Iranian cuisine
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Iranian cuisine is 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]
Iran has a variety of 2,500 types of traditional food, one of the richest in the world.
Typical Iranian main dishes are combinations of rice with meat, vegetables and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins. Characteristic Iranian spices and flavourings such as saffron, cardamom, and dried lime and other sources of sour flavoring, cinnamon, turmeric and parsley are mixed and used in various dishes.
Outside of Iran, a strong presence of Iranian cuisine can be found in cities with significant
History
Among the writings available from the
Ancient Persian philosophers and physicians have influenced the preparation of Iranian foods to follow the rules of the strengthening and weakening characteristics of foods based on the Iranian traditional medicine.[19]
Historical Iranian cookbooks
Although 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."
The second surviving Safavid cookbook, entitled "The substance of life, a treatise on the art of cooking" (Māddat al-ḥayāt, resāla dar ʿelm e ṭabbāxī), was written about 76 years later by a chef for
Staple foods
Rice
The usage of rice, at first a specialty of the Safavid Empire's court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery.[21] Traditionally, rice was most prevalent as a major staple item in northern Iran and the homes of the wealthy, while bread was the dominant staple in the rest of the country.
Varieties of rice in Iran include gerde, domsia (literally meaning black-tail, because it is black at one end), champa, doodi (smoked rice), Lenjan (from Lenjan County), Tarom (from Tarom County), and anbarbu.
The following table includes three primary methods of cooking rice in Iran.
Method | Description |
---|---|
Polow and chelow | Chelow is plain rice served as an accompaniment to a stew or kebab, while polow is rice mixed with something. They are, however, cooked in the same way. Rice is prepared by soaking in salted water and then boiling it. The parboiled rice (called chelow) is drained and returned to the pot to be steamed. This method results in exceptionally fluffy rice with the rice grains separated and not sticky. A golden crust called tahdig or tadig is created at the bottom of the pot using a thin layer of bread or potato slices. Often, tahdig is served plain with only a rice crust. Meat, vegetables, nuts, and fruit are sometimes added in layers or mixed with the chelow and then steamed. When chelow is in the pot, the heat is reduced, and a thick cloth or towel is placed under the pot lid to absorb excess steam.
|
Kateh | Rice that is cooked until the water is absorbed completely. It is the traditional dish of Gilan Province .
|
Dami | Rice that is cooked almost the same as kateh, but at the start, ingredients that can be cooked thoroughly with the rice (such as grains and beans) are added. While making kateh, the heat is reduced to a minimum until the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over-cooking, dami and kateh can also produce tahdig. A special form of dami is tachin, which is a mixture of yogurt, chicken (or lamb), and rice, plus saffron and egg yolks. |
-
Iranian-style rice-cooking
-
Soaking rice in a pot
-
Using potatoes astahdigin chelow-style rice-cooking
-
Potatotahdig
-
Tahdig of lavashbread
Bread
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.
Lavash: Thin, flaky, and round or oval. It is the most common bread in Iran and the Caucasus. | Sangak: Plain, rectangular, or triangle-shaped leavened flatbread that is stone-baked. | Taftun: Thin, soft and round-shaped leavened flatbread that is thicker than lavash. | Qandi bread: A sweet bread, sometimes brioche-like and sometimes flat and dry.[22] | Barbari: Thick and oval flatbread; also known as Tabrizi, referring to the city of Tabriz. |
Baguette: A long, narrow French loaf, typically filled with sausages and vegetables. | Sheermal ("milk-rubbed"): A sweet pastry bread, also widely known as nan-e gisou | Komaj: A sweet date bread with turmeric and cumin, similar to nan e gisu.[23] |
Fruits and vegetables
The
Vegetables such as
.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.[26]
Verjuice, a highly acidic juice made by pressing unripe grapes or other sour fruit, is used in various Iranian dishes.[27] It is mainly used within soup and stew dishes, but also to simmer a type of squash dolma. Unripe grapes are also used whole in some dishes such as khoresh-e ghooreh (lamb stew with sour grapes). As a spice, verjuice powder (pudr-e ghooreh) is sometimes reinforced by verjuice and then dried.
Typical spices
Advieh or chāshni refers to a wide variety of pungent vegetables and dried fruits that are used in Iranian cuisine to flavor food.
One of the traditional and most widespread Iranian spices is saffron, derived from the flower of Crocus sativus. Rose water, a flavored water made by steeping rose petals in water, is also a traditional and common ingredient in many Iranian dishes.
Persian hogweed (golpar), which grows wild in the humid mountainous regions of Iran, is used as a spice in various Iranian soups and stews. It is also mixed with vinegar into which broad beans are dipped before eating.
Some other common spices are cardamom, made from the seeds of several Elettaria and Amomum plants; shevid, an annual herb in the celery family Apiaceae; mahleb, an aromatic spice made from the seeds of Prunus mahaleb; and limu amani, dried lime.
There are also several traditional combinations of spices, two of which are arde (Tahini), made from toasted ground hulled sesame seeds, and delal sauce, made of heavily salted fresh herbs such as cilantro and parsley.
