, deep fried and then covered with a syrup (traditionally with honey). Zulbia is the same sort of dough, also deep-fried, but it is poured into the oil so that it twirls,then covered with the same syrup (or honey) [1]. It has become popular in other parts of the world, and is known as funnel cake in North America, and Jalebi in India. Funnel cake or funnelcake is a regional specialty food originally associated with the Pennsylvania Dutch region of the United States. Jalebi ( Hindi: जलेबी Urdu: جلیبی) is a fried sweet made from Maida flour, commonly prepared in India, Pakistan Goosh-e Fil (lit. Elephant's ear) is also deep-fried dough, fried in the shape of a flat elephant's ear and then covered with sugar powder. Of course, no discussion of Persian desserts would be complete without one of the classics, Halvardeh (Tehrani for halvā-arde, wirth halvā, an Arabic loan word meaning 'sweet' and arde, Persian for Arabic tāhini. Types Most types of halva are relatively dense confections that are sweetened with Sugar or Honey. Halvā comes in various qualities and varieties, from mainly sugar, to sesame seed extract, which is known as tahini in the west (the aforementioned Persian arde), with pestach, and Iran produces some of the best. Sesame ( Sesamum indicum) is a Flowering plant in the genus Sesamum. The pistachio ( Pistacia vera L Anacardiaceae or sometimes Pistaciaceae) is a small Tree native to mountainous regions of
Essential accompaniments
There are certain accompaniments (mokhalafat) which are essential to every Iranian meal at lunch (nahar) and dinner (shaam), regardless of the region. These include, first and foremost, a plate of fresh herbs, called sabzi (basil, coriander, cilantro, fenugreek, tarragon, Persian watercress or shaahi), a variety of flat breads, called naan or noon (sangak, lavash, barbari), cheese (called panir, a Persian variant of feta), sliced and peeled cucumbers, sliced tomatoes and onions, yoghurt, and lemon juice. Basil ( Ocimum basilicum) (ˈbeɪzəl or /ˈbæzəl/ of the Family Lamiaceae. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Fenugreek ( Trigonella foenum-graecum) is a plant in the family Fabaceae. This article is about the Herb; for the Freedom Call CD see Taragon. Watercresses ( Nasturtium officinale, N microphyllum; formerly Rorippa nasturtium-aquaticum, R Barbari Bread ( Nan-e Barbari نان بربري) is a type of Persian Flatbread in Iran. Feta ( φέτα, also spelled fetta) is a brined Curd Cheese traditionally made in Greece with goat's and Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Persian gherkins (khiyarshur) and pickles (torshi) are also considered essential in most regions.
Tea (chai) is served at breakfast. At other times it is served 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. The traditional methods of tea preparation and drinking differ between regions and peoples.
Regional cuisine
Northern Iran
Kateh is the traditional dish of Gilan, and is simply Persian rice cooked in water, butter and salt until the water is fully absorbed. This method results in rice that is clumped together and is the predominant style of cooking rice in the Caspian region. The Caspian Sea is the largest enclosed body of water on Earth by area variously classed as the world's largest lake or a full-fledged Sea. In Gilan and Mazandaran, kateh is also eaten as a breakfast meal, either heated with milk and jam, or cold with Persian cheese (panir) and garlic. Mazandaran is a Caspian 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. Acute viral nasopharyngitis or acute coryza, usually known as the common cold, is a highly contagious viral Infectious disease of the A peptic ulcer, also known as PUD or peptic ulcer disease, is an Ulcer (defined as mucosal erosions equal to or greater than 0 The famous Iranian caviar and Caspian fish roes hails from that region, and is served with eggs, in frittatas (kuku sabzi) or omelettes. Caviar is the processed, Salted Roe of certain species of Fish, most notably the Sturgeon ( black caviar) and the Consumers Against Supermarket Privacy Invasion and Numbering ( CASPIAN) is a USA Grass-roots Consumer group dedicated to fighting Supermarket "loyalty"
Gilan and Mazandaran is probably home to the most numerous list of recipes compared to other regions. Some Gilani and Mazandarani delicious dishes are:
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The Gilani variety of rice is considered one of the best in Iran, where it has been practiced since the fourth century BCE. Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish Khoresht-e fesenjān ( or simply fesenjān ( is a dish in Persian cuisine. Kateh also pronounced Chata is a type of Caspian Rice, which unlike Chelow, is a bit sticky and does not have Taadig (the rice bread or potato Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish Mirza-Qasemi is a Northern Iranian appetizer of roasted Aubergine distinct to the Caspian Sea region That's the conventional cookie of Ramadan in Gilan, Iran that is made of Rice, flour Sugar, Walnut, Cardamom Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish The 4th century BC started the first day of 400 BC and ended the last day of 301 BC. See Also Gilan: People and Culture
Khuzestan
See Khuzestan: People and Culture
Isfahan
Khoresht-e mast
- "Khoresht-e mast"(yogurt stew) is a traditional dish in Isfahan. Khūzestān (خوزستان is one of the 30 provinces of Iran. Unlike other stews despite its name it is not served as a main dish and with rice; Since it is more of a sweet pudding it is usually served as a side dish or dessert. The dish is made with yogurt, lamb/mutton or chicken, saffron, sugar and orange zest. Iranians either put the orange zest in water for one week or longer or boil them for few minutes so the orange peels become sweet and ready for use. People in Iran make a lot of delicate dishes and jam with hull of fruits. This dish often accompanies celebrations and weddings.
