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▶ , formerly known as Persia, is a country ▶ Two centuries later, Persia was conquered by MORGH,(10)(20) Crush the saffron with your fingers. Pour FAITHFUL FASTING ramadan, when they refrain from eating from with a remarkable history. In antiquity, the king of Macedonia, Alexander the Great1. upside-down and chicken casserole 5 3 tbsp of boiling water over it and stir. ▶ Islam, the most common religion in Iran and sunrise to sunset. It last 29 or 30 days. 2,500 years ago, Cyrus II the Great(3) founded There were many other rulers, dynasties, and chicken prep time: † 60 minut, other Arabic countries, has greatly influenced ▶ There are no limitations, however, on what can the Persian empire on this territory. The conquests in the history of the nation. In the oven baking time: † 60 minut, Beat the eggs in a large bowl and combine what their faithful tend to eat. Foods are split be eaten between dusk and dawn. Each region for baclava, see p. 6. 6. p. baclava, see for conquests and development of trade led to the Middle Ages Persia was ruled by Arabs, who overall prep time: ↙ 30 minutes, 4׋ 6 with the yoghurt. Add the saffron, up into those that are permissible (halal) and has its own traditional snacks, dishes and drinks worldwide spread of , rosewater converted its inhabitants to the religion of and a tsp of . Add half the rice forbidden (haraam). that are served after the evening prayer, some and saffron. Whereas Persia welcomed rice, Islam, while retaining their language, tradi- and mix again. ▶ Muslims observe a month of fasting and prayer of which are shared by Muslims across the world , and lemons from the east. tions, and culinary prowess. on the ninth month of the Islamic calendar, (even though they might have different names). 1 2 pounds of chicken several grains ▶ There was something remarkably appealing ▶ This is why a dinner table in Iran may be filled (preferably legs and thighs) of allspice Combine the , , nutmeg DATES SOLEH ZARD ASH SWEETS about Persian cuisine: meat was glazed in a not only with foods that you might see in 7 and and then add the mixture saffron-tinted marinade, grains of rice were other countries of the Middle East – (21), to the rest of the rice, stirring well. p t a 11/2 cups of rice (270 grams), pinch of t s a puffed up until they were light as air and, for yoghurts, stuffed vegetables, special breads, h p t e (preferably basmati) saffron s g i u e h a n ck o o w baclava, , special occasions, they were decorated with and baclava2(13) – but also with unique, Heat the oven to 180 degrees Celsius. ffr di v e s f m nd for Alexander the Great, see p. 96. 2 96. p. see Alexander the Great, 1 for on rice pud egetabl eat a dried fruits flakes of silver and gold. inimitable dishes of Persian tradition, full of 8 Melt the butter in a pan and use to it spectacular ingredients such as saffron rice, grease a casserole from top to bottom (leave 2 eggs 1 cup of thick ¼ tsp ¼ tsp PRICE DOES NOT MATTER ▶ sour soups and sauces seasonedseeds in a j uwithicy, fruit yoghurt (250 ml) ground ground a bit of butter for later) - the casserole should It takes about 150 thousand blossoms of led ee d-tarte seedc plus a bit extra for garnish turmeric cinnamon juice. p -an oat be glass and include a lid, preferably saffron(1) to prepare about 2.5 pounds of eet sw 24cm x 24cm. saffron, the most expensive spice in the world. ¼ tsp ground ¼ tsp ground ¼ tsp Each flowers’ blossom containing three deli- cumin nutmeg ground cardamom Place the mixture of rice, yoghurt and eggs cate threads known as “stigmas” is removed 9 at the bottom, then add a layer of and dried (the rest of the flower is discarded). chicken. Sprinkle the raisins and add the layer These dried threads are what is known around 2 tbsp of butter 2 tbsp of soaked raisins salt of spiced rice on top. Use a large spoon to the world as saffron(6). Persians have been compress all the ingredients, add ½ cup of producing, exporting and cooking with saffron

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t Cut the onion into chunks and place into broth and the rest of the melted butter. for over 2,500 years. i f f , a pot of water with the chicken, two tsp s i 1 t n ig e d of salt and allspice. Cover with water and cook Cover with the lid and bake for one hour m ib a le s s for an hour, until the meat is soft. – or until the rice begins to brown from k y 10 in r o v below and on the sides. a e GARDEN OF EARTHLY DELIGHTS s n un ra ▶ (7) e, b Take the chicken out of the pot to cool Persians began cultivating roses several thou- hit m w me 2 and cut into pieces. Set the broth aside. Cool for a short while and then use sand years ago. The most precious part of the HIDDEN TREASURES 11a knife to unstick the rice from the sides. flower are the petals, which were traditionally ▶ Getting through the skin and spongey mem- a shout-out from the Greek poet Homer*), and Put the rice into the pot and cover with Serve with yoghurt. distilled into rosewater, made into jam, mixed branes of a (2)(4)(14) may not be eventually other countries on the Mediterra- 3 cold water. Stir vigorously with your hand, with other spices or used as a decoration. easy, but the sweet-and-tart taste of its juicy nean Sea. spill out the water and repeat until the water ▶ Thanks to technological progress which led to ▶ A seeds has made it one of the most popular Trade routes transported pomegranates runs clear. li love mass production and the deft skills of Persian s g servi ia fruits in Persia for 5,000 years. It is one of the through India and China. Spanish Fleets eventu- ngs nt merchants, rosewater(8) became popular in tah o chi f world's earliest domesticated fruits - alongside ally brought it all the way to the Americas. Bring 4 cups of salted (2 tsp of salt) water n. Asia, and along with the returning Crusaders* it figs, grapes, dates, and . ▶ Persians have traditionally used its ruby-red 4 to boil, add the rice and boil for 5-8 arrived to Europe. ▶ Pomegranates come from Persia. Then they pulp to make tart syrups and sauces, adding minutes until the grains are cooked but still ▶ Today a bit of rosewater added to desserts is made their way to Egypt, Greece (they even got color and flavor to rice and meat dishes. firm. Rinse with cold water and set aside to cool. reminiscent of Percian palaces and feasts. * Read more about Homer on p. 91. * wars with Muslims over the Holy Land (currently the territory of Israel and Palestine) 4 5