Typical food and drinks
Typical Iranian cuisine includes a wide variety of dishes, including several forms of kebab, stew, soup, and pilaf dishes, as well as various salads, desserts, pastries, and drinks.
Main course
Kebab
In Iran, kebabs are served either with rice or
The following table lists several forms of kebab used in Iranian cuisine.
Kabab Koobideh: Barbecued ground lamb or beef, mixed with parsley and onion. | Jujeh Kabab: Grilled chunks of chicken; one of the most common dishes in Iran.[28] | Kabab Barg: Barbecued and marinated lamb, chicken or beef. |
Kabab Bakhtyari: Mixture of barbecued fillet of lamb (or veal) and chicken breast.[29] | Chenje: Skewered and grilled cubes of meat. Iranian equivalent of shish kebab.[30] | |
Shashlik: A popular form of shish kebab. In Iranian cuisine, shashlik is usually in form of large chunks. | Kabab Tabei: Homemade grilled meat, prepared on the pan.[31] | Bonab Kabab: A type of kebab that is made of ground mutton, onion, and salt in the city of Bonab. |
Stew
Khoresh is an Iranian form of stew, which is usually accompanied by a plate of white rice. A khoresh typically consists of herbs, fruits, and meat pieces, flavored with tomato paste, saffron, and pomegranate juice. Other non-khoresh types of stew such as dizi are accompanied by bread instead of rice.
Several Iranian stew dishes are listed within the following table.
Khoresh-e Bademjan: Eggplant stew with tomato, verjuice and saffron. | Khoresh-e Fesenjan: Stew flavored with pomegranate syrup and ground walnuts. | Khoresh-e Qeyme: Stew with split peas, French fries, and dried lime. | Qormeh Sabzi: Stew with herbs such as parsley, leek, cilantro, and fenugreek. |
Khoresh-e Karafs: Stewed celery and meat.[32] | Khoresh-e Alu: Stewed prunes and meat.[33] | Khoresh-e Alu Esfenaj: Stewed prunes, spinach, and meat.[34][35] | Khoresh-e Havij: Stewed carrots and meat.[36] |
Khoresh-e Qarch: Mushroom stew.[37] | Dizi (piti): Mutton stew with chickpeas and potatoes. | Kuft-e Rize: Azerbaijani and Kurdish meatball stew. | |
Khoresh-e Bamieh: Okra and meat stew. | Khoresh-e Kadu: Stewed zucchini and meat. |
Soup and āsh
There are various forms of soup in Iranian cuisine, including sup e jow (
The following table lists a number of soup and āsh dishes in Iranian cuisine.
Soup-e Morgh: Chicken and noodle soup.[40] | Soup-e Jow: Barley soup.[41] | |
Tarkhineh: Grain and yoghurt soup. | Gazaneh: Nettle soup. | Adasi: Lentil soup. |
Āsh-e Anār: Pomegranate thick soup. | Āsh-e Doogh: Buttermilk thick soup. | |
Bozbash: meat soup with red or white beans, green vegetables, herbs, onions and leeks, dried limes and spices. | Sholeh: Thick soup with meat, different legumes, bulgur, rice, nutmeg and other spices. Shole is originally from Mashhad. |
Polow and dami
Apart from dishes of rice with kebab or stew, there are various rice-based Iranian dishes cooked in the traditional methods of polow and dami.
Polow is the Persian word for pilaf and it is also used in other Iranian languages, in the English language it may have variations in spelling. A polow dish includes rice stuffed with cuts of vegetables, fruits, and beans, usually accompanied by either chicken or red meat. Dami dishes are similar to polow in that they involve various ingredients with rice, however they are cooked using the dami method of cooking the dish all in one pot.
The following are a number of traditional Iranian rice-based dishes:
Sabzi Polo: Rice with chopped herbs, usually served with fish. | Loobia Polo: Rice with green beans and minced meat. | Albalu Polo: Rice with sour cherries and slices of chicken or red meat. | Morasa Polo: Rice "jewelled" with barberries, pistachios, raisins, carrots, orange peel, and almonds.[43][44] |
Adas Polo: Rice with lentils, raisins, and dates.[46] | Baqali Polo: Rice with fava beans and dill weed.[47] | ||
Tachin: Rice cake including yogurt, egg, and chicken fillets. | Kalam Polo: Rice with cabbage and different herbs. | Zereshk Polo: Rice with berberis and saffron. |
Other
Kuku: Whipped eggs folded in with herbs or potato. | Kotlet: Mixture of fried ground beef, mashed potato, and onion. | Olivier salad: Mixture of potato, eggs, peas, and diced chicken (or sausage), dressed with mayonnaise. | Caviar: Salt-cured fish eggs. |
Dolmeh: Stuffed peppers or vine leaves. | Kufte: Meatball or meatloaf dishes. | Zaban: Beef tongue. | Pache: Boiled parts of cow or sheep; also known as khash. |
Pirashki (pirozhki): Baked or fried buns stuffed with a variety of fillings. | Nargesi: A type of spinach omelette. | Sirabij: A type of garlic omelette. | |
Iranian pizza: A typical Iranian pizza. | Dopiaza: Traditional Shiraz curry prepared with a large quantity of onions. | Joshpara: Azerbaijani meat-filled dumplings. | |
Tomato scrambled eggs: A dish made from eggs and tomato. | Jaqur-Baqur: A dish made from sheep's heart, liver and kidney. | Beryani: A traditional dish in Isfahan made from minced meat, fat, onion, cinnamon, saffron, walnut and mint that is served with baked lung. |
Appetizers
Salad Shirazi: Chopped cucumbers, tomato, and onion with verjuice and a little lemon juice. | Borani: Yogurt with spinach and other ingredients. | Mast-o Khiar: Strained yogurt with cucumber, garlic, and mint. | |
Sabzi (greens): Fresh herbs and raw vegetables. |
Desserts
In 400 BC, the ancient Iranians invented a special chilled food, made of
The following is a list of several Iranian desserts.