Beryooni
- Isfahan is famous for its Beryooni. This dish is made of baked lung and mutton that is minced and then cooked in a special small pan over the fire. The food is generally eaten with a certain type of bread, "nan-e taftton".
See also Biryani. Biryani, biriani, or beriani ( Nastaliq script: بریانی Devanagari script: बिरयानी Bengali script: িবিরয়ানी
Azerbaijan
Ghormeh sabzi & Gheimeh
- Ghormeh sabzi (Herb Stew) and Gheimeh (Split-pea Stew) are traditional stews of Azerbaijan. Qormeh sabzi ( or khoresht-e-sabsi ( is an Iranian Stew. It is an important element of Persian cuisine, often said to Gheimeh or Qeymeh ( is a Persian stew of which the main ingredients are cubed lamb yellow split peas onion and dried lime Now,they have also became popular in other parts of Iran.
Aash
Aash (Thick Soup) is popular food in Azerbaijan. Varietis of Aash (Thick Soup) in Azerbaijan include :
- Ghurutlu Aash (Dried Whey Thick Soup)
- Turshulu Aash (Sour Thick Soup)
- Yogurtlu Aash (Yogurt Thick Soup)
- Isfanaj Aashi (Spinach Thick Soup)
- Aash Mast (Yogurt-soup)(in Ardabil)
Ghabli
- Ghabli is traditional dish in Azerbaijan. Ardabil ( Persian and Azeri: اردبیل also known as Ardebil; Old Persian: Artavil This dish is made of rice, lentil, meat, potato and groats.
Garniyarikh
- Garniyarikh ("the torn abdomen" in Azeri). That is some kind of Dolma which is filled with meat, garlic, and almonds. Dolma ( Greek:ντολμάς is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions including Turkey
Kufteh Tabrizi
- Kufteh Tabrizi A kind of Kofteh that unusually large. Kofta (see section Name for other names is a Southeastern European Middle Eastern and South Asian Meatball or Dumpling. (see also Kufteh Tabrizi)
Tabrizi cookies and Confectionary
Tabriz is famous for its delicious cookies in iran , some of which are Ghorabiye, Eris, Nogha and many others. Tabriz ( تبریز, تبریز) is the largest city in northwestern Iran. Ghorabiye '''Kurabiye''' is an Azerbaijani - Iranian cookie from the city of Tabriz, East Azerbaijan, made of Almond, Flour
Southern Iran
Central Iran
Kurdistan
- Kaak and Naan-berenji and Sibb-polo in Kermanshah
Traditional Iranian table settings
The traditional Iranian table setting firstly involves the tablecloth, called sofreh, and is spread out over a Persian rug or table. The Persian carpet ( Pahlavi bōb Persian farš فرش meaning "to spread" and qāli) is an essential part of 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.
Structure of meals
Breakfast (sobhaneh (صبحانه) or nāshtāyi (ناشتايى))
The basic traditional Iranian breakfast consists of a variety of flat breads (naan-e sangak, naan-e lavash, and others), butter, Tabrizi white cheese (paneer), feta cheese, whipped heavy cream (sarshir, often sweetened), and a variety of fruit jams and spreads. Tabriz ( تبریز, تبریز) is the largest city in northwestern Iran. Feta ( φέτα, also spelled fetta) is a brined Curd Cheese traditionally made in Greece with goat's and Other popular traditional breakfasts (which require far more preparation) include haleem (wheatmeal served plain or more commonly with shredded lamb or turkey - similar to Western oatmeal in some respects), asheh mohshalah (thick soup). Haleem ( Persian: حلیم) is a thick Persian high calorie dish These latter breakfasts are typically regional specialities, and many cities and towns all across Iran feature their own distinct versions of these dishes. Both asheh mohshalah and haleem are typically prepared the night before, to be served the next morning, and haleem is usually only served at certain times of the year (haleem specialty restaurants are only open during those times), except in southern parts of Iran, where haleem is always present. Kaleh pacheh is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only kaleh pacheh) are only open during those hours.
