Ethnic and Traditional Iranian Rice-Based Foods

Home , Gheimeh, Ghormeh sabzi, Halva, Khoresh, Pilaf, Tahchin

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55 Contents lists available at ScienceDirect 56 57 Journal of Ethnic Foods 58 59 60 journal homepage: http://journalofethnicfoods.net 61 62 63 Original article 64 65 1 Ethnic and traditional Iranian rice-based foods 66 2 67 3 * 68 Q9 Vahid Mohammadpour Karizaki 4 69 5 Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran 70 6 71 7 72 8 Q2 article info abstract 73 9 74 10 Article history: Iranian national cuisine is very diverse and nutritious. A rice-based diet is commonly used by all 75 Available online xxx 11 people throughout the country. The current work aimed at documenting the ethnic and traditional 76 12 rice-based foods prepared and consumed in Iran. The data were collected by individually inter- Keywords: fi 77 13 viewing people from 15 cities in ve districts of Iran (north, south, west, east, and central parts), as ethnic food fi 78 14 well as searching literature and scienti c sources. A list of 100 ethnic and traditional rice-based Iran foods of Iranian cuisine is presented in three categories: main meals, soups/pottages, and sweets/ 79 15 rice desserts. 80 16 © 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under 81 17 the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). 82 18 83 19 84 20 85 21 86 22 1. Introduction Today, there is an increased interest in ethnic food throughout 87 23 the world. By definition, ethnic food can be considered as a coun- 88 24 Rice (Oryza sativa L.) is the second most important staple food try's cuisine that is accepted by people outside of that country. For 89 25 crop in the word after wheat [1,2]. It is a main source of carbohy- example, Iranian food is introduced as ethnic food outside of Iran 90 26 drate and provides proteins, fibers, vitamins, and minerals [3]. [8]. The world is focusing more on traditional and ethnic food 91 27 Generally, rice provides the bulk of daily calories for more than half because many people from different countries tend to eat not only 92 28 the people throughout the world [1,4]. Rice production by the top for survival, but also for pleasure [8,9]. 93 29 50 countries has been increased from 586 million metric tons Adding ethnic foods to the consumption pattern of people 94 30 (MMT) to about 738 MMT from 2003 to 2013 [5]. The largest pro- around the word is necessary for a pleasant workplace, healthy 95 31 ducer of rice in the world is China with a production of about 205 life, as well as having a favorite leisure time activity [9]. In recent 96 32 MMT [5]. The other principal rice producers are Asian countries years, many researchers have worked on traditional and ethnic 97 33 such as India, Indonesia, Bangladesh, Vietnam, Thailand, Myanmar, foods [10e19]. They have put time and effort into scientific 98 34 and the Philippines [5,6]. research and the introduction of ethnic foods to the global com- 99 35 Iran is also a producer of rice in Asia with a production of 2.4 munity [8]. 100 36 MMT [5]. The food consumption pattern of people in Iran shows For example, Kwon and Tamang [20] have defined religious 101 37 that Iranians consume an average of 100 g of rice per day [7]. Rice is foods and briefly introduced some of them. Kwon et al [21] have 102 38 the second most popular and favorite food in Iran after bread. The also considered old Korean documents for historical reviewing of 103 39 most famous and common rice-based food products in Iran are some Korean traditional fermented foods. Shin and Jeong [22] have 104 40 chelow kebab, chelow gheimeh, ghormeh sabzi, and joojeh kebab. investigated Korean traditional fermented soybean products. They 105 41 Each of these foods can be served as a main rice dish with side also analyzed the fermentation process used in the preparation of 106 42 dishes. Rice can be also used in a vast range of Iranian rice-based different types of sauces in Korea. The ayurvedic and traditional 107 43 food products such as soups, stews, sweets, and desserts [6]. foods of Indian origin were introduced and classified by Sarkar et al 108 44 Furthermore, it can be utilized as an ingredient of different kinds of [23]. The authors described the preparation method of these 109 45 ethnic and traditional foods in Iran. traditional foods. Some nonfermented ethnic foods of India were 110 46 also introduced by Tamang and Thapa [24].Ma[25] expressed the 111 47 relationship between food, culture, and eating behavior in Chinese 112 48 society. 113 49 Simatenda et al [26] have reviewed the preparation methods of 114 50 * Corresponding author. Chemical Engineering Department, Quchan University of 115 fi traditional fermented foods in Swaziland. Khojimatov et al [27] 51 Q8 Advanced Technology, Post Of ce Box 00989477167335, Quchan 94771-67335, Iran. 116 E-mail addresses: [email protected], [email protected]. have introduced some wild growing plants of Uzbekistan, which 52 117 53 http://dx.doi.org/10.1016/j.jef.2016.05.002 118 54 2352-6181/© 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ 119 licenses/by-nc-nd/4.0/).

