Iran Food Tour
A visit to Iran offers an amazing variety of culinary delights. A land of culinary variety for all tastes. Kebab lovers - vegetarians, and people obsessed with meat.
Between the famous kebab(Chicken, Lamb,B&B) and the decidedly outraged grilled lamb testicles, there is a wide range of foods: caviar, pickles, and smoked fish in the north; samosas, falafels, and bittersweet prawns in the south; noodles, flatbread and ice cream flavored with rose water across the country.
Iran's lush and high mountains are the best place to raise sheep with the best taste. Different poultry in rural and local areas is the best flavor for special party dishes such as Zereshk Polo with Hen( barberry pilaf with chicken) and Khoresht e fesenjan. This variety of Iranian materials has made it as one of the world's culinary style owners.
In addition, the former warrior king of Greece, Alexander the Great, conquered the Persian Empire in the 4th century, then he was invaded by the Arabs, Turks, Mongols, and Uzbeks. While the Iranians already had a well-developed food identity before these invasions, they assimilated what the foreigners brought. Think Russian borscht with cumin and coriander and Chinese noodles in a sour bean, herb and fermented whey soup.
Many coveted ingredients are sourced from Iran, including pistachios, almonds, nuts, saffron, mint, oranges, pomegranates, and grapes. Iran has a variable climate with four distinct seasons, and unlike other parts of the Middle East, where the dry land limited what could be cultivated, the ancient Persians transformed vast tracts of arid land into fertile oases via underground aquifers that drew water from melted snow in the desert. A bright, sensual cuisine, with fruit and herbs was born.
Traditional Iranian Food can be found on most Persian-American restaurant menus. Noosh-e jan! (Yes, that’s Farsi for “bon appétit.”)
Travel to Iran is recognizing the different colors and tastes of mothers and grandmothers in preparing a delicious meal with the best ingredients.
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