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The 'cuisine of Iran' is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions.
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 Persian rice: ''ghormeh sabzi'', ''gheimeh'', and others), ''aash'' (a thick soup), ''kookoo'' (vegetable omellettes), ''pollo'' (white rice alone or with addition of meat and/or vegetables and herbs, including ''loobia pollo'', ''albaloo pollo'', ''zereshk pollo'', 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.
Herbs are used a lot, as is fruit from plums and pomegranates to quince, prunes, apricots, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

Contents

Traditional Iranian table settings

Essential accompaniments

Varieties of rice

Methods of cooking rice

Varieties of bread

Fruits and vegetables

Regional cuisines

Northern Iran

Khuzestan

Fast food, imported and adapted foods

Breakfast (''sobhaneh (صبحانه) or nāshtāyi (ناشتايى)'')

Lunch and dinner (''naahaar o shaam'')

Persian cuisine in the West

Drinks and dessert

Alcoholic beverages

Vegetarianism in Iran

Bibliography

See also

References

External links

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. 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.

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, 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, yogurt, and lemon juice. Persian pickles (''khiyarshur'') and relishes (''torshi'') are also considered essential in most regions.
Tea (''chai'') 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.

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-deeg'' (literally "bottom of the pot").

★ ''Pollo'': 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'': Triangle-shaped bread that is stone-baked.

★ ''Nan-e taftoon'': Thin, 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.

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.
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 sabsijat (various herbs) are regular ingredients in many Persian foods.

Regional cuisines

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. 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.
The famous Iranian caviar and Caspian fish roes hails from that region, and is served with eggs, in frittatas (''kuku sabzi'') or omelettes.
The Gilani variety of rice is considered the best in Iran, where it has been cultivated since the fourth century BCE. See Also Gilan: People and Culture

Khuzestan

''See Khuzestan: People and Culture
===Azarbaijan===
see Kufteh Tabrizi
=== Ardabil===
Yogurt-soup

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. 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 Italian and Mediterranean restaurants are also featured.

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. 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). 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 o 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. 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). Stew over rice is by far the most popular dish, and the constitution of these vary by region. Tea (''chai'') is the drink of choice on nearly every occasion, and is usually served with dried fruit, pastries, or sweets.
You can usually find tea brewing throughout the day in most Iranian homes. Doogh, a yogurt drink, is also quite popular. 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.

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.
Many Persian 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 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 Greek cuisines in its Kebabs. Although not widely recognized, Persian cuisine is gaining popularity in multicultural cities, especially in Los Angeles, Vancouver and Toronto, which have a significant Persian population.
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 restaurant 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 the food.

Drinks and dessert

The traditional drink accompanying Iranian dishes is called doogh. 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. Both Coca Cola and Pepsi Cola have officially licensed bottling plants in Mashad, with their products surprisingly not subject to U.S. sanctions against Iran. Other drinks are several types of especially prepared sherbets called ''Sharbat'' and khak sheer. 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. 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). 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).
There are many dessert dishes, ranging from Bastani-e Zafarani (Persian Ice Cream, also called Bastani-e Gol-e Bolbol) to the faludeh. Persian Ice Cream is flavoured with saffron, rosewater, and chunks of heavy cream. There are also many types of sweets. The sweets divide into two categories: "Shirini Tar" (lit. wet sweets) and "Shirini Khoshk" (lit. dry sweets). The first category consists of French-inspired pastries with heavy 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 second category consists of more traditional sweets: Shirini Berenji (a type of rice cookie), Shirini Nokhodchi (clover shaped, chickpea cookies), Kouloucheh (a large cookie usually with a walnut or fig filling), Shirini Kishmishi (raisin and saffron cookies), Shirini Yazdi (muffins or cupcakes from the city of Yazd), and more.
Three others-Zulbia, Bamieh and Gush-e Fil, are very popular. Bamiehs are oval-shaped dough pieces, deep fried and then covered with a syrup. Zulbia is also deep-fried dough, but it is poured into the oil so that it twirls. It is then covered with the same syrup. It has become popular in other parts of the world, known as funnel cake in North America, and Jalebi in India. Goosh-e Fil (lit. Elephant ear) are also deep-fried dough, fried in the shape of flat elephant ears and then covered with sugar powder. Of course, no discussion of Persian desserts would be complete without one of the classics, Halvardeh. Halva comes in various qualities and varieties, from mainly sugar, to sesame seed with pestach and Iran produces some of the best.

Alcoholic beverages

Though strictly banned sometime after the Islamic Revolution of 1979, alcoholic beverages may be readily available in Iran, but they are not openly available. The most common beverage is called ''aragh-e keshmesh'', 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 (the brand "55"). 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.
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 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.

Vegetarianism in Iran

The concept of vegetarianism is 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. Some of the most popular vegetarian dishes are listed below, but the ''kookoo'' varieties contain egg and thus may be rejected by some stricter vegetarians:

★ ''Kashk-e baademjan''

★ ''Kookoo-e baademjan''

★ ''Kookoo-e gol-e kalam''

★ ''Kookoo-e sabzi'' which usually accompanies ''Sabzi-polo ba Mahi''

★ ''Mirza ghasemi''

★ ''Naaz khatoon''

★ ''Nargesi esfenaaj''

★ ''Borani esfenaaj''

Bibliography

★ ''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

References

External links

★ Persian Cuisine Recipes

★ History of ice cream in Iran

★ Iranian Dining Table

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