2 J Ethn Foods 2016; -:1e11

1 are used in the common local cuisine. Ray et al [28] have provided 3.2. Rice-based foods 66 2 an explorative overview of traditional rice-based fermented bev- 67 3 erages and foods in Indian cuisine. Most Iranian people have three meals a day. Although the foods 68 4 Generally, Iranian ethnic foods are divided in two groups: eaten for these meals vary in different regions, rice is commonly 69 5 wheat-based and rice-based foods. A wheat-based food in Iranian consumed by all people throughout the country. Table 2 introduces 70 6 culture is a foodstuff that is served accompanying wheat bread, as 100 types of traditional and ethnic rice-based foods produced and 71 7 well as foods made by wheat or wheat flour. Similarly, a rice-based consumed in Iran. The table shows the Persian name, the English 72 8 food contains rice as the main ingredient. Iranian people usually eat equivalent, the main ingredients of each food, and the medicinal 73 9 a rice-based food once or twice a day, although their main rice meal uses and properties of the rice-based foods. The most common and 74 10 is consumed at noon. In many Iranian families, a meal is not popular of these foods are also shown in Fig. 1. The list of ethnic and 75 11 considered a food unless a rice-based dish is included, even if traditional Iranian rice-based foods can be categorized into main 76 12 plenty of other foods are prepared for the meal. To the best of the meals, soups/pottages, and sweets/desserts. In addition, the rice- 77 13 author's knowledge, there is not enough research on the ethnic and based main meal can be subdivided into six categories (cooked 78 14 traditional foods of Iran. Due to the great diversity of rice-based rice, mixed pilaf, rice and stew, rice and high protein dish, stuffed 79 15 foods and its popularity, further studies on these types of foods vegetables and kofta, and tahchin). 80 16 are required. The objective of this study is to introduce and docu- Therefore, rice as a main ingredient of Iranian cuisine can be 81 17 ment some of the ethnic and traditional rice-based foods consumed consumed in one of the below groups. 82 18 in Iran. 83 19 3.2.1. Cooked rice 84 20 Cooked rice is one of the most popular traditional foods pre- 85 2. Materials and methods 21 pared and consumed in Iran (Fig. 1G). The rice cooking process is 86 22 performed in different manners. Generally, there are three types of 87 In the current study, the data were collected randomly from 23 cooked rice, namely, dami, kateh, and polow (Numbers 27, 43, and 88 people from 15 cities in five districts of Iran: North (Rasht, Sari, 24 54 in Table 2). 89 Babol), South (Bandarabbas, Shiraz, Bushehr), West (Tabriz, Urmia, 25 Dami is the traditional dish of the Iranian people, which is pre- 90 Ahvaz), East (Mashhad, Quchan, Nishabur), and the Central Iran 26 pared by boiling and cooking the rice in water. Before or during its 91 (Tehran, Karaj, Esfahan). 27 preparation, salt and a little oil/butter are added. The water/rice 92 The data gathering process was carried out by a face-to-face 28 volume ratio is about 2:1 and it changes depending on which variety 93 questionnaire-based survey. The required information was ob- 29 of rice is used. Housewives obtain the proper ratio through trial and 94 tained by interviewing housewives and domestic people. Further- 30 error. At the end of the process, the rice is cooked well and the water 95 more, some parts of information were provided from literature and 31 is completely absorbed. Kateh is the other type of cooked rice that is 96 scientific publications as well as by researching historical docu- 32 similar to dami. In this traditional food, using a greater water/rice 97 ments [24,27]. 33 volume ratio results in the production of cooked rice in a sticky and 98 34 pasty form. Traditionally, the people of the Northern provinces of 99 35 100 3. Results Iran use the glutinous varieties of rice for the preparation of kateh. 36 Polow is also a very common Iranian food that is prepared in three 101 37 e 102 3.1. Rice cultivars steps. Firstly, the rice is soaked in salted water for 5 15 hours and 38 then it is boiled for 20e50 minutes. Finally, the parboiled rice is 103 39 104 Iran is situated in west Asia and borders the Persian Gulf, Cas- drained and returned to the pan to be cooked. This technique leads 40 fl 105 pian Sea, and the Gulf of Oman. It is subdivided into 31 provinces. to uffy rice with nonsticky separated grains. 41 106 Mazandaran, Guilan, Golestan, Khuzestan, and Fars provinces are 42 107 the most important producers of rice in Iran. These provinces differ 3.2.2. Mixed pilaf 43 108 in terms of temperature, precipitation rate, relative humidity, and Mixed pilaf is a type of cooked rice that is prepared by mixing a 44 109 sunshine hours. Also, the soil properties in these regions are not the diverse range of ingredients. Meat, chicken, fruits, vegetables, ce- 45 110 same. As a result, there are many diverse varieties of cultivated rice reals, and even nuts can be added in layers or mixed well with the 46 111 in different provinces. The most widely-grown rice varieties in Iran soaked or parboiled rice and then cooked (Numbers 1e5, 7e8, 26, 47 112 are listed in Table 1. 35, 36, 38, 40e42, 44, 45, 47, 49e53, 55e68, 70, 71, and 76 in 48 113 49 114 50 115

51 Table 1 116 52 The most widely-grown varieties of rice in Iran. 117 53 118 No. Province Planted area (ha) Cultivars 54 119 55 1 Mazandaran 238,000 Khazar, Tarom-Mahalli, Fajr, Sahel, Amol3, Bahar1 120 2 Guilan 238,000 Sadri, Hashemi, Ali-Kazemi, Hasani, Sepidrud, 56 121 Kadus, Dorfak 57 3 Golestan 70,000 Domsiyah, Sange-Tarom, Neda, Nemat, Shafagh 122 58 4 Khuzestan 51,337 Champa, Anburi, Ahavaz1 123 59 5 Fars 49,360 Ghasrodashti, Anbarbu, Garde-Shahri, Champalenjani 124 60 6 Esfahan 15,170 Sazandegi, Sorkhe, Nokaran, Lanjan, Garde-Lanjan 125 7 Kohgiluyeh & Boyer-Ahmad 9,000 Champa-Mahalli, Charam1, Charam2, Charam3, 61 Yasuj1, Yasuj2, Yasuj3 126 62 8 Lorestan 5,896 Mahalli, Tarom-Hashemi 127 63 9 Chaharmahal & Bakhtiari 4,138 Garde-Mahalli, Koohrang 128 64 10 Zanjan 3,817 Garde, Binam 129 65 130

