The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites

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Shashlik: A popular form of shish kebab. In Iranian cuisine, shashlik is usually in form of large chunks. Dana-Haeri, Jila; Ghorashian, Shahrzad; Lowe, Jason (28 February 2011). "Khoresht-e gharch". New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. I.B.Tauris. p.72. ISBN 978-0-85771-955-3.

Maslin, Jamie. (13 October 2009). Iranian Rappers and Persian Porn: A Hitchhiker's Adventures in the New Iran. p.58. ISBN 978-1-60239-791-0. Iran is a nation of obsessive tea drinkers Batmanglij, Najmieh. (1990). Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. p.103. ISBN 978-0-934211-27-7. About the author:Soraya Vatandoust was born in Tehran, Iran, and had the opportunity to travel to many other countries worldwide, where she studied, worked, and developed all cooking skills. Fruit dolma is probably a specialty of Iranian cuisine. The fruit is first cooked, then stuffed with meat, seasonings, and sometimes tomato sauce. The dolma is then simmered in meat broth or ascallions sweet-and-sour sauce. [25]

Many cities and towns across Iran feature their own distinct versions of breakfast dishes. Pache, a popular traditional dish widely eaten in Iran and the neighboring Caucasus, is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only pache) are only open during those hours. Vegetables such as pumpkins, spinach, green beans, fava beans, courgette, varieties of squash, onion, garlic and carrot are commonly used in Iranian dishes. Tomatoes, cucumbers and scallion often accompany a meal. While the eggplant is "the potato of Iran", [24] Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt, chili, and garlic.

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1. Rice and tahdig

Similar to a crispy tahdig rice, this Persian food features a crispy layer at the bottom of the pot, but it’s potatoes rather than rice. Above the potatoes is a ground lamb or ground beef rice with green beans. Compared to other countries globally, Iran is considered a quite special country right from its name. Iran, also commonly known as Persia, refers to the same place. Today, people use “Iran” for the country and “Persia” or “Persian” for culture. Iranian cuisine ( Persian: آشپزی ایرانی, romanized: Āshpazī Irānī) are the culinary traditions of Iran. Due to the historically common usage of the term " Persia" to refer to Iran in the Western world, [2] [3] [4] it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. [a] Traditional Iranian 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, cheese, 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.

This dish is more than just a simple broth – it is a wonderfully hearty meal and offers a great way of using up vegetables. There are no rules – it should contain whatever you find lying around the house and in your fridge. Mina Holland (6 March 2014). The Edible Atlas: Around the World in Thirty-Nine Cuisines. Canongate Books. pp.207–. ISBN 978-0-85786-856-5. Dana-Haeri, Jila; Lowe, Jason; Ghorashian, Shahrzad (28 February 2011). "Glossary". New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. I.B.Tauris. p.221. ISBN 978-0-85771-955-3.The reason that I photographed them together is that the same herbs plus some additional herbs such as basil, tarragon, mint, summer savory and dill sprigs are mixed together and are called Sabzi Khordan which is basically an assortment of fresh herbs and radishes that is eaten as a preferred Persian food with many Persian foods. 3. Lubia Polo Iranian Rice by Silk Road Recipes Second only to rice is the production and use of wheat. The following table lists several forms of flatbread and pastry bread commonly used in Iranian cuisine. With her book From Persia to Napa: Wine at the Persian Table, Najmieh Batmanglij brings together two of her greatest passions: her homeland Iran’s cuisine and culinary culture, and the world of fine wines. She is a designer, a cook, and an expert in Persian and Middle Eastern cuisines. A graphic designer with an intense passion for cooking instructs her to incorporate artistic and culinary skills to become a cook. Persian Cooking: for beginners – Persian Basic Recipes Cookbook – Iranian Food (Persian Food – Iranian Cuisine – Middle Eastern Cooking)

This article will present two of her other cookbooks, “Joon: Persian Cooking Made Simple” and “Cooking in Iran: Regional Recipes and Kitchen Secrets”. Joon: Persian Cooking Made SimpleAlthough the Arabic cookbooks written under the rule of the Abbasid Caliphate—one of the Arab caliphates which ruled Iran after the Muslim invasion—include some recipes with Iranian names, the earliest surviving classical cookbooks in Persian are two volumes from the Safavid period. The older one is entitled "Manual on cooking and its craft" ( Kār-nāmeh dar bāb e tabbāxī va sanat e ān) written in 927/1521 for an aristocratic patron at the end of the reign of Ismail I. The book originally contained 26 chapters, listed by the author in his introduction, but chapters 23 through 26 are missing from the surviving manuscript. The recipes include measurements for ingredients—often detailed directions for the preparation of dishes, including the types of utensils and pots to be used—and instructions for decorating and serving them. In general, the ingredients and their combinations in various recipes do not differ significantly from those in use today. The large quantities specified, as well as the generous use of such luxury ingredients as saffron, suggest that these dishes were prepared for large aristocratic households, even though in his introduction, the author claimed to have written it "for the benefit of the nobility, as well as the public." Vatandoust, Soraya. (13 March 2015). "Soup-e Jow". Authentic Iran: Modern Presentation of Ancient Recipes. Xlibris Corporation. p.22. ISBN 978-1-4990-4061-6. About the author:Jila Dana-Haeri is a Persian culinary specialist and a medical doctor specializing in clinical pharmacology. She has a particular interest in nutrition, which is evident in her recipes. Bibalani G.H., Mosazadeh-Sayadmahaleh F. Medicinal benefits and usage of medlar (Mespilus germanica) in Gilan Province (Roudsar District), Iran".