Travel Planet Iranian/Persian Foods (Cuisines) - (سیاره غذاهای / فارسی ایران سفر (غذاهای

• published: 21 Oct 2014
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Iranian cuisine is often referred to as "Persian." This is because, until 1934, Iran was known as Persia. The Persians are an ancient culture believed to have originated in central Asia as far back as 2000 B.C. At one time, Persian territory stretched as far east as India. Curry (a spice) was adapted from the people of India and incorporated into the Persian (now Iranian) cuisine. Modern spicy curry stews demonstrate India's influence. The Indians also adapted foods from the Persians. When the Moghuls invaded India in 1526, they brought with them ingredients from the Persian cuisine, which they highly admired. A northern Indian cuisine called mughulai is modeled after what the Persians Iranian or Persian cuisine is the traditional and modern style of cooking of Iran. Situated in the Middle East and West Asia, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighbouring and conquered regions at various stages throughout its history. 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. Iranian cuisine includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresh (stew that is served with white 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. with saffron, topped with nuts, raisins, and various meats. Dishes such as kofta (KOFtah, meatballs) and pilau (POO-lau) are now common to both Iranians and northern Indians. Several of Iran's most prominent dishes originated from the Greeks, Arabs, Turks, and Russians. Greece invaded present-day Iran in the A.D. 200s, introducing stuffed grape leaves. Yogurt may have originated from either Greece or Turkey, where it is also a dietary staple. The Iranian food rules that categorize foods into "hot or "cold" is believed to have been derived from ancient Greek theories of medicine (See Mealtime Customs ). Dishes made of lamb, dates, and figs were brought into the Persian diet during the Arab invasion of the 600s. Dolma and kofte (meatballs) have become very popular throughout the Middle Eastern countries. The kebab (cubes of skewered meat) is probably the most important introduction by the Turks—it has become one of Iran's national dishes. Strong Turkish coffee was also introduced. Once a widely consumed Iranian beverage, it has now fallen behind the popularity of chây (tea). Iranian food (also referred to as Persian food) is some of the most delicious and fresh in its region. It is also quite healthy, using only small amounts of red meat (usually lamb or beef), emphasizing larger amounts of grains (especially rice), fruits, and vegetables. Although it is often lumped under the category of general "Middle Eastern" fare, the Iranian cuisine is able to retain its uniqueness in a variety of ways. One of these ways is preparing meals with contrasting flavors, such as a combination of sweet and sour or mild and spicy. The country's cuisine is largely based on berenj (rice). It is relatively inexpensive and grown locally, making it an affordable and readily available staple in the everyday diet. A typical Iranian meal is often a heaping plate of chelo (CHEH-loh; plain, cooked rice) topped with vegetables, fish, or meat. There are seemingly endless varieties of dishes that can be prepared with rice in Iran. Nân (bread), a round, flat bread that can either be baked or cooked over a bed of small stones, is the other staple food of Iranian cuisine. There are several varieties, including lavâsh , a very thin, brittle bread served for breakfast, and sangak (sahn-GAHK), a thicker, chewier variety that is usually marked by small "dimples" in the crust. Villages often make their own nân , while those who live in the city are frequently seen leaving bakeries with armfuls of freshly made loaves. Meat, particularly chicken and lamb, is most commonly eaten as kebabs (KEE-bahbs), pieces of meat served on a skewer.