Please cite this article in press as: Karizaki VM, Ethnic and traditional Iranian rice-based foods, Journal of Ethnic Foods (2016), http://dx.doi.org/ 10.1016/j.jef.2016.05.002 65 64 63 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 43 42 41 40 39 38 37 36 35 34 33 32 31 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 laect hsatcei rs s aiaiV,Ehi n rdtoa rna iebsdfos ora fEhi od 21) http://dx.doi.o (2016), Foods Ethnic of Journal foods, rice-based Iranian traditional and Ethnic VM, Karizaki as: 10.1016/j.jef.2016.05.002 press in article this cite Please

Table 2 The most popular and common ethnic and traditional rice-based foods in Iran.

Category No. Persian name English equivalent Main ingredients Medicinal use(s)/property(ies) Image

Main meals 1 Adas polow Lentil-pilaf Rice, lentil, minced meat, onion, spices Anemia treatment Fig. 1A 2 Albaloo polow Sour cherry-pilaf Rice, sour cherry jam, minced meat, Improving nervous system Fig. 1B onion, saffron 3 Anar polow Pomegranate-pilaf Rice, pomegranate, coriander, sliced Appetizing Fig. 1C pistachio 4 Baghali polow Fava beans-pilaf Rice, fava beans, dill Diarrhea remedy Fig. 1D 5 Berenj masti Yogurt-pilaf Rice, Yogurt, yolk egg, saffron Diarrhea remedy e 6 Berenj sorkh shodeh Fried rice Rice, pea, corn, ginger, spring onion, egg, Appetizing e butter, capsicum, soy sauce 7 Berenj zaferani Saffron rice Rice, saffron, sugar, oil Appetizing Fig. 1E 8 Bilhar polow Dorema aucheri-pilaf Rice, veal, artichoke/Dorema aucheri, Strengthening body e onion, corn oil, turmeric, pepper 9 Chelow dizi Pilaf-dizi Rice, mutton, black-eyed pea, onion, Nourishing e turmeric 10 Chelow fesenjan Pilaf-fesenjan Rice, minced meat, onion, sugar, walnut, Energizing, improving Fig. 2A pomegranate paste nervous system 11 Chelow gheimeh Pilaf-gheimeh Rice, split pea, mutton, potato, dried lemon, Strengthening body, Fig. 2B onion, turmeric, pepper, tomato paste boosting immune system foods rice-based Iranian / Karizaki V.M. 12 Chelow gosht Pilaf-meat Rice, mutton, lemon, onion, turmeric, pepper, Sexual ability enhancement, Fig. 2D saffron, tomato paste, cinnamon energizing 13 Chelow kebab Pilaf-kebab Rice, minced meat, onion, pepper Sexual ability enhancement, Fig. 2E energizing 14 Chelow mahi Pilaf-fish Rice, fish, onion, turmeric, saffron Iron deficiency anemia Fig. 2F treatment, improving nervousSexual system ability enhancement, Fig. 2G 15 Chelow mahiche Pilaf-lamb shank Rice,pepper, lamb shank, cinnamon onion, garlic, turmeric, energizing 16 Chelow-khoresh alu Pilaf-plum stew Rice, plum, split pea, sugar, mutton, onion, Weakness treatment, e turmeric, pepper, tomato paste constipation remedy 17 Chelow-khoresh bamiye Pilaf-okra stew Rice, okra, mutton, onion, lemon, turmeric, Sexual ability enhancement Fig. 2C pepper, tomato paste 18 Chelow-khoresh beh Pilaf-quince stew Rice, quince, split pea, mutton, onion, lemon, Appetizing, exhilarating e turmeric, pepper, tomato paste 19 Chelow-khoresh goje-sabz Pilaf-green plum stew Rice, green plum, mutton, onion, mint, parsley, Constipation remedy e turmeric, pepper 20 Chelow-khoresh gol-kalam Pilaf-cauliflower stew Rice, cauliflower, mutton, onion, mint, parsley, Cancer prevention e JEF62_proof turmeric, pepper, tomato paste, lemon, spices 21 Chelow-khoresh kadu-halvaie Pilaf-pumpkin stew Rice, pumpkin, split pea, tamarind, mutton, onion, Cancer prevention, e garlic, turmeric, pepper, tomato paste constipation remedy 22 Chelow-khoresh kangar Pilaf-artichoke stew Rice, artichoke, herbs, mutton, onion, pepper, Sexual ability enhancement e tomato paste, saffron, spices e ■

