|
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions.
Traditional Iranian table settings
The traditional Iranian table setting firstly involves the tablecloth, called sofreh, which is often generally embroidered with traditional prayers and/or poetry, and is spread out over a Persian rug or table. 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. // Introduction A traditional rug weaver in Isfahan. ...
Headline text iran is a developing country
Essential accompaniments There are certain accompaniments (mokhalafat) which are essential to every Iranian meal at lunch (nahar) and dinner (shahm), regardless of the region. These include, first and foremost, a plate of fresh herbs, called sabzi (basil, coriander, cilantro, tarragon, watercress), a variety of flat breads, called nan or noon (sangak, lavash, barbari), cheese (called panir, similar to feta), sliced and peeled cucumbers, sliced tomatoes and onions, yogurt, and lemon juice. Persian pickles (khiyarshur) and relishes (torshi) are also considered essential in most regions. Feta is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. ...
Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ...
Tea is served at breakfast and immediately before and after each meal at lunch and dinner, and also many times throughout the rest of the day. The traditional methods of tea preparation and drinking differ between regions and peoples.
Varieties of rice It is believed that rice (berenj in Persian) was brought to Iran from southeast Asia or the Indian subcontinent in ancient times. 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. 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. Persian (Ùارسی / پارسی), (local name in Iran, Afghanistan and Tajikistan: ‘Fârsi’), ‘Pârsi’ (older local name, but still used by some speakers), Tajik (a Central Asian dialect) or Dari (another local name in Tajikistan and Afghanistan), is a language spoken in Iran (Persia), Tajikistan, Afghanistan, Uzbekistan, western Pakistan, Bahrain, and elsewhere. ...
Location of Southeast Asia Southeast Asia is a subregion of Asia. ...
Composite satellite image of the Indian subcontinent Map of South Asia. ...
Basmati rice, (basmati apparently means Queen of fragrance in the Hindi language) is a small long-grained variety of rice, famous for its fragrance and delicate flavour. ...
Methods of cooking rice There are four primary methods of cooking rice in Iran: - Chelow: 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-dig (literally "bottom of the pot").
- Polow: rice that is cooked exactly the same as chelow, with the exception that after draining the rice, other ingredients are added in layers or sections of the rice, and then steamed together.
- Kateh: rice that is cooked until the water is absorbed. 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."
Varieties of bread There are four major Iranian flat breads: - Nan-e barbari: thick and oval-shaped.
- Nan-e lavash: thin, crispy and round or oval, and is also the oldest known bread in the Middle East and Central Asia.
- Nan-e sangak: dark and oval-shaped bread that is stone-baked.
- Nan-e taftoon: thin, soft and round.
Other breads include: - Nan-e shirmal: made exactly 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 gisu: a sweet Armenian bread, and also is eaten in the morning or with tea later in the day.
Regional cuisines
Gilan See Gilan: People and Culture Guilan (گیلان in Persian) is one of the 30 provinces of Iran, during antique time known as part of Hyrcania, with a population of approximately 2 million and an area of 14,700 sq. ...
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. 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. Kateh is not commonly served in other parts of Iran, but 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. Guilan (گیلان in Persian) is one of the 30 provinces of Iran, during antique time known as part of Hyrcania, with a population of approximately 2 million and an area of 14,700 sq. ...
Caspian Sea viewed from orbit The Caspian Sea or Mazandaran Sea is a landlocked sea between Asia and Europe (European Russia). ...
Mazandaran (مازندران in Persian) is a province in northern Iran, bordering the Caspian Sea in the north. ...
The common cold is a mild viral infectious disease of the nose and throat; the upper respiratory system. ...
Negatively stained flu virions. ...
Peptic ulcer is a non-malignant ulcer of the stomach (called gastric ulcer) or duodenum (called duodenal ulcer). ...
The Gilani variety of rice is considered the best in Iran, where it has been cultivated since the fourth century BCE. (5th century BC - 4th century BC - 3rd century BC - other centuries) (2nd millennium BC - 1st millennium BC - 1st millennium AD) Events Invasion of the Celts into Ireland Gauls sack Rome Kingdom of Macedon conquers Persian empire The Scythians are beginning to be absorbed into the Sarmatian people. ...
Khuzestan See Khuzestan: People and Culture Map showing Khuzestan in Iran Domes like this are quite common in Khuzestan province. ...
