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Cuisine

Helpful information in Culture of Iran.

Cuisine

Postby Gotravel » Wed Aug 07, 2013 5:21 am

Cuisine in Iran is considered to be one of the most ancient forms of cuisine around the world. Bread is arguably the most important food in Iran, with a large variety of different bread, some of the most popular of which include: nan and hamir, which are baked in large clay ovens (also called “tenurs”).

In Iranian cuisine, there are many dishes that are made from dairy products. One of the most popular of which includes yoghurt (“mast”)—which has a specific fermentation process that is widely put to use amongst most Iranians. In addition, mast is used to make both soup and is vital in the production of oil. In addition to these dairy products, Iranian cuisine involves a lot of dishes cooked from rice.

Iranians believe that rice grain contains the inscription “it is the god”. By eating rice grains, Iranians feel as though they are getting closer to their creator. Some popular rice dishes include boiled rice with a variety of ingredients such as meats, vegetables, and seasonings (“plov”) including dishes like chelo-horesh, shish kebab with rice, chelo-kebab, rice with lamb, meatballs with rice, and kofte (plain boiled rice). In addition, Iranian cuisine is famous for its sweets. One of the most famous of which includes “baklava” with almonds, cardamom, and egg yolks. Iranian sweets typically involve the use of honey, cinnamon, lime juice, and sprouted wheat grain. One very popular dessert drink in Iran, “sherbet sharbat-portagal”, is made from a mixture of orange peel and orange juice boiled in thin sugar syrup and diluted with rose water. Just like the people of many Middle Eastern countries, the most preferred drink of the people of Iran is tea (without milk) or “kakhve-khana”.
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