23 Chelow-khoresh karafs Pilaf-celery stew Rice, celery, mutton, onion, mint, parsley, Boosting immune system 2016 May 25 pepper, lemon, saffron, spices 24 Chelow-khoresh lubia-sabz Pilaf-green beans stew Rice, green beans, mutton, onion, turmeric, Boosting kidney health e pepper, tomato paste, cinnamon 25 Chelow-khoresh rivas Pilaf-rhubarb stew Rice, rhubarb, mutton, onion, pepper, saffron Improving digestive system e 26 Dale-adas polow Red lentil-pilaf Rice, red lentil, minced meat, onion, turmeric, Boosting immune system e ■

pepper, coriander, mustard powder 3/11 27 Dami Cooked rice Rice, water, oil, salt Improving nervous system e 28 Dandeh polow Rib-pilaf Rice, rib, cumin, cinnamon, turmeric, pepper Sexual ability enhancement, e energizing (continued on next page) rg/ 3 100 120 123 122 129 128 126 125 106 124 104 105 109 108 130 127 103 102 107 121 101 112 110 116 115 114 113 119 118 117 111 66 68 69 75 90 89 88 87 86 85 84 83 82 81 80 79 78 99 98 96 95 94 93 92 67 70 77 73 72 97 71 91 76 74 65 64 63 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 43 42 41 40 39 38 37 36 35 34 33 32 31 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 4 laect hsatcei rs s aiaiV,Ehi n rdtoa rna iebsdfos ora fEhi od 21) http://dx.doi.o (2016), Foods Ethnic of Journal foods, rice-based Iranian traditional and Ethnic VM, Karizaki as: 10.1016/j.jef.2016.05.002 press in article this cite Please

Table 2 (continued )

Category No. Persian name English equivalent Main ingredients Medicinal use(s)/property(ies) Image

29 Dolmeh barge mo Stuffed grape leaves Rice, grape leaves, minced meat, onion, turmeric, Improving digestive system Fig. 3A pepper, dill, parsley, mint, tarragon, sugar 30 Dolmeh badenjan Stuffed eggplant Rice, eggplant, minced meat, onion, turmeric, Iron deﬁciency Fig. 3B pepper, spring onion, mint, tarragon, lemon, anemia treatment tomato paste 31 Dolmeh felfel sabz Stuffed capsicum Rice, capsicum, minced meat, onion, parsley, Cancer prevention Fig. 3C mint, tarragon, turmeric, pepper, lemon, tomato paste 32 Dolmeh gojeh farangi Stuffed tomato Rice, tomato, minced meat, onion, parsley, Appetizing, weakness, & Fig. 3D dill, tarragon, coriander, turmeric, pepper, fatigue treatment lemon 33 Dolmeh kahoo Stuffed lettuce Rice, lettuce, minced meat, onion, parsley, Improving nervous system e tarragon, turmeric, pepper, saffron, savory 34 Dolmeh kalam barg Stuffed cabbage Rice, cabbage, minced meat, onion, turmeric, Anti-colds, improving Fig. 3E pepper, parsley, dill, tarragon, coriander, nervous system lemon, tomato paste, sugar 35 Esfenaj polow Spinach-pilaf Rice, spinach, mutton/chicken, onion, garlic, Cancer prevention, boosting e saffron, cinnamon, turmeric, pepper immune system 36 Estamboli polow Green beans-pilaf Rice, green beans, minced meat, onion, Arthritis prevention Fig. 1F turmeric 37 Ghormeh sabzi Herbs stew-pilaf Rice, mutton, parsley, fenugreek, turmeric, Strengthening body e 2016; Foods Ethn J pepper, dried lemon, onion 38 Havij polow Carrot-pilaf Rice, carrot, minced meat, onion, sugar, saffron Strengthening body e 39 Joojeh kebab Grilled chicken-pilaf Rice, chicken, onion, lemon, saffron, pepper Improving nervous system, Fig. 2H osteoporosis prevention 40 Kadu polow Pumpkin-pilaf Rice, pumpkin, minced meat, onion, butter, Weakness & fatigue e - :1 sugar, saffron, spices Treatment e

41 Kalam polow Cabbage-pilaf Rice, cabbage, minced meat, onion, turmeric, Anemia treatment e 11 e Curry-pilaflemon, Rice, tomato chicken, paste curry, green pea, turmeric, Depression prevention 42 Kary polow pepper, saffron, potato 43 Kateh Cooked rice Rice, water, butter, salt Diarrhea remedy Fig. 1G 44 Keshmesh polow Raisin-pilaf Rice, raisin, chicken, onion, saffron, sour Weakness & fatigue e orange paste, pepper treatment 45 Khorma polow Date-pilaf Rice, date, raisin, milk, butter, saffron Energizing, sexual ability Fig. 1H enhancement 46 Koofteh Kofta Rice, minced meat, split pea, onion, lemon, Strengthening body Fig. 3F

egg, tomato paste, dill, parsley, tarragon, JEF62_proof mint, savory 47 Labu polow Beet-pilaf Rice, beet, chicken, spinach, onion, saffron, Cancer prevention, e pepper anemia treatment 48 Lakh lakh Lakh lakh Rice, ﬁsh, garlic, onion, turmeric, pepper, Anemia treatment e coriander, dill, fenugreek, tamarind ■ 49 Lubia polow Beans-pilaf Rice, beans, mutton, turmeric, pepper, Anemia treatment e 2016 May 25 cinnamon 50 Mani polow Mani-pilaf Rice, raisin, split pea, barberry, mutton, Anemia treatment e noodles, onion, turmeric, pepper, saffron, caraway 51 Meygoo polow Shrimp-pilaf Rice, shrimp, fried onion, turmeric, pepper, Cancer prevention Fig. 1I ■ coriander, parsley, fenugreek 4/11 52 Morasa polow Jeweled rice Rice, chicken, raisin, barberry, sliced Energizing Fig. 1J pistachio, sliced almond, sliced orange, rg/ saffron, onion, pepper 100 120 123 122 129 128 126 125 106 124 104 105 109 108 130 127 103 102 107 121 101 112 110 116 115 114 113 119 118 117 111 66 68 69 75 90 89 88 87 86 85 84 83 82 81 80 79 78 99 98 96 95 94 93 92 67 70 77 73 72 97 71 91 76 74 65 64 63 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 43 42 41 40 39 38 37 36 35 34 33 32 31 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1

