Iran Traditional cuisine

Iran History of Iranian cooking goes back to 6 century BC, when Kurush Great, leader of the tribe, known as "Parsis (Persians) created an empire stretches from India to Egypt and parts of Greece. This broad area was the single "conductor" of culture and cuisine, and the Persian ingredients such as saffron and rose water, became popular throughout the empire.

Iranian cuisine is considered one of the oldest in the world. Therefore, the recipes it can be considered one of the most unusual in the world, although at first glance it is very simple and nourishing. The basis of many dishes - rice, bread, meat, fresh vegetables, herbs and fruits in all kinds of combinations.

Especially picturesque rice dishes, which are like and cook quite traditional, but get something incredibly delicious. Worth to try rice with vegetables and meat in peanut sauce, brow-horesh "pilaf" polo "or" man ", pilaf with fresh herbs, polo-sabzi, sour-sweet rice with raisins, almonds and oranges" positive Chirin " , pilaf with onions, lentils, raisins (or dates) and meat "Adas polo, a pilaf poultry" morgue polo, rice with fried meat on the coals "man-kababas, meat balls with rice" jacket " Steamed rice with lamb "man-kebab, pilaf with chicken and cherry" albalu polo, shish kebab with rice "man-kebab, pilaf with barberry, sugar, meat, poultry and saffron" zereshk polo "or simply boiled Rice "Kate" in a variety of options.

Meat dishes - the basis of Iranian cooking. Widely known for dishes such as meat loaf "gasht jacket, big balls of meat, rice and herbs" sweater-berendzhi "meatballs or meat, peanut flour, turmeric and sugar" sweater-nokodchi, braised lamb with eggplant "horeshe - badinzhan "meat with vegetables" ab-e-Gusht badinzhan, stuffed eggplant "Dolma-badinzhan, peppers stuffed with meat and rice" Dolma-felfel or usual in grape leaf dolma "Dolma-bargmo", specially prepared meat "beryani" from Isfahan, skewers of lamb intestines, fried meat on a skewer with onions, tomatoes and green peppers, kabab-Hosseini, meat-and-barbecue "kabab-Barg, veal tongue with herbs" Zaban, sheep hearts with mushrooms , herbs and cheese "cases", fried brains with herbs "magzh, fried kidneys with herbs and lime juice" Galway. Highly respected here enjoy a delicious chicken dish with rice, egg, yogurt and saffron "Tan-chin," "Toss-kabab, meat, potatoes, carrots and onions, fried chicken, walnuts, pomegranate juice and sugar" Horesti - fesenzhan or with mushrooms and saffron - Garh-Horesti, a variety of chops, cutlets, chops poultry meat with almonds, eggs, milk and butter, hamburgers, e-morgue ", Grilled chicken with olive oil, tomatoes and saffron "Djué-kabab, meat balls with rice, prunes and herbs" Al-e ala ", stuffed with meat, tomatoes," Dolma-Goja-farandzhi or potatoes - "Dolma-sib-Zamin, Grilled fish with lime juice, olive oil, saffron and herbs "kick-kabab, and risotto with shrimp, rice, egg and curry" miego polo.

Deserve special attention and the local soups: cold soup based on yogurt with mint, cucumber and raisins "MAST-on hier, thick broth" abgasht, thick soup with rice, herbs, meat, sugar and lime juice "Al-e ab -Lema, a very thick soup with herbs, rice and meat, "Al-e-CHOLET galamkar, thick soup with wheat, spinach, peas, beans and lentils," Al-e Gandhi, soup with rice, various herbs, meat and pomegranate paste "Al-e Anar", soup with rice, herbs, meat and tomato paste "Al-e-Farang unseemly", soup with turnip, rice, peas, meat and mint "Al-e Schalk and soup with pasta , buttermilk and herbs, "Al-e реште.

In Iran, they bake excellent quality bread, which is always present on the table in the form of cakes or loaves, and, only fresh. Many restaurants even enter the bread in a separate item on their menu, because its a great many varieties, and each has its own peculiarities.

Vegetables, herbs and various salads are present on the table permanently. Worth a try, for example, fried spinach with yogurt, onions, and garlic "boranes-esfanazh, fried spinach with eggs and onions, Narges-esfanazh, various salads -" ku-ku-e sabzi "with herbs, eggs and flour "Sib-Zamin" with potatoes, and eggs, "lubiya-sabzi" with green beans, egg and onion, "badenzhan" with eggplant, egg, onion, saffron, "the walrus" with chicken, egg, onion, saffron, and lime juice, "Gol-Kalam" with cauliflower, egg and saffron, "puree sib-e-Zamin" with potatoes, milk and butter, "called-Khatun" with eggplant, tomatoes, pomegranate juice and grape juice or "haviar" from eggs with onion, lime juice, butter and parsley. Even our usual salad "Olivier" is prepared here with poultry, egg, peas, carrots, potatoes and lime juice.

Iranian pistachios are the best in the world, and here they are used not only as a spice, or just nuts, and salt in a special way, getting a kind of snack.

Dessert Iran, despite their similarity with traditional sweets of the East, also have a number of unique features. They are not as sweet as in other countries in the region, but also full of various fillers and have a very balanced flavor. True masterpieces of culinary art are considered to be an Iranian "bahlava with almonds, cardamom, egg yolks and milk," Yar-gift-Behesht "made from rice flour, starch, rose water and pistachios, donuts with pink syrup" bamie "," w-berenzh " "halva" of fried wheat flour, sugar, saffron, rose water, pistachios and almonds, "raginak with walnuts, pistachios, cinnamon and cardamom," zulbiya "," Fehren "," sekanzhebin, lemon sherbet "sharbat - Limoux, orange sherbet "sharbat-portagal", "Scholen-zard" with saffron, rosewater, pistachios, almonds and cinnamon, "Nana-berenzhi", "nan gerdui", "nan nohodchi", "Gorce-horshid "," Soha-Asali, with almonds, honey, saffron and pistachios, the Iranian nougat "gas", a sort of candy oil, saffron, sugar and wheat germ "Soha", "gotab" from the eggs, yogurt, flour, almonds and cardamom , cherry jam with vanilla "MORABI-e albalu, quince jam out with lime juice and cardamom" MORABI-e Be, apple jam with lime juice "MORABI-e Sib, as well as vanilla ice cream" bastani-akbar-Mammal " with cream and rosewater.

National Iranian beverage is a tea that they drink strong, without milk and scalding.
Also, loved fresh fruit juices, milk shakes, yogurt home 'cards' and drink based on it "duk" as well as yogurt, which is used not only as a beverage but also as an ingredient in many dishes.

Consumption of alcohol is strictly forbidden in Iran, so even a low-alcohol drinks are almost never find, except in "beer", which is established in general is not (in fact it is non-alcoholic malt drink), and wine for religious ceremonies (non-Muslims is only sold by special permission).

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