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), nan-e kabab (literally "bread with kabab"), kabab sandwiches, and a number of different derivatives of traditional slow-cooked meals. 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). Chinese and Japanese cuisine has also become popular in recent years, primarily in Tehran, and Indian, Italian and Mediterranean restaurants are also featured. Chelow kabab is a national dish of Iran. ...
Nan-e kabab (bread with kabab) is a national dish of Iran. ...
A supreme pizza such as this one includes many different toppings, such as pepperoni (one of the most popular toppings on American pizzas), green peppers, olives, and mushrooms. ...
A steak served with a pat of butter and mushrooms A pair of ribeye steaks being grilled A steak is a slice from a larger piece of meat, usually beef. ...
Hamburgers often contain lettuce, onions, and other toppings, as shown here. ...
Fried chicken is chicken which is dipped in a breaded mixture and then deep fried, pan fried, or pressure cooked. ...
Tehran is a metropolis of 14 million situated at the foot of the towering Alborz range. ...
External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ...
Alcoholic beverages Though strictly banned sometime after the Iranian Revolution of 1979, alcoholic beverages are readily available in Iran. The most common beverage is called aragh-e sagi, which is domestically produced, with the best variety available in the province of Qazvin. Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia. Some domestic varieties of vodka are available, but cannot be easily obtained. Beer is the third most common alcoholic beverage, with much of it imported from northern Europe via Turkey. 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. Protestors take to the street in support of Ayatollah Khomeini. ...
This page refers to the year 1979. ...
Alcoholic beverages are drinks containing ethanol, popularly called alcohol. ...
A clear, colorless Middle-eastern and eastern Mediterranean liqueur, made in Iran, Syria, Lebanon, Israel, and Jordan. ...
Qazvin may refer to: Qazvin (city) Qazvin province Note: Qazvin province was created in 1996; older references to Qazvin are invariably to the city. ...
Having originated in Poland or Russia, vodka is now drunk around the world. ...
Having originated in Poland or Russia, vodka is now drunk around the world. ...
A typical mug of lager beer, showing the golden colour of the beer and the foamy head floating on top. ...
Northern Europe is marked in blue Northern Europe is a name of the northern part of the European continent. ...
Spirits redirects here. ...
Scotch whisky, often called simply Scotch, is a distilled spirit made in Scotland. ...
Gin and tonic This article concerns the beverage. ...
Wine has been a major part of Iranian culture since ancient times, and this tradition has continued despite current governmental restrictions. The major wine-producing centers of Iran are Qazvin, Orumiyeh, Shiraz, and to a lesser extent, Isfahan. Red wine is the most common variety and also the most popular, with white wine also enjoying a strong position in the north. 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. Though it is illegal for them to sell wine to other Iranians (and to foreign visitors), this rule is not generally followed and their wine is easily obtainable anywhere in 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. A glass of red wine Wine display at the Mt Markey Winery This article is about the beverage. ...
Map of Iran showing location of Urmia Urmia, Uromieh, Uromiyeh, Oroomieh, Orumiyeh, or Orumiye (ارومیه in Persian), previously Rezaieh or Rezaiyeh (رضائیه), is a city (1991 pop. ...
Shiraz can refer to: Shiraz, Iran Shiraz grape/wine This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ...
Isfahan province has enjoyed the benefit of being capital of Persia for 200 years during the 17th and 18th centuries. ...
This article is about the beverage. ...
This article is about the beverage. ...
Zoroastrianism was adapted from an earlier, polytheistic faith by Zarathushtra (Zoroaster) in Persia very roughly around 1000 BC (although, in the absence of written records, some scholars estimates are as late as 600 BC). ...
Vegetarianism in Iran The concept of vegetarianism is fairly uncommon in Iran, though many vegetarian dishes are featured and in recent decades there has been growing interest in this area (and in fruitarianism) since the 1960s, particularly amongst the youth. A small number of vegetarian restaurants and coffee shops are featured in the major urban centers. Vegetarianism is a dietary practice characterized by the exclusion of all body parts of any animal and products derived from animal carcasses (such as lard, tallow, gelatin, and cochineal), from ones diet. ...
A selection of fruitarian foods Fruitarians (or fructarians) are a subgroup of vegans who eat only the fruit of plants. ...
The 1960s, or The Sixties, in its most obvious sense refers to the decade between 1960 and 1969, but the expression has taken on a wider meaning over the past twenty years. ...
See also |
Feeds |
Contact