laect hsatcei rs s aiaiV,Ehi n rdtoa rna iebsdfos ora fEhi od 21) http://dx.doi.o (2016), Foods Ethnic of Journal foods, rice-based Iranian traditional and Ethnic VM, Karizaki as: 10.1016/j.jef.2016.05.002 press in article this cite Please 53 Nokhod polow Green pea-pilaf Rice, green pea, minced meat, onion, Cancer prevention e tomato paste, cinnamon, turmeric, pepper, 54 Polow Rice, pilaf Rice, water, oil/butter, salt Improving nervous system e 55 Polow balghur Bulgur-pilaf Rice, wheat bulgur, lentil, onion, Improving digestive system e pepper, caraway 56 Polow bandari Bandari-pilaf Rice, capsicum, garlic, onion, Anemia treatment e green pea, canned ﬁsh, coriander, pepper 57 Polow cheshm bolboli Black-eyed pea-pilaf Rice, black-eyed Pea, dill Diarrhea remedy Fig. 1K 58 Polow ghormeh Fried meat-pilaf Rice, mutton, dried lemon, Sexual ability enhancement e fenugreek, parsley 59 Polow goje Tomato-pilaf Rice, tomato, onion, Appetizing, improving nervous system Fig. 1L turmeric, pepper 60 Polow sabzijat Vegetables-pilaf Rice, potato, carrot, onion, garlic, mushroom, Appetizing e tomato, capsicum, saffron, cinnamon, coriander, ginger, pepper, rose 61 Polow se-rang Three-color rice Rice, chicken breast, tomato, yogurt, onion, saffron, Cancer prevention e plum, egg, tomato paste 62 Polow shirazi Shirazi-Pilaf Rice, chicken, eggplant, yogurt, barberry, saffron Strengthening body e 63 Polow tond Spiced rice Rice, minced meat, mushroom, turmeric, pepper Cancer prevention e 64 Polow zireh Cumin-pilaf Rice, cumin, mutton, barberry, saffron Improving digestive system Fig. 1M 65 Polow zorat Corn-pilaf Rice, corn, minced meat, onion, capsicum Cancer prevention e ..Krzk rna iebsdfoods rice-based Iranian / Karizaki V.M. 66 Reshteh polow Noodles-pilaf Rice, noodles Energizing, strengthening body Fig. 1N 67 Sardi polow Sardi-pilaf Rice, minced meat, carrot, raisin, turmeric, pepper, Weakness & fatigue treatment e cinnamon, caraway, coriander 68 Shirin polow Sweet rice Rice, sugar, chicken, pistachio, almond, carrot, Energizing, exhilarating Fig. 1O saffron, sour orange 69 Sholeh amiri Sholeh amiri Rice, mung, onion, turmeric WeaknessStrengthening& fatigue body treatment e e 70 Sib polow Kermanshahi-pilaf Rice,butter, potato, saffron minced meat, onion, date, raisin, 71 Sibzamini polow Potato-pilaf Rice, potato, minced meat, onion, dill Strengthening body Fig. 1P 72 Tahchin gharch Mushroom-tahchin Rice, mushroom, yogurt, yolk egg, saffron Exhilarating e 73 Tahchin goosht Meat-tahchin Rice, mutton, yogurt, egg, saffron Energizing, sexual ability e enhancement 74 Tahchin mahi Fish-tahchin Rice, ﬁsh, yogurt, yolk egg, dill, coriander, Improving nervous system, Fig. 4A butter, saffron anemia treatment 75 Tahchin morgh Chicken-tahchin Rice, chicken, yogurt, egg, saffron Osteoporosis prevention, Fig. 4B improving nervous system 76 Vanoushak polo Pistacia atlantica-pilaf Rice, Pistacia atlantica, minced meat, fried Appetizing e onion, tomato paste, saffron

77 Yakhmeh torsh Sour-yakhmeh Rice, plum, apricot, quince, sugar, mutton, Nourishing, strengthening body e JEF62_proof turmeric 78 Zereshk polow Barberry-pilaf Rice, sliced pistachio, sliced almond, barberry, Strengthening body Fig. 2I saffron, chicken Soups & pottages 79 Ash anar Pomegranate pottage Rice, split peas, pomegranate, minced meat, Strengthening body Fig. 6A

onion, coriander, parsley, mint, angelica ■ 80 Ash berenj Rice pottage Rice, mutton, fried onion, lentil, spinach, Healing colds e 2016 May 25 coriander, pepper 81 Ash halav Halav pottage Rice, white bean, chickpea, mutton, onion, Boosting immune system e parsley, mint, spring onion, chard, turmeric, bulgur, lemon

82 Ash kadou Pumpkin soup Rice, lentil, pumpkin, sugar, lemon, mint Strengthening body e ■

83 Ash mash Mung soup Rice, mung, onion, coriander, parsley, mint, Strengthening body e 5/11 pepper (continued on next page) rg/ 5 100 120 123 122 129 128 126 125 106 124 104 105 109 108 130 127 103 102 107 121 101 112 110 116 115 114 113 119 118 117 111 66 68 69 75 90 89 88 87 86 85 84 83 82 81 80 79 78 99 98 96 95 94 93 92 67 70 77 73 72 97 71 91 76 74 65 64 63 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 43 42 41 40 39 38 37 36 35 34 33 32 31 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 6 laect hsatcei rs s aiaiV,Ehi n rdtoa rna iebsdfos ora fEhi od 21) http://dx.doi.o (2016), Foods Ethnic of Journal foods, rice-based Iranian traditional and Ethnic VM, Karizaki as: 10.1016/j.jef.2016.05.002 press in article this cite Please Table 2 (continued )