Lunch and dinner (naahaar or shaam)
Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Bean is a common name for large plant Seeds of several genera of the family Fabaceae (formerly Leguminosae used for human food or animal Dairy products are generally defined as Foodstuffs produced from Milk. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Major staples of Iranian food that are usually eaten with every meal include rice, various herbs (mint, basil, dill, parsley), cheese (feta or Persian panir, derived from goat or sheep's milk, and sometimes cow's milk), a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Mentha ( mint) is a Genus of about 25 Species (and many hundreds of varieties) of Flowering plants in the family Basil ( Ocimum basilicum) (ˈbeɪzəl or /ˈbæzəl/ of the Family Lamiaceae. Dill ( Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Feta ( φέτα, also spelled fetta) is a brined Curd Cheese traditionally made in Greece with goat's and A flatbread is a simple Bread made from flattened Dough. Many flatbreads are unleavened&mdashmade without Yeast or Sourdough culture Poultry is the category of Domesticated Birds which some humans keep for the purpose of collecting their eggs, or kill for their Meat and/or Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Stew over rice is by far the most popular dish, and the constitution of these vary by region. A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering Tea (chai) is the drink of choice on nearly every occasion, and is usually served with dried fruit, pastries, or sweets. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market
You can usually find tea brewing throughout the day in most Iranian homes. Doogh, a yogurt drink, is also quite popular. Doogh (دوغ dooqh, also dugh Abdugh Atlama also called dugh, shlombay, sheneena (used by Iraqi Arabs, Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a One of the oldest recipes, which can trace its existence back to the time of Persian empire, is khoresht-e-fesenjan, consisting of duck or sometimes chicken in a rich pomegranate-and-walnut sauce that yields a distinctive brown color, most often served with white rice. Khoresht-e fesenjān ( or simply fesenjān ( is a dish in Persian cuisine. For duck as a food see Duck (food; for other meanings see Duck (disambiguation. The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Walnut sauce (also known as walnut paste) is a food paste with origins in Iranian cuisine made primarily from Walnuts and especially popular in Georgian
Alcoholic beverages
Though strictly banned some time after the Islamic Revolution of 1979, alcoholic beverages may be readily available in Iran, but they are not openly available. The Iranian Revolution' (mostly known as the Islamic Revolution, Persian: انقلاب اسلامی Enghelābe Eslāmi was the Revolution that transformed Year 1979 ( MCMLXXIX) was a Common year starting on Monday (link displays the 1979 Gregorian calendar) The most common beverage is called aragh-e keshmesh, which is domestically produced, with the best variety available in the province of Qazvin. Arak or araq ( Arabic: عرق ʕaraq oghi in Armenian is a clear colourless unsweetened Aniseed flavoured distilled alcoholic Qazvin ( also spelled as Ghazvin) is the largest city and capital of the Province of Qazvin in Iran with an estimated population of 331409 in 2005 Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia. Vodka is one of the world's most popular Distilled beverages It is a clear liquid which consists of mostly Water and Ethanol purified by Distillation Russia (Россия Rossiya) or the Russian Federation ( Rossiyskaya Federatsiya) is a transcontinental Country extending Some domestic varieties of vodka are available, but cannot be easily obtained (the brand "55"). Vodka is one of the world's most popular Distilled beverages It is a clear liquid which consists of mostly Water and Ethanol purified by Distillation Beer is the third most common alcoholic beverage, with much of it imported from northern Europe via Turkey. Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Northern Europe is a term for the northern part of Europe. The United Nations defines Northern Europe as (Finland Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches As with vodka, domestic beer is available, but not easily obtained. Other imported liquors such as Scotch whisky, gin, and higher quality vodkas from Poland are available in some major cities, but at a much higher cost (typically even more expensive than the Western average) and as such are considered luxury items. Scotch whisky is Whisky made in Scotland. In Britain the term whisky is usually taken to mean Scotch unless otherwise specified Gin is a spirit flavoured with Juniper berries. Distilled gin is made by redistilling white grain spirit which has been flavoured with juniper Poland (Polska officially the Republic of Poland
