Vegetables and rice along with meat, lamb, chicken or fish are the most prepared ingredients of Iran foods. Agriculture has a long history in Iran so they use fresh ingredients in their foods. Most meals are eaten only with a spoon and fork. Iran foods are also popular in London, Los Angeles, Washington, D.C., Vancouver, and Toronto, which have significant Iranian populations.

Rice in Iran food:

It’s a 4000 year old staple of Iran food.  It is serve in the vast number of varieties. The two commons are polo and chelo.

Polo: when vegetables or/and cooked meat mix with rice.

Chelo: when rice is cooked without any vegetables or/and meat.

Some kinds of polo:

morasa polo, made by saffron, raisins, almonds and orange peel, dried fruit, carrot, pistachios

Shekar polo, prepared by sugar or honey and maybe pistachio.

Adaspolo, prepared by lentils and meat.

Kateh, is softer than the others. It is usually served in traditional restaurants in villages and rural areas.

Tah dig, Bottom of the pot of rice crust served by itself or merged with slices of potato, flats of bread.

Popular meats:

Lamb, chicken, fish are popular in Iran food, but pork is forbidden.

Breads:

They are unseparated components of Iran food.

Lavash: The thin, flaky, sometimes almost paper-y bread.

Sangak: usually baked on a bed of small stones or pebbles.

Barbari: A thick bread, oval-shaped and the famous bread staple of the northwestern Iranian town of Tabriz.

Taftun: Thin, soft and round-shaped.

Drinks in Iran food:

The world’s 7th major tea producer is Iran. Tea is national drink in this country. There are many tea houses all around the country.in addition, Herbal teas including chamomile, ginger, saffron, rose, and jasmine are often drunk for their medicinal properties.

Coffee is popular in Iran and also drunk strong and black.

Sharbat is a cold water mixed with fruit or flower syrups.

Doogh is a kind of cold drink made by yogurt and water. Usually drunk by meals.

Alcohol free beer is available in Iran but wine is forbidden.

There is a wide pipeline system around Iran and the water is clean. However, it’s suggested that tourists use bottle water.

Dessert in Iran food

Iranian sweet tooth are popular.

Every area have their own traditional desert.

Bastani Sonnati is a Persian ice-cream made with rose water, saffron, vanilla and pistachio. The ingredients are natural.

Halva, gazz, palude, qotab and sohan are the other desserts in Iran food. Each of them is specific to a region.

If you have enough chance to visit Iran, try Iran foods in Iranian houses. So you can eat an original and traditional kinds.

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..

Ash

A thick soup is referred to as āsh in Iran food, which is an Iranian traditional form of soup.

Some traditional Iran foods:

Ghorme sabzi:

The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves.

 

This mixture is cooked with kidney beans or yellow split-peas, yellow or red onion, and turmeric-seasoned lamb or beef. The dish is then served with chelo or over tahdig. It’s one of most favorite stews in Iran food.

Kabab Koobideh:

Koobideh is the Iran’s signature Kebab and the most famous of them among Iran foods. It is made from ground lamb, beef or chicken mixed with chopped onions. Koobideh refers to the style that meat was prepared, originally placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet.

Dizi and Abgoosht:

Dizi is a hearty, heavy dish fit for the mountains featuring mutton soup broth thickened with chickpeas, onion, potato, tomatoes, turmeric and various other white beans, all cooked in ceramic pot. The liquid is then strained away and served in a bowl on the side.

Mirza qasemi:

A tasty vegetarian dish .It based on roasted skewered eggplant seasoned with garlic, tomato, turmeric, oil or butter, and salt. The seasoned eggplant is then turned with eggs. The whole thing is then served with bread or rice.

Mealtime etiquette in Iran food:

Don’t sit down until told where to sit by your host and don’t sit next to anyone of the opposite sex.

You will constantly be offered food and drink. Always refuse at least once before accepting.

Try a bit of all of the dishes available.

Eat only with the right hand if there are not utensils provided.

Leave a little food at on your plate when you finish eating. The host will consider it his duty to provide more food than you can eat.

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