Category No. Persian name English equivalent Main ingredients Medicinal use(s)/property(ies) Image

84 Ash miveh Fruit soup Rice, chickpea, red bean, minced meat, apricot, Improving digestive system e greengage, onion, coriander, parsley, mint, turmeric 85 Ash mostafa Mostafa pottage Rice, chickpea, chard, kashk (a thick liquid similar Strengthening body e to whey), mint, onion 86 Ash sabzi Herb soup Rice, mutton, tarragon, dill, onion, chickpea, Healing colds e red bean, lentil, turmeric, pepper 87 Ash somagh Sumac soup Rice flour, sumac, minced meat, onion, Improving gums Fig. 6B coriander, parsley, mint, tarragon 88 Ghalieh ash Ghalieh pottage Rice flour, white bean, chickpea, minced Strengthening body e meat, onion, carrot, parsley, mint, raisin, beet, coriander, sugar, vinegar, pepper 89 Ghateghli ash Ghateghli pottage Rice, yogurt, spinach Improving digestive system e 90 Mashab Mashab Rice, mung, black-eyed pea, wheat, potato, Strengthening body e pumpkin, lentil, mutton, fried onion, mint, turmeric, pepper, kashk 91 Soup sib Apple soup Rice, apple, almond, garlic, butter, sugar, cream Exhilarating e Sweets & desserts 92 Digcheh Digcheh Rice, sugar, milk, saffron, sliced pistachio, cardamom Nourishing, sexual ability Fig. 5A enhancement 93 Fereni Rice flour pudding Rice flour, milk, sugar, rose-water Energizing Fig. 5B 94 Halva Halva Rice flour, sugar, saffron, water, oil, rose-water Nourishing, energizing Fig. 5C 95 Harireh badam Almond gruel Rice flour, almond powder, sugar, water Osteoporosis prevention e fl fl e 96 Nan berenji Rice bread Rice our, water, wheat our, sugar, cumin, walnut Nourishing, exhilarating 2016; Foods Ethn J 97 Shir berenj milk-rice pudding Rice, milk, water, sugar, rose water Nourishing, sexual ability Fig. 5D 98 Shirini berenji Rice cookies Rice flour, sugar powder, egg, nigella, rose waterenhancement Exhilarating Fig. 5E 99 Shole zard Saffron rice pudding Rice, water, sugar, rose-water, saffron, oil, sliced Energizing, nourishing Fig. 5F almond, cinnamon, pistachio powder, cardamom powder 100 Yakh dar behesht Ice-in-heaven Rice flour, starch, sugar, rose-water, milk, water, Nourishing, exhilarating e -

sliced pistachio :1 e 11 JEF62_proof ■ 5My2016 May 25 ■ 6/11 rg/ 100 120 123 122 129 128 126 125 106 124 104 105 109 108 130 127 103 102 107 121 101 112 110 116 115 114 113 119 118 117 111 66 68 69 75 90 89 88 87 86 85 84 83 82 81 80 79 78 99 98 96 95 94 93 92 67 70 77 73 72 97 71 91 76 74 JEF62_proof ■ 25 May 2016 ■ 7/11 Q1

V.M. Karizaki / Iranian rice-based foods 7

1 66 2 67 3 68 4 69 5 70 6 71 7 72 8 73 9 74 10 75 11 76 12 77 13 78 14 79 15 80 16 81 17 82 18 83 19 84 20 85 21 86 22 87 23 88 24 89 25 90 26 91 27 92 28 93 29 94 30 95 31 96 32 97 33 98 34 99 35 100 36 101 37 102 38 Fig. 1. Some types of Iranian cooked rice or mixed pilaf. (A) Lentil-pilaf. (B) Sour cherry-pilaf. (C) Pomegranate-pilaf. (D) Fava beans-pilaf. (E) Saffron rice. (F) Green beans-pilaf. (G) 103 39 Cooked rice. (H) Date-pilaf. (I) Shrimp-pilaf. (J) Jeweled rice. (K) Black-eyed pea-pilaf. (L) Tomato-pilaf. (M) Cumin-pilaf. (N) Noodles-pilaf. (O) Sweet rice. (P) Potato-pilaf. 104 40 105 41 Table 2). When the mixed pilaf is cooking in the pot, a towel is set There is also another type of riced based food called kofta, 106 42 on top of the pot to absorb the excess steam. Some types of Iranian whose ingredients are similar to those of dolmeh (Fig. 3F). In a 107 43 cooked rice or mixed pilaf are shown in Fig. 1. simple form, kofta are balls of minced meat combined with par- 108 44 boiled rice, onion, and spices. Kofta is prepared after bringing the 109 45 3.2.3. Rice and stew balls to the boil and simmering for a few minutes. 110 46 There are many different types of stews in Iranian cuisine that are 111 “ ” 47 traditionally served with rice (Numbers 9e12, 16e25, and 37 in 3.2.6. Tahchin ( arranged at the bottom ) 112 48 Table 2). Although the consumption of stews with bread can be seen Tahchin is a traditional Iranian rice-based food that looks like 113 49 in dietary patterns of households in Iran, the obtained results indicate a cake. This popular food includes rice, egg, yogurt, saffron, and 114 fi fi 50 that the serving of stews with rice is very more common and popular. mutton. It is very common to use lamb shank, sh, chicken llets, 115 51 Figs. 2Ae2C show the three most common of these rice-based foods. or vegetables instead of the mutton. Tahchin is composed of two 116 52 different layers. The first part is a thin layer composed of nonrice 117 53 ingredients that are arranged at the bottom of the cooking pot. 118 54 3.2.4. Rice and high protein dishes The second layer includes white or saffron rice that is placed on 119 55 There are several high protein dishes in Iranian cuisine that are the first layer (Numbers 72e75 in Table 2). Fig. 4 shows the two 120 56 usually served with rice (Fig. 2). These national and traditional most popular types of this rice-based food. 121 fi 57 dishes may include lamb shank, mutton, minced meat, rib, sh, and 122 e 58 chicken (Numbers 13 15, 28, 39, and 78 in Table 2). 3.2.7. Sweets and desserts 123 59 There are various types of traditional rice-based sweets and 124 60 3.2.5. Stuffed vegetables/kofta desserts in Iranian cuisine (Numbers 92e100 in Table 2). 125 61 Dolmeh is the name of a group of stuffed vegetable dishes These foods can be prepared and consumed to celebrate spring 126 62 popular in Iranian cuisine. Common vegetables for stuffing include festivals or important events. Some of them are often produced for 127 63 eggplant, tomato, lettuce, cabbage, capsicum, and grape leave religious ceremonies, as well as being consuming by pilgrims and 128 64 (Fig. 3). The filling usually consists of soaked or parboiled rice, religious tourists during special times of the year. Rice in the form 129 65 spices, and minced meat (Numbers 29e34 and 46 in Table 2). of flour, grain, or powder can be used for the preparation of rice- 130