Fereni: Sweet rice pudding flavored with rose water.[53] | Sholezard: Saffron rice-based dessert. | Halva: Wheat flour and butter, flavored with rose water. | |
Faloodeh: Vermicelli mixed in a semi-frozen syrup of sugar and rose water. | Sarshir: Creamy dairy product similar to clotted cream. | Samanu: Germinated wheat, typically served for Nowruz. |
Snacks
Cookies appear to have their origins in 7th-century Iran, shortly after the use of sugar became relatively common in the region.[54] There are numerous traditional native and adopted types of snack food in modern Iran, of which some are listed within the following table.
Kolucheh: Cookies, with major production in Fuman and Lahijan. | Bamieh: Deep fried dough soaked in sugar syrup. | Baqlava: Pastry made of filo, nuts, and sugar syrup. | Reshte Khoshkar: Fried and spiced rice flour and walnut. |
Nougat and Gaz: Made of sugar, nuts, and egg white. | Sohan: Saffron brittle candy with nuts. | Nan-e Berenji: Rice flour cookies.[55] | |
Tabrizi Lovuez: Diamond-shaped, made of almond powder, sugar, and saffron. | Nokhodchi: Chickpea cookies.[56] | Qottab: Almond-filled deep-fried pastry. | Kolompeh: Pie made of dates and cardamom. |
Nabat : Rock candy, commonly flavored with saffron in Iran. | Pashmak: Cotton candy. | Trail Mix: Dried fruit, grains, and nuts. | Quince Cheese: Made of quince and sugar. |
Ajil-e Moshkel-gosha: Traditional packed trail mix for Nowruz. | Poolaki: Thin candy made of sugar, water, and white vinegar. | Baslogh: Pastry made of grape syrup, starch and almond.[57] |
Drinks
Iran is one of the world's major tea producers,
Iran's traditional
The following table lists several Iranian cold beverages.
Pomegranate Juice | Khakshir: Cold sweet drink with Descurainia sophia seeds.[79] | ||
Sekanjebin: Cold drink made of honey and vinegar. | Shiraz Wine: Wine produced from Shiraz grapes around the city of Shiraz in Iran. |
Regional Iranian cuisine
Azerbaijani cuisine
The
Balochi cuisine
Meat and dates are the main ingredients in the cuisine of Iran's southeastern region of
Caspian cuisine
The southern coast of the
Kurdish cuisine
The
Southern Iranian cuisine
The food of southern Iran is typically spicy. and is made of ground meat, cracked wheat, different types of herbs and vegetables and various spices.
Turkmen cuisine
Iran's
Structure
Meals
Breakfast
The basic traditional Iranian breakfast consists of a variety of flat breads, butter cubes, white cheese, whipped heavy cream (sarshir; often sweetened with honey), nuts (especially walnuts) and a variety of fruit jams and spreads.
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.
Lunch and dinner
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
Traditional table setting and etiquette
Traditional Iranian table setting firstly involves the tablecloth, called sofre, and is spread out over either a table or a rug. Main dishes are concentrated in the middle, surrounded by smaller dishes containing appetizers, condiments, and side dishes, all of which are nearest to the diners. When the food is perfectly served, an invitation is made to seat at the sofre and start having the meal.
See also
- List of Iranian foods
- Mazanderani cuisine
- Kurdish cuisine
- Azerbaijani cuisine
- Agriculture in Iran
- Nimatnama-i-Nasiruddin-Shahi, a medieval Indian Persian language cookbook
Notes
References
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The food of southern Iran is hot and spicy, just like its climate (...)
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Further reading
- ISBN 978-0-313-32053-8.
- "ĀŠPAZĪ" [cooking]. Encyclopaedia Iranica. 15 December 1987.
- Matthee, Rudolph, 'Patterns of Food Consumption in Early Modern Iran', Oxford Handbook Topics in History (online edn, Oxford Academic, 5 Oct. 2015), https://doi.org/10.1093/oxfordhb/9780199935369.013.13, accessed 4 Aug. 2023.
- Neda Mollakhalili Meybodi; Maryam Tajabadi Ebrahimi; Amir Mohammad Mortazavian. Ethnic Fermented Foods and Beverage of Iran. Springer.