Persian meals contain the most perfect ingredients and materials in the world. The stews and soups with the most nutritious effect and taste, are the most difficult part of preparing Iranian foods, show that Iranian women have accurate information about food ingredients and how to combine them to produce. All Iranian foods make ready with fresh grains, vegetables, and plant and animal protein. One of the advantages of Iranian cuisine is the effort of the chef to cook the most delicious food.
All cultures see food as a means of responding to human physical needs and enjoying it, but Iranian cuisine is more than gastronomy, they have notice religious and human beliefs. In Iran, restaurants are called Sofrekhane. Iranian dishes and recipes are very close to Italian and especially Greek cuisine, for example, Iranian kebabs (roast meats) are quite similar to Greek and Turkish roast meat. But from the point of view of resemblance, Iranian stews are like the Indian stews but Iranian chefs use fewer spices. Even the method of steaming rice is similar in Iran and India.
Overall, compared to many Western countries, Iranian food takes longer to cook. While Italian, Greek, Mexican, and Chinese food has found many admirers in the world but Iranian food is less known Since they have had little opportunity to present their cuisine to the world. Persian cuisines are a mix of local fresh vegetables, Halal meat(Islamic slaughter)local nuts, and local fresh beans that are a result of the country's varied climates. Different cities and regions of Iran have different recipes that are called local dishes but some dishes that are common throughout Iran are known as traditional Iranian brands.
the most famous of them are:
Abgoosht (water+meat+beans), cello kabab (steamed rice and roast beef), Chelow Khoresht (steamed rice and beef stew), polo (steamed rice and braised) ash-e-Reshteh (noodle soup), Baghali polo (broad bean with rice and chicken), dolmeh (meat, vegetables, peas, onion wrapped in cabbage or grape leaves), Fesenjoon (stew with ground nuts as the main ingredient), Ghormeh sabzi (vegetable stew with boiled rice), Gheymeh polo (minced meat with peas and rice), Kashke Bademjan (aubergine with whey), Koofteh (ball of mashed meat), Loobia polo (green beans with rice) are popular foods in Iran. In some Iranian foods, we can find a large number of proteins, carbohydrates, fats, and vitamins.
For example, the traditional Iranian Abgoosht made of meat, potatoes, grains, and spices and cooked in plenty of water, is very favorite with people and tourists.
Also, soups such as Ash-e reshteh (noodles) and Ashe-jo (barley soup) are considered a good complement to regular foods and are Vegetarian and Vegan dishes.
These soups are made from different local and fresh vegetables, grains, meats(in some types), barley or noodles, and water. Although they seem simple, it takes a lot of skill to cook such foods and produce the desired flavor.
Usually, these soups are cooked by old and experienced women. The most popular foods served in restaurants are Chelo kabab-e barg (steamed rice and lump meat) or Chelo kabab-e Koobideh (rice and minced meat) mixed with butter. To both these dishes butter, porphyry and onion are served.
Among the most famous Iranian stews Ghormeh sabzi, Fesenjoon, and Gheimeh are very popular.
To cook the Persian rice or polo or Chelo, you need to pour the rice into boiled water and let it boil evenly. Then you take it out of the water and wash with cold water and cook on the stove with a gentle flame to make it completely soft. But you need to make sure that the rice seeds do not stick to each other. Meanwhile, vegetables, onions, salt, pepper, yogurt, and bread and water are served with Iranian foods.
In the north and the west of Iran, the inhabitants cook very sorts of local dishes with or without meat with the help of vegetables and cereals. North of Iran the capital of Iranian Cuisine. The northern provinces of Iran, with the benefit of humid and Mediterranean climate, as well as the Caspian Sea with a wide range of fish species, have created many capabilities for cooking in this province. Of course, this aquatic diversity is also available in southern Iran. The shrimps in the Persian Gulf are the best seafood. They are large with a fine flavor. Different kinds of soup are made from vegetables, grains and sometimes meat.
Bread is one of the most important parts of Iranian cuisine. In general, all Iranian foods are eaten with bread, and for this reason, it has a special and important role not only in Iranian cuisine but also in popular beliefs. Bread in Iran not only is cooked in different methods but also is baked in different ceremonies.
Iranian bread is mostly thin and is baked on the surface. They are very soft and people eat them fresh and buy from bakery daily.
The most famous Iranian bread are:
Barbari: (large loaves of bread branded on burned stones and mixed with poppy seed)
Taftoun: (Circular toasted bread)
Sangak: (bread baked on heated pebbles).
Lavash: The thinnest Iranian bread.
Iranian drinks include a wide range of herbal products, some of which are served with food and others as an appetizer or dessert. Dough that is famous to Persian Coca-Cola is a useful drink that serves with all kind of Iranian cuisine. It is made from Yogurt+water+salt+ one or two leaves of mint.
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