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1 66 2 67 3 68 4 69 5 70 6 71 7 72 8 73 9 74 10 75 11 76 12 77 13 78 14 79 15 80 16 81 17 82 18 83 19 84 20 85 21 86 22 87 23 88 24 89 25 90 26 91 27 92 28 93 29 94 30 95 31 96 Fig. 2. The most popular and common ethnic and traditional rice-based foods in Iran. (A) Pilaf-fesenjan. (B) Pilaf-gheimeh. (C) Pilaf-okra stew. (D) Pilaf-meat. (E) Pilaf-kebab. (F) 32 Pilaf-ﬁsh. (G) Pilaf-lamb shank. (H) Grilled chicken-pilaf. (I) Barberry-pilaf. 97 33 98 34 99 35 100 36 101 37 102 38 103 39 104 40 105 41 106 42 107 43 108 44 109 45 110 46 111 47 112 48 113 49 114 50 115 51 116 52 117 53 118 54 119 55 Fig. 3. Some types of traditional rice-based stuffed vegetable and kofta. (A) Stuffed grape leaves. (B) Stuffed eggplant. (C) Stuffed capsicum. (D) Stuffed tomato. (E) Stuffed cabbage. 120 56 (F) Kofta. 121 57 122 58 based sweets and desserts. Fig. 5 shows some common types of ﬂour, too many starchy vegetables, or other thickeners, as well as 123 59 traditional sweets and desserts. boiling the soup for too long. The two delicious types of this 124 60 traditional rice-based food are shown in Fig. 6. 125 61 3.2.8. Soups and pottages 126 62 Iranian traditional rice-based soups and pottages are rich 3.3. The cultural aspects of rice-based foods 127 63 and diverse (Numbers 79e91 in Table 2). Some of these foods can 128 64 be served thin and soupy and some of them are prepared very thick. As a well-accepted principle of Iranian culture, the eating should 129 65 A thin rice-based soup can become thick by adding too much rice be done on the basis of a balanced system of hotecold foods. The 130