TEHERAN, CAPITAL OF IRAN

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OUTSMARTING THE DIVINE ▶ Why would the knights have been so fascinated SABZI, SWEET ABUNDANCE ▶ Almonds(16) have been grown in the Middle with the plant-based drink? Christians used to omelette with fresh herbs ▶ Dates(9)(19) most likely come from the region on East, including Iran, for thousands of years. have very rigorous rules regarding Lent, the fast ↙ 30 minutes, 1×K ¼ tsp of baking powder pinch of chili Fertile Crescent*. In this warm and dry region, They arrived in Europe in antiquity, but gained that precedes the Eastern Holidays. All the animal powder they were grown by the farmers from the first in popularity in the Middle Ages, during the products, including cow milk, were forbidden, so civilizations – Mesopotamia and Egypt. Crusades, when Christian knights learned how the plant substitute was very desirable. ▶ Anyone who got to try these sweet and 1/3 of glass 1/3 of glass of 1/3 of glass (12) ▶ to prepare almond milk thanks to demon- This simple invention had already been adopted of of chive freshly ground 2 tbs of 3 tbs of nutritious fruits was immediately edelighted strations by Persian Arabs. by Muslims for Ramadan. pepper cranberries oil by them. From the ancient Romans, through the Chinese (who imported them from Persia), IT The almond is (18) 2 3 “Sabzi” means herbs in Persian. You can to the medieval lords of Europe. RU OOM RZIPAN(15) 1/3 of glass tbs of eggs F hidden inside D popular in MA ▶ A Dessert made of / switch the herb combination as you like They can been eaten as individual dessert or D the shell B Iran, unripe N H out of roasted or add different greens – for example, spinach as a ingredient of sweet and savoury dishes. O E almond L I M and ground n fruits 1

L A that originates from Persia, and has been For those who live in hot deserts, they are still , a ½ tsp of ¼ tsp of ¼ tsp of 0

A Q almonds s covered in 0 t i A salt turmeric cumin grown here for 1,700 years. an important element of the daily diet. c 0 h ng H sea salt a e le n d re bu C a nch *for Fertile Crescent, see page 8. w t ar e e e o rep i s. ver hra p ares g To Za ku ht get r her child ku o her they fo re ve Thu n r each rsd 20 p A wild ay ounds. . can grow 30 meters tall. Gathering fruit from such a height is dangerous, Dired fruits of some so this is of the species have why on as much of 70% plantations of their weight in they are sugar cut down to 15 meters.

GREEN LUXURY along with other spoils of war won on far- Wash and dry the herbs. Cut out thick cover the pan and lower the heat. Fry FLUFFY GOODIE ▶ (5)(17) ▶ come from Afghanistan, flung conquests. 1 stems, finely chop the rest. 8–10 minutes until ready in the middle. Rice appeared on Persian tables as far back ) (11 Rice however they were eaten 9,000 years ago in ▶ At first, they were a delicacy among the rich, as antiquity. It came from India and China*, LO PO with carrots, IN orange peel, the region that is Iran today. but nowadays they are a common snack, an On a small pan roast the walnuts until brown. Cover the pan with a flat plate and and over time, thanks to the unique three- IR SH almonds, and ▶ These nuts were introduced in Europe in important part of many dishes, and the key 2 After they cool down, chop into chunks. 5 turn upside down. Slide off the stage preparation method, it acquired a pistachios antiquity, most likely by Alexander the Great, ingredient in ice cream. omelette from the plate into the pan, unique character in the local dishes. ▶ pips of the In a big bowl whisk the eggs, add salt, facing the fried side up and continue The grains are first soaked in cold water for pistachios' fru its pista 3 turmeric, cumin and baking powder. Mix frying under the cover for several a long time, then briefly boiled and finally chio s well. Add chopped herbs, walnuts, cranberries minutes. steamed until soft. and stir. ▶ Rice prepared in this way is light and fluffy Usually Place the kuku onto the plate and let and perfectly loose. It achieves the height of served with On a small pan, heat 3 tbs of . Pour to cool for several minutes. Cut into Persian splendor when seasoned with butter saffran 6 chicken. 4 in the egg mix and smooth out the top, triangles and serve with yoghurt or bread. and saffron. * for a history of rice, see page 19.