2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Iran, known in ancient times as Persia, is located on the border between the Middle and Far East and in its culinary traditions are intertwined products from around the world. Food and cooking occupy an extremely important place in the culture of Iran and are a major part not only of daily pleasures, but also of a number of important holidays and ceremonies. Dishes in Persian cuisine are cooked over a low heat for a long time.
In Iran, food is divided into two groups - hot and cold. This is how people's characters are divided and everyone has to choose their food in order to balance their nature. The main place in Iranian cuisine is occupied by different types of bread and rice.
Rice is believed to have been brought to Persia in ancient times from Southeast Asia or the Indian subcontinent. Different types of rice in Iran are champa, rasmi, anbarbu, sadri, daggers and others. Rice is a staple food in northern Iran, while bread is the main food in the rest of the country. The most valuable varieties of rice, highly valued for their aroma, are grown in the northern parts of the country.
Polo or pilaf, as it is called in the West, is a dish of rice and various other ingredients. There are many types of polo, the most common of which are bagali-polo, lubiya-polo, sabzi-polo and zereshk-polo.
Kebab is grilled on a skewer or grilled meat, which is found in three varieties: kubide (minced meat), dwarf kebab (chicken on a skewer) and barg (mutton). In most cases, the kebab is served with grilled tomatoes.
Horesht is a type of stewed dish with meat, vegetables and other ingredients. This kebab-like dish is served with a "forehead" (plain rice).
The most traditional Iranian dish is abgust. Contains meat, potatoes, beans, peas, onions, dried lime and is seasoned with turmeric. Absolute is served both as a first and as a main course.
Eating abscesses requires a little skill. First, the broth is poured into a bowl and eaten with bread. The meat and vegetables are then crushed in a separate bowl and consumed with fresh stalks of sorrel or parsley and pickles.
An integral part of Iranian cuisine is pickles, which are called "shur" or "torshi". One of the most traditional Iranian desserts is called "sholezard". It is a rice pudding, richly flavored with saffron, rose water and sliced almonds.
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