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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.
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