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How to Cook dishes from Iran
Iran has a rich history stretching back over
6,000 years, and many culinary delights.
Apricots, artichokes, eggplant, lemon, lime, oranges, pistachios,
spinach, saffron and tarragon all feature in Iranian cuisine.
Spices are mixed delicately and carefully balanced to achieve
the perfect combination.
For all Iranian lunches and dinners, certain accompanying dishes
and side plates ("mokhalafat") are considered
essential.
These include:
- Cucumbers, sliced tomatoes, onions, yogurt and lime juice.
- Khiyarshur - Persian pickles.
- Naan - Persian flat bread
- Panir - A Persian variety of cheese, somewhat similar to feta.
- Sabzi - A plate of fresh herbs including basil, coriander, cilantro, fenugreek, Persian watercress and tarragon.
- Torshi - Relishes.
Additionally, Persian meals are traditionally accompanied with tea
("chai") which is served with breakfast, and both before and after lunch and dinner,
as well as throughout the day.
Rice is a popular dish in Iran, having been brought, it is believed, to the country in
ancient times from India or perhaps Southeast Asia. There are several ways in which rice
may be prepared in Persian cuisine, but perhaps the best-known is "Chelow" the rice is soaked
and partially boiled, the water is then drained and the rice steamed, resulting in very fluffy rice with a golden
crust at the bottom of the pot.
Some other well-known Iranian recipes and dishes include:
- Abgousht - Beef and vegetable stew.
- Chelo Kabab - The most famous Iranian dish of all. Chelo Kabab is marinated charcoal-grilled lamb served over rice.
- Fesenjan - A sweet and sour pomegranate-walnut stew, traditionally made with either chicken or duck.
- Shirin Polo - This is a traditional wedding dish, consisting of rice with slivered orange peels, slivered almonds and pistachio nuts.
On this page, you will find a selection of Iranian/Persian cookbooks.
Related pages on this web site:
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By M. R. Ghanoonparvar
Mazda Publishers
Hardcover (296 pages)
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By Nesta Ramazani
Ibex Publishers, Inc.
Paperback (328 pages)
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Click Here | - ISBN13: 9780936347776
- Notes:
Product Description:
PERSIAN COOKING: A TABLE OF EXOTIC DELIGHTS is collection of 322 authentic recipes from the world's oldest cuisine. Clear and concise instructions make the dishes turn out exactly as they are supposed to. Persian cooking is based on lamb, fruits, vegetables and grains, used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted. The dishes can be made from ingredients found in almost any market. A guide to speciality stores where hard-to-find ingredients, which are used in a few dishes, can be found is also included. Rice preparation, which has often been observed defines the quality of the Persian chef, is covered in detail. Half Persian and half English, Nesta Ramazani has lived in both countries, making her uniquely qualified to offer these recipes. During a one year return visit to Iran she picked the brains of both professional chef and housewife. She also consulted Rosa Montazemi's classical Persian language cookbook, Honar-e Ashpazi. Back in America, she tested and tried out the hundreds of dishes and rendered the recipes to exact American measurements and timing. The author observes: "Here is a culinary art so highly developed that the most lowly vegetable can taste divine, every meal can be a gastronomic treat, every cook a creative artist." Mrs. Ramazani also includes a historical and cultural introduction to the food of Persia. The background of many of the dishes are also explained through engaging anecdotes. Included are: 322 recipes from all regions of Iran: soups, ashes, stews (khoresht and khorak), dolmehs, boranis, vegetables, salads, rice dishes (pollos and chelos), kababs, breads (nan), sweets, desserts, sharbats and pickles (torshis). Photographs of prepared dishes. A short dictionary of Persian culinary terms. A guide to grocery stores outside of Iran where hard-to-find ingredients may be obtained. A historical and cultural guide to Persian cuisine. |
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By Simin Aran
Trafford Publishing
Paperback (250 pages)
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A selection of Persian Confectionary.All the reciepes have been numerously prepared by the author and the trainees at her confectionary and Cookery School (KADBANOO) during a period of 25 years and have proven to be healthy, practical and easy-to-make.
There is added information on different aspects of professional cooking including: measurement, oven-temperature, refrigerator, storage, freezers and more which is a useful guide for the best results. |
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By Shirin Simmons
Book Guild Publishing
Hardcover (204 pages)
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A Treasury of Persian Cuisine is a fascinating insight into another culture and another history and its reflection in a different cuisine. Shirin Simmons takes us thousands of years back to a Persian civilisation that existed before the Greeks were heard of, then forward via Artaxerxes and Ghengis Khan to today s Islamic state of Iran, interweaving the whole with a broad knowledge of the traditional foods of the region and their significance. The qualities and medicinal properties of the ingredients she cites are detailed in depth and their place and relevance in our diet is explained. While the Britons were still mixing woad, the Persians were constructing canals, farming, building cities, and trading across Asia and Europe. Medicine was closely linked to the religions of Zoroastrianism, Judaism, Christianity (and later Islam) and these were closely linked to diet. The author highlights the significance of particular foods to health and well-being, and explains how these fit in the ancient Persian culture but can also be enjoyed today. Shirin Simmons brings a great personal warmth to the text, recalling particular dishes and recipes as she encountered them at particular stages in her life. She ties religion, health, politics and family medicine directly to the recipes she describes, and then tells the reader exactly how to prepare them. The emphasis throughout is on fresh ingredients, particularly fruit, nuts, vegetables and pulses, making these recipies ideal for a modern, health conscious western audience. |
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By Farah Aryanpad
PEACOCK Publications
Paperback
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Farah's Persian Cuisine opens the door into the timeless and mystical world of Persia's spiritual, nutritional and culinary secrets. It features comprehensive yet easy to follow and thoroughly tested instructions for preparing more than 100 delicacies. Through Farah's Persian Cuisine, you will discover a feast of delightful and exotic dishes with irresistible flavors and tantalizing aromas, presenting a dazzling tapestry of colors to enchant all the senses. |
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By M. R. Ghanoonparvar
Mazda Publishers
Unknown Binding
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By Maideh Mazda
Tuttle Publishing
Paperback (176 pages)
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Click Here | - ISBN13: 9780804816199
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By M. R. Ghanoonparvar
Mazda Publishers
Paperback (2 pages)
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By M. R. Ghanoonparvar
Mazda Pub
Paperback
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By Jack White
CBJ, L.P.
Released: 2005-07-31
Digital (3 pages)
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This digital document is an article from San Diego Business Journal, published by CBJ, L.P. on October 13, 2003. The length of the article is 733 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Paradise found: Bandar offers Persian cuisine in historic downtown Site.(What's on the Menu)(restaurant owner Behrooz Farahani)
Author: Jack White
Publication: San Diego Business Journal (Magazine/Journal)
Date: October 13, 2003
Publisher: CBJ, L.P.
Volume: 24 Issue: 41 Page: 32(1)
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