Wine has been a major part of Iranian culture since ancient times, and this tradition has continued despite current governmental restrictions. Wine is an Alcoholic beverage made from the fermentation of Grape juice The major wine-producing centers of Iran are Qazvin, Orumiyeh, Shiraz, and to a lesser extent, Isfahan. Shiraz ( شیراز Shīrāz) is the fifth most populated city in Iran and the capital of Fars Province. Red wine is the most common variety and also the most popular, with white wine also enjoying a strong position in the north. Wine is an Alcoholic beverage made from the fermentation of Grape juice Wine-producers are often, but not always, either of Armenian or Zoroastrian background, as non-Muslim minority groups are entitled the right to produce wine (and other alcoholic beverages) for their own use. Armenia (Հայաստան transliterated: Hayastan,) officially the Republic of Armenia (Հայաստանի Հանրապետություն Hayastani Zoroastrianism (ˌzɔroʊˈæstriəˌnɪzəm is the religion and philosophy based on the teachings Though it is illegal for them to sell wine to other Iranians (and to foreign visitors), this rule may not be followed and their wine may be obtained in those parts of the country where it is produced or distributed. The Armenian producers of Orumiyeh and Isfahan are, in particular, renowned for their sweet, sparkling red wines. See also Shiraz (grape). Syrah is a dark-skinned variety of Grape used in Wine. Syrah is grown in many countries and is primarily used to produce powerful Red wines which enjoy
Fast food, imported and adapted foods
Popular fast food items in Iran include chelow kabab (literally "rice and kabab"), joojeh kabab (the same, but substituting grilled or broiled chicken), naan o kabab (literally "bread with kabab"), kabab sandwiches, and a number of different derivatives of traditional slow-cooked meals. thumb|right|200px|Chelo kabab koobideh Chelow kabab ( is a National dish of Iran. An increasing preference for American style food amongst a younger generation of Iranians has resulted in the establishment of many pizza, steak, hamburger, and fried chicken establishments, but Western food is sometimes served alongside staples such as those mentioned above, and is often prepared differently (most notably with pizza). The cuisine of the United States is a style of food preparation derived from the United States. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based A steak (from Old Norse steik, "roast" is a slice of meat typically Beef. A hamburger (or burger) is a Sandwich consisting of a cooked ground Meat Patty, usually Beef, placed in a sliced bun or between Fried chicken (also referred to as Southern Fried chicken) is chicken which is dipped in a Breading mixture and then deep fried, pan Chinese and Japanese cuisine has also become popular in recent years, primarily in Tehran, and Italian and Mediterranean restaurants are also featured. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Japanese Cuisine has developed over the centuries as a result of many political and social changes Tehran (or Teheran) ( Persian: تهران Tehrān) is the capital and largest City of Iran, and the administrative center of Italian cuisine as a national Cuisine known today has evolved through centuries of social and political changes with its roots traced back to 4th century BC Mediterranean cuisine is the food of the areas around the Mediterranean Sea.
Persian cuisine in the West
One of the main reasons that Persian cuisine is not widely recognized is that it is often confused with Middle Eastern cuisine, a much broader and more general term, and this confusion is further perpetuated by restaurants and markets providing authentic Persian cuisine that label themselves as such. The Middle East is a Subcontinent with no clear boundaries often used as a synonym to Near East, in opposition to Far East.
Many Persian super-markets and restaurants are labelled as Middle Eastern, International, or Mediterranean in order to broaden their appeal to the Western consumer. In reality, Persian cuisine is one of the oldest and richest cuisines in the world, and- except for the shared dishes with neighbouring cuisines, during Ottoman contacts- is typically vastly different from what is found in the greater Middle East.
It should be mentioned that Persian cuisine has lots of similarity to Turkish and Greek cuisines in its Kebabs. 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 a significant Persian population. London ( ˈlʌndən is the capital and largest urban area in the United Kingdom. Los Angeles (lɑˈsændʒələs los ˈaŋxeles in Spanish) is the largest City in the state of California and the American West Vancouver (vænˈkuːvɚ is a coastal Washington DC ( formally the District of Columbia and commonly referred to as Washington, the District, or simply D Toronto (təˈrɒntoʊ colloquially pronounced or) is the largest city in Canada and is the provincial capital of Ontario
Another reason for the relative obscurity of Persian cuisine is the lack of professional restaurant management. Many Persian restaurants (at least in smaller towns or those with smaller Persian populations) are started by immigrants who have little or no experience in the food and catering business. This lack of experience often means the proprietors focus most of their energies on preparing and providing good quality food but very little on marketing, ambience and service. Many such businesses die in obscurity despite the high quality and authenticity of their food.
Photo Gallery
 Iranian caviar |
 A bowl of Ash-e anar |
 A bowl of chicken fesenjan, with Persian rice |
 Iranian Zam Zam cola |
References and footnotes
- New Food of Life by Najmieh Batmanglij (ISBN 0-934211-34-5)
- H.E. Chehabi, "The Westernization of Iranian Culinary Culture", Iranian Studies
See also
- Zam Zam Cola
- Culture of Iran
- Ghelyan
- Zereshk
- Kabab Koobideh
- Kabab Barg
- Polow
- Khoresht
- Samanu
- Persian walnut
External links
- Easy Persian Food Recipes
- Pariya Food
- Iranian cuisine for Health, Body & Mind at BODAZEY.COM
- Persian Cuisine at the Open Directory Project
- Iranian Dining Table Presenting Iranian meals and foods in six main categories
- History of ice cream in Iran
- Persian Recipes
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