V.M. Karizaki / Iranian rice-based foods 9

1 66 2 67 3 68 4 69 5 70 6 71 7 72 8 73 9 74 10 75 11 76 12 Fig. 4. Two types of Iranian tahchin. (A) Fish-tahchin. (B) Chicken-tahchin. Fig. 6. Two types of traditional rice-based soups and pottages. (A) Pomegranate 77 pottage. (B) Sumac soup. 13 78 14 hot or cold nature of a food is determined by the preparation 79 15 method, main ingredients, and the characteristics such as taste. As a 80 Furthermore, the meal cycle in Iranian culture includes 16 general and practical formula, it is believed that the cold foods 81 feasting and fasting. A feast is usually an abundant meal often 17 should be eaten accompanying hot foods or constituents, and vice 82 accompanied by a celebration, entertainment, or ceremony. 18 versa. For instance, pilaf-fish is a popular rice-based food of Iranian 83 Iranian secular holidays such as Nowruz (traditional Iranian 19 cuisine that is usually cold. In the most parts of the country, the use 84 festival of spring) celebration, traditional ceremonies such as 20 of dates, saffron, pepper, and other hot spices is very common for 85 Yalda night (the longest night of the year) celebration, religious 21 equilibrating the meal, while the consumption of foodstuffs of a 86 holidays such as Tasua (the 9th day of Muharram in the Islamic 22 cold nature such as yogurt is avoided. 87 calendar which is the day before Ashura), and Ashura (the 10th 23 The consumption of a rice-based food in the daily diet of Iranian 88 day of Muharram in the Islamic calendar, when Imam Hussein 24 people is very common and should be expected. In other words, the 89 was martyred), and even personal events such as family cele- 25 centerpiece of Iranian meals is rice. In Iran, most of the garrisons, 90 brations, family parties, a child's birth celebration, deaths, and 26 prisons, hospitals, universities, big companies, and star-rated hotels 91 marriages are observed with special and appropriate rice-based 27 have a restaurant providing rice-based dishes on the daily menu. 92 foods. 28 The ethnic and traditional Iranian rice-based foods are not limited 93 Fasting is voluntarily not eating food for varying lengths of time. 29 to just those listed in Table 2. However, the preparation and eating 94 During the holy month of Ramadan (the 9th month in the Islamic 30 of these foods by families at any time and location is possible and 95 calendar), Iranian Muslims are obligated to fast from dawn to 31 usual. 96 sunset. However, many types of foods are consumed daily, before 32 In certain regions along the Caspian Sea coast, the people 97 dawn and after sunset. Table 3 shows the most common feasting 33 consume rice or a rice-based food at every meal, even for breakfast. 98 and fasting events of the Iranian people, and the popular rice-based 34 Glutinous and sticky rice is preferred in the northern areas of 99 foods that are served in these ceremonies. 35 the country, while fluffy, long-grain, and nonsticky rice is 100 36 consumed in the other parts. The popularity and generality of 101 37 ethnic and traditional rice-based foods in different provinces of Iran 4. Discussion 102 38 is shown in Fig. 7. The other rice-based foods are common 103 throughout the country, and their popularities are not limited to a 39 The main ingredient used for preparing ethnic and traditional Q3 104 40 special province. Iranian foods is rice. Iranian people and rice have an inseparable 105 41 106 42 107 43 108 44 109 45 110 46 111 47 112 48 113 49 114 50 115 51 116 52 117 53 118 54 119 55 120 56 121 57 122 58 123 59 124 60 125 61 126 62 127 63 128 64 129 65 Fig. 5. Some types of traditional rice-based sweets and desserts. (A) Digcheh. (B) Rice flour pudding. (C) Halva. (D) Milk-rice pudding. (E) Rice cookies. (F) Saffron rice pudding. 130

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1 66 2 67 3 68 4 69 5 70 6 71 7 72 8 73 9 74 10 75 11 76 12 77 13 78 14 79 15 80 16 81 17 82 18 83 19 84 20 85 21 86 22 87 23 88 24 89 25 90 26 91 27 92 28 93 29 94 30 95 31 Fig. 7. The popularity and generality of ethnic and traditional rice-based foods in different provinces of Iran. 96 32 97 33 98 34 99 Table 3 35 The most popular and common rice-based foods in the Iranian ceremonies. 100 36 101 fi 37 Family celebration, Of cial Wedding Yalda night Nowruz Religious Ramadan Funeral, death, 102 family party ceremony ceremony celebration celebration ceremony anniversary 38 103 39 Lentil-pilaf Fava beans-pilaf Fava beans-pilaf Pomegranate-pilaf Pilaf-fesenjan Lentil-pilaf Almond gruel Fava beans-pilaf 104 Fava beans-pilaf Saffron rice Saffron rice Stuffed eggplant Pilaf-fish Fava beans-pilaf milk-rice pudding Pilaf-gheimeh 40 105 Saffron rice Pilaf-gheimeh Pilaf-fesenjan Stuffed cabbage Stuffed grape Pilaf-fesenjan Saffron rice Pilaf-meat 41 leaves pudding 106 42 Pilaf-fesenjan Pilaf-meat Pilaf-gheimeh Cabbage-pilaf Stuffed cabbage Pilaf-gheimeh Pilaf-kebab 107 43 Pilaf-gheimeh Pilaf-kebab Pilaf-meat Kofta Noodles-pilaf Pilaf-meat Pilaf-lamb shank 108 fi 44 Pilaf-meat Pilaf- sh Pilaf-kebab Shirazi-pilaf Rice cookies Pilaf-kebab Grilled chicken-pilaf 109 Pilaf-kebab Pilaf-lamb shank Pilaf-fish Fish-tahchin Grilled Barberry-pilaf 45 chicken-pilaf 110 46 Pilaf-fish Grilled chicken-pilaf Pilaf-lamb shank Pomegranate Barberry-pilaf Halva 111 47 pottage 112 48 Pilaf-lamb shank Barberry-pilaf Grilled chicken-pilaf Fruit soup Herb soup 113 Herbs stew-pilaf Jeweled rice Digcheh 49 114 Grilled Three-color rice Saffron rice 50 chicken-pilaf pudding 115 51 Raisin-pilaf Sweet rice 116 52 Jeweled rice Barberry-pilaf 117 53 Meat-tahchin Rice cookies 118 Barberry-pilaf 54 119 55 120 56 121 57 122 fl 58 relationship. Therefore, Iranians have developed many ways to Con icts of interest 123 59 create rice-based foods. A rice-based food is an important part of 124 fl 60 Iranian cuisine and consumed in main or side dishes by all mem- The author has no con icts of interest. 125 61 bers of the household. One hundred of the most popular ethnic 126 62 rice-based foods prepared in Iran were introduced and documented Acknowledgments 127 63 in this article. Detailed investigations and further studies on the 128 64 characteristics and the methods of preparation of rice-based foods All the support by the Quchan University of Advanced Tech- 129 65 are ongoing. nology is acknowledged and much appreciated. 130

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Please cite this article in press as: Karizaki VM, Ethnic and traditional Iranian rice-based foods, Journal of Ethnic Foods (2016), http://dx.doi.org/ 10.1016/j.jef.2016.05.002