Persian Food Description

Iranian have looked at food at three different ways for many centuries; medicinal, philosophical and cultural. From cultural aspect, food was considered to be an art providing enjoyment to both body and mind. Iranians refined the taste and flavor of food and how it is presented although it still retains roots in its ancient sources. Fragrance during cooking and at the table plays an important role, the same as the taste. Presentation of food is a major factor. Food is garnished so that it pleases the eye.

Iranian food is based on rice, lam, veal and chicken. They don’t eat pork . for the religious reason. Iran was first to use many common herbs such as basil, mint, cumin, cloves, and coriander. Many different foods originated or introduced in Iran such as oranges, pistachios, spinach, saffron, sweet and sour sauces, kabobs, almond pastries, etc.

I am going to cook some of these food

1-Shirin polo ba morgh: (shirin=sweet, polo=rice, morgh=Chicken) is formal food that Iranian serve it in some formal party, wedding celebration. Ingredients: Chicken fillet, rice, carrot, sugar, almond, zest, butter, salt, saffron, dried barberry or lingonberry.

2-Kotlet is usual food for dinner or lunch. Usually, it is served with tomatoes and pickles. Ingredients: minced meat (lam or beef), potatoes, onion, parsley, oil, salt and pepper, egg, dried bread crumbs.

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3-Kofte basenji comes from west part of Iran.

Ingredients: minced meat, rice, egg, parsley, onion, split pea, tomatoes cream, walnut, salt and pepper.

4-Sabzi polo ba mahi (sabzi=herb, polo=berenj, mahi=fish) is served for new year. fish, rice, parsley, dill, coriander, scallion, oil, salt, flour, cumin, black pepper.

5-Tah chin morgh

PDF created with pdfFactory trial version www.pdffactory.com is a formal food for lunch. Ingredients: Chicken, saffron, yogurt, rice, garlic